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vegan marzipan recipe

Vegan Marzipan Recipe

Vegan marzipan is a delightful, plant-based alternative to traditional marzipan. It is made with almond flour, sugar substitutes, and natural flavorings. It offers the same smooth, sweet, and nutty essence as its non-vegan counterpart, making it perfect for various culinary uses—from decorative cake icing to delicious candies. This inclusive treat allows everyone to enjoy its rich almond flavor without animal-derived ingredients.
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Prep Time 10 mins
Cook Time 0 mins
Rest Time 2 hrs
Servings 1
Calories 140 kcal

Equipment

  • Food Processor
  • Electric Coffee/Spice Grinder
  • Measuring Cups and Spoons
  • Silicone Spatula
  • Cling Wrap
  • Rolling Pin (optional)
  • Cookie Cutters (optional)
  • Parchment Paper
  • Airtight Storage Container

Ingredients
  

  • 1¾ tbsp+Cup Blanched almond flour  (90 g)
  • 9 tbsp Powdered sugar or powdered Erythritol  (70 g)
  • 1½ tbsp Water or a liquid sweetener  (20 ml)
  • 1/4-1/2 tsp Almond extract 
  • ½ tsp Rose water food grade (optional)

Instructions
 

  • Combine Ingredients: Place the almond flour and powdered sugar in a food processor bowl. Blend these until they are thoroughly mixed, and the texture becomes fine.
  • Add Liquids: To the dry mix, add your chosen liquid (water or sweetener), almond extract, and optionally, rose water. Use short pulses with the food processor until the mix starts to gather together, eventually forming a cohesive ball.
  • Adjust Consistency: Examine the dough. If it appears too dry or doesn't hold together well, introduce a small additional amount of liquid, pulsing again to mix. The goal is to create a dough that's thick yet pliable. Should the dough feel overly sticky, you can correct this by mixing in a bit more almond flour until it feels right.
  • Knead the Dough: Take the marzipan dough out of the food processor. On a clean surface, knead it by hand for around 30 seconds. This step helps to achieve a uniform and smooth texture.
  • Shape and Chill: Shape the dough into a log form. Wrap this log tightly in cling wrap to protect it. Place the wrapped marzipan into the refrigerator. This chilling process helps the marzipan to firm up, making it easier to work with later on.
  • Storage: Keep the marzipan refrigerated. When made with agave syrup or corn syrup, it should remain good for 2-3 weeks, potentially even longer. If water was used, aim to consume it within 10 days. For extended storage, consider freezing the marzipan. Properly wrapped and frozen, it can last for up to 3 months.

Notes

  • Almond Flour: Ensure it's blanched and finely ground for the best texture. Unblanched flour can give a grittier feel.
  • Sweetener Choice: Powdered sugar gives a classic taste, but powdered Erythritol is a great low-carb alternative. Make sure it's finely ground.
  • Liquid Sweeteners: Agave or maple syrup can add a subtle flavor. Adjust the quantity based on your preference for sweetness.
  • Flavorings: Almond extract enhances the marzipan's nutty flavor. Rose water adds a floral note but use it sparingly to avoid overpowering it.
  • Texture Adjustment: If it is too dry, add liquid incrementally. If it is too sticky, gradually add more almond flour.
  • Storage: Wrap tightly to prevent drying. Refrigerate for short-term, freeze for long-term storage.
  • Usage: Ideal for decorating wedding cakes, making candies, or as a sweet snack. It can be colored with natural food dyes for creative presentations.