Ingredients
Method
- Stir ground almonds, caster sugar, and icing sugar together in a large bowl.
- Make a well in the centre. Add egg yolks, almond extract, vanilla, and 1 tsp lemon juice. Mix with a fork — then bring together with hands into a smooth, pliable paste. Add more lemon juice if dry — add icing sugar if sticky.
- Turn onto an icing sugar-dusted surface. Knead very briefly — 30 seconds to 1 minute only — until smooth. Do not over-knead.
- Use immediately or wrap tightly in cling film. Refrigerate up to 1 week. Bring to room temperature 30 minutes before rolling.
Notes
Almond extract is essential — it gives the vivid, specific marzipan flavour.
Do not over-knead — releases oils from the ground almonds and gives a greasy paste.
Use egg yolks not whole egg — gives a richer, more pliable paste.
Brush with warmed apricot jam before applying to a cake — gives a secure, professional adhesion.
Dry for 24 hours before royal icing — prevents oils bleeding through the white icing.
Freeze for up to 3 months.
