Learn how to make easy, no cook & egg free marzipan - a Christmas special recipe that is very colourful and quick to prepare, not to forget it tastes delicious.
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½cuppowdered almonds (we have blanched almonds and then made fine powder from it)
¼cupicing sugar
1-2teaspoonwater (can use rose water)
few drops vanilla essence (can use almond extract/rose extract/any other extract/can skip adding any flavour too)
For marzipan candies
few drops of food colour (we have used green and red food color)
cocoa powder
any essence (we have added strawberry essence to red marzipan candies)
Instructions
For marzipan dough/paste
Soak almonds in hot water for 30 minutes. Drain excess water, peel skin and pat them dry. Once dry, grind them in a mixer.
In a bowl, sift and combine powdered almonds and icing sugar in a bowl. Add vanilla essence.
Gradually add water and knead to a stiff and smooth dough. Add ¼ teaspoon water each time and keep mixing and kneading.
Do not over mix the dough, since almonds will release oil and dough will become sticky.
Once done, cover it with a cling wrap and keep refrigerated until you need it.Alternatively, you may even start making marzipan candies from it right away.
For marzipan candies
Divide the dough in equal portions – this will depend on how many colors and flavours you are using.
We are preparing 3 varieties – red strawberry candies, green candies and chocolate candies.
Add colors of your choice and mix till color is combined well. As we have mentioned earlier, we are using red and green food colours. For the chocolate marzipan candies, we have added cocoa powder to our dough, quantity of cocoa powder will depend on how much intense taste of chocolate you prefer plus the quantity of your almond paste dough.
Dust silicon moulds with icing sugar and fill each section of mould with small portion of the dough.
Press gently and refrigerate the mould for 10-15 minutes.
You can even shape these candies with your hands.
After 10-15 minutes, demould the candies from silicon moulds and let them dry at room temperature for 3-4 hours. Do not cover.
After 3-4 hours, store in an air-tight container. They will stay good at room temperature for a week, then transfer to refrigerator for another 10-12 days.