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Vegan Marzipan by Sara Kidd

Vegan Marzipan

Print Recipe
Make your own delicious marzipan
Course Cake Frosting
Prep Time 10 mins
Author Sara Kidd


  • 240 g blanched almond flour not almond meal
  • 160 g icing sugar plus additional for dusting
  • ΒΌ cup glucose syrup
  • 2 tbsp water
  • 1 tsp rosewater
  • 1 tsp almond extract


  • Place almond flour and icing sugar in the food processor and pulse until combined.
  • Add glucose syrup, water, rosewater, and almond extract. Pulse ingredients until they begin sticking together.
  • Turn the mixture out onto a pastry mat and knead together until smooth. Roll into a fat cylinder shape. Wrap in baking paper and place in the fridge to set for at least 2 hours.