WSIU InFocus Recipes
Marzipan (cooked)
3 cups sugar
1 cup water
4 cups ground blanched almonds

Add sugar to the water in a saucepan and cook until the sugar is dissolved. Add the almonds and cook until the batter stops sticking to the sides of the pan. Remove from heat and place onto a wooden or marble slab. Knead with a spatula while still warm, then by hand until smooth. Store in an airtight container.

Marzipan (uncooked)
1 cup almond paste
2 egg whites
3 cups confectioners' sugar
1/2 teaspoon vanilla


In a large bowl, knead almond paste to soften. Mix in egg whites. Knead in confectioners' sugar 1 cup at a time. Add vanilla. Knead until marzipan feels like heavy pie dough.

Almond Paste
1 pound blanched almonds
1 16oz package confectioners' sugar
3 egg whites
1 teaspoon almond extract*
*Almond extract can be substituted with rose water, which can be found in Middle Eastern stores.


Grind almonds in a blender. Thoroughly mix in confectioner’s sugar. Beat egg whites slightly, then stir into the almond mixture. Add almond extract, using your hands to blend the heavy mixture.