Homemade Hazelnut Marzipan is used to make candy. However, this marzipan is made with toasted hazelnut flour. In fact, it is the perfect holiday treat with a bit of a twist. Incidentally, it can be used like fondant. Use as a filling in biscuits or pastries. Without a doubt, the most common way to use marzipan is in candy recipes. Indeed, the uses are endless. A hazelnut treat.
Homemade Hazelnut Marzipan:
Needless to say, Homemade Hazelnut Marzipan is quick and easy to make. Made with Hazelnut flour, powdered monk fruit sweetener, hazelnut extract, and egg whites. Consequently, this confectionary is keto and paleo friendly. It has a sweet hazelnut flavor.
How Long Does Homemade Hazelnut Marzipan Last:
Once made seal any leftover Hazelnut Marzipan in a sealable plastic bag for up to one week. Believe it or not, it can last up to three to four months in the freezer.
Uses for Hazelnut Marzipan:
Simply put, use it to make candy. Furthermore, roll small balls up in your hand then dip them into chocolate. Let chocolate dry and wrap in candy wrappers. A gift in gift boxes or drop into Christmas Stockings, Valentine’s boxes, or Easter Baskets. Not to mention, making chocolate can be a fun activity to do with grandkids. Candy Molds could also be purchased. 
Use to decorate cake tops. Roll it into flat pieces and use it to cover cakes. For example, it can be frosting or icing. Use as a filling, topping, or create candy. Hazelnut Marzipan is like clay and, therefore, can be molded into anything.
Favorite Tools With Marzipan:
Fondant Decorating Tools Set: A set of these tools will help you with decorating. Marzipan is similar to Fondant. However, it tastes a whole lot better.
Why Is Marzipan Used on Cakes:
Traditionally, it was used to keep them moist. Before refrigeration marzipan was often used to keep cakes from going stale. Not to mention, they give cakes a sweet and nutty taste. Needless to say, it also provides a smooth surface for decorating with icing or other items.
Use with my Gluten-Free Mini Almond Cake as icing.
Homemade Hazelnut Marzipan
Toasting the Flour:
1 1/8 cup of Hazelnut flour
Directions:
First, preheat the oven to 350 F. Second, use a baking sheet lined with parchment. Gently, evenly spread the flour over the baking sheet. Next, bake for 3-5 minutes. Allow it to come to room temperature before use. For more information on why to toast the flour read my blog post Toasted Gluten-Free Flours.
Ingredients:
1 1/8 cup toasted hazelnut flour
1/2 cup powdered monk fruit sweetener
1 tsp hazelnut flavoring
1 egg room temperature whites
1/8 tsp hazelnut oil * optional
Directions:
First, combine hazelnut flour, powdered monk fruit sweetener, hazelnut flavoring, egg whites, and hazelnut oil, and place in a food processor. Second, process until it comes together. Indeed, if it doesn’t come together use another egg white. Next, remove it from the food processor and knead until it comes together in a ball. Finally, place into the fridge for roughly 2o minutes. Remove and use in candy making.
Directions if Using as an Icing;
First, remove it from the fridge and place it on two sheets of overlapping plastic wrap. Second, place two sheets of overlapping plastic on top of the marzipan. Take a roll of twine and place it over the cake leaving 1 inch on all sides of the cake. Cut the string off and use it as a template and guide to how big to roll the marzipan. Next, roll out the marzipan into a thin layer between 1/8th and 1/4 inch thickness. Most importantly, if it’s too thick people won’t eat it and it will break if it is too thin. Use the string to make sure it will fit the whole cake. Lay the sting across the circle and if the sting fits in the circle it is big enough.
Finally, lift off the top plastic wrap. Carefully hold the bottom plastic and flip it over the top of the cake. Next, gently peel off the remaining plastic wrap from the cake. Now go around the cake and gently push and adjust the marzipan so there are no wrinkles or it isn’t overlapping. Use a fondant tool called a Gum Paste Icing Smoother to smooth out the marzipan. Lastly, cut off any excess marzipan. Roll it up in a ball or use it to make decorations for the cake top.
Homemade Hazelnut Marzipan
Equipment
Ingredients
Toast Flour
- 1 1/8 cup toasted hazelnut flour Toast the flour for depth of flavor
Remaining Ingredients for Marzipan
- 1/2 cup powdered monk fruit sweetener
- 1 tsp hazelnut flavoring
- 1 whole egg white room temperature
- 1/8 tsp hazelnut oil *Optional
Instructions
Toasting Hazelnut Flour
- First, preheat the oven to 350 F.
- Second, use a baking sheet lined with parchment.
- Gently, evenly spread the flour over the baking sheet.1 1/8 cup toasted hazelnut flour
- Next, bake for 3-5 minutes.
- Allow it to come to room temperature before use.
Making Marzipan With Toasted Flour
- First, combine toasted hazelnut flour, powdered monk fruit sweetener, hazelnut flavoring, egg white, and hazelnut oil, and place in a food processor.1/2 cup powdered monk fruit sweetener, 1 tsp hazelnut flavoring, 1 whole egg white room temperature, 1/8 tsp hazelnut oil
- Second, process until it comes together. Indeed, if it doesn't come together use another egg white.
- Indeed, if it doesn't come together use another egg white.
- Next, remove it from the food processor and knead until it comes together in a ball.
- Finally, place it into the fridge for roughly 20 minutes.
- Remove and use in candy making.
Directions for Using As Icing:
- First, remove it from the fridge and place it on top of two sheets of overlapping plastic wrap.
- Second, place two sheets of overlapping plastic on top of the marzipan.
- Take a roll of twine and place it over the cake leaving 1 inch on all sides of the cake.
- Cut the string off and use it as a template and guide to how big to roll the marzipan.
- Next, roll out the marzipan into a thin layer between 1/8th and 1/4 inch thickness.
- Most importantly, if it's too thick people won't eat it and it will break if it is too thin.
- Use the string to make sure it will fit the whole cake.
- Lay the sting across the circle and if the sting fits in the circle it is big enough.
- Finally, lift off the top plastic wrap.
- Carefully hold the bottom plastic and flip it over the top of the cake.
- Next, gently peel off the remaining plastic wrap from the cake.
- Finally, go around the cake and gently push and adjust the marzipan so there are no wrinkles or it isn't overlapping.
- Use a fondant tool called a Gum Paste Icing Smoother to smooth out the marzipan.
- Lastly, cut off any excess marzipan.
- Roll it up in a ball or use it to make decorations for the cake top.
Notes
| Hazelnut Marzipan Nutrition Facts | |
|---|---|
| Servings 12.0 | |
| Amount Per Serving | |
| calories 78 | |
| % Daily Value * | |
| Total Fat 7 g | 11 % |
| Saturated Fat 0 g | 2 % |
| Monounsaturated Fat 0 g | |
| Polyunsaturated Fat 0 g | |
| Trans Fat 0 g | |
| Cholesterol 0 mg | 0 % |
| Sodium 28 mg | 1 % |
| Potassium 33 mg | 1 % |
| Total Carbohydrate 2 g | 1 % |
| Dietary Fiber 1 g | 3 % |
| Sugars 0 g | |
| Protein 3 g | 6 % |
| Vitamin A | 0 % |
| Vitamin C | 0 % |
| Calcium | 2 % |
| Iron | 2 % |
| * The Percent Daily Values are based on a 2,000 calorie diet, so your values may change depending on your calorie needs. The values here may not be 100% accurate because the recipes have not been professionally evaluated nor have they been evaluated by the U.S. FDA. | |
Nutrition
