Toasted Hazelnut Marzipan

February  9, 2022
1 Ratings
Photo by Mark Weinberg. Food stylist: Lauren Lapenna. Prop stylist: Alya Hameedi.
  • Prep time 2 hours 30 minutes
  • Cook time 30 minutes
  • makes about 140 square pieces if prepared as a slab (if using candy molds, yield may vary based on the size of the mold)
Author Notes

Marzipan is often associated with almonds only—and a strong almond flavor—but it can actually be made out of any nut, and is so delicious to make at home. Professional candy makers often use frames to create even slabs of candy that can be cut into perfect portions. You can score your own ½ in/1 cm metal frames at a hardware store, which is a fun investment if you plan on making candy regularly. But you can also just draw a square on a piece of parchment paper to use as a guide for a slightly less perfect (but no less delicious) slab instead. Marzipan also can be molded into shapes using greased candy molds; it’s easy to do, and turns out really impressive. Enjoy your marzipan plain or dip it in chocolate. Well-wrapped and stored in an airtight container, pieces of candy will keep for up to 3 months.
Erin Jeanne McDowell

Test Kitchen Notes

Bake It Up a Notch is a column by Resident Baking BFF Erin Jeanne McDowell. Each month, she'll help take our baking game to the next level, teaching us all the need-to-know tips and techniques and pointing out all the mistakes to avoid along the way. —The Editors

What You'll Need
Watch This Recipe
Toasted Hazelnut Marzipan
  • 1 2/3 cups (215 grams) blanched almonds, toasted
  • 1 2/3 cups (215 grams) blanched hazelnuts, toasted
  • 3 tablespoons (50 grams) corn syrup
  • 2 cups (400 grams) granulated sugar
  • Hot water, as needed for finishing
  1. Prepare your candy frame on a parchment lined baking sheet (see headnote), or draw a 12x12 in/30x30 cm square on a piece of parchment paper. Place the parchment paper—ink-side down—on a baking sheet. Lightly grease the parchment with nonstick spray. (Alternatively, you can also use lightly greased candy molds.) Also prepare a second baking sheet lined with parchment and greased with nonstick spray.
  2. Bring a medium pot of water to a boil over high heat. Add the nuts, and return the water to a boil. Once the water is boiling again, remove the pot from the heat and cover with a tight-fitting lid. Soak the nuts for 5 minutes, then drain well.
  3. Transfer the nuts to the bowl of a food processor and grind until coarsely chopped. Then, transfer to a medium heat-safe bowl. Set aside.
  4. Lightly grease a baking sheet with a thin coating of nonstick spray. Don't worry about cleaning the food processor bowl—you will use it again.
  5. In a medium pot, layer the corn syrup, granulated sugar, and 1/2 cup (115 grams) water (in that order). Stir the mixture with the probe of your digital thermometer (or the handle of a wooden spoon) to break up any dry pockets or clumps of granulated sugar—but the goal is to only stir enough to evenly combine the ingredients, and no more.
  6. Cook the mixture over medium heat until it registers 240°F/115°C on a thermometer.
  7. Pour the hot sugar over the ground nuts in the bowl and stir a few times to combine with a silicone spatula. Pour the mixture onto the prepared greased baking sheet, and cool to room temperature.
  8. Transfer the mixture to the food processor, working in 2 to 3 batches as necessary. Grind the mixture until very smooth. If the mixture becomes oily or appears separated, drizzle in a small amount (about 1 tablespoon / 15 grams) of hot water and continue to process until the mixture comes back together.
  9. Scoop the mixture into the center of the prepared frame, and spread/press into an even layer (about ½-inch/1 cm thick). If using greased candy molds, press the marzipan firmly into the molds. Let set for 2 hours before cutting or unmolding.
  10. Cut into squares (about 1 in/2 ½ cm) with a sharp knife, or unmold the set marzipan. If desired, dip the squares of marzipan in the tempered chocolate to coat, or wrap each piece individually in cellophane or wax paper. Store in an airtight container for up to 3 months.

See what other Food52ers are saying.

  • Whitlock
  • arcane54
  • Eddie
I always have three kinds of hot sauce in my purse. I have a soft spot for making people their favorite dessert, especially if it's wrapped in a pastry crust. My newest cookbook, Savory Baking, came out in Fall of 2022 - is full of recipes to translate a love of baking into recipes for breakfast, dinner, and everything in between!

3 Reviews

Whitlock February 25, 2022
Wow, my favorite Marzipan now! I watched the video on YouTube first then looked at the recipe for reference. I did add almond extract because I love the flavor but understand it’s not for everyone😉. Thanks for another next level recipe!
arcane54 February 14, 2022
I watched your fun video and just read the recipe. I love in “hazelnut-land” (Oregon) and LOVE the flavor of hazelnuts (aka filberts here) . I can’t figure out the “toasted” part of this recipe and I’m not sure if/when I should skin the nuts. Thanks for any clarification!
Eddie February 16, 2022
They appear to be starting with toasted and skinned nuts and that part is not included in the recipe (I re-watched that part of the video to confirm that - marzipan starts at the 31:29 mark). Skinning hazelnuts can be done as part of the toasting process. I found several tutorials on the process on Youtube.