Marzipan Sticks Recipe
Make Marzipan Sticks Recipe in just 1h . Get the full recipe with step-by-step instructions at pekinthechef.com.
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Ingredients
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Marzipan Base
Finishing & Coating
Method
Marzipan Base
- 1
Combine dry ingredients
Whisk together the blanched almond flour, powdered sugar, and fine sea salt in a large bowl until evenly mixed and any lumps of powdered sugar are broken up.
- 2
Add wet ingredients
Make a small well in the dry mix and add the light corn syrup, almond extract, and water. Use a silicone spatula to fold the mixture together until it begins to clump. If the mixture is too dry, add up to 1 teaspoon additional water, a few drops at a time, until it holds together.
- 3
Knead to a smooth dough
Turn the mixture out onto a clean work surface lightly dusted with powdered sugar. Knead briefly (about 1–2 minutes) until it becomes smooth, pliable and not sticky. If it's sticky, add a teaspoon more almond flour at a time.
- 4
Shape into sticks
Divide the marzipan into 12 equal portions (about 28–30 g each). Roll each portion into a 3½–4 inch (9–10 cm) cylindrical stick tapered slightly at the ends. Place the sticks on a parchment-lined baking sheet with space between them.
- 5
Chill to set
Cover the tray loosely with plastic wrap and refrigerate for 20–30 minutes to allow the marzipan to firm up, which makes dipping easier.
Finishing & Coating
- 6
Toast sliced almonds (optional)
Preheat a small skillet over medium heat. Add the sliced almonds and toast, stirring frequently, until they are fragrant and just golden (2–3 minutes). Set aside to cool.
- 7
Melt chocolate
Chop the dark chocolate finely and place in a heatproof bowl. Melt using a double boiler over simmering water or in 20–30 second bursts in the microwave, stirring between intervals, until smooth. Stir in the butter and vegetable oil to achieve a glossy, slightly thinner coating consistency. Keep the chocolate warm but not hot (about 30–35°C / 86–95°F).
- 8
Dip the marzipan sticks
Using a fork or dipping tool, hold one chilled marzipan stick and dip it two-thirds to three-quarters into the melted chocolate, letting excess chocolate drip back into the bowl. Place the dipped stick back on the parchment. If you want a partial chocolate coating, dip only the ends or create a striped look by dipping at different heights.
- 9
Add almond garnish
While the chocolate is still wet, press a few toasted sliced almonds along the chocolate-coated portion of each stick, or sprinkle them on top so they adhere. For a cleaner look, press almonds in a single line along the seam.
- 10
Set the coating
Allow the chocolate to set at room temperature (about 20–30 minutes) or place the tray in the refrigerator for 10 minutes to speed up setting. If condensation forms in the fridge, bring back to room temperature before packing to avoid moisture on the chocolate.
- 11
Trim and finish
If any ends have excess chocolate, use a small sharp knife to clean edges once the chocolate is fully set. Store the finished marzipan sticks in an airtight container layered between sheets of parchment paper.