Homemade Marzipan – Easy and Healthy Almond Paste


Marzipan is one of my favorite sweet treats. I love the marzipan of Lübeck/Germany, the famous Niederegger Marzipan when it’s just coated in dark chocolate. As I don’t eat anymore sugar for nearly 7 years it’s not easy to find some that I can eat, made with honey. I found it, it’s very expensive and you will not use it for many recipes but for very special ones only.

A short time ago I made an Easter cake and one of the possibilities for covering the cake was marzipan. My official tester didn’t like it too much so I took another frosting for the cake. But still I have the marzipan I prepared and I was amazed how easy it is to make it at home.


Essentially marzipan or almond paste is made of almond flour and organic raw honey. That’s it. There is an egg white in to hold all together.

I found a good recipe on The Paleo Mom. It’s very easy although it sounds a little tricky with the thermometer and a lot of stiring. But it’s quickly done and the result is amazing. Now I have a bowl full of marzipan. And a super fast little gift when I am invited somewhere. I made some nice almond paste cookies that are very typical for Italy, especially in the south.

Just take the almond paste, make little balls and put them on parchment paper. They can be flattened with the finger or a fork and decorated with almonds or other nuts (I had only pecan nuts). Let it sit overnight in the fridge. The day after preheat the oven on 160°C/325°F and bake them for around 10 minutes or lightly golden. They should be a little crisp outside but inside still very soft. Let them cool out and pack them in nice little gift bags. Perfect gift for a friend’s inviting!

☆☆☆☆ ☆ ☆☆☆☆

Almond paste
Homemade Almond Paste
Print Recipe
Servings Prep Time
60 cookies 40 minutes
Servings Prep Time
60 cookies 40 minutes
Almond paste
Homemade Almond Paste
Print Recipe
Servings Prep Time
60 cookies 40 minutes
Servings Prep Time
60 cookies 40 minutes
Ingredients
Servings: cookies
Instructions
  1. In a medium sauce pan add the honey and put it over low heat. Attach a candy thermometer on the side. Stir constantly and let the temperature rise to 115°C/240°F. It takes around 10 minutes.
  2. Now take the sauce pan from the heat and place into a bowl with ice-cold water or ice cubes. Stir the honey some additional 4 to 5 minutes until the honey gets creamy. It doesn't seem so in the beginning but it's really getting creamy and thick.
  3. Then stir in the egg whites and the almond flour. Don't forget to stir all the time, it's a good exercise!
  4. Now take a standing mixer or a hand mixer and mix until it get's to room temperature. In takes another 20 minutes.
  5. Place the cooled marzipan into an airtight container and let it cool completely overnight in the fridge. Now the marzipan is ready for further creations.
Recipe Notes

Leave the marzipan or almond paste in the sealed container or just wrapped in plastic paper as long as you need. It doesn't go bad in the fridge.

Use it for cookies or also to cover a cake. Then use icing sugar (paleo version) for rolling the marzipan out into a thin sheet and place it carefully on the cake. You will love it!

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