In Germany we only have Marzipan. The higher quality Marzipan has more almonds in it. Originally a bit of rose water is in the mixture aswell ;).

In Europe it is the other way around. Marzipan usually has high content of almond (60-80%) whereas almond paste typically has around 40-45% almonds. Marzipan is used for confectionery and almond paste for baking. The world of opposites 😄

By far the most comprehensive review of the products talked about! I love that you compared all the different receipts and store bought types! So informative :)

You can still use egg whites. Just add sugar to your whites and heat to 175F while whisking. The sugar and gentle heat kills any bacteria in the whites. I got the idea from making Swiss meringue buttercream.

I'm so glad to be led to this almond paste recipe. This recipe is much healthier and I will make this sooner and I agree with everything you said compared with other almond paste recipes. Many thanks for sharing this recipe with us.

The fact that it didn't come out right at first made me subscribe !

Im saving this one! I love making bear claws, & have a very hard time finding almond paste in my town. Great information. 😍😍😍

I loved this!! So informative.

Just discovered your channel and I’m kicking myself for not knowing about you sooner! Informative, entertaining, and hilarious… a great combo! Just subbed!

I love that I can literally search on KZfaq for any of my baking questions and you have a video for everything 😊 my absolute favorite KZfaqr 😘

Thank you for teaching me something today!! Great info!!

Hi I've made this recipe and it is so good ,so tasty, thank you very much 🥰👍🏻

I cut the recipe down to only make a quarter of it and it’s perfect not as sweet as I wanted it so I added 2-4 tablespoons of powdered sugar and kneaded it in it’s amazing. Thank you

Amazing. I just make it and it looks pretty good. I use powder sugar instead of granular sugar. I am preparing for almond horn cookies in a couple of days. Thank you for your tips and guide.

Your video is amazing! I’m so happy I found your video/channel. Thank you! So many people confuse marzipan and almond paste on here.. it’s frustrating lol.

Love that you're making different recipes besides cake. You're my favorite baker and cake decorator on KZfaq😊

That was explained very well, thanks.

I love your way of presentation😍😍👌 Waiting for variety recipes

You were fun to watch and now I know it all!

Amazing explanation! Thanks Liz! Sugar Geek? More like Sugar Sweetie!

Can’t put so good thanks for sharing your Recpie

I just found your site. I am excited to learn more.

I once read a German recipe to make it adding also oats and dates. I used also other ingredients to make it more suitable to my taste: 200 g blanched almonds, ground as finely as possible 150 g pitted dates 50 g oat flour juice of 1 mandarine (2-3 Tbsp) some lemon juice 3 tsp rose water or some Italian orange blossom drops. Mix all the ingredients in a food processor. Keep it in the fridge for one night so that the oats can get softer.

I just bought a 7 pound can of almond paste for 2 bucks so I am looking forward to making some marzipan. I found a recipe that calls for adding food grade rose water and almond extract that I used before when I ground some almonds and made marzipan. I thank you for the video explaining the differences between the two.

Great recipe thank you

I've wondered what the difference was between marzipan and almond paste and had always assumed they were the same. Thanks for the demonstration, Liz! I'd love to use this in an almond croissant.

Exactly the information i want to obtain!

I halved the recipe, but since I’m using almond flour, it was probably more like 10 oz and I still used the 4 oz of butter because it was very sticky. Thanks for sharing!

Great job, thx!

Thanks for sharing really help me😍😁😘

I love your videos. Can I make petit fours out of this mixture.

Thank you!

You can also do two grinds in your almonds if you want it extra fine. Do the second one in a spice grinder or coffee grinder. Make sure it’s circular not oval!

Thanks for the video and the recipe. A question though, surely adding butter will reduce the shelf life just like egg whites? I make marzipan following an old Danish recipe simply calling for 2 parts of almond flour to 1 part of confectioners sugar mixed thoroughly together and then kneaded with a little bit of water (3-5 tablespoons per pound but just add little by little till required consistency is reached), or some prefer rose water, or a 1:1 sugar syrup, and a fairly small amount of almond essence (I would say half a teaspoon per pound of marzipan to your taste). It literally takes 5 minutes to make and with no egg white, and no butter, it will keep for a very long time. This recipe of course ends up providing roughly 66% almond, which is considered high quality marzipan in Europe, and obviously a fair bit less sweet but still absolutely delicious for confectionary or for baking alike. You can make it by hand, or in a stand mixer, food processor, or even a hand mixer with dough hooks. Also, you can play around with the almond to sugar ratio to suit your taste, and e.g. go for at 50/50 version if you like your marzipan sweeter. Try it!

