A natural marzipan candy with honey and whole almonds. Instead of using peeled almonds, as it is usually done, I use whole almonds for this honey and rose water flavored marzipan.
These can be shaped in various ways. I like my marzipan candies shaped into balls because they are easier to handle that way.
![Natural Marzipan Candy with Honey [Easy]](https://www.masalaherb.com/wp-content/uploads/2012/02/Marzipan-candy-1.jpg)
This sweet homemade almond paste is one of my favorite candies, but I am often disappointed by store bought marzipan. They taste and look is way too artificial.
So I make my own, which is soo good!
What is Marzipan?
Marzipan is sweetened almond paste. The difference might just be the name, the amount of sugar added and the fact that Marzipan is mostly European and Almond Paste North American.
Marzipan has many uses.
- Cakes – Marzipan can be used to cover cakes with a layer of fondant or to create little cute decorations for classic cakes such as the Christmas Bûche de Noël (Yule Log).
- Cookies – Marzipan can be baked to create marzipan cookies such as classic French Petit Fours or the Bavarian Bethmännchen.
- Chocolates – A tradition in Austria, as in Mozart Balls. Chocolate makers such as Berger are specialized in marzipan chocolates.
- Candy – The most well-known marzipan candies are the ones gifted to each other in the German-speaking countries to celebrate the new year. The marzipan candy is usually shaped as a little piglet, red mushroom, horseshoe, clover or as a chimney sweeper.
![Natural Marzipan Candy with Honey [Easy]](https://www.masalaherb.com/wp-content/uploads/2012/02/Marzipan-candy-2.jpg)
How to make Marzipan candy?
To make Marzipan candy you will need a few ingredients:
- Almond meal – whole almond meal (unpeeled) or white (peeled) almond meal
- powdered sugar
- honey
- rose water – a few drops
Cooked almond dough is great to use as a coating for cakes but simple uncomplicated Marzipan to prepare marzipan candy can be prepared without cooking too.
In this recipe, I preferred to use the almonds unpeeled. Feel free to use whole almond meal instead of whole ground almonds to speed up the process. To grind your almonds, I recommend you use a proper powerful mixer such as the Vitamix.
Whole almonds result in a natural brown coloring of the marzipan paste, which I feel looks gorgeous! For a unique flavor, I chose to use linden honey, the honey’s aroma can be described as flowery, fresh with a strong aftertaste.
You can pick whichever honey you like. Try to choose artisanal honey or something that will support your local beekeeper. For example, I support my uncle with his honey making. You can try around different Honey variations and flavors.
Of course, I don’t want to limit your creativity. I use Linden Honey, but you can also try Lavender honey, forest honey or something like the Lehua Blossom Hawaiian Honey.
![Natural Marzipan Candy with Honey [Easy]](https://www.masalaherb.com/wp-content/uploads/2012/02/Marzipan-candy-3.jpg)
Basically to make the Marzipan paste you will need to create a paste from the almond meal, sugar, honey and add some rose water as a liquid. It’s a very simple and straightforward process!
I did another marzipan post for valentines days where I created heart-shaped painted marzipan candy.
Natural Marzipan Candy with Honey [Easy] below:
- 100 grams (3.5 ounces or 1 cup) whole Almonds or Almond meal/flour
- 1½ Tablespoon Powdered Sugar
- few drops Rose Water (see Note)
- 1Tablespoon Honey
- If you use whole almonds: Use peeled or unpeeled almonds. Toast your almonds in a dry pan overheat (that takes out humidity), let cool and grind to a flour.
- Add the sugar to the almond meal and mix the content
- Pour in the few drops of rose water and mix it well to a smooth dough. You need to adjust the amount of rose water that you add by adding a drop at the time. A little goes a long way and you don't want your marzipan dough to be too wet.
- Keep it for 2 hours covered in the fridge to rest.
- After 2 hours, take it out of the fridge and add the honey to the marzipan. Mix it all well in with your fingers. It's a sticky story but its well worth the trouble.
- Shape your marzipan into any shape you like. You can get creative.
