No-cook Almond Marzipan Recipe

by Trisha Vaz
I’ve been making marzipan at home for a little over 12 years now. I must admit that in the past, I have only made marzipan using cashew nuts. This is mainly because they were more widely available in Mumbai and were more affordable than almonds. Last Christmas, when I shared my favorite marzipan recipe here and on YouTube, the video got a lot of love. I also got a lot of questions about making marzipan using almonds. There were also requests for an eggless version of marzipan. Now I have previously shared a different recipe for an eggless (cashew nuts) version. But I decided that this year, in time for Easter, I would try out an eggless almond marzipan recipe and share it with you. After a little experimenting, and more marzipan than I know what to do with, I have, what I consider a really good recipe to share with you.

How do they both compare? Well I found that the cashewnut marzipan is lighter while the almond one is a little on the denser side. That being said, the almond version is super delicious. I think even more than the cashewnut one. Then, there’s also the fact that the almond one is a no-cook recipe. So, to sum up, I will still make my cashewnut version as it is a little easier to work with, but the almond one will be absolutely perfect to use in so many different ways. I’d love for you to try it out and tell me what you think of it.



No-cook Almond Marzipan
(Yields 250-260gms approx.)

1 cup raw, natural almonds
1/2 cup icing sugar
1/2 tsp rose water (you can add a little more if needed)
1/2 tsp almond extract (you can add a little more if needed)

Place the almonds in a heatproof bowl.

Pour water from a recently boiled kettle over the almonds to cover the nuts. Leave the almonds to soak for a couple of minutes.

Drain the almonds and peel them. Place them on some kitchen paper or a clean kitchen towel to dry up. Let the almonds cool down completely.

In a high powered blender / food processor, blitz the almonds to a fine powder.

Place the almond powder in a large bowl. Add in the icing sugar. Mix it thoroughly till combined.

Add the rose water and almond extract and knead to form a dough / log.

Your marzipan is now ready to be used.

If you don’t need to use it immediately, you can wrap it in cling film and refrigerate till needed. It keeps for a couple of months. (Personally, I would just make this when needed, probably a couple of days ahead.)

NOTE: This marzipan is not a very sweet version. When the marzipan is formed, taste some of it. If you want it sweeter, simply add some more icing sugar and knead it in. 

Trisha Vaz

This post was posted in Cakes, Cookies & Desserts, Christmas Recipes, Dessert, Recipes, Vegan

My favourite Marzipan recipe

by Trisha Vaz

This version of marzipan is made using cashew seeds and is shaped into little colorful bites. It is the crowning glory of every Indian Christmas platter.

Marzipan
Marzipan
 
Today, I want to take a minute, right at the onset, to say “Thank you” from the bottom of my heart for all your support on my YouTube Channel. I am overwhelmed that so many of you want to watch my videos and try my recipes. A lot of you lovely folks have asked me to share my Marzipan recipe. 
 
The recipe that I’m sharing with you today, is my absolute favourite. Typically, Marzipan is made using Almonds. But in Goa(and India, in general), Cashew nuts / Cashew seeds are more easily and abundantly available than Almonds. So the Goans / Indians have simply swapped one for another. And the results are pretty spectacular. I always make my version using cashew seeds. You can use this recipe to form little shapes like you will see me do today, you can cover a cake with it, and I’ve also made Marzipan tarts in the past. The possibilities are endless. 
 


Marzipan
Yields: 1/4 kilo or 250g Marzipan
 
125g Cashew Nuts 
200g Sugar
1 egg white
1/2 tsp Almond essence
1/4 cup water
Food colours, as required
 
Soak the cashew nuts in some (room temperature) water for about 10 minutes. Drain, run some fresh water through the nuts, and drain them again.
 
Grind the cashew nuts, egg white and water to a fine paste.
 
Pour the ground paste, the almond essence and sugar into a large heavy pan. Place the pan on low-medium heat and stir to combine.
 
Cook the paste on a medium low heat, stirring continuously till it thickens and starts coming away from the pan. 
 
Use the water test to check if it is ready. Place some ice cold water in a small bowl and drop a 1/2 teaspoon of the sweet on it. If it firms up on cooling it is done. If it is still soft or too sticky, it needs more cooking.
 
As soon as it has cooked, pour the marzipan on a large plate and spread it out a little and leave it to cool down a little. Knead it to a dough while it is still warm.
 
Portion and colour the marzipan as desired. 
 
You can now shape it as needed or use it in any recipe that calls for it. 
 
If you making little shapes with the marzipan, once you de-mould it, place it on a plate and leave it to air dry for a while till it sets and is slightly firm to the touch. You can then place it in an airtight container and store. This should last you a couple of weeks if stored well. 
 
If the temperature is too high where you are, consider refrigerating it till needed.
 
Enjoy!!!

 

My favourite Marzipan recipe
Print

My favourite Marzipan recipe

Recipe by Trisha VazCourse: DessertCuisine: GoanDifficulty: Medium
Servings

250

grams
Prep time

15

minutes
Cooking time

15

minutes

This version of marzipan is made using cashew seeds and is shaped into little colorful bites. It is the crowning glory of every Indian Christmas platter.

Ingredients

  • 125g Cashew Nuts

  • 200g Sugar

  • 1 egg white

  • 1/2 tsp Almond essence

  • 1/4 cup water

  • Food colours, as required

Directions

  • Soak the cashew nuts in some (room temperature) water for about 10 minutes. Drain, run some fresh water through the nuts, and drain them again.
  • Grind the cashew nuts, egg white and water to a fine paste.
  • Pour the ground paste, the almond essence and sugar into a large heavy pan. Place the pan on low-medium heat and stir to combine.
  • Cook the paste on a medium low heat, stirring continuously till it thickens and starts coming away from the pan.
  • Use the water test to check if the Marzipan is ready. Place some ice cold water in a small bowl and drop a 1/2 teaspoon of the sweet on it. If it firms up on cooling it is done. If it is still soft or too sticky, it needs more cooking.
  • As soon as it has cooked, pour the marzipan on a large plate and spread it out a little and leave it to cool down a little. Knead it to a dough while it is still warm.
  • Portion and colour the marzipan as desired.
  • You can now shape the marzipan as needed or use it in any recipe that calls for it.
  • If you making little shapes with the marzipan, once you de-mould it, place it on a plate and leave it to air dry for a while till it sets and is slightly firm to the touch. You can then place it in an airtight container and store. This should last you a couple of weeks if stored well.
  • If the temperature is too high where you are, consider refrigerating it till needed.

    Enjoy!!!

Recipe Video

Notes

  • Cooking times can vary greatly. This depends on the size and thickness of the vessel used to cook the marzipan, the heat level used during the cooking process and the quantity being made. Please refer to the video, for my recommended water-test to check if your marzipan is ready.
  • The prep and cook time does not include the time required for this to cool down and mould into shapes. This time depends on your climate and the designs you are working with.
  • These marzipan can be served immediately after shaping. To store, please allow a couple of hours for the pieces to set after they are taken out of the moulds.

Trisha Vaz

This post was posted in Cakes, Cookies & Desserts, Christmas Recipes, Dessert, Recipes