This easy marzipan is soft, slightly sweet, and perfect for cakes or candy. You only need a few simple ingredients, and it comes together in minutes. You can use sugar or a sugar-free version, and it stores well too.

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Ingredients Needed:

¾ cup + 1 tbsp (90 g) blanched almond flour
9 tbsp (70 g) powdered sugar
1 ½ tbsp (20 ml) water
1/4-1/2 tsp almond extract
½ tsp rose water

How To Make Marzipan Recipe?

First, blend the dry ingredients: Add almond flour and powdered sugar to a food processor and mix until combined. If using Erythritol, make sure it’s finely ground first.
Next, add the liquids: Pour in water or syrup, then add almond extract and rose water if using. Pulse a few times until the dough comes together.
Check the texture: if the dough feels dry, add a tiny bit more water or syrup. If it’s too sticky, add a bit more almond flour until firm.
Knead the dough: Take it out and knead it by hand for 30 seconds until smooth.
Shape and chill: Form into a log, wrap tightly in cling film, and chill in the fridge until firm.

Recipe Tips:

Use finely ground almond flour: Make sure the almond flour is very fine, not grainy. This helps the marzipan stay smooth and easy to shape.
Measure with a kitchen scale: using grams instead of cups gives more accurate results and keeps the texture just right.
Don’t add too much liquid: add water or syrup slowly. Just a little too much can make the dough too wet and sticky.
Chill before using: wrapping and chilling the marzipan makes it firmer and easier to roll or shape.
Taste before shaping: give it a quick taste before wrapping. You can adjust almond extract or sweetness if needed.

How To Store Leftovers?

Refrigerate: Let the marzipan sit at room temperature until it cools down fully. once cooled, wrap it tightly in plastic wrap and place it in an airtight container. Store it in the fridge for up to 10 days if made with water, or 2–3 weeks if made with syrup.
Freeze: Let the marzipan reach room temperature, then wrap it well in plastic wrap and place it in a freezer-safe bag. Freeze for up to 3 months.

Nutrition Facts:

Calories: 154 kcal
Total Fat: 10g
Saturated Fat: 0.8g
Cholesterol: 0mg
Sodium: 1mg
Potassium: 34mg
Total Carbohydrate: 15g
Dietary Fiber: 1g
Sugars: 13g
Protein: 3g

Try More Delia Smith Recipes:

Delia Smith Chocolate Fudge Cake Recipe
Delia Smith Sticky Toffee Pudding Recipe

Delia Smith Marzipan Recipe

Course: DessertCuisine: BritishDifficulty: Easy

Servings

servings

Prep time

minutes

Cooking timeminutes

Calories

154

kcal

Ingredients

¾ cup + 1 tbsp (90 g) blanched almond flour
9 tbsp (70 g) powdered sugar
1 ½ tbsp (20 ml) water
1/4-1/2 tsp almond extract
½ tsp rose water

Directions

First, blend the dry ingredients: Add almond flour and powdered sugar to a food processor and mix until combined. If using Erythritol, make sure it’s finely ground first.
Next, add the liquids: Pour in water or syrup, then add almond extract and rose water if using. Pulse a few times until the dough comes together.
Check the texture: if the dough feels dry, add a tiny bit more water or syrup. If it’s too sticky, add a bit more almond flour until firm.
Knead the dough: Take it out and knead it by hand for 30 seconds until smooth.
Shape and chill: Form into a log, wrap tightly in cling film, and chill in the fridge until firm.

Notes

Use finely ground almond flour: Make sure the almond flour is very fine, not grainy. This helps the marzipan stay smooth and easy to shape.
Measure with a kitchen scale: using grams instead of cups gives more accurate results and keeps the texture just right.
Don’t add too much liquid: add water or syrup slowly. Just a little too much can make the dough too wet and sticky.
Chill before using: wrapping and chilling the marzipan makes it firmer and easier to roll or shape.
Taste before shaping: give it a quick taste before wrapping. You can adjust almond extract or sweetness if needed.