Lubeck Marzipan

APPLEKITCHEN

"This Marzipan is a German specialty from the region of Lubeck, although it's believed to have Byzantine origins. This is great for making petit fours, filling chocolates and covering cakes."
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Ingredients

15 m servings 147 cals
Serving size has been adjusted!
Original recipe yields 16 servings

Nutrition

  • Calories:
  • 147 kcal
  • 7%
  • Fat:
  • 7.2 g
  • 11%
  • Carbs:
  • 18.5g
  • 6%
  • Protein:
  • 3.8 g
  • 8%
  • Cholesterol:
  • 0 mg
  • 0%
  • Sodium:
  • 15 mg
  • < 1%

Based on a 2,000 calorie diet

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Nutritional Information

1 Serving
Servings Per Recipe:
Amount Per Serving
  • * Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
  • ** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.
  • (-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.

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Directions

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  • Prep

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  1. Place the blanched almonds in the container of a food processor or blender. Process until finely ground, but do not make almond butter. Transfer the almonds to a medium bowl, and mix with egg whites, confectioners' sugar, and almond extract. Knead until the dough is smooth and uniform. If you have a stand mixer, use the dough hook attachment to mix. Divide into pieces and color as desired to make fruits, or whatever you desire.

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Reviews

Read all reviews 6
  1. 8 Ratings

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Most helpful positive review

it was wonderful. i'm living in germany and i made this. al my friends said "just like grandma used to make!"

Most helpful critical review

This marzipan had an okay taste. In my opinion, I would leave out the added almond extract. It gives it far too much of an almond taste ! It was hard to make it the right texture without adding...

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This marzipan had an okay taste. In my opinion, I would leave out the added almond extract. It gives it far too much of an almond taste ! It was hard to make it the right texture without adding...

for my high school German class, we are having a Valentine's party and i am "trying" this recipe... unfortunatly, since you specified that one was not to creat an "almond butter" i was hesitant ...

it was wonderful. i'm living in germany and i made this. al my friends said "just like grandma used to make!"

This is a very good starting point but there is no way that marzipan could be made with these proportions (Maybe i have HUGE eggs). I had to add almost a whole additional bag of powdered sugar ...

good flavor but mine was too thin to mold.

Did not turn out anything like marzipan. Just a big glob of gooey mess that tasted like almonds.

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