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Felvételeim nyilvános publikálása engedély nélkül nem használhatók.



Most of the time you can’t even find it, but when you do how do you know its real marzipan? These are the reasons I make it myself. You can use marzipan dipped in chocolate, coloured, flavoured or formed into candies and decorations, or sometimes in recipes like stollen.

1-1/2 cups sugar
1/2 cup water
2 cups ground blanched almonds (the finer the ground, the better)

• Place the sugar and water in a saucepan and cook until the sugar dissolves.
• Add the almonds and cook it until the batter stops sticking to the pan.
• Remove from heat and place on a flat surface.
• While still warm, knead first with a spatula and then by hand until smooth.
• Wrap the marzipan in plastic wrap and store it in an airtight plastic bag.
• If marzipan is dry, soften it with a small amount of syrup. If too soft, add icing sugar to it.


  1. Zsuzsa, it's one of the most precious recipes I have ever seen. It seems so simple and quick to prepare. My husband loves marzipan and almonds in general, so it will be great fun to surprise him with home-made marzipan. Thank you so much! (By the way, have you ground the almonds on your own or did you buy them finely ground? I find ground almonds here, but they are coarser than they should be for marzipan I think; when I make French Financiers I have to sieve the ground almonds and use only powder).

  2. I bought it at the bulk section of the local supermarket. It was so fine; it looked more like almond meal. Unfortunately, this is not a staple product and they only carry it before Christmas and Easter. It would be a tedious job, but a small electric coffee grinder could turn the ground almond into almond meal. Better yet, try to talk to a bakery they might sell you a small bag of it. The recipe is very easy and considering how expensive marzipan is, it is well worth making it. Good luck Sissi!

  3. Thank you, Zsuzsa!




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