Thank you!!!

If you want finer almond flour, blitz the almond flour and sugar in your food processor, but be sure not to over do so the nut oil doesn't turn it into almond butter. I love the taste of almonds, so I add a little almond extract to the mix. Divine!

C'mon, you are a strong woman, you can do the entire thing by hand. Thank you for the video.

I’m German. We make Marzipan throughout the year. Try DRIED Egg whites. Like when a person makes Royal Frosting for sugar cookies ! Add a bit of Rose Water about a teaspoon !! Thank You for teaching how easy it is to make ! ❤️

Good job and know I know how to make the persian Baklava fillings which we add to it rose water and cardamon and Tastes very yummy

I use beaten egg (white and yolk) as a binder, but I also add alcohol: two tablespoons of a spirit such as whiskey (Irish or Scotch), brandy or rum, and two tablespoons of fortified wine such as sherry or port as well as a few drops of almond oil and a little vanilla. The alcohol 'cooks' the egg which means that the almond paste can be kept for a lot longer than a few days. It also gives the almond paste a wonderfully rich flavour.

Hello. Can I use the almond paste to make amaretti cookies?

you could totally go through some extra steps to mill down the almonds to even a powder😍

In Germany Rohmarzipan = rough marzipan the stuff you bake with contends 2parts almonds+1part sugar and it is cautious roasted !

In production for such product is little bit different for long shelf life Like the almond should be heated to a proper degree the sugar sometimes is mixed with dextrose or glucose syrup with little percentage of water to not add more moisture in the final product the glucose will act as a humactent to bind the water activity The heat of the syrup mixture depending on the final desired texture

Thanks so much for the video I'm watching you from india ...my query is how do i get a liquid consistency to coat a cake or better still do you have a recipe for almond icing for a Christmas cake...cheers

QUESTION? I just made Almond Paste for the first time and it tastes delicious but it required the sugar syrup to be cooked to 244 degrees (soft ball) I used a combination of corn syrup and honey. It was not sticky after I combined it with the almonds. Could this cooking step negate the need for butter?

Can glucose syrup be used as a substitute for the corn syrup? Please advise. Thank you.

Scandinavians make marzipan from peeled and grounded almonds, egg whites (no nasty bacteria here), flour sugar and a little tragachant (optional). Some like to add one drop of bitter almond extract. If the almond dough is heated and cooled it can be used for kransekake (wreath cake). The process makes it crispy on the outside and a little chewy on the inside.

Without watching video...i liked it..because i know its worth knowledgeable 👍♥️

Nice channel. Cornstarch works also in place of egg whites.

Will sugar substitute like Lakanto Erythritol or Swerve work in this recipe ?

Finally got the almond paste to work! I had to add about 1.5 cups almond flour and more butter. Idk why. I'd make with almond flour next time.

Love the technique. USA measurement is different from many countries. I think your channel will benefit if you put also the weights in grams. Thanks for the video.

I like how she's all about saving dem coints.

can almond paste be used to cover a christmas fruit cake

I also saw some marzipan use egg yolk or whole egg as you use it to combine. I was wondering is it ok to use whole egg or yolk?

What do you like for us diabetics making our own almond paste for recipes? I'd like to make almond horn cookies?

I bought a bar from the candy section from my local supermarket. On the package it says "marzipan". But then on bottom in small letters it says "almond paste". ??? I'm confused. Is it paste for baking? Or ready-to-eat marzipan candy?

Can I use maple syrup instead of honey or corn syrup?

Marzipan is used like icing sugar or fondants. Almond paste is cooked, like a cake.. Hence sugar content in marzipan. Flour content in paste is for making cakes. We use both in England. See battenburge cake for marzipan to see how to use.

Do you use salted butter?

Is it necessary to add butter?

I’ve been struggling to find an easy but cute cake idea for my grandson’s first birthday. I am leaning towards a cake constructed primarily with RKTs and adding cake components. I’ve seen your tutorials and learned I can cover with a couple coats of BC before final coating (planning on mm fondant), which was my plan until I saw this. Now I want to coat it in almond paste. *IN YOUR PROFESSIONAL OPINION* Do you think using almond paste would be a nice flavor combo and tone down the sweetness of the RKTs and fondant? Thanks! P.S.: I’m in your neighborhood! My sister is working in Oregon, so I am down visiting her for the week 😊 I love this state ❤️

Could you use Splenda instead of sugar? I love almond letters but am diabetic.

