Why buy marzipan when it is super simple to do it yourself. With Halloween right around the corner, my husband and I wanted to make some chocolate covered marzipan truffles, which is one of our favorite sweet treats. I will post this recipe next guys!
Marzipan is gluten and dairy free, so it’s great if you are allergic or sensitive to either of those things. Personally, my husband and I love anything almond flavored, so naturally marzipan has a special place in our hearts.
The recipe for DIY marzipan does contain confectioner’s sugar, which is obviously not ideal, but I wanted the same taste and texture that you would find in a grocery store. This recipe also contains a raw egg white as a binder, so if you are vegan this recipe isn’t for you. I don’t have an issue with raw eggs, since I make my own paleo friendly mayo all the time, and I like my eggs over easy for breakfast. That said, use common sense, like keeping the marzipan stored in the fridge or cook with it as soon as possible.
- 1½ cups of confectioner's sugar (aka powdered sugar)
- 1¾ cups almond flour
- 1 egg white (from one egg)
- 3 tsp of almond extract
- Put the sugar and almond flour into the food processor, and pulse to mix and get rid of any clumps.
- Then, add in almond extract to food processor. Pulse to mix.
- Then, separate yolk and egg white, and add in egg white to food processor, and pulse until it turns into a dough.
- Then put dough onto wax paper, and kneed it until it forms a log shape.
- Then wrap marzipan log in plastic wrap and store in fridge, or use in cooking/baking.