Recipe: Danish Marzipan

The Danish have a healthy love affair with almonds. If you look through some of our recipe posts, you’re bound to find a large amount of recipes with one form of almond or another: Rissealamande has almond essence in it and even a whole almond, Streussels are often garnished with chopped or sliced almonds, as do many Danish pastries.

Another well-loved confection that is dear to many a Danish person is marzipan. Marzipan is often sold as a sweet treat to youngsters, as snacks, or as a special prize in most of their holiday games. It’s something of an edible clay, as it can be fashioned into many forms like fruit, eggs, and even cute animals like pigs or rabbits.

Here’s an easy recipe you can use to make your very own marzipan mix.



Blanched almonds

½ cup of confectioner’s sugar

½ cup granulated sugar

2-3 drops of vanilla extract

Ice water


1)      Make sure the blanched almonds are dry. Put them into a nut grinder, and grind enough to make two cups. Make sure you have the exact measurement.

2)      Combine the almond meal and the rest of the ingredients in a bowl. Mix well until you have a stiff, firm paste.

3)      You may need to use a mallet to pound the paste further until the nut meal becomes smooth and the texture even. Once the mixture becomes smooth and pliable, your marzipan is ready! You may wish to add a few drops of food coloring to the mixture. If you do, make sure to mix and knead the marzipan very well to spread the color evenly.


photo credit: Sister72 via photopin cc

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