Marzipan is a confection that’s just as delightful to admire as it is to savor. Often shaped into carefully constructed fruits or perfectly bite-sized mounds, marzipan has a sweet, nutty flavor and an oh-so-chewy texture that makes it irresistible. That said, not every batch of marzipan is a winner. Given that the sweet treat boasts a mere handful of ingredients, occasionally, it can lack pizzazz. Fortunately, it can easily be remedied with a bit of booze.
Although recipes may vary, most homemade marzipan is made by mixing almond flour and powdered sugar with a touch of water to help hold the ingredients together. And because water doesn’t contribute flavor, we suggest swapping it out for an equal amount of flavored liqueur. Much like adding in a splash of almond or vanilla extract, liqueur works to heighten flavors by either heightening the sweet and nutty profile of the marzipan, imparting another layer of gustatory dimension, or both, based on the tipple used. What’s more? Liqueur also gives the confection a uniquely spiked spin.
Since the amount of water being replaced by liqueur is quite minimal, the good news is that incorporating liqueur into the recipe won’t overwhelm marzipan’s more nuanced flavors. In fact, it probably won’t affect the color of the treat too drastically, nor will texture be impacted too heavily. The only thing guaranteed to change (for the better, of course) is flavor.
A guide to making spiked marzipan
Almost any liqueur can be worked into homemade marzipan. To emphasize the nuttiness of the confection, we suggest opting for amaretto, Frangelico, or nocino. A range of chocolate liqueurs can also complement and contrast the marzipan’s earthiness and toastiness, much like coffee-based Kahlua or creamy Bailey’s. Alternatively, fruit liqueurs like citrusy Cointreau, crème de banane, or cherry Luxardo fare well in marzipan, contributing a sweet vibrancy. Even spirits like spiced Fireball, toasty cognac, or custardy Malibu prove to be stunning additions, too.
Using a flavorful liqueur in place of water will definitely revamp any marzipan, including our simple 3-ingredient recipe. Depending on which you select, however, ingredients with a similar profile (whether that be candied citrus peels, shredded coconut, or mini chocolate chips) can be worked into marzipan to further complexity. Just be mindful that more liqueur might be necessary to keep marzipan from drying. In any case, these extras, and more importantly, the liqueur must be introduced correctly.
Crafting a successfully spiked marzipan starts with adding almond flour and powdered sugar to a food processor and pulsing. Then, and only then, can liqueur be drizzled in. Should you notice that the treat’s texture is wet after blitzing, sprinkle in more almond flour. Without overworking the marzipan, add in extras before kneading and chilling. After a few hours, the marzipan can be shaped and served — ideally, alongside a glass of liqueur!
