Xantilicious.com

Marzipan

Marzipan, originally made with almonds ( (but I make use of cashewnuts ) is an ingredient in many Christmas / Easter recipes and is very easy to make at home.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 with colored marzipan using rubber molds or you can make marzipan fruits and is also used to cover traditional Christmas fruit cake. Marzipan is also used to make Easter eggs during Easter season. This recipe is the basic recipe for Marzipan.
  • Passive
    10 minutes
  • Prep
    20 minutes
  • Cook
    15 minutes
  • Servings
    1 Block

Ingredients

  • 200 grams Cashew Nuts
  • 150 grams Granulated white sugar
  • 1 Egg white (well beaten)
  • 1/2 tsp Almond essence (or use 1 tbsp rose water)

Instructions

  • 1 In the grinder jar, add the cashew nuts and granulated sugar. (See recipe notes below)
  • 2 Sieve the cashew nut and sugar powder mixture through a sieve. (See recipe notes below)
  • 3 Take a vessel, add beaten egg white and mix in nut and sugar powder , rose water or almond essence. Keep the bowl over another vessel (smaller in size) half filled with water (boiling over stove) .
  • 4 Stir mixture continuously. Let it cook for few minutes till mixture comes together.
  • 5 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.
  • 6 Use marzipan to cover cakes (See recipe notes below for Traditional Christmas Cake recipe link).
  • 7 Or color marzipan and use with molds. (See recipe notes below for Marzipan Sweets using Molds recipe link).
  • 8 Or use Marzipan to make Marzipan Fruits. (See recipe notes below for Marzipan Fruits recipe link).

Recipe Notes

  1. I used granulated sugar and ground it with cashew nuts together so that it will prevent the release of cashew nut oil.
  2. Sieve the cashew nut and sugar powder to avoid any cashew nut pieces and to get a high quality marzipan at the end.
  3. Make sure your cashew nut mixture vessel doesn't touch the water in the vessel below.
  4. C;lick here for the Traditional Christmas Fruit Cake Recipe.
  5. Click here for Marzipan Sweets Recipe.
  6. Click here Marzipan Fruits Recipe.
 

 

64 Comments

  1. For a vegetarian option what could I use ?

    1. Hi Sandy,

      Replace egg with light corn syrup. Knead directly without cooking. This uncooked marzipan has a shorter shelf life. 🙂

  2. Is it the Samantha method to make marzipan with almonds as my son has cashew allergy.

    1. Hi Askhata, yes you can use Almonds instead of Cashew. its the same method.

  3. Hi … over here in New Zealand we get ground almonds as well as ground cashews.. can I substitute 200 gms of ground cashews and proceed as above.. it’s just that I am not sure if my mixer will grind cashews..Thanks

    1. Hi Kevin

      Yes, absolutely… You can use ready ground almonds or ground cashewnut for the recipe.

  4. Hey Xanti!
    You wrote, “Keep the bowl over a pan half filled with water.”

    But in the picture I can see that the mixture is in the pan and the pan on the fire and there is no bowl in the picture. The mixture is seen in the pan which is on fire.

  5. Hi Xanti, I succeeded in making the ball. Even put them in moulds and left to dry. But after a day of drying it turned out to be very sticky almost melted I would say. Do you think the sudden change in weather has anything to do with this? Please help.

    1. Hi vanessa
      This is strange !!!
      Never came across this issue whenever I made marzipan nor with any people who made the recipe and sent me their feedbacks …Hmmm, just give it another try.
      Make sure the marzipan dough is well formed and not sticky when you mold it …

      1. Sorry got my answer…how long can i keep marzipan before i can colour it and mould them?

        1. Its better to add color immediately and knead it … As it will turn hard later…..You can warp in cling film and keep for 2-3 days and color later, it will be little difficult to knead though.

  6. Xanti ..I tried this version of marzipan…it turned out to be delicious ..melts in the mouth..thank you so much for sharing perfect receipy

    1. Hi Glency,
      Thanks so much for your lovely feedback …Makes me so happy 🙂 Happy for you !

  7. Your fruits marzipan r shining did u apply anything for shine.They looks yummy .we can use almonds instead of cashew nuts.

    1. Hi Roseline
      Yes, you can use almonds…Soak, remove skin, dry completely and then grind it. I have use liquid food colors… That should give you a shine due to the cashewnut oil thats released while kneading 🙂

  8. Hi Xanti, Will try your receipe. Why do some receipes have rose water?

    1. Hi Merita

      Hi I feel its with the egg marzipan so as to eliminate the egg smell. Or u can use almond essence as well 🙂

  9. Hi Xanti…its not very clear how you use two vessels for cooking the marzipan..the picture doesnt show both clearly.Can you please clarify.The marzipans look awesome.very neat

    1. Hi Felicia
      Bottom vessel filled with water over flame and boiling .
      Top vessel larger in size over bottom vessel filled with cashewnuts powder , sugar egg mix .

  10. Hi Xanti,

    Made this recipe today, thanks for the recipe! Was delicious!!

    1. Nice ! Thanks Michelle for sharing your lovely feedback with me 😊

  11. Thanks for sharing such an easy recipe. The recipe notes and step by step pictures really helped a lot. I tried this recipe last night and marzipan turned out amazing

    1. Hi yolanda
      nice to hear that ! and thanks so much for sharing your lovely feedback with me 🙂 Merry Christmas ! Thanks for sharing 🙂

  12. How long do we have to keep them in moulds? And does it need to be refrigerated before de moulding

    1. Hi Anu
      just put them in molds and unmold them immediately ! no need to refrigerate !!!

  13. Hi Xanti,

    I tried the marzipan as per your recipe however the end result does not harden and become firm but remain very soft.

