Vegan Marzipan (Egg-Free)
This vegan marzipan is delicious, quick to make, cheaper than store-bought, and it doesn't contain raw eggs. Eat it on its own, use it in baking, or decorate it and give it to friends and family for the holidays!
Servings: 8
Calories: 141kcal
Equipment
- food processor optional but recommended
Ingredients
- 1 ½ cups almond flour
- 1 cup confectioner's sugar
- 1 ½ teaspoon almond extract
- 1 teaspoon rose water food grade
- 2 ½ tablespoon agave syrup
Instructions
- Blend the almond flour and confectioner's sugar in the food processor for 10-15 seconds, until well combined. Add almond extract and rose water and pulse to combine.
- Add the agave syrup, and run your food processor until the mixture looks like a fine meal.
- Remove the marzipan mixture from the food processor and use your hands to shape it into a log.
Notes
1. Storage instructions: Tightly wrap your marzipan log in plastic wrap and store it in the fridge for up to 6 weeks. For use in baked goods, soften it by bringing it back to room temperature first. To freeze, tightly wrap in plastic wrap and store in a sealed zip-top bag for up to 3 months, letting it thaw before use.
2. Making marzipan without a food processor: Using a food processor will yield smoother, more consistent results, but if you don't have one, you can combine the ingredients with a fork or whisk, then finish kneading with your hands when the mixture becomes too sticky to mix with a fork.
3. Achieving the right consistency: To prevent crumbly or sticky marzipan, measure out the agave syrup exactly and remove every bit of syrup from the measuring spoon before adding more.
Nutrition
Calories: 141kcal | Carbohydrates: 25g | Protein: 4g | Fat: 10g | Saturated Fat: 1g | Sodium: 1mg | Potassium: 1mg | Fiber: 2g | Sugar: 5g | Calcium: 44mg | Iron: 1mg