Marzipan Recipe Without Eggs
An excellent recipe for marzipan to make over and over again. Made with homemade blanched ground almonds, powdered sugar, rose water and bitter almond oil. Such a great marzipan recipe for all the German recipes on this blog that call for marzipan.
Servings: 310 g (11 oz)
Equipment
- Blender
Ingredients
- 200 g (7.05 oz) whole almonds with skin-on
- 100 g (3.5 oz/ about ¾ cup) powdered sugar (Confectioners’ sugar/ icing sugar)
- 1 tablespoon rose water
- 8 drops bitter almond oil
Instructions
- Begin by blanching almonds. Simply put the almonds in a cup or a bowl and pour over boiling water. Then let them soak for about 5 minutes. Drain the almonds in a colander and rinse under cold tap water to cool them. Place the almonds on a clean kitchen towel and gently press the towel on the almonds to remove excess water. Next squeeze each almond between your fingers to remove the skin.
- Put the blanched almonds in a blender. Turn the blender on or push and pulse for a few seconds at a time until the almonds are finely ground. Keep scrapping from time to time the sides and corners of the processor with a spatula or a spoon.
- Transfer ground almonds to a working surface and add icing sugar. Make a well in the middle, add rose water and bitter almond oil and then mix the wet ingredients into the ground almond mixture until you have a firm dough. Use up your marzipan immediately, like do or shape it into a baguette loaf shape, then wrap it very tightly in a cling film and refrigerate for about 2 weeks.
Notes
- This recipe calls for rose water, but if you don't have access to it feel free to use grand Marnier (orange liqueur) or amaretto liqueur.
- If you don’t have access to bitter almond oil, try to use about 1/8 teaspoon almond extract instead.
- If you can’t find almond extract either, then just use about 1 tablespoon sunflower oil. Because if you don't use oil to make your marzipan, it will be hard to shape it.