Marzipan (Almond Paste) Recipe
Marzipan (a.k.a. almond paste) is merely blanched almonds ground up in a food processor with sugar and a little corn syrup. The paste can be formed and colored like molding clay, making it versatile for decoration, or making confections. It’s a classic filling for traditional pastries, but we also found it to be perfect for caramel apples.
Game plan: Many marzipan recipes call for raw egg white, but we used light corn syrup instead and added five-spice powder for an exotic twist. For a more straightforward almond flavor, leave out the five-spice powder.
- 1 1/2 cups slivered blanched almonds
- 1 1/2 cups confectioners’ sugar
- 5 tablespoons light corn syrup
- 1/4 teaspoon five-spice powder (optional)
- In the bowl of a food processor fitted with the blade attachment, process the almonds into very small pieces but not powder, about 20 seconds.
- Add the sugar, corn syrup, and five-spice powder (if using). Process until the mixture begins to form into a stiff paste and holds its shape when pressed together, about 45 seconds (for a smoother texture process longer).
- Transfer to a medium bowl, cover, and refrigerate until ready to use.