FRAN COSTIGAN

Queen of Vegan Desserts

  • FRAN COSTIGAN
  • MEET FRAN
  • APPLAUSE
  • SERVICES
  • EVENTS
  • BOOKS
  • RECIPES
  • VIDEOS
  • BLOG
  • RESOURCES
  • CONTACT

December 24, 2022 by Fran Costigan Leave a Comment

Almond Flour Marzipan

Almond paste and Marzipan are frequently used interchangeably, and while the main ingredient is almond, there are differences.

Almond Paste, which is considered a baking ingredient, usually has a coarser texture and is softer than Marzipan, so it can be spread or used as a filing. Marzipan is stiff and used to make confections.

 

The following recipe is a straight adaptation from King Arthurs Baking DIY Almond Paste. Mine replaces the egg white with aquafaba and is made stiff enough to shape. So let’s say it is Marzipan.

Use more almond flour if your paste isn’t thick enough and add ¼ tsp additional almond extract for a stronger flavor.

Note that I have a recipe in my cookbook, Vegan Chocolate: Unapologetically Luscious and Decadent Dairy-Free Desserts that is made with a small amount, 2Tbsp of confectioners’ sugar and an equal amount of rice syrup. Blanched almonds are used to make that lower sugar version.

 

Print

DIY Marzipan adapted from King Arthur Baking recipe for Almond Paste

Yield: 334g /about 11.8oz

Author Fran Costigan

Ingredients

  • 160 g / 5.8 oz blanched almond flour
  • 165 g / 5.6 oz confectioners’ sugar vegan
  • 1/8 tsp salt
  • 2 T/ 23g aquafaba: mine is always reduced
  • 1 ¼ tsp almond extract

Instructions

  1. Add the almond flour and confectioners’ sugar and salt to the bowl of a food processor and process 30 seconds.
  2. Add the aquafaba, and almond extract and process until the mixture forms a smooth ball of dough. Stop the machine and scrape down the sides of the bowl a few times. The amount of time needed will depending on the size and power of your processor.
  3. Remove the paste from the bowl and divide it in half. Shape each half into a log. Wrap each tightly in plastic wrap and refrigerate until it is firmer.
  4. Store the almond paste, tightly wrapped for up to 2 weeks in the refrigerator, or up to 4 months in the freezer.

Recipe Notes

Aquafaba Recipe

Related

Filed Under: Truffles & Confections

Want to learn to make the best ever vegan desserts? Of course you do! Check out Fran’s Essential Vegan Desserts Course at Rouxbe.

Rouxbe is recognized by the American Culinary Federation Education Foundation as a quality program.

SaveSave

Leave a Reply Cancel reply

Your email address will not be published. Required fields are marked *

This site uses Akismet to reduce spam. Learn how your comment data is processed.

ENROLL FOR CLASSES


Want to learn to make the best ever vegan desserts? Of course you do! Check out Fran’s Essential Vegan Desserts Course at Rouxbe.

Rouxbe is recognized by the American Culinary Federation Education Foundation as a quality program.

Subscribe to Fran’s newsletter

Featured Books

MORE GREAT GOOD DAIRY-FREE DESSERTS NATURALLY

MORE GREAT GOOD DAIRY-FREE DESSERTS NATURALLY

Even if you're a novice baker, you'll be able to make rich, moist cakes, delightful cookies, and flaky pie crust--all cholesterol free.

More info →
Buy This Book Online
Buy from Amazon
MORE GREAT GOOD DAIRY-FREE DESSERTS NATURALLY
Buy now!

Vegan Chocolate : Unapologetically Luscious and Decadent Dairy-Free Desserts

Vegan Chocolate : Unapologetically Luscious and Decadent Dairy-Free Desserts

It can be difficult to find truly indulgent vegan desserts—especially chocolate. But for the first time, chocolate cakes, brownies, truffles, puddings, ice creams, and more are within reach: dairy-free, organic, fair-trade, and sublime.

More info →
Buy This Book Online
Buy from Amazon
Vegan Chocolate : Unapologetically Luscious and Decadent Dairy-Free Desserts
Buy now!

Upcoming Events

There are no upcoming events.

View Calendar
Add
  • Add to Timely Calendar
  • Add to Google
  • Add to Outlook
  • Add to Apple Calendar
  • Add to other calendar
  • Export to XML

RECENT POSTS

  • Almond Flour Marzipan
  • Double Chocolate Chunk Cookies Made with Vegan Butter
  • Hannukah Latkes
  • Dreena’s Nanaimo Bars – Dreena’s Kind Kitchen (Giveaway)
  • Rouxbe Culinary Courses Summer Flash Sale

SPECIAL OFFERS



Main Street Vegan Academy

RECIPES

beverages
cakes & cupcakes
cookies & bars
frozen-desserts
fruit desserts
muffins & breads
pies & tarts
puddings, mouse & creams
savory dishes
truffles and confections

Subscribe to Fran’s newsletter

  • Facebook
  • Instagram
  • LinkedIn
  • Pinterest
  • RSS
  • Tumblr

Privacy Policy

SEARCH

Top 30 Vegan Baking Blogs Winner
Vegan Baking Blogs

Copyright © 2023 Chef Fran Costigan — Site by KAPOK STUDIO

Cookies

This site uses cookies: Find out more.