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There are a few ways to make marzipan, but it's core ingredients will always remain the same–almonds and sugar.
Course Dessert
Cuisine Dutch, German, Italian, Middle Eastern, spanish
Servings 13 ounces (approx.)


  • food processor


  • cups almond flour
  • cups confectioners' (powdered) sugar
  • 2 teaspoons almond extract
  • 1 teaspoons rose water* *If you don't like rose water's floral flavor, you can use regular water instead.
  • 1 egg white* *Eating raw egg white may pose a risk of illness. To avoid using raw egg, two tablespoons of pasteurized egg whites (such as many of the varieties that come in a carton) may be used instead.


  • Pulse the almond flour and confectioners' sugar in your food processor until very well combined (no lumps).
  • Add almond extract and rose (or regular) water. Pulse twice.
  • Add the egg white and process until dough forms. We're looking for a dough that holds together that isn't too wet and sticky. If it is a bit too wet, add a mix of almond flour and sugar in very small amounts until it isn't sticking.
  • Knead your dough a couple times, and then roll it out into a log. Wrap it in plastic and refrigerate.
  • It will be a nice firm and moldable consistency after about an hour in the fridge. It will also keep for a couple of weeks in the fridge and several months in the freezer.


The recipe I most heavily consulted is from The Daring Gourmet.
Keyword almond paste, marzipan