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Ingredients (4)

  • 1 1/2 cups slivered blanched almonds
  • 1 1/2 cups confectioners’ sugar
  • 5 tablespoons light corn syrup
  • 1/4 teaspoon five-spice powder (optional)
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Nutritional Information
  • Calories287
  • Fat14.31g
  • Saturated fat1.07g
  • Trans fat0.01g
  • Carbs38.08g
  • Fiber2.69g
  • Sugar33.82g
  • Protein5.82g
  • Cholesterol
  • Sodium14.14mg
  • Nutritional Analysis per serving (8 servings) Powered by

Marzipan (a.k.a. almond paste) is merely blanched almonds ground up in a food processor with sugar and a little corn syrup. The paste can be formed and colored like molding clay, making it versatile for decoration, or making confections. It’s a classic filling for traditional pastries, but we also found it to be perfect for caramel apples.

Game plan: Many marzipan recipes call for raw egg white, but we used light corn syrup instead and added five-spice powder for an exotic twist. For a more straightforward almond flavor, leave out the five-spice powder.


  1. 1In the bowl of a food processor fitted with the blade attachment, process the almonds into very small pieces but not powder, about 20 seconds.
  2. 2Add the sugar, corn syrup, and five-spice powder (if using). Process until the mixture begins to form into a stiff paste and holds its shape when pressed together, about 45 seconds (for a smoother texture process longer).
  3. 3Transfer to a medium bowl, cover, and refrigerate until ready to use.
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