Marzipan Roll

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Preparation time: 40 min
Cooking time:


Dietary guidance: v 

Tags: christmas · recipe · marzipan ·


2 fist-sized lumps of almond paste
2 sticks butter
1 cup sugar
1 egg
1 tsp vanilla or almond extract or combination
2 cups flour
half tsp baking powder


Cream butter & sugar until pale and fluffy. Beat in the egg and flavoring extract. Sift together the flour and baking powder. Stir flour gradually into the creamed mixture. When the dough becomes too stiff to stir, mix in the remaining flour by hand. Wet the dough and refrigerate for 30 min. The dough can safely be refrigerated for 7 days. Roll the dough flat 1/8 inch, trimming the dough w/ a long sharp knife to create a rectangular slab of dough. Cut the rectangle into strips ~4" wide, and as long as the almond paste roll. Brush the surface of the dough w/ a beaten egg, whole egg or extra yolk. Lay a cylinder of nut paste in the center of the strip. Roll the dough tightly around the nut paste. Trim the ends of the roll with a knife and make the other rolls the same way. Make sure the ends of the roll are sealed with dough. Place the rolls on a lightly buttered baking sheet, with the seams down. Brush the surface with outside surface w/ a beaten egg. Bake in a preheated 350F oven for ~25 min, until the tops are barely light brown. Remove the baking sheet from the oven, slide a metal spatula under the rolls to loosen them from the sheet. The rolls are fragile, so leave them on the baking sheet ot cool. Transfer cooled rolls to countertop and slide diagonally.

Makes 5 marzipan rolls

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