Creamy Cashew Marzipan

By • August 15, 2011 2 Comments

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Author Notes: I was inspired to make this marzipan after discovering a recipe for a peanut-based on in Fany Gerson's "My Sweet Mexico." She said you could substitute pecans, pistachios or almonds, but, in honor of my grandfather, whose favorite nut is the cashew, I went for cashews instead. This was simple and fun to make, as well as a real time-saver. I made it for a party and it seemed to be a hit; the fun shapes--from dachshunds to hearts--probably didn't hurt. dusty516


Makes 24 pieces, depending on your cookie cutters

  • 2 cups cashews
  • 1 1/2 cups confectioner's sugar
  1. Grind the cashews in a food processor.
  2. Add the sugar and continue mixing, scraping down the sides.
  3. The nuts should release their oil and a paste should form (for me, this probably took about 5 minutes of grinding, but make sure that you can see and feel the oiliness of the paste (press the mixture between your fingers and see if it's malleable).
  4. Put some of the paste into a cookie cutter, filling it about 3/4 inch high.
  5. Press down with your hands until compacted.
  6. Remove the cutter carefully (the dough will crumble easily, so do this with care).
  7. Repeat the former step until all the paste is used.
  8. Lightly sprinkle powdered sugar on the marzipan.
  9. To store, you can either wrap the marzipan in cellophane or tissue paper, or, as I did, store it in an airtight container or place it on a cookie sheet covered in tin foil.

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