Homemade Marzipan Recipe

A delicious classic Danish dessert recipe.


Almond Flour:
10 oz (300 grams) of ordinary sweet almonds
1 bitter almond * Notes, in some parts of this world, it can be hard to find a bitter almond, so if you do not have access to this, then skip it, but note that the flavor will be slightly different from a classic traditional marzipan.

1/4 cupof water
3/4 cups sugar


If you have a bitter almond available soak it for 12 hours. After 12 hours, remove the skin and continue to soak to release some of the bitterness. * Note skip this step, if a bitter almond is not available.

For the rest of the almonds, to de-skin almonds, pour some boiling water over them and let them soak for 5 minutes.

Drain almonds and plate on a dry towel dry,

Use your fingers to twist and squeeze skin off of almonds.

Let them dry completely before blending.

Blend the almonds (plus your bitter almond) in a blender or a food processor until they are almost as fine as flour.

Bring granulated sugar and water to a boil in a saucepan, and let it boil, stirring continuously, until it has the consistency of syrup.

Let syrup cool, but not crystalize.

Pour syrup into almond flour, and use hands to mix for 5-10 minutes until it is a nice smooth consistency, and if you are using a bitter almond, it has had a chance to be incorporated throughout the mixture.

Place ball of dough into plastic wrap and you use cover completely.

On a flat surface use your hands to roll the dough out into a long tube. Once the tube is smooth, place into fridge for 4 hours before serving.