Here is the marzipan recipe if you want to try to make some fun figures for the holidays! sugargeekshow.com/news/marzipan-recipe/

Great show but its hard to find ready made marzipan in SA but thanks for the video ...loved it 💗✌

i was eating marzipan chocolate and had no idea what it even is, the moment i read almonds in the title i could taste them.

Can I use agave syrup instead of honey?

Thank you so much for this video. Have you ever covered a cake with almond paste and then fondant-ed it?

Great

Can almond paste be eaten uncooked?

Yummy

What is almond flour? I have heard of ground almonds, chopped almonds, split and whole almonds, but never flour. I use ground for my almond paste.

Do you boil honey? You just did it?

What is the difference between Fondant (sugarpaste) icing

I'm glad that found your video. I recently bought 4 boxes of almond paste online and made petit fours. Unfortunately, the almond paste had a bitter chemical taste even though it says it is all natural ingredients. (perhaps an almond extract?) In any case, it made the petit fours taste bad (and it's hard to make a bad tasting petit four. At least this way I can make my own and perhaps freeze what I don't use. Thanks so much for your lovely videos!!

I make mine with icing sugar ground almonds almond essence and water.

Here is a link to the frangipane tart made with the almond paste which was DELICIOUS sugargeekshow.com/recipe/red-wine-poached-pear-frangipane-tart/

U r simply awesome. Extremely talented. Like your humourous style of explaining, so patiently

Hi. I love your tutorials. Can i use almond paste to cover a fruit cake and then fondant?

Can I do the almond paste with the almond pulp I have after doing my almond milk ? Thank you.

In Europe (Norway) marsipan are made of 50% almons and 50% powder sugar + eggwhite we eat a lot in christmas and easter time. Also on top of our cream kake ( Hvit dame) almond paste in danish pastry😂

They use egg white becuase it creates a shell. Almond paste in many countries is also dried and used as modeling paste

Here almonds are around 11.99 and up. Even at winco!

when the imposter is *almong* us be like:

what does the fructose do? can I make it with just sugar and almond flour?

How can i make it white

Ingredients in sensible units 400g blanched almonds 225g sugar 85ml water 113g corn syrup or honey 56g softened butter

"why would you use egg-white when you can use sugar?" golden!!!! keto girl there!!

I love how informative your clip was . I had always wondered what the difference was between almond paste and marzipan . You explained everything carefully, step by step that I doubt I'll mess it up when I make it for Easter . I was wondering, is it possible to make an UNSWEETENED almond paste ? I plan to make Strawberry Daifuku from a recipe I just downloaded from KZfaq that uses white bean paste, but because I need to watch my sugar intake, ( and because I want it to have an almond flavor ), I wanted to mix an unsweetened almond paste WITH the bean paste, before enrobing the strawberry with the confection . Please do a detailed clip on how to make an unsweetened version of this recipe, or if it can't be done, please do a detailed video on why not . Thank you .

I want to make Marzipan Rum Balls but it seems that Almond past would work better and not overly sweet.

My dad always added a boiled potatoe to almond flour, It did taste like marzipan not to sweet.

what can you make when you need marzipan but the family has a nut allergy? some told me that we could use cornflour -but I'm asking you because you may have tried something different.

I see many recipes, especially swiss princess cake, that say to use marzipan for the covering. It looks more like fondant to me because Marzipan doesn't seem to have any stretch. Are some people calling fondant... marzipan?

Thank you for teaching 😍😍😍😍😍😍😘😘😘😘😘

Sagisli, I was looking for someone to mention the bitter almond which, for me, is the taste of marzipan. You’re getting it through the amaretto. My children never liked it so I started making my own and adding vanilla or a drop of lemon or orange oil depending what I use it for. I also add powdered white food colouring so it looks white like fondant and colours prettily to make roses or whatever you would make with fondant. It’s not as smooth so the flowers are a little rougher but I’ll sacrifice the smoothness to be eating almonds ant pure sugar fondant.

Coming from Europe myself, I’ve always known of marzipan, never of almond paste.

I just wish u guys convert to cups also, just tired of googling the conversation 😁 but thanks for this.

Thanks for the instruction! I think adding organic almond extract, real vanilla, and gelatin instead of egg whites would work, too. Gelatin is like collagen, and is good for hair and nails. Turbinado sugar might add a little more flavor. You can buy whole almonds, soak them overnight, rinse them off, pop them out of the peels, dry them off and then grind them. Soaking gets rid of some of the anti-nutrients.

Sugar is an acid. As such, it chemically cooks the egg white.