Marzipan Recipe (Eggless & No-Cook)
Marzipan is a popular sweet prepared during Christmas in most Goan and East Indian homes! Learn how to make this delicious, no-cook, and eggless marzipan, a much easier alternative to the traditional recipe!
Servings 70 pieces (approx)
Calories 28kcal
Ingredients
- 200 grams cashew nuts, unsalted, about 1.5 cups
- 200 grams icing sugar, sifted, about 1 & 1/3 cups + 2 tablespoons
- 1/2 teaspoon almond extract
- 2 to 3 tablespoons warm water, or as needed
- Edible food colors, as needed
Instructions
Marzipan dough
- Grind the cashews to a fine powder, in batches. I ground 1.5 cups of cashew nuts in 3 batches, by pulsing them 8-10 times.
- Sift it through a fine mesh sieve by pressing the powder with the back of a spoon.
- Add icing sugar to the ground cashew nut powder and mix until well incorporated.
- Add almond extract and 2-3 teaspoons of warm water. Mix well using a spatula.
- Add more warm water, a teaspoon at a time, and bring the dough together using your hands. You will need about 2 to 3 tablespoons (30 to 45 ml) of warm water approximately.
- Pro tip: Avoid kneading the dough with too much pressure as that can cause the cashews to release excess oil.
Divide the dough into equal parts and add color to each
- Divide the dough according to the food colors you need. Flatten a portion of the dough using your fingers, and add about 1 drop of food color. (I've used gel colors and one drop was enough. Add as needed depending on the type of food color you use)
- Bring the edges of the dough towards the center and then knead to mix the color evenly.
- Repeat the same process to color the rest of the dough.
- Pro tip: You may leave one portion of the dough uncolored if you need to adjust the color of any dough, just in case it gets too dark for your liking!
Shape and unmold
- Once your dough is ready, pinch a portion of the dough and shape them by filling the molds and pressing gently. Remove any excess dough.
- Repeat with the rest of the dough.
- Gently pat the back of the mold to release the marzipan. If using the hard silicon molds, you may need to twist it a bit to unmold the marzipan.
- Transfer to a tray lined with parchment paper or kitchen paper towel (if cashews have released oil while kneading, the paper towel will absorb excess oil better), and let it air dry for 6-8 hours/overnight to a day.
- Do not over-dry the marzipan or it will become hard.
Video
Notes
Nutrition Disclaimer: The nutrition info listed are approximate values that are calculated using an online nutrition calculator. It may differ as per the size of the marzipan molds. If you rely on them for your diet, please use your preferred nutrition calculator.
Kindly refer to the storage instructions, recipe tips, and FAQ for more info related to this post!
Nutrition
Serving: 1piece | Calories: 28kcal | Carbohydrates: 3.4g | Protein: 0.5g | Fat: 1.4g | Fiber: 0.1g | Sugar: 2.8g