Homemade marzipan thins

Homemade marzipan thins

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(3 ratings)

Prep: 25 mins Plus setting time


About 80
Sweet treats for friends and family

Nutrition and extra info

  • Easily halved
  • Vegetarian


  • kcal-
  • fat-
  • saturates-
  • carbs-
  • sugars-
  • fibre-
  • protein-
  • salt-
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  • 200g pack ground almond
  • 200g golden caster sugar
  • 1 egg, beaten



    The ultimate convenience food, eggs are powerhouses of nutrition packed with protein and a…

  • few drops almond essence


    arr-mund or al-mund

    Sweet almonds have a subtle fragrance that lends itself well to baking and also works well with…

For the icing

  • 175g royal icing mix
  • 2 - 3 tbsp lemon juice
  • small crystallised fruits, to decorate


  1. Make the marzipan: mix the almonds and sugars until well combined. Add the egg and almond essence and mix to a stiff paste, using your hands to press the mixture together. Knead the marzipan briefly on a surface dusted with icing sugar, then roll out to a thickness of about 1cm.

  2. Line a baking sheet with baking parchment, then carefully set marzipan on top. Leave to set for 1 hr. Beat royal icing and lemon juice together, then spread evenly over the marzipan. Leave to dry overnight.

  3. Cut the iced marzipan with small cutters and press a piece of crystallised fruit into the centre of each. Pack into boxes interleaved with baking parchment.

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Comments, questions and tips

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16th Dec, 2013
I made these as Christmas goodies this year, and following people's comments decided to cover them with chocolate. I have to say, they're fairly yummy, but I feel like the marzipan is missing something in terms of fruitiness to match my memory of other marzipan candy, like calissons. Also, how did people cover them with chocolate? I decided to use animal shaped cookie cutters for mine, but if you follow the recipe and cover them with chocolate before cutting them, surely it makes it difficult for the cutter to get through the chocolate? And you're left with a load of random shaped bits? I ended up cutting the marzipan into shapes, and re-rolling the leftovers, like for cookie dough, and then covering the individual bits with chocolate, but it was a bit more time consuming than just being able to spread the chocolate over the entire thing. They look very cute though! I'm going to have difficulties giving them away...
17th Nov, 2012
These look great but how long will they keep for?
15th Dec, 2016
Hi, did you every discover how long these keep for? In the fridge or not?
23rd Dec, 2011
I made these as a gift but I'm now worried as to how long they will keep due to the raw egg in them! Oops!!! I left them to dry for an hour then dipped half of them in dark chocolate and decorated with crystallised ginger and the rest I half dipped in white chocolate and decorated with dried cranberries. Now, having read the recipe for 'easy vanilla marzipan' I'm worried as it stresses the importance of leaving to dry for 24hrs-3 days!!!! Do you think I'll make the recipient ill?
1st Sep, 2011
Marzipan had a great flavour but caster sugar was a bit grainy. Might be better with some caster, some icing sugar instead?
29th Mar, 2011
Is there any substitute to the raw egg? Can we omit it?
4th Dec, 2009
Oh these are adorable! Will definitely make over the Christmas period. Was wondering though, how long do they keep?
21st Mar, 2009
It looks very nice!
1st Jan, 2009
I only made the marzipan and didn't bother with the icing-went down well as my son cut the marzipan into Christmas shapes and gave it to his grandparents. Was very quick to make too!
18th Dec, 2008
I just made these star shaped topped with dark chocolate and (shop bought) mini white and milk chocolate stars, look gorgeous! Hi Laura, in answer to your question, the reason they need to be left in the air for an hour is to give the mixture a chance to harden a little so its easier to work with when you cut it.


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