When baking with sticky ingredients such as honey or corn syrup. Spray your measuring cup with nonstick spray before adding in the honey. The sticky honey will slide right out!
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Strawberry Dream
Strawberry Dream

Print This Delicious and Healthy Homemade Almond Paste and Marzipan Recipe

Homemade Almond Paste
And Marzipan Recipe

Always been a little skittish about making your own Almond Marzipan, well I'm here to show just how easy it really is. A little sugar added to finely ground almonds and you have the gist of it.

1 1/2 cups Blanched almonds, finely ground
1 cup Granulated Sugar
2 Egg Whites
1/2 tsp Almond Extract

Oven Temp ~
Baking Time ~
Pan Type ~ Mixing bowl
Instructions for making your own Almond Paste

In a food processor combine the almonds, sugar and egg whites, process until they are smooth.
Add in the almond extract.
Store homemade marzipan in an airtight container. Place almond marzipan in the refrigerator for about 2 weeks.

Makes about 2 1/2 cups marzipan.

VARIATION For Almond Marzipan:
Add 1 cup confectioners' sugar, a few drops of any desired flavoring, and a drop or two of food coloring to 1 cup (each 1 cup) of almond paste.
Place on a cold surface and knead 15 to 20 minutes.
Mold into desired candy shapes or spread over cakes before icing.
Serves 12
Nutrition facts:
Serving Size 34 g
Calories 136
Calories from Fat 53
Total Fat 5.9g 9%
Trans Fat 0.0g
Cholesterol 0mg 0%
Sodium 9mg 0%
Total Carbohydrates 19.3g 6%
Dietary Fiber 1.4g 6%
Sugars 17.2g
Protein 3.1g
Vitamin A 0% • Vitamin C 0% • Calcium 3% • Iron 2%

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User Comments


Did you say you're on a diet?
No desserts for 20 years?
Do you pass the cake and candy sections
With some heartfelt sighs and tears?

Go ahead !! Bake those gooey
Sticky sweet forbidden things.
But first put on your jogging outfit.
Your tennis shoes and exercise fling.

Run in place while stirring;
Time your cakes with jumping jacks.
Ten deep knee bends between ingredients.
Use that kitchen for a workout track.

And when you're out of breath and panting.
Pot holders around your prize.
Jog to the nearest 90 pound neighbor
And leave her your 1000 calorie surprise!

Nothing says "I Love You" more than a surprise dessert made from one of our homemade cake recipes.

Recipes for Cakes
Suppling Tips for Healthy Homemade Cakes

When Baking with Butter:

Room temperature butter in the cake batter is one of the biggest cake baking mistakes. In fact, butter must be below 68° to trap air molecules and build structure. Otherwise, the fat will liquefy and the cake will be flat. To get “cool” butter, cut the chilled butter into chunks and let it sit in a bowl for 5 minutes before beating.

When Mixing Cake Batter:

You cannot over beat the eggs, sugar and butter, but you can over beat the flour. If you do, gluten will form and you will be making a quick bread instead of layer cake. Beat the flour just until there are no visible signs of dry flour, but not until the batter is completely smooth.

Cake Flour:

Cake flour is milled from soft wheat that has a lower gluten content and higher starch content than all-purpose flour. It helps to ensure a fluffy texture in cakes and pastries. A substitute for cake flour is to use all-purpose flour, but reduce the amount by 2 tablespoons per cup.

Green Food:

The food choices that we make every day have a profound effect on the environment. From farm to spoon, growing our food, processing it and transporting it all use tremendous amounts of energy, water and chemicals. By making just a few small changes in our eating and buying habits, we can greatly reduce this impact. When we eat green, we help the environment by reducing global warming pollution and help ourselves by eating fresh and healthy food. Eat local from farmers in your own neighborhood!