Marzipan Without Eggs (Almond Paste)
This Marzipan recipe without eggs is made with just four ingredients, and they are blanched almonds, powdered sugar, almond extract, and water. It’s great to cover cakes and shape them into marzipan roses and other shapes. It’s vegan and gluten-free, sweet, soft, and pliable, enjoy as a snack or use it in endless recipes.
Ingredients
- cup blanched almond flour 96 g
- 1/2 cup powdered sugar 80 grams
- 2 tablespoons water 30 grams
- 1/2 teaspoon almond extract 2.5 grams
Instructions
- Add the blanched almond flour, and powdered sugar, into a food processor or stand mixer with the paddle attachment and pulse or mix until the mixture is combined.
- Pour in the water and almond extract and pulse a the mixture few times until the almond paste dough comes together and forms a ball. If using the stand mixer, mix on medium speed for about 2 minutes or until the almond paste (Marzipan) dough consistency is achieved.
- You can adjust the consistency of the almond paste can adding 1 little bit more water to make it softer or almond flour to make it firmer.
- Remove the marzipan and knead it on a working surface for a few seconds, then roll it out into one-to-one and a half thick log.
- Cover the almond paste in plastic wrap and refrigerate. It will keep up to 3 weeks in the fridge or 4 months frozen.
- Enjoy!
