How To Make

How To Make: Marzipan (Uncooked Version)

This uncooked version of marzipan is so easy to make and is perfect for shaping and making creative, miniature figures. It has only 3 ingredients which are always available. The base being ground almonds. I usually make my own ground almonds and it takes very little time. 

For ground almonds, you will need to blanch your almonds. The technique is very simple. Just add your almonds to a pot containing hot, simmering water. Leave it for 2 minutes and drain. Rinse it under cold water and if you press the almonds, the skin will automatically come out without any resistance. That’s all there is to it. 🙂 After peeling the almonds, you will have to dry the almonds with kitchen towel or kitchen paper.


Once completely dry, just give them a blitz in the food processor or mixer until fine in texture.


Now let’s get onto the marzipan.

Ingredients: (Makes about 400 grams)
  • Ground almonds- 200 grams (I use about 1 cup + 3/4th cup)
  • Icing sugar- 200g (I use about 3/4th cup + 2 tablespoons)
  • Water- 1 tablespoon (You can also use 1 egg white but water works just as good)

Note- You can also add a teaspoon of vanilla extract if you wish

  1. Add ground almonds and icing sugar to a bowl and mix. The mixture will come together to a small extent
  2. Add water and bring the mixture together to form a rough round shape. 
  3. Use. If storing, cover with cling film and store in airtight containers.


 You are good to go. Just tear pieces and shape. 🙂

For Storing– Wrap the marzipan tightly in cling film or aluminium foil, place in air tight containers and keep in the fridge. It will stay nicely for 2-3 weeks or even more. But let me warn you, there are chances of it drying out and becoming hard due to changes in weather, humidity and temperature. If keeping in fridge, let it thaw and come to room temperature before shaping.



7 thoughts on “How To Make: Marzipan (Uncooked Version)

    1. If it is wrapped nicely in cling film or foil, put inside an airtight container and kept inside the fridge it should keep well for 2-3 weeks or even more than that sometimes. But there are chances of it drying out because of changes in temperature and humidity!


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