Marzipan Recipes

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1/3 cup soft butter or margarine                      3/4 teaspoon salt

1/3 cup white corn syrup                                1 teaspoon vanilla

3 cups (1 lb.) sifted confectioners sugar     1/2 Lb. almond paste

Add coconut & almond oil and you have an imitation flavoring, scant drop. Blend butter, syrup, salt and vanilla in large mixing bowl. Add sifted sugar all at once. Mix all together. Knead with hands. Turn out on board and continue kneading until mixture is well blended and smooth. Makes about 1 1/3 lbs. Store in cool place. Roll into 1" balls and push into molds. Close molds, open and let fruit drop out.


Great way to "dress up" any dessert. Make these when time permits & use as needed!!

7 ounces almond paste

4 ounces sliced almonds

1 1/4 cups semisweet chocolate chips

1 tablespoon shortening

Marzipan Almond Cones

Divide almond paste into 6 equal portions. Form each into cone shape about 1 1/2" tall & 1" in diameter. Beginning at the base insert pointed ends of almond slivers into paste, to resemble a pine cone (see step #1). In a microwave safe bowl, melt chocolate chips & shortening; stir until smooth. Insert a toothpick into the bottom of each cone. Holding over a bowl, spoon melted chocolate over almonds (step #2). If needed, use another toothpick to spread the chocolate to completely cover the almonds (step #3). Place on a wire rack over wax paper, let stand until firm. Yields 6 appetizing and simply delicious pine cones!

Marzipan Cone: step 1

Marzipan Cones: Step 2 Marzipan Cones: step 3

Step #1

Step #2

Step #3

*Recipe from Holiday & Celebrations Cookbook 2001 (Taste of Home Books) Reiman Publications. LLC


1 to 2 egg whites    1 lb. powdered sugar

1 lb. almond paste          5 ozs. fondant

Mix together with color well and knead like bread. Pack mixture into molds and clamp shut. Open and knock out. Roll the candy in the appropriate colored sugar or paint top with a green leaf. 


1 lb. Fondant reconstituted

Coconut (use either dessicated or finely chopped long shreaded, sweetened coconut). Add coconut to the colored fondant until the colored candy can be molded in your hand. Pack into mold, clamp shut, and hold a moment. Open, invert and tap. Candy will fall out. Roll in sugar and paint. 


1-3 oz. box strawberry gelatin dessert

1/2 teaspoon almond flavor

1 lb. granulated sugar

2/3 cup ground almonds

2/3 cup sweetened condensed milk

Mix together and pack into mold, clamp shut, open mold - tap the mold and the candy will drop out into coating mixture.


2 cups macaroon coconut

1 1/2 tablespoons gelatin dessert

1 1/2 tablespoons red sugar

Roll candy in coating mixture, top with leaf or make your own using Royal Icing.