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Recipe Collection

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Homemade Marzipan

Homemade Marzipan Related:   desserts & sweets, gluten-free, Israel & Middle East, pareve, Passover, Shabbat

Prep time: 5-10 mins

Cook time: None

Yield: 12-15 servings

In Balkan homes, especially Bulgarian ones, homemade marzipan, which is softer and meltier than the store-bought variation, is an institution. The traditional way to make it involves blanching and peeling the almonds, but I’ve found that it works just as well with store-bought blanched almonds. Nevertheless, I refuse to skip grinding the almonds myself and using store-bought almond meal, as the oil that is released during the processing is crucial for the texture and the taste.


  • 200 grams (about 1⅔ cups) blanched almonds
  • 100 grams (⅞ cup) confectioner’s sugar
  • 1 tablespoon water
  • ½ teaspoon lemon juice
  • ½ teaspoon rose water (not extract)


  • Pulse the almonds in a food processor fitted with metal blade until they are ground into a powder, about 1 to 2 minutes. Add the other ingredients and pulse for 2 more minutes until they form a ball with a Play-Doh-like texture. If it is still crumbly, add another tablespoon water and pulse again.
  • Roll into 1-centimeter cylinders (just over ⅓-inch) wide and cut into 2-centimeter-long (about ⅔-inch) pieces. Store in an airtight container and refrigerate up to 1 month.
  • Reprinted with permission from My Balkan Kitchen by Shaily Lipa (Al Hashulchan, 2014) (in Hebrew). Recipe translated by Merav Levkowitz.

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