From whimsical decorations to covering whole cakes, making my Easy Homemade Marzipan (Almond Paste) will elevate your holiday baking to a new level!
First mix both sugars and ground almonds. Do this with a whisk to distribute the sugars well.
Add the egg and extract and mix with a wooden spoon until the ingredients come together. With your fingers, bring the marzipan together. If it seems a little crumbly and dry, add a little more egg.
Remove from the bowl, and only handle enough to roll to the required shape. Chill before using. It can be kept in the fridge for up to 8 weeks if needed.
This recipe is large enough to cover a big cake, like my Irish Christmas Cake, or use to make model cake toppers.
Egg sub: You can replace the egg yolks in this recipe with Flax egg. For more info check out my Egg Substitute Chart