Low Carb Almond Paste or Marzipan

Almond paste is wonderful in baked goods or on top of cookies, and marzipan (which is firmer) is a delight when shaped into little fruits and painted with food coloring.

Low Carb Almond Paste or Marzipan
Makes 13-14 ounces of almond paste or marzipan

1—1/2 cups Bob’s Red Mill super-fine almond flour
(add another 1/4 cup for marzipan)
1 cup Swerve sweetener, confectioners’ style
1/2 teaspoon NOW liquid stevia glycerite
2 teaspoons pure almond extract
1 teaspoon food grade rose water
1 egg white

Place the almond flour and powdered sweetener in a food processor and pulse until combined and any lumps are broken up. Add the almond extract and rose water and pulse to combine. Add the egg white and process until a thick dough is formed. If the mass is still too wet and sticky, add more powdered sweetener and ground almond flour. Keep in mind that it will become firmer after it’s been refrigerated.

Turn the almond marzipan out onto a work surface and knead it a few times. Form it into a log, wrap it up in plastic wrap and refrigerate.

Will keep for at least a month in the refrigerator or up to 6 months in the freezer. Bring to room temperature before using in any recipe.

Notes

Marzipan vs. Almond Paste – the difference: Almond paste is softer and is used in baked goods. Marzipan is firmer and is used in making candies/chocolates or as fondant for cakes. Marzipan also uses rose water. To adjust this recipe according to what you’re using it for, follow this recipe as instructed for almond paste (I still include the rose water because it tastes amazing), or add an extra 1/4 cup or more of almond flour/meal until you reach a firmer consistency (one that you can roll out with a rolling pin without it sticking) for marzipan.