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CHOW: Recipes: Marzipan (Almond Paste)

Marzipan (Almond Paste) Recipe

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Marzipan (Almond Paste)
Difficulty: Easy | Total Time: Under 5 mins | Active Time: | Makes: 1 1/2 cups

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.

INGREDIENTS
  • 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)
INSTRUCTIONS
  1. 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.
  2. 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).
  3. Transfer to a medium bowl, cover, and refrigerate until ready to use.
    Write a review | 3 Reviews
POST A COMMENT |3 Comments

COMMENT

  • I made this recipe and it turned out great. Not difficult at all. However with a couple of tweeks. After blanching & skinning almonds, I roasted nuts slightly, to bring a little deeper taste to the party. I also cooked the syrup a little longer (to 225f), adding only 1/2 the amt o f corn syrup, the remaining I drizzled in after adding the simple syrup to the almonds. The thickness of the almond...+READ

    I made this recipe and it turned out great. Not difficult at all. However with a couple of tweeks. After blanching & skinning almonds, I roasted nuts slightly, to bring a little deeper taste to the party. I also cooked the syrup a little longer (to 225f), adding only 1/2 the amt o f corn syrup, the remaining I drizzled in after adding the simple syrup to the almonds. The thickness of the almond paste allowed me to add almond extract and Ammaretto for flavoring.-COLLAPSE

  • Marzipan and almond paste are not exactly the same thing. Even Odense, a popular brand of almond paste, makes a separate product called marzipan, which has a higher sugar content than its almond paste product. For a lengthy discussion of the issue, see the following website: http://www.ochef.com/1087.htm

  • This is the best recipe ever!! Thanks, I will be making this to decorate my cakes without spending so much money for the marzipan!!