Marzipan (No-cook & Egg-free)

Marzipan is my favorite Christmas sweet! I’m a self-confessed, marzipanaholic, Geez!! I just made up a word πŸ˜€ Well! That’s me!So marzipan and milk cream were the two sweets that were prepared in my household for as long as I can remember. Most of the other sweets were store bought. Mom had a busy working schedule, so we skipped making most of the sweets, except for these two.


It is interesting to know that marzipan is made with slight variations in ingredients from one continent to another.You can read more about it here. The one I’m sharing is basically a Goan version. The traditional Goan version includes cooking and also contains eggs. It is a laborious process and then shaping the hot dough into these pretty shapes is another task altogether. The ingredients that go into the traditional Goan marzipan are cashew nuts instead of the usual almonds, egg whites and sugar. Rose water or almond extract is generally used to flavor the marzipan.

Mum learnt a simpler way of making marzipan from her friend which happens to be no-cook and egg-free. All you have to do is gather a few ingredients, knead the dough and make the shapes, that simple! This is a great activity to get your kids involved in. You can also use this marzipan to top your cakes, simply roll it out and top it up like you would with fondant. I don’t have much to say, if you have never made/tasted them before, don’t wait any longer! Go try these, I’m sure you will join in the bandwagon ofΒ marzipanaholic’s πŸ˜€

Step by step instructions

1.Grind the cashews to a fine powder, in intervals. Sieve it using a sifter, if you are left with larger cashew nut pieces, collect them all, and grind again further to a fine powder.

2.Now mix the icing sugar with the ground cashew nuts along with few drops of almond extract, Β (do not add a lot as it will be too overwhelming, I added about 10 drops), and make a dough using sugar solution, adding little at a time.

3.Divide the dough according to the food colors you need. Make a well in the center of each portion of dough, add about 4 to 5 drops of food color. As you knead the dough will start leaving the natural oils present in the cashew nuts, do not do anything about it, as it will dry up later.

4.Once your dough is ready, divide them into smaller balls and shape them using the moulds. If you do not have the mould , rolls them out and cut into desired shapes, or get creative and make cute shapes πŸ™‚

Some fruit shaped marzipans, not perfect, but pretty pleased with it πŸ˜€

For the fruit shaped marzipans, use the uncolored dough, make fruit shapes, and paint with edible food color. Let them dry completely before storing in containers.

5.Once done, keep them on a parchment paper/ plate, leave it overnight to dry before you store it in an airtight container. They keep well for 2- 3 weeks at room temperature and up to a month in the refrigerator.

image

Last year’s marzipans:)

Marzipans made by my Mum last Christmas 2015, she sent me a pic via whatsapp πŸ™‚

p.s. post updated with new pictures.

Notes

1.You can use almonds in place of cashew nuts, but you have the blanch the almonds, skin them, let them dry completely. Then powder them, finally sift and use. You can also use ready-made blanched almond powder, just make sure you remember to sift it, or else the dough will appear grainy and not smooth. Not that it alters the taste, it’s just about the appearance.

2.If using almond flour, skip almond extract and knead with rose water.

Marzipan (No-cook & Egg-free)

Prep Time: 1 hour

Yield: 150 pieces

Marzipan (No-cook & Egg-free)

Ingredients

  • 12 oz (approx 350 grams) of unsalted cashew nuts
  • 12 oz (approx 350 grams) of Confectioner's sugar (icing sugar)
  • 7-10 drops of almond extract
  • 2 tbsp regular granulated sugar, dissolved in 1/4 cup of warm water
  • Food colors (red, green & yellow)

Instructions

  1. Grind the cashews to a fine powder, in intervals. Sieve it using a sifter, if you are left with larger cashew nut pieces, collect them all, and grind again further to a fine powder.
  2. Now mix the icing sugar with the ground cashew nuts along with few drops of almond extract, Β ( do not add a lot as it will be too overwhelming, I added about 10 drops), and make a dough using sugar solution, adding little at a time.
  3. Divide the dough according to the food colors you need. Make a well in the center of each portion of dough, add about 4 to 5 drops of food color. As you knead the dough will start leaving the natural oils present in the cashew nuts, do not do anything about it, as it will dry up later.
  4. Once your dough is ready , divide them into smaller balls and shape them using the moulds. If you do not have the moulds, rolls them out and cut into desired shapes, or get creative and make cute shapes πŸ™‚
  5. 5.Once done, keep them on a parchment paper/ plate, Β leave it overnight to dry before you store it in an airtight container. They keep well for 2- 3 weeks at room temperature and up to a month in the refrigerator.

Notes

1. You can use almonds in place of cashew nuts, but you have the blanch the almonds, skin them, let them dry completely. Then powder them, finally sift and use. You can also use ready-made blanched almond powder, just make sure you remember to sift it, or else the dough will appear grainy and not smooth. Not that it alters the taste, it's just about the appearance.

2. If using almond flour, skip almond extract and knead with rose water.

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Regards,

Freda

108 comments

  1. CHCooks says:

    These are looking super awesome Freda! Love the shapes and colors – you have done an amazing job πŸ™‚ Your mom’s marzipans are really nice too *with a typical mom’s touch, you know what I mean* πŸ™‚

  2. milliethom says:

    Marzipan is absolutley gorgeous, although I’ve never thought of it as being made with any other nuts than almonds before. Marzipan has a wonderfully long history, dating back to it being called marchpane, in 16th century England – and probably centuries earlier elsewhere.
    Happy New Year to you, Freda! πŸ™‚

  3. Maryanne Alvares says:

    I always make my marzipans this way as I am allergic to eggs ! -. Great recipe for the vegetarians too.
    I, however, would like to know if I can add half quantity of almonds,(soaked & skinned) to the cashew nuts and grind them together??

  4. Jess says:

    I’ve always been very curious about marzipan. It’s so pretty, it almost looks too cute to eat lol These look lovely Freda, good job πŸ™‚

    • Freda Dias says:

      Yes you certainly can.
      Points to remember-
      1. Marzipan is not as malleable as fondant, it dries out if exposed to air for a long time. When these shapes are made, they are left to dry for up to a day, then stored in an air tight container. The become firm but melt in the mouth when you eat, to give you an example, it’s just like kaju katli. So you have an idea about the texture.
      2. I’ve had rich dense cakes, covered with marzipan and then with fondant. Fonadant just acts like another protective layer, however if you wish to skip fondant, simply top the marzipan with chocolate ganache instead.
      3. You can also use only marzipan to cover the cake, but do it just a day or two before you intend serving the cake so it doesn’t dry out too much, or store the cake in an air tight container.
      4. Marzipan works best with dense cakes, like wedding cakes, fruit cakes, I wouldn’t recommend it for delicate cakes like sponge.
      5.You can check out BBCgoodfood.com on how to cover the cake with marzipan.
      Hope these points help:)

  5. Amitha Naik says:

    Freda, Thanks for the lovely recipe and useful tips. Can I reduce the amount of sugar in the recipe without affecting the dough texture? What did you use as glue to stick parts together while making the marzipan fruits?

    • Freda Dias says:

      Welcome Amitha πŸ™‚ The actual sugar quantity is twice the cashew powder. I have still reduced it to the same amount as cashew powder. You can further reduce it if you want, just add sugar syrup accordingly whilst kneading the dough. Nothing is used as glue to stick , you have to do it, as soon as the dough is prepared, because it is soft that time. It will dry up after few hours.

  6. Val says:

    I love marzipan…thank u for this recipe…will definitely try it out dis Christmas…could u plz let me know what is the shelf life of d marzipan made dis way

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