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Mary Berry Marzipan Recipe

Mary Berry Marzipan
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Mary Berry’s Marzipan, also known as almond paste, is a sweet mixture of ground almonds, sugar, and eggs (or syrup), blended until it forms a pliable dough. It’s often used under icing on fruit cakes or shaped into festive decorations. The balance of almonds and sugar gives it a rich yet delicate flavour that complements baked goods beautifully.

Ingredients

  • Ground almonds – 250g

  • Icing sugar – 125g

  • Caster sugar – 125g

  • Free-range egg – 1 large, beaten (or 2 tbsp golden syrup for egg-free version)

  • Almond extract – ½ tsp

  • Lemon juice – 1 tsp (balances sweetness)

Instructions

Step 1: Combine the dry ingredients

In a large mixing bowl, combine ground almonds, icing sugar, and caster sugar. Mix thoroughly to remove any lumps and ensure an even texture.

Step 2: Add flavourings

Stir in the almond extract and lemon juice. The lemon juice helps cut through the sweetness and enhances the almond flavour.

Step 3: Add the egg (or syrup)

Gradually add the beaten egg, mixing with a wooden spoon until the mixture begins to come together into a soft, pliable dough. If making it egg-free, use golden syrup instead — this creates a similar texture and taste.

Step 4: Knead the marzipan

Turn the dough onto a clean surface lightly dusted with icing sugar. Knead gently for 1–2 minutes until smooth. Avoid over-kneading as it can make the mixture oily.

Step 5: Store or use immediately

Wrap the marzipan tightly in cling film and refrigerate for at least 30 minutes before using. This helps it firm up, making it easier to roll or shape.

Find it online: https://maryberrycooks.co.uk/mary-berry-marzipan/