Ingredients
Equipment
Method
- In a medium bowl, combine the almond flour and powdered sugar.
- Add the bitter almond extract.
- Slowly stir in the water, one tablespoon at a time.
- Mix and knead until a smooth, pliable dough forms.
- Wrap tightly in plastic wrap and store at room temperature.
Notes
This is a no-cook marzipan recipe. While some traditional recipes require heating or cooking the mixture, I’ve found that this quick version works beautifully for baking, filling, and decorating. It has the perfect texture and flavor for most baked goods.
Note: Since it’s uncooked, it tends to firm up a little faster than store-bought marzipan. For best results, use it within a day or two of making — or wrap it tightly and freeze for later.