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Homemade Marzipan

Cooking Method ,
Cuisine ,
Prep Time: 15 min Total Time: 15 mins
  • 250 grams Almond Flour
  • 250 grams Icing sugar
  • 15 milliliters Almond Essence
  • 15 milliliters Lemon Juice
  • 1 Egg White (Large)
  • 40 grams Liquid Glucose
  • 250 grams Almond Flour
  • 280 grams Icing Sugar
  • 10 milliliters Almond Essence
  • 15 milliliters Lemon Juice
  • 120 grams Liquid Glucose
  • 30 milliliters butter for kneading
  1. Place the almond flour and icing sugar in a food processor and pulse until combined and any lumps are broken up.
  2. Add the almond extract lemon juice and pulse to combine.
  3. Add the egg white (if using) and liquid glucose and process until a thick dough is formed.
  4. Turn the almond marzipan out onto a work surface.
  5. Butter your hands and knead it a few times.
  6. Form it into a log, wrap it up in plastic wrap and refrigerate.
  7. Will keep for at least a month in the refrigerator or up to 6 months in the freezer.
  8. Bring to room temperature before using in any recipe.
Keywords: almond, Marzipan
Lukas Coetzee

Lukas graduated from the Francois Ferreira Academy with distinctions in all his subjects and received a special "Top student in 14 years" award. He is currently Chef de Cuisine at Belle Vue Weddings and Functions. He is also a part-time lecturer at the Francois Ferreira Academy and teaches patisserie and cake decorating.