Friday, March 31, 2017

Marzipan Peanuts - April Fools!

I admit I'm milking this marzipan food thing for April Fools. Last year I made Marzipan potatoes and posted a video I made with Debbie Mitchell to show how easy they are to make. 

A few months later I came across some Marzipan peanuts in a market in Germany and filed the idea away in my head.  

Admittedly, these did not turn out to be the marzipan peanuts of my dreams in the looks department but I thought they were darned cute and definitely post worthy.

My good friend Jackie Gordon gifted me with some black cocoa powder, which I used to dust the candy peanuts. You can brush on diluted brown food coloring as well.

I made my own marzipan and included the recipe below. Homemade marzipan takes practically no time at all to create. Shaping the peanuts take a bit more work than the potatoes but not much. Using store bought marzipan is more expensive but further cuts the prep time down.

Marzipan Peanuts

You will need:

  • 8 oz. Marzipan (see recipe below)
  • Cocoa powder or Brown food coloring
  • toothpick
  • Small soft bristle brush


  • Break off a piece of marzipan the size of a peanut in a shall. I made double versions plus a few singles. 
  • Roll the marzipan between your palms to form a log. Use your fingers to round off the ends and pinch the log in the middle.
  • Use a toothpick or a fondant tool to score the marzipan peanut to give it texture. I used a real peanut as a visual guide.
  • Using the soft bristle brush, lightly dust the peanut with the cocoa powder. Alternatively, dilute a few drops of brown food coloring with a few drops of water and brush with the liquid. Let dry.

Homemade Marzipan Recipe


  • 1+1/2 cups almond flour
  • 1+1/2 cups powdered sugar
  • 2 teaspoons pure almond extract
  • 1 large egg white
  • Place the almond flour and powdered sugar in a food processor and pulse to combine.
  • Add the extract and the egg white. Process on high until the marzipan forms.
  • If the marzipan is too sticky to hold a shape, add more powdered sugar,  a tablespoon at a time until you get the right consistency.
  • If you are not using the marzipan right away, wrap it tightly in plastic cling film. Otherwise, it will dry out pretty quickly.

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