Recipe from

Oxmoor House


1/2 cup sugar
1/4 cup water
1 cup blanched almonds, divided
1/8 teaspoon almond extract
1 egg white
2 cups sifted powdered sugar
Assorted food colorings


Position knife blade in processor bowl; add sugar, water, and 1/2 cup almonds, and cover. Process 30 seconds or until mixture forms a paste. Add remaining almonds and process 1 minute or until mixture is smooth. With processor running, pour almond flavoring through food chute; process 10 seconds or until well mixed.

Place egg whites (at room temperature) in a medium mixing bowl; beat until frothy. Gradually add powdered sugar, beating well to form a soft paste.

Combine egg white mixture and almond mixture, mixing well to form a stiff dough. Refrigerate overnight.

Shape marzipan into assorted miniature fruits and vegetables. Paint with food coloring.

Oxmoor House Homestyle Recipes,

Oxmoor House

January 1983
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