2. IF you have added too much rose water, add some almond meal to balance it out.
![Natural Marzipan Candy with Honey [Easy]](https://www.masalaherb.com/wp-content/uploads/2012/02/Marzipan-candy-pin-2.jpg)
Dear Reader, Have you ever made your own marzipan before?
![Natural Marzipan Candy with Honey [Easy]](https://www.masalaherb.com/wp-content/uploads/2012/02/Marzipan-candy-pin-1.jpg)
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I LOVE marzipan, but you’re right…I’d rather have it be a natural color. These sound so delicious!
I have never used marzipan in baking, but I have several recipes for it. Glad to find a recipe for making it at home, I am sure it is so much better than store bought. Lucky you to have a beekeeper in the family, how I would love to have fresh honey! Thanks for sharing this and have a great day.
I absolutely adore marzipan, and I am so excited to give this a try! I can’t believe I’ve never thought to make it myself.
I’ve always wanted to try
This looks wonderful! It is also difficult to find good marzipan where I live. Sometimes my family sends me some from Germany, and that satisfies my cravings for a little while… 🙂 But your recipe looks great. I’ll give this a try! Thank you!
That is one simple and decadent dessert. I don’t like using store bought marzipan. Love this recipe, gotta try soon 🙂
This recipe looks interesting! And you make making marzipan look so easy – I have to give it a try!
You won’t believe that I was lying in bed last night thinking about almond flavoured dip as I was falling asleep… (ah, the life of a foodie), these almond bites look delicious and I too get hankerings to try new things – so fun! Love the last photo with the sun streaming in…
Hi Helene,
This looks delicious!Homemade Marzipan sounds mazing. Will have to try this out.
There’s nothing quite like the taste of home made marzipan without the addition of the overwhelming almond essence. Although I do think that the sculptures that they come up with with marzipan can be very cute! 🙂
I’ve never really tried marzipan, but I particularly remembered a scene in Gilmore Girls where they experimented with marzipan and it did not seem to go so well, LOL!:P Now, looking at your post and the responses from most of the food bloggers, marzipan does not seem to be so bad after all.
Your marzipan is just gorgeous! And you’re so right, so much better than store-bought! It’s so cool that your uncle is a beekeeper.
Marzipan is one of my favorites, especially the one made by Lindt. My husband used to bring it from business trips and then proceeded to hide it from me b/c it would call out my name after midnight. LOL This looks wonderful!
I haven’t had marzipan in…forever! This looks amazing…love the addition of honey.
I am so impressed that you made marzipan! Soooo yummy, especially with fabulous honey! Great post.
I love marzipan and I always buy the real stuff, not the imitation which has an awful taste. I haven’t tried making my own! What a great idea. How fortunate you are to have access to wonderful honey.
I have never thought to make my own marzipan! I do love marzipan, so this is fantastic!
Mmmmmhhh, heavenly! I am a big fan of marzipan.
cheers,
Rosa
Oh wow, I love this recipe!!!! This looks fun to make, and really easy to make too:-) Beautiful, Hugs, Terra
I can’t wait to try this!
You’re brave – I’ve always wanted to try my own marzipan. I find the stuff you buy is always very dry and slightly chemically tasting as well – yours looks really nice – moist and soft, and it doesn’t sound too ridiculously sweet either. I’ve gone off commercial marzipan a lot in recent years – I think I’d enjoy this a lot though!
This looks delicious and a great alternative for the kids.
WoW! I tried your Marzipan AU Naturel recipe ..Twice..Over this weekend. That Rose Water did the trick, and the finely grounded Almonds with Castor sugar, and DutchMan Gold Honey. Really worked out well oh yes. My problem was, I tried to make it better, by adding more Rose water, which was not a good idea. I baked a Swedish roll,(for my church) that consisted like a Biskotten Roll, only from whipped white eggs/sugar, then I whipped the yolk by slowly adding sugar & hot water, then slowly sieved trice flour over,folding by a spatula. Very interesting result, it was so high fluffed up by at least 5cm. when spread on a large flat baking sheet. When that was done 10 min later rolled up in a towel – cooled. UNRolled, placed along the whole lenght 1″ piece of my Marzipan, added 1/3Mango/peach puree, 1/3 home made Strawberry puree, 1/3 pear puree marinated and bespritzt with Goldschläger(Cinnamon) then covered by Balkan yogurt/Whipped cream(real), rolled all up. covered with 1/2 liter Real Whipped cream, then added some Belgium chocolate shavings.Wow!, I had a taste .. not bad, I had to place a few more home made(15,1″) Marzipan balls along the top for the slice size, that was even better. Thanks again, .. and NO eggs!
