Christmas time and no marzipan......... not possible.
So here’s my easy super easy marzipan recipe that’s no cook, one bowl & extremely yummm.
It tastes purely nutty & not overtly sweet.
Try out this simple easy recipe especially when you’re in a time crunch.
AuthorsophieskitchenloveCategoryBudget friendly, Desserts, Festive sweets, Gluten Free, Kid-Friendly, One bowl recipe, Quick, Vegan, VegetarianDifficultyBeginnerThe most easiest & quickest marzipan recipe that’s no cook & is vegan & gluten free.
Grind the cashew nuts into a fine powder.
Note:- grind 50 grams at a time for just 2-3 pulses and sieve to get a fine powder.Over pulsing will release the oils from the nuts & that will turn the nuts into cashew butter.
Mix the cashew powder & the powdered sugar well.
Next add the rose water one tablespoon at a time.
Note:- You can add the desired color at this point or follow step 5.
And form it into a dough.
Now divide the mixture and add a drop of your desired food color and mix it into the dough.
Put them into moulds and shape the marzipan mixture.
Keep the marzipans in a plate lined with kitchen paper towel.
(Remember the more you handle the dough the more oil will release, so quickly mould & shape .)
Let the marzipans dry for 10-12 hours & store them into an airtight container.
These marzipans will stay good for 5 days at room temperature or 14 days in the refrigerator.
Remember these marzipans are not very sweet.
You can adjust the sweetness according to your likeness.
Do comment below or email me at sophieskitchenlove@gmail.com, I love reading your valuable feedback.
And once you’ve tried out the recipe let me know how it turned out & do share a picture on Instagram with the hashtag #sophieskitchenlove. I would love to see your beautiful creation.
Ingredients
Directions
Grind the cashew nuts into a fine powder.
Note:- grind 50 grams at a time for just 2-3 pulses and sieve to get a fine powder.Over pulsing will release the oils from the nuts & that will turn the nuts into cashew butter.
Mix the cashew powder & the powdered sugar well.
Next add the rose water one tablespoon at a time.
Note:- You can add the desired color at this point or follow step 5.
And form it into a dough.
Now divide the mixture and add a drop of your desired food color and mix it into the dough.
Put them into moulds and shape the marzipan mixture.
Keep the marzipans in a plate lined with kitchen paper towel.
(Remember the more you handle the dough the more oil will release, so quickly mould & shape .)
Let the marzipans dry for 10-12 hours & store them into an airtight container.
These marzipans will stay good for 5 days at room temperature or 14 days in the refrigerator.
Remember these marzipans are not very sweet.
You can adjust the sweetness according to your likeness.
Sophie I like this recipe. Plus it has no egg. Will try it and let you know. Thanks.