Description
Mary Berry’s marzipan is a versatile almond paste made from ground almonds, sugar, and a touch of almond extract for added depth. The mix is bound with an egg and kneaded until it forms a smooth, moldable dough. This classic recipe is traditionally used to cover cakes, especially fruitcakes, or to shape into candies and decorations. Its nutty, subtly sweet taste and smooth texture make it ideal for a variety of baking applications.
Ingredients
Dry Ingredients:
- 250g ground almonds – The base of the marzipan, providing the nutty flavor and texture.
- 250g caster sugar – Adds smooth sweetness and structure.
- 250g icing sugar (sifted) – Contributes extra smoothness for a softer, pliable dough.
Wet Ingredients:
- 1 large egg (beaten) – Binds the ingredients together for a doughy consistency.
- 1 tsp almond extract – Enhances the almond flavor, giving the marzipan its characteristic taste.
- 1 tbsp lemon juice – Balances the sweetness and adds brightness.
Instructions
Step 1: Combine Dry Ingredients
In a large mixing bowl, add the ground almonds, caster sugar, and sifted icing sugar. Stir thoroughly to blend them evenly.
Step 2: Add Egg and Flavorings
Make a well in the center of the dry ingredients, then add the beaten egg, almond extract, and lemon juice. Mix with a wooden spoon until the mixture starts to come together.
Step 3: Form the Dough
Transfer the mixture onto a clean surface dusted with icing sugar, then knead the dough for about 2-3 minutes until it becomes smooth and pliable.
Step 4: Adjust Consistency if Needed
If the dough feels too dry, add a few drops of lemon juice. If it’s too sticky, sprinkle a bit more icing sugar and knead until smooth.
Step 5: Shape or Store
Use the marzipan right away to cover cakes or form shapes, or wrap it tightly in plastic wrap and refrigerate for up to a week.