I should have added, the second batch of Marzipan was even better than PERFECT. Those Marzipan balls were placed on the top, I did use my coffee grinder on those Almonds.Yes, my Marzipan, taste even better than those from Vienna(Mozart Balls), because I know what’s in my Marzipan.
Happy to read that you enjoyed the recipe. Thank you for taking the time and leaving us a comment here 🙂
If anybody would have indicated 3 days ago, to bake what I did, I would have replied “NO WAY!”. Actually this was sort of a birthday cake for the pastor’s wife who has Cancer. I handed the Swedish Log (because it’s covered by 1″fresh whip. cream) to the family, and only minutes ago I received a Text message from the young Family.” IT WAS INCREDIBLE!!!! Helene,THANK YOU! you have NO Idea, how much you helped me with your easy delicious tasting marzipan recipe.I can’t wait to place a flat layer of Marzipan in my 3 layer Black Forest Cake.
OH wow I am so happy to hear that it helped you out so much! =) so glad too that they enjoyed your creation. Let me know when you made your black forest cake with marzipan, it does sound very exciting and I wouldn’t mind to try your recipe. =D btw since you mentioned mozart balls earlier, I should post a recipe once. What do you think?
GRRRREAT Idea, should be interesting how to roll them in that green marzipan, and then dip it in the proper chocolate mixture. I’m trying right now dark Gluten Free Chocolate adding Carnation or Evaporated milk. I have made an interesting Sacher Torte, with the dark Bakers Chocolate, with using drops of lemon, just to give it bit of a zing. By the way, I’m completely new to this baking, BUT I’m jumping in leaps and bounds. My last Black Forest cake was auction off for$50.,it would have gone higher,the two bidders got smart joined, and divided the 11lbs cake in 1/2. I’m near the North Pole.. near Santa. Almost, north of Hamilton Ont Canada, left Texas after the 2 Hurricanes hit Houston.By the way, I use only Honey instead of sugar in my unique delicate Banana/pear Muffins, without butter, instead….
You have to share some of your recipes! =D they sound too good to be true. Don’t you have a food blog where you post your recipes?
So you actually moved from hot texas to freezing canada? wow, respect! 🙂
Have you ever tried to bake with stevia? It’s a green sweetener which is used lately a lot in fruit salads etc. I never dared to bake with it yet.
I’m in BIG trouble with my CAKE and your Marzipan. NOW!, everybody from my congregation wants a Birthday cake with a layer of your Marzipan. By the way, I froze some of my Marzipan, and tasted one of my Spheres last night.WOW!:The BEST”. Guess What? it’s the Church 8th year celebration, I thought I bake a 8 layer Dobos Torte, with a thick layer of Marzipan in the centre.
LOL Yum dobos torte with marzipan. lol you gotta send me the pictures of the cake afterwards. =P
of Course I will send a pic. I take pics of all my baked goodies, even the Kugelhupf that was saturated with the Austrian Spice Stroh Rum. I had no idea, at that time what kind of taste it will give. Well, put it this way, one of the Church fellows licked the whole cake plate clean LOL now that was hilarious, but embarrassing for his wife, as he added this comment to her “You never bake Anything like THIS”, and she is from a Baking Store. The Best Compliment for me is when the cake has disappeared in less than 5 minutes, and I see HAPPY faces around me… and I think wait till the next cake… it will be better
Ah yeah I agree, if a cake was devoured in less then 5 minutes, it must have been good. ^.^
Oh I feel pity for the wife, what an ungrateful husband, but then your cake must have been killer to make him say all this.
The stroh rum has a particular taste, doesn’t it? It’s also the strongest rum in terms of alcohol percentage.