Marzipan (20)


  • Servings: yield 1.5 kgs.
  • Difficulty: Average
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  • ½ Kg. Cashew nuts or blanched Almonds (powdered)
  • 1 Kg. Icing sugar
  • 2 egg whites (beaten) (optional)
  • Rose essence (2 capsful)
  • Almond essence (1 capful) optional

Add some icing sugar  when grinding so that the powder remains dry and becomes easier to grind finely. Icing sugar to be used for grinding from the above quantity, don’t add additional sugar.

Most often I don’t use egg whites as it helps to preserve the marzipan longer even without having to refrigerate.


  1. Mix the powdered almonds or cashews and icing sugar in a plate or thalie.
  2. Add essence and little by little, pour the egg white (if using) and rub into the mixture. (DO NOT LET THE DOUGH GET STICKY).
  3. If necessary add a little rose water to knead the dough.
  4. Do not knead too much as you have to knead again when adding the colors or else the dough will get too oily.
  5. Divide into equal parts and  add required colours.
  6. Press into clean dry moulds dusted with icing sugar.



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