Marzipan Egg Free

If you want to make your own marzipan because you want an egg free version or you are not wanting to eat raw egg then this is a great recipe. In fact since writing this recipe I think this is now my marzipan of choice. I have left mine uncoloured but you can colour it to make decorations, use in baking and of course to cover your Christmas cake.


I find it much easier to make this using a food processor. Place the ground almonds and icing sugar in the bowl of your food processor with the blade attached.  Blitz on full speed for about 15 seconds to both blend the two powders but also to break down further your ground almonds.


Add the almond extract and the amaretto then sufficient of the water to bring the crumbs together into lumps.


Turn out the large lumpy mix onto a work surface then knead to a smooth paste – and thats it !


If you find you have added too much water and the paste is really sticky just add more icing sugar until it becomes easy to handle.


Once you have covered your cake leave the marzipan uncovered until it is dry to the touch – about 3-4 days then place in a tin until ready to ice.

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