• 1 pound almond paste
  • 3 cups powdered sugar, sifted, plus more for dusting
  • 2 large egg whites, lightly beaten
  • 1/2 teaspoon almond extract, optional
  1. Coarsely chop the almond paste into quarter-sized chunks and place in the bowl of a large stand mixer fitted with a paddle attachment.
  2. Add powdered sugar to the bowl and mix on low speed until the mixture has a fine, sandy texture. If you don’t have a stand mixer, feel free to use a food processor.
  3. Pulse the almond paste and powdered sugar until the mixture resembles wet sand.
  4. With the mixer on low speed, slowly add the egg whites (and almond extract, if using) until the mixture pulls away from the sides of the bowl and forms a ball. (If you are using a food processor, look for the same appearance.) You may not need to add all of the egg whites.
  5. Dust a countertop or cutting board with powdered sugar and knead the marzipan until it develops a smooth, pliable texture. It should have no lumps or dry patches.


How to Store Marzipan
Cover the marzipan tightly in plastic wrap, then seal it in a plastic bag. Stored this way, it will stay moist and won’t absorb any odors. Marzipan will keep for three months in the refrigerator or up to six months in the freezer. Make sure to bring marzipan to room temperature before using it.

Almond paste is available at most grocery stores. You’ll find it in the baking aisle, where it comes in cans or 7-ounce tubes.
Feel free to use pasteurized egg whites in this recipe if you are concerned about using raw egg whites.
For a twist on your favorite chocolate chip cookies, add chunks of marzipan to the dough.
Marzipan goes surprisingly well with stone fruit—spread a thin layer onto the base of a cooked pie shell, then add apricot, peach, or cherry pie filling.