Homemade marzipan with the Thermomix® needs exactly four ingredients and ten minutes. What most recipes leave out: the bitter almond oil is the real flavour switch. Without it, the mixture tastes like almond paste. With 5 drops it becomes proper marzipan.
We make this basic recipe whenever our supply runs out and we do not want to make a special shopping trip. Blanched almonds, icing sugar and amaretto are things most keen bakers tend to have in stock anyway. You can also make icing sugar with the Thermomix® in just a few seconds.
Low Carb Marzipan with the Thermomix®
Ingredients 0 / 4 ✓
- 200 g blanched almonds
- 200 g erythritol calorie-free sweetener
- 20 g water
- 5 drops bitter almond oil
Instructions 0 / 4
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1
Add the erythritol to the mixing bowl and pulverise for 10 seconds / speed 10.
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2
Add the almonds to the mixing bowl, grind for 15 seconds / speed 10 and push down with the spatula.
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3
Add the water and bitter almond oil to the mixing bowl and mix for 20 seconds / speed 4.
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4
Shape the marzipan into a log, wrap in foil and store in the fridge until needed.
Tip: You can use the low carb marzipan in any way you like. Rolled into small balls and coated in sugar-free chocolate, it quickly becomes lovely low carb pralines.
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 mass. 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 oil. Then 3 minutes on the kneading mode.
Important: do not grind the almonds for longer than 8 seconds. From around 10 to 12 seconds the Thermomix® starts releasing the natural almond oil and the mixture becomes oily rather than dry. The aim 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, meaning almonds without their skins. You can do this yourself: blanching almonds with the Thermomix® takes just a few minutes, a quick blanch and the skins slip right off.
When the mixture does not come together
After the 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 simply will not bind do 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 on a clean kitchen towel helps to remove excess oil.
Four variations in one post
We have developed the base mixture in four directions. Each one also needs 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. Before using, colour with food colouring 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 oil. Rolled into balls and coated in sugar-free chocolate: ready-made low carb pralines.
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 with the Thermomix®, for example, which we prepare 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 keeps for several months.
Goes well with: Stollen, chocolate and waffles.
Also worth a look: grinding corn in the Thermomix®.
