Everything can easily be done in the food processor. If you cannot find ground almonds, use blanched almonds (skinned).
I only made a half recipe, as I really didn’t need over 2 kg of marzipan. Even this amount can be halved. Actually you have to do this in 2 batches anyway, (4 batches if you’re making the entire recipe) so if you only need a little, make one batch, if you need more, make 2 or 3 or whatever.
Start off by weighing out your almonds and powdered sugar and pulsing a few times in the food processor to combine. (If you are using blanched almonds instead of ground almonds, you are going to want to grind the almonds with the powdered sugar until they are nicely ground, just make sure you don’t go too far and make almond butter).
Next up is the almond extract, rose water and boiling water. (I cheated, I didn’t have Dr. Oetker’s bitter-almond extract, but make sure it’s pure almond extract, nothing artificial here please). Also, just put a cup of hot tap water in the microwave for a minute to get it nice and hot, unless of course you’re making yourself tea and have a pot of water already boiling.
Start off with 1 Tbsp. of boiling water, you may need more, I used 3 Tbsp. The original recipe called for 1 Tbsp., but that definitely wasn’t enough. Also add in the 1/4 tsp. almond extract and 1 tsp. of rose water. Turn the food processor on and blend for about 30 seconds. If you notice it’s not coming together, add in a bit more water. Also scrape down the sides to make sure everything is getting combined.
If you’re making more than one batch (I made 2 or a half recipe) put the first batch into a bowl and continue with your next batch. Then dump the next batch into the bowl with the first batch and knead together. It should be soft and pliable, not sticky, so if it is sticky, add in a touch of powdered sugar.
Divide into the portion sizes you want and wrap with Saran. Allow to rest at room temperature for 2 hours and then refrigerate or freeze. It can be frozen for up to a year, however, it may be slightly drier so allow to thaw, then grate on a box grater and knead in a little boiling water to soften into the grated marzipan.
Enjoy and also, thank you Sylvia for this amazing recipe.
I have portioned mine out to get ready to make stollen, so you don’t have to make them into flattened bricks, you make them into cylinders or blocks, it’s up to you.
Makes over 2 kg
1 Kg. Almonds, ground or blanched – divided
1 Kg. Powdered sugar – divided
1 tsp. Almond extract – divided
4 tsp. Rose water – divided
4 to 12 Tbsp. Boiling water – divided
- Weigh out 250 gr. almonds, 250 gr. Powdered sugar.
- Place in the food processor and pulse to combine (if using blanched almonds process until ground).
- Add to the almond/sugar mixture 1/4 tsp. Almond extract, 1 tsp. Rose water and start with 1 Tbsp. Boiling water. Pulse to combine. If you notice it’s still really dry (mine was and I needed a total of 3 Tbsp. Water, but add in 1 Tbsp. At a time as depending on your humidity and weather you may need less or more. ). Pulse to combine. Turn the processor on until a ball forms (you may need to scrape down the sides to make sure it is all getting combined).
- Dump into a bowl and continue with your next batch or if this is all you need, simply wrap this up with Saran and allow to rest at room temperature for 2 hours and then store in the fridge or freezer.
- If you’re making more, continue making batches and dumping into the bowl with the other batches, then knead all the marzipan together and the divide into portions, wrap with Saran and let rest at room temperature for 2 hours. Then refrigerate or freeze.
*if freezing, when you thaw you may notice it is a bit dried out, simply grate on a box grater and knead in a bit of boiling water to soften.
*can be frozen for up to a year.
**Okay, I’ve slightly edited the recipe to decrease the amount of Rose water. At first it was okay, as well when baked in the stollen it was fine, but after a, couple of weeks the taste of the Rose water starts to intensify. So I would say add to your own liking.