Homemade Marzipan Recipe

¾ cup + 1 tbsp blanched almond flour ((see notes))

9 tbsp powdered sugar (or powdered Erythritol (see notes))

1 ½ tbsp water (or a liquid sweetener (see notes))

¼-½ tsp almond extract ((optional but very recommended))

½ tsp rose water (food grade (optional))

You can watch the video in the post for visual instructions.I recommend using a kitchen scale for this recipe.
First, process the almond flour and powdered sugar (I used Erythritol which I processed in an electric coffee/spice grinder until powdery) in a food processor.
Add the water (or your favorite liquid sweetener), almond extract, and rose water (optional) and pulse a couple of times until the dough holds together and forms a ball.
If the dough is too dry and doesn't hold together, add a tiny bit more water (or syrup). Make sure to add just a little until a thick dough is formed. If it's too sticky and wet, add more almond flour.
Take out the marzipan ball and knead it on a clean surface for about 30 seconds. You can now shape it into a log, wrap it up in cling wrap and refrigerate it. It will firm up slightly in the refrigerator.
If you use agave syrup or corn syrup, you should be able to store it in the fridge for up to 2-3 weeks (probably even longer) or up to 3 months in the freezer. If you use water, use it within 10 days.

Course🍰Dessert

Diets🌱Vegan🌾Gluten-free...

CategoryConfectionery

CuisineDessert

Occasions🥖Baking🎊Special Occasions

Season🔁Year-round

DifficultyEasy ⏰ 15m