Homemade marzipan with the Thermomix® takes exactly four ingredients and ten minutes. What most recipes leave out: bitter almond flavouring is the real flavour switch. Without it the paste tastes like almond butter. With 10 drops it becomes proper marzipan.
We make this basic recipe whenever our supply runs out and we do not want to make a special trip to the shops. Blanched almonds, icing sugar and amaretto are things any keen baker usually has in the cupboard. You can also make icing sugar in the Thermomix® in a matter of seconds.
Honey Marzipan with the Thermomix®
Ingredients 0 / 4 ✓
- 120 g blanched almonds
- 40 g honey
- 10 g water
- 5 drops bitter almond flavouring
Instructions 0 / 3
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1
Chop the almonds.
Add the almonds to the mixing bowl and grind for 15 sec / speed 10.
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2
Add the honey.
Add the honey, water and bitter almond flavouring and mix for 30 sec / speed 4.
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3
Chill the marzipan.
Shape the marzipan into a roll, wrap in foil and store in the fridge until ready to use.
Tip: You can colour your marzipan paste with food colouring before using it.
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 meal. Then you add all the remaining ingredients at once: icing sugar (200 g), amaretto (20 g), water (10 g) and the 10 drops of bitter almond flavouring. Then 3 minutes on kneading mode.
Important: do not grind the almonds for longer than 8 seconds. From about 10 to 12 seconds onwards the Thermomix® starts releasing 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 gritty texture. For classic marzipan you need blanched almonds, that is, almonds without the skin. You can do this yourself: blanching almonds in the Thermomix® takes just a few minutes. Pour boiling water over them and slip off the skins.
When the paste does not come together
After kneading mode the marzipan paste 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 do you add a small splash of amaretto or a few drops of water.
Marzipan usually turns oily when the almonds have been ground on speed 10 for too long. In that case it helps to press the paste briefly on a clean kitchen cloth to remove the excess oil.
Four variations in one post
We have developed the basic paste in four directions. Each one also 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 bitter almond flavouring. Use the pistachios unblanched: 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 bitter almond flavouring. 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 bitter almond flavouring. 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 bitter almond flavouring. Shape into balls and coat with sugar-free chocolate for ready-made low-carb truffles.
What you can do with it
Homemade marzipan is a semi-finished product. It only gets really interesting when you know how to use it further. We make it into marzipan liqueur in the Thermomix®, for example, which we prepare again and again in Advent. For stollen, biscuits or marzipan potatoes you can use the basic paste directly. Wrapped in cling film it keeps in the fridge for up to 2 weeks. Frozen in portions it will keep for several months.
Also goes well with: Stollen, chocolate and waffles.
Also worth a look: grinding maize in the Thermomix®.
