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Nutrition Facts
Serving Size 1 batch 1538g Recipe makes 1 batch)
Calories 6539
Calories from Fat 2219		(33%)
Amount Per Serving		%DV
	Total Fat 246.7g	379%
	Saturated Fat 23.6g	118%
	Monounsaturated Fat 152.3g
	Polyunsaturated Fat 58.0g
	Trans Fat 0.0g
Cholesterol 800mg		266%
Sodium 166mg		6%
Potassium 3471mg		99%
Total Carbohydrate 1033.5g		344%
	Dietary Fiber 53.1g	212%
	Sugars 952.7g
Protein 113.1g		226%
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Almond Paste or Marzipan

Recipe #14149 | 35 min | 20 min prep | add private note

⁽⁴⁾ RATE IT NOW Print Recipe

By: Samuel Holden
Nov 13, 2001

Marzipan, cover cakes with it, make biscuits with it (roll it up in cookie dough), make animals with it, eat it with a spoon. Save any left over in the fridge in a glass bowl covered with cling film.

1 batch (change servings and units)

Ingredients

450 g ground almonds
225 g caster sugar (fine granulated)
225 g powdered sugar
2 eggs
2 egg yolks (make some meringues!)
1 teaspoon brandy
1/2 teaspoon vanilla extract (natural! I mean it!)
1 teaspoon lemon juice
food coloring (optional)

Directions

1
Sift the 2 sugars into a bowl.
2
Stir in the eggs and yolks.
3
Place over a pan of nearly boiling water and whisk until thick and fluffy.
4
Remove from heat and sit base in some cold water.
5
Whisk in essence, brandy and juice.
6
Carry on until cool.
7
Stir in ground almonds and knead to form a firm paste.
8
Use as you will.
9
To cover a cake roll out into a circle and drape over the cake (it depends on the size).
10
Press into place and leave to set for at least 2 days.
11
Ice the cake.

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Featured Reviews for This Recipe

From: Nonnie4Two

On Dec 26, 2007

This was quite easy to put together, and was very easy to decorate with. It took a little more food coloring than I expected, but the end results were worth it!

1 person found this review helpful

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From: Girl from India

On Nov 21, 2004

This recipe rocks and is easy to roll too We do not get ready made marzipan so have tried making homemade cooked marzipan before. (Don't like to use raw eggs infact made the royal icing with cooked eggwhite too) But this recipe is by far the best. My easter eggs also will be made with this recipe from now on. Made it to cover a christening cake and made some elements to top the cake with. I used only vanilla too and omitted the brandy. The cake looked lovely and I was tempted to leave out the fondant cover. But then went the whole hog and have this pic to show for it. Thank you. Fay

3 people found this review helpful

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From: Kim D.

On Aug 12, 2003

Great marzipan! I left out the brandy and used 1 teaspoon of pure vanilla extract! The texture was very easy to work with! Delicious!

4 people found this review helpful

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From: Mirj

On Nov 18, 2001

We're a big marzipan-eating family, my daughter Adiya is addicted to the stuff and would rather have a bar of marzipan than any other chocolate bar on the market. I've bought some high-quality marzipan, but it's amazing the difference home-made makes! This recipe lends itself to shaping very well, and you can make as much or as little as you like. We left out the brandy and added more vanilla, and my daughter had a wonderful time with some of her friends making flowers and animals for a class project.

4 people found this review helpful

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