    Any reason for that.

    1. Hi Irene
      Marzipan has to be dried from the outside but when you bite into it has to be a lil soft … not hard like a candy …

  14. Hi Xanti,
    I have come across recipes where they say to keep the vessel with the mixture directly on the flame. Is it safer to do it the way you have suggested? Or any other reason?

    1. Hi Ayesha
      Keeping marzipan mixture directly over flame will cause it to get dry and granular texture .

  15. Hi xanti,
    How long should I cook it on double boiling method?
    Thanks and God Bless You Always

    1. Hi vimi
      Cook for about 10 minutes .

  16. Hi Xanti, Tried this basic recipe. It turned out so good and it was sooo easy to make. Thanks so much. My daughter loves marzipan and this is definitely the easiest and best way to make it. 🙏

    1. Hi Queenie
      Thanks for trying the marzipan recipe and for sharing your feedback with me 😊happy to know your daughter loves marzipan and now you can make the same for her 👍🏻

  17. Hi Xanti,
    Can i plz knw d recipe fr cooked marzipan method because ive heard those marzipans last fr a longer time

    1. Hi venissa
      This recipe is cooked marzipan .

  18. Hi Xanti

    How do you grind the cashew nuts? Mine turn oily n oozes oil. ..the mixer also stops or gets burnt as it can’t take the load .what’s another option of grinding?

    Regards Svedlanska

    1. Hi Sven
      Use few cashewnuts at a time , don’t grind them for too long as oil oozes out from them .
      Alternatively you can use ground almond powder (readymade ) or you need to grind them at home (skinless almonds ) .

  19. Hi xanti, I tried ur recipe using almonds , but d dough is very sticky, cannot knead it, please can you help

    1. Hi melissa
      Add more icing sugar and knead .it will look sticky when on fire . Place mixture on marble slab or kitchen slab , allow it to cool a bit . It will set .

  20. The taste was yummy…but it turned out sticky so could not form it

    1. Hi Renee
      You can add more cashew nut and sugar powder .

  21. Hi Xanti,

    I used the exact method and ingredients but found the sugar didn’t dissolve completely and the marzipan was quite gritty. The sugar I used was fine textured not caster. It still didn’t melt when double boiled the mixture. I wonder if caster sugar would be a better idea. I used ground almond flour. Wonder where I went wrong.

  22. Hi xanti, in the comments you mentioned icing sugar to harden. But recipe says granulated. Is icing sugar for hardening only or powdered granulated sugar will give the same results?

    1. Hi Michelle
      I used granulated white sugar to grind along with cashewnuts so that it doesn’t release oil . You can also use icing sugar (instead of granulated white sugar ) but you need to grind the cashewnuts separately (where there are chances of oil being released ) and then mix in the icing sugar .

  23. I screwed this up royally. Started up without ground cashew and sugar. Ended up with ground cashew and sugar. Mom was happy that I atleast tried. Ended up with a stretchy goo after adding rose water. It tasted like marzipan though.

    1. Hi Vicky
      Thanks for trying tbe marzipan . Do give it a try again … you shld be able to get it 😊

  24. Hi I’m making 2 cakes, one 12 inch and one 8inch .Should i double the quantity of the ingredients? Planning to make a 2 tier cake with a height of 4 inches.What would you suggest ?

    1. Hi Anne
      Double the quantity and then figure out if you need more

  25. Hi Ma’am,

    Fell upon this website after hours of searching for the best Christmas cake recipe.
    Just want to clarify any specfice brand of almond essence to use for marzipan. Bcz when I use bluebird almond essence the entire taste of the marzipan changes.
    Could you please guide.

    1. Hi Daryl
      Try to use Wilton almond essence .

  26. Hi Xanti,

    I tried ur marzipan recipe but my mixture gets very sticky. I m unable to put it in d molds as its too sticky
    Where m i gng wrong?

    Please guide

    1. Hi ashlyn
      Try adding more powdered sugar when working it on the kitchen counter

      1. Thanks a lot

  27. Hi Xanti
    Thanks for sharing your recipe. Just tried your recipe and my marzipans look and taste delicious. Such an easy recipe. Than you

    1. Thanks Linda for your lovely feedback… glad you liked the marzipan ..merry Christmas

  28. Hi Shanti
    Instead of egg white can I try condensed milk?

    1. Hi
      I have not tried with condensed milk …

  29. I tried your recipe for marzipan,it turned out very well but its oily on the outside not sticky.wat can i do to reduce the oiliness

  30. Tried it out… sugar still remined granulated.but tastes good

  31. Xanti sweetheart you are toooooo good. Godbless you. I have tried several of your recipes simply to cook for my family. We live in Sharjah and I must say you are truly a great gifted all round chef👏👏👏👏👏👏👏💐💐💐💐💐💐💐

    1. Thank you so much for all the love and appreciation… means a lot to me .. thanks for sharing your feedback

  32. HI Xanti,
    Thanks… Tried the Easter eggs for the first time. Came out good but while demoulding the shape gets spoilt , a bit 🙁
    Any idea why?
    Also the marzipan does not harden neither is it sticky…. It’s just a bit on softer side

  33. Thank you for your mouth watering recipes

    1. Your most welcome Lynnet 😊

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