Homemade marzipan in the Thermomix® needs exactly five ingredients and ten minutes. What most recipes do not mention: the bitter almond extract is the real flavour switch. Without it, the mixture tastes like almond paste. With 10 drops, it becomes proper marzipan.
We make this basic recipe whenever we run out of stock and do not want to go shopping. Blanched almonds, icing sugar and amaretto are things most keen bakers have in the cupboard anyway. You can also make icing sugar in the Thermomix® in a matter of seconds.
Coconut Marzipan with the Thermomix®
Ingredients 0 / 5 ✓
- 150 g blanched almonds
- 60 g sugar
- 50 g desiccated coconut
- 35 g water
- 5 drops bitter almond extract
Instructions 0 / 3
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1
Add the almonds, sugar and desiccated coconut to the mixing bowl and grind for 15 sec / speed 10.
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2
Add the water and bitter almond extract and mix for 30 sec / speed 4.
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3
Shape the coconut marzipan into a roll, wrap in foil and store in the fridge until ready to use.
Tip: You can also make the marzipan with rose water. Replace the water with rose water, adjusting to taste.
Nutrition per serving
What makes the difference when grinding marzipan
The almonds go into the mixing bowl first. 8 seconds at speed 10 is enough to produce a fine, dry mixture. Then add all the remaining ingredients at once: icing sugar (200 g), amaretto (20 g), water (10 g) and the 10 drops of bitter almond extract. Then 3 minutes on kneading mode.
Important: do not grind the almonds for longer than 8 seconds. From around 10 to 12 seconds, the Thermomix® starts to release the natural almond oil and the mixture becomes oily rather than dry. The goal is fine almond flour, not almond butter.
Why blanched almonds are essential
The brown skin of the almond gives marzipan a slightly bitter note and a grainy texture. Classic marzipan requires blanched almonds, that is, almonds without their skins. You can do this yourself: blanching almonds in the Thermomix® takes just a few minutes, a quick scald and the skins slip right off.
When the mixture does not come together
After kneading mode, the marzipan mixture often still looks a little crumbly. That is normal. Take it out of the mixing bowl and knead it briefly by hand until it becomes smooth. Warmth and pressure are usually enough. Only if it really will not bind should you add a splash more amaretto or a few drops of water.
The marzipan usually becomes too oily when it has been ground on speed 10 for too long. In that case, pressing the mixture briefly onto a clean kitchen cloth helps to remove the excess oil.
Four variations in one post
We have developed the base mixture in four directions. Each one takes just a few minutes in the Thermomix®.
- Pistachio marzipan (250 g): 100 g blanched almonds, 50 g unsalted pistachios, 75 g sugar, 15 g water, 5 drops of bitter almond extract. Use unblanched pistachios: the colour and texture will be better.
- Coconut marzipan (250 g): 150 g almonds, 50 g desiccated coconut, 60 g sugar, 35 g water, 5 drops of bitter almond extract. Variation: swap the water for rose water.
- Honey marzipan (150 g): 120 g almonds, 40 g honey instead of sugar, 10 g water, 5 drops of bitter almond extract. Colour with food colouring before use if you like.
- Low-carb marzipan (220 g): 200 g almonds, 200 g erythritol (pulverise first: 10 sec / speed 10), 20 g water, 5 drops of bitter almond extract. Rolled into balls and coated with sugar-free chocolate, you get finished low-carb chocolates.
What you can do with it
Homemade marzipan is a semi-finished product. It really comes into its own once you know how to use it further. We make it into marzipan liqueur in the Thermomix®, which we put together every Advent. For stollen, biscuits or marzipan potatoes you can use the base mixture directly. Wrapped in cling film, it keeps in the fridge for up to 2 weeks. Frozen in portions, it lasts several months.
Also great with: Stollen, chocolate and waffles.
Also worth a look: grinding corn in the Thermomix®.
