Marzipan, originally made with almonds ( (but I make use of cashewnuts ) is an ingredient in many Christmas / Easter recipes and is very easy to make at home. Marzipan sweets are made using colored marzipan in rubber molds and is used to cover traditional Christmas fruit cake. Marzipan is also used to make Easter eggs during Easter season.
  • Passive
    15 minutes
  • Prep
    20 minutes
  • Cook
    15-20 minutes
  • Servings
    25 People


  • 200 grams Cashew Nuts
  • 3 tbsp Rose water
  • 1 Egg white
  • 200 grams Icing sugar (confectioners’ sugar)
  • 1 tsp Almond essence


  • 1 Grind the cashewnuts using rose water until fine.
  • 2 Take a bowl, beat egg white lightly and mix in nut paste and the remaining ingredients. Keep the bowl over a pan half filled with water.
  • 3 Stir mixture continuously.
  • 4 When it begins to leave the sides on the bowl keep the pan down from the fire. Transfer the mixture to a marble slab or a wide plate and quickly knead to smooth dough, otherwise the mixture will turn hard. Cover this marzipan in a cling film if not using right away.
  • 5 Use marzipan to cover cakes or to make marzipan sweets as needed (See recipe notes below for recipe link)

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