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Mar 8, 2013 04:38 PM

What Can I Do With A Pound of Excellent Quality Marzipan (and what exactly is the difference between almond paste and marzipan)

At a Danish bakery I picked up one pound of excellent homemade marzipan, the same thing they use in their tasty baked goods. In the back of my mind I was thinking of a cake that uses almond paste. After I got home I realized they aren't really the same thing. So, what should I do with it?

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  1. The and .websites have lots of recipes. Marzipan has more sugar and is firmer than almond paste. Canned almond filling is not as thick as almond paste.

    1. My understanding is that most commercial almond paste you can buy today in the states has a much higher amount of almonds in it, about twice as much, than marzipan. However I believe I heard Nigella say on one of her shows that this is not the case in Europe/England.

      This is a great article that I bookmarked a few years ago. I found it when researching recipes for almond croissants. Most recipes said to use the paste as it has much stronger almond flavor and better texture.

      The only thing I know to do with marzipan is candy. Hope you get some good ideas!

      1. There is a Cake recipe these threads from long ago
        and another here
        As Greygarious pointed out lot at the marzipan makes sites or do a search for "recipes using Marzipan"

          1. I have iced cakes with it, thinned with egg white. Particularly fruit cakes. And of course make little marzipan fruits with it.

            If you want to save some, I think you could probably freeze it in tupperware.

            Also, you could make cute little critters for easter! :)