A homemade almond paste confection made with blanched almond flour, powdered sugar, and aromatic extracts. Perfect for baking or enjoying as a sweet treat.

european

Nutrition

Provides healthy fats and protein from almonds but is high in sugar and calories.

Calories	280 kcal
Energy	1172 kJ
Protein	6 g
Total Fat	14 g
Saturated Fat	1 g
Trans Fat	0 g
Polyunsaturated Fat	4 g
Monounsaturated Fat	9 g
Cholesterol	0 mg
Carbohydrate	30 g
Sugars	28 g
Dietary Fibre	3 g
Sodium	3 mg

*per serving

VegetarianPescatarianHalalKosherGluten FreeDairy FreeSesame FreeSoy FreeShellfish FreeLow SodiumHigh Fibre

This information is AI-estimated. For the most accurate details, please rely on product packaging. Always consult your doctor for professional dietary advice.

dessertbakingfreezer friendlyno-cook

Homemade Marzipan (Almond Paste)

The Daring Gourmet (Kimberly Killebrew)

6

Name: Homemade Marzipan (Almond Paste) — Tasty Bites
Prep time: 15 min
Total time: 15 min
Yield: 6 servings
Ingredients: 1.5 cup Blanched Almond Flour (very finely ground); 1.5 cup Powdered Sugar; 1.5 cup Sweetener (Swerve Confectioner Sweetener or other sugar-free alternative); 2 teaspoon Almond Extract (quality pure); 1 teaspoon Rose Water (quality food grade); 1 Egg White (Or 3 tablespoons water or 3 tablespoons liquid sweetener such as agave syrup or corn syrup)

servings

0

per serve

0

minutes

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Ingredients

1.5 cup Blanched Almond Flour very finely ground

1.5 cup Powdered Sugar

1.5 cup Sweetener Swerve Confectioner Sweetener or other sugar-free alternative

2 teaspoon Almond Extract quality pure

1 teaspoon Rose Water quality food grade

1 Egg White Or 3 tablespoons water or 3 tablespoons liquid sweetener such as agave syrup or corn syrup

Equipment

Food processor

Plastic wrap

Instructions

Place the almond flour and powdered sugar in a food processor and pulse until combined and any lumps are broken up. Add the almond extract and rose water and pulse to combine. Add the egg white or water/liquid sweetener and process until a thick dough is formed. If the mass is still too wet and sticky, add some more almond flour. If it's too firm and you need it to be more malleable just add a tiny bit of water. Keep in mind that the marzipan will become firmer after it's been refrigerated.

Turn the marzipan out onto a work surface and knead it a few times. Form it into a log, wrap it up in plastic wrap and refrigerate. Will keep for at least a month in the refrigerator or up to 6 months in the freezer. Bring to room temperature before using in any recipe. Makes 13-14 ounces.