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Nov 13, 2012 06:51 AM

Hazelnut or Pistachio Marzipan?

Any ideas on where I might find some? My wife is allergic to almonds and I'd really like to introduce her to the world or marzipan...

I tried making hazelnut marzipan myself (just sugar and ground nuts), but the texture wasn't quite right. Would be great if I could find it pre-made (order it or get it in-store). I'm open to making it myself, but would appreciate some tips. FYI, I'm not looking for praline/spread/butter.

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  1. You are missing what maybe some key ingredients,egg white/s and cream of tartar and perhaps........
    extract,some sort of "syrup",whole egg or yolk,............
    Pistachio and hazelnut marzipan and sweet paste are out there.Not uncommon from Sicily to Turkey in confections.
    I would think a good,to you "almond" recipe and swap the almonds for ? will work.

    1. Thanks much, lcool.

      A bit of digging has found that hazelnut marzipan is called nussipan in Germany.

      1. They are expensive, but American Almond Products Co. makes both hazelnut and pistachio pastes, sold under their Love 'n Bake brand.

        Here's the product page:.

        You can also order them, perhaps a bit cheaper and with better or free shipping rates, from Amazon.

        8 Replies
        1. re: Caitlin McGrath

          Some of the Amazon reviews suggest it may be more peanut butter like (with regard to texture)... Have you tried it?

            1. re: rockcreek

              It is not marzipan in texture nor is it a substitute as per your post.Both of the products maybe adaptable but,,,,,,,,I would first consider them a source of hazelnut and pistachio flour.
              Marzipan isn't that hard to make if you have a food processor,rolling pin etc.
              There are a few recipes with complete info,just GOOGLE various combinations of "make marzipan" and look for the ones that require egg whites and cream of tartar.

              1. re: lcool

                Marzipan requires neither egg whites nor cream of tartar, all you need are nuts and sugar syrup.

                From Chocolates and Confections by Peter Greweling:

                blanched almonds 430 g - blanched and soaked 5 minutes, then drained
                sugar 340 g
                glucose syrup 110 g
                water 120 g

                Coarsely grind the nuts in the food processor. Combine sugar, glucose, and water and cook to 118C/224F. Mix hot syrup with nuts and cool to room temp. Grind the cooled nut paste in the food processor until the desired consistency. This makes a lot, almost 2#, so if you are going to experiment, do a 1/2 or smaller batch. I have made this recipe, and it works.

                All of his variations listed for other nuts are to substitute half of the almonds with hazelnuts, pistachios, cashews, or walnuts. You want whatever nuts you use to have a fat content similar to almonds'. Higher fat nuts like macadamia are more likely to separate and get oily during the grinding step; overcooking the syrup or using unblanched (and not hydrated) nuts can also lead to separation. Adding a little liquid can help re-balance the fat and water and repair the emulsion. Pistachios should have about the same fat content as almonds, so you should be fine using all pistachios, it will just be a little more expensive. If you can't find confectioner's glucose syrup, I'd substitute corn syrup (or even honey if you like the flavor), but use about 20% more, as glucose is much thicker than corn syrup, so you will be boiling off more water from the thinner syrup.

                1. re: babette feasts

                  Almost the same as the Bert Philips base I use.
                  However I was trying give options to the OP that don't require "candy" making tools or ingredients.
                  Some marzipans I have had from Turkey and Sicily ,both hazelnut and pistachio include egg white.I have never seen them on the US side of the pond but aren't that hard to find in Italy,easy to find in Egypt,Turkey and east and aren't as exacting to make.

                  1. re: babette feasts

                    Very helpful, thanks much!

                    Some questions:

                    1) If I use all hazelnuts, how should I adjust the recipe?

                    2) Is it better to start with whole nuts or meal? If I use meal, is there any way to blanch it, or would that create a soggy mess?

                    3) If I'd like to add a almond extract flavor, any suggestions on what amount to add?

                    4) What kind of sugar should I use?

                    Thanks again!!!

                    1. re: rockcreek

                      With hazelnuts being oilier, in theory you should cook the sugar to a little lower temperature, so there is more water to balance the additional oil in the same proportion.

                      The recipe is based on whole nuts. You would not want to blanch meal. Meal to me seems drier than whole nuts, might throw the recipe off. You could try to hydrate with a little Amaretto or something, but I'd use whole nuts if possible. As for extract, for the whole recipe I'd probably try 1/2 a teaspoon to start.

                      Use regular granulated sugar for the sugar.

                      Good luck and do report back on how it goes. I'm sure the egg white and powdered sugar variations are fine too, just different ways to glue nut dust together.

                      1. re: babette feasts

                        So I finally got around to making it! Overall, it came out quite well. A few issues/observations:

                        1) I used whole hazelnuts, blanched.

                        2) The paste had too much liquid by time I was done - it was almost like a spread (not runny or watery) and quite sticky. I added about 80g of hazelnut meal and it became much easier to work with, drier and closer in texture to what I had envisioned. Perhaps the additional liquid was due to not drying it out properly after blanching? I should note that I cooked the sugar syrup to 220F.

                        3) It's a bit more shiny/oily than almond marzipan, but I suppose that's to be expected.

                        4) I wasn't able to process it as finely as I would have liked. I don't have a very strong food processor, so after it reached a certain stage, it began to give the machine some difficulty. I would say it's 95% marzipan-textured with a bit of larger specks.

                        5) The .25 tsp almond extract worked well (I halved the recipe).

                        6) It's not too sweet! I think the glucose syrup, which is surprisingly thick yet not very sweet, may have to do with this.

                        Overall, I liked it very much. Thanks for your help!

            2. wondering - i have a small ball of marzipan which i made and used for some dish last year. It was wrapped in saran, dated, and in the freezer but when we lost power it found a place on the counter and has sat there since (about 3 weeks) - I am planning on ditching it - especially since I don't plan on using it in the next couple of weeks with Thanksgiving cooking coming up - just wondering if it needed refrigeration to begin with?