The most easiest & quickest marzipan recipe that’s no cook & is vegan & gluten free.
Grind the cashew nuts into a fine powder.
Note:- grind 50 grams at a time for just 2-3 pulses and sieve to get a fine powder.Over pulsing will release the oils from the nuts & that will turn the nuts into cashew butter.
Mix the cashew powder & the powdered sugar well.
Next add the rose water one tablespoon at a time.
Note:- You can add the desired color at this point or follow step 5.
And form it into a dough.
Now divide the mixture and add a drop of your desired food color and mix it into the dough.
Put them into moulds and shape the marzipan mixture.
Keep the marzipans in a plate lined with kitchen paper towel.
(Remember the more you handle the dough the more oil will release, so quickly mould & shape .)
Let the marzipans dry for 10-12 hours & store them into an airtight container.
These marzipans will stay good for 5 days at room temperature or 14 days in the refrigerator.
Remember these marzipans are not very sweet.
You can adjust the sweetness according to your likeness.
Servings 0
