Psst... We're working on the next generation of Chowhound! View >
HOME > Chowhound > Home Cooking >
Apr 27, 2006 03:12 PM

subbing marzipan for almond paste?

  • w

I have a tube of marzipan, can I use it in place of almond paste and just cut back on the sugar?

I want to make some sort of almond cookies or cake. But the recipes I've found on Epicurious all call for almond paste.

  1. Click to Upload a photo (10 MB limit)
  1. According to the "Odense" website, there is no diff...both have almonds, sugar and glucose.

    2 Replies
    1. re: oakjoan
      Caitlin McGrath

      It's not true that there's no difference; marzipan has more much more sugar than almond paste, as Wendy implies in her question. The FAQ on the Odense site that says they both have the same ingredients goes on to explain the differences between the two.

      1. re: Caitlin McGrath

        I had a huge restaurant can of almond paste and baked an almond cake, substituting the paste for marzipan. It was awful, MUCH too sweet and had a phony almond, medicinal taste. Made some delicious macaroons with it though.

    2. I use the Solo brand almond pste and it is not real sweet so you would probably have to cut back on sugar. Depending on how much you need you might find it is less expensive than using those tubes even though the cans are not exactly inexpensive either.

      1 Reply
      1. re: Candy

        In a quest to produce a respectable princess cake for a very sick friend, I bought both Solo and Odense almond pastes, along with the Odense marzipan.

        Solo had a stronger, richer almond flavor than the paste from Odense, and comparing nutrition facts showed a bit more protein and fat in Solo than in Odense paste, along with less sugar than the Odense.

        One of the pastes, I'm not sure which, contained small hard chunks of ground almond that didn't incorporate well into the marzipan I made. Instead of the 3ish minutes my recipe recommended in the kitchenaid, I just left it going while I made my pastry cream and started my genoise.

        In the end I'm extremely frustrated, and I know I'll have to make at least one more attempt before the real deal due to the variability between brands. No single recipe will work with each brand if you want a smooth texture and the right feel to the marzipan to coat a rather soft Princess Cake. I guess practice will make perfect and I'll end up doing it by feel the way I experiment with fresh pasta.

      2. c
        Caitlin McGrath

        Because marzipan has a much higher ratio of sugar to almonds than almond paste its almond flavor isn't as strong, so if you substitute it you might want to keep that in mind and perhaps add a dash of almond extract.