My Bulgarian grandmother used to make Marzipan for every occasion. Marzipan was always a symbol of celebration.
I never liked the store bought marzipan, only the home made ones. I honestly think they have nothing in common but the name. When I started working in restaurants, I started making marzipan for service everyday and fell in love with it.
The almond or pistachio taste was always so present, and I started making them for friends and family. To this day, Marzipan is a symbol of celebration to me. Even if it's just a celebration of wonderful ingredients, that I can use to indulge the people I love.
It is best to use the original weights, but we included cups when possible.
Ingredients
Servings 30 pieces
Ingredients For Almond Marzipan:
- 250 g almond syrup ¾ cup, orgeat - available online or in specialty stores
- 200 g granulated sugar 1 cup
- 1/2 lemon juiced
- 500 g peeled almonds, ground 4 ½ cups
- a few drops of rosewater optional
Ingredients For Pistachio Marzipan:
- 150 g almond syrup ½ cup, orgeat - available online or in specialty stores
- 100 g granulated sugar ½ cup
- 1/2 lemon juiced
- 200 g peeled almonds, ground ½ cup
- 175 g ground shelled pistachios 1 ½ cups
- 25 g pistachio paste 2 ¾ tablespoons
For the Sugar topping:
- 200 g granulated sugar 1 cup
Nutritional Facts
Nutrition Facts
Homemade Marzipan
Amount per Serving
Calories
274
% Daily Value*
Fat
15
g
23
%
Saturated Fat
1
g
6
%
Polyunsaturated Fat
1
g
Monounsaturated Fat
1
g
Sodium
0.3
mg
0
%
Potassium
65
mg
2
%
Carbohydrates
33
g
11
%
Fiber
3
g
13
%
Sugar
27
g
30
%
Protein
6
g
12
%
Vitamin A
25
IU
1
%
Vitamin C
2
mg
2
%
Calcium
56
mg
6
%
Iron
1
mg
6
%
* Percent Daily Values are based on a 2000 calorie diet.
Instructions
- Place the almond syrup, sugar and lemon juice in a wide pot over medium heat and bring to a gentle boil, occasionally stirring.
- Ground the almonds/ pistachios a second time. Place in the bowl of a stand mixer fitted with the paddle attachment.
- Pour the boiling almond syrup into the mixer while mixing on a high speed until you end up with a smooth, pliable dough. Add the rosewater, if using. Transfer to a bowl, cover and refrigerate 30 minutes.
- Divide to 3 equal parts and roll each piece to a rope 1cm/ 0.4-in in diameter. Sprinkle sugar on the worksurface and roll in the marzipan ropes so they are fully coated. Cut to 2cm/ 0.8-in pieces.
- Roll each piece in the sugar and lightly press to small 'gnocchi'.
- Transfer to a serving plate.
Video
Notes
Can be stored in fridge for up to a month.
