Homemade marzipan
Homemade marzipan made from scratch with almonds and sugar syrup, cooked gently for a smooth texture and perfect for shaping and decorating.
Updated : 25 December, 2025
Easy
About 20 min.
Ingredients
275 grams
Sugar
0.25 teaspoon
Cream of tartar
100 grams
Almonds
200 grams
Almond flour
2
Egg yolks
1
Lemon
1 teaspoon
Almond extract
1 tablespoon
Brandy
2 teaspoon
Lemon juice
pinch
Salt
Table
Table of volume measurements:
- teaspoon - 5 ml
- dessert spoon - 10 ml
- tablespoon - 20 ml
- glass - 200 ml
Preparation
Step 1
Place the sugar into a medium saucepan, add the cream of tartar and 150ml/5fl oz water, and stir until the sugar has fully dissolved. Insert a sugar thermometer, bring the syrup to the boil and continue cooking steadily until it reaches 118C. Remove the pan from the heat and allow the syrup to cool for 3-4 minutes.
Step 2
While the syrup cools, blitz the blanched almonds in a food processor until very finely ground, then combine them with the ground almonds.
Step 3
Add the nuts and all the remaining ingredients to the saucepan. Using a rubber spatula, beat the mixture until smooth. Return the pan to a low heat and cook for 2-3 minutes, stirring constantly, so the eggs cook gently and the almond paste thickens.
Step 4
Spoon the marzipan into a bowl, press cling film directly onto the surface to prevent a skin forming, and leave it to cool completely.
Step 5
Once cold, flatten the marzipan into a disc, wrap it tightly in cling film and store it in the fridge until needed.
Step 6
When you are ready to use it, dust the work surface with icing sugar and knead the marzipan until smooth and slightly softened, then roll it out.
Step 7
Using a 3–4cm cookie cutter, cut out as many shapes as possible and arrange them on a baking sheet. Gather the trimmings, knead gently back into a smooth ball, re-roll and cut out more shapes until all the marzipan is used. You should end up with around 20 pieces. Chill the tray in the fridge for 15 minutes before using.
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