serves 6
1 1/2 cups very finely ground blanched almond flour
1 1/2 cups powdered sugar
OR 1 1/2 cups Swerve Confectioner Sweetener (sugar-free alternative)
2 teaspoons quality pure almond extract
1 teaspoon quality food grade rose water
1 egg white OR 3 tablespoons water OR 3 tablespoons liquid sweetener (e.g. agave syrup, corn syrup, etc) *(alternatively you can use liquid pasteurized egg whites or reconstituted powdered egg whites)
Place the almond flour and powdered sugar in a food processor and pulse until combined and any lumps are broken up. Add the almond extract and rose water and pulse to combine. Add the egg white or water/liquid sweetener and process until a thick dough is formed. If the mass is still too wet and sticky, add some more almond flour. If it’s too firm and you need it to be more malleable just add a tiny bit of water. Keep in mind that the marzipan will become firmer after it’s been refrigerated.
Turn the marzipan out onto a work surface and knead it a few times. Form it into a log, wrap it up in plastic wrap and refrigerate.
Will keep for at least a month in the refrigerator or up to 6 months in the freezer. Bring to room temperature before using in any recipe.
Makes 13-14 ounces.
Notes
To make a firmer Marzipan that you can shape into figures for decorations, add 1/4 cup or more of sugar until you reach the desired level of firmness (keep in mind it will also become firmer after it refrigerates).
Nutrition
Serving: 2.5oz
Calories: 281kcal
Carbohydrates: 36g
Protein: 6g
Fat: 13g
Sodium: 9mg
Potassium: 8mg
Fiber: 2g
Sugar: 30g
Calcium: 59mg