Brandy Almond Marzipan
Makes about 1¾ cups
  • 2 cups (240 grams) confectioners’ sugar
  • 2 cups (192 grams) superfine bleached almond flour
  • 3 tablespoons (45 grams) brandy
  • 2½ tablespoons (35 grams) cold unsalted butter, cubed
  • 1 large egg white (30 grams)
  • 1½ teaspoons (9 grams) vanilla bean paste
  1. In the work bowl of a food processor, place confectioners’ sugar and almond flour; process until combined. Add brandy, butter, egg white, and vanilla bean paste; process until mixture comes together. (Mixture will be softer than a typical marzipan.) Brandy Almond Marzipan will keep refrigerated for up to 1 week.
Recipe by Bake from Scratch at