Homemade Marzipan
🇩🇪 Germany · Lübeck
Ingredients
- 3/4 cup + 1 tbsp blanched almond flour
- 9 tbsp powdered sugar (or powdered erythritol/allulose)
- 1 1/2 tbsp water (or liquid sweetener)
- 1/4-1/2 tsp almond extract (optional)
- 1/2 tsp rose water (optional, food grade)
Steps
- Process almond flour and powdered sugar together in a food processor until fine and combined.
- Add water, almond extract, and rose water (if using). Pulse until the mixture forms a dough that holds together in a ball.
- If the dough is too dry, add a little more water; if too wet, add more almond flour.
- Remove the dough and knead on a clean surface for about 30 seconds.
- Shape into a log, wrap in cling wrap, and refrigerate to firm up before serving or using.
Notes
Store in the fridge for up to 10 days if made with water, or 2-3 weeks (up to 3 months frozen) if made with agave or corn syrup.
Source: elavegan.com