Moroccan · Dessert
Mimouna Marzipan Almond Sweets
Among the sweets piled on the Mimouna table are little almond-paste confections — ground almonds worked with sugar and orange-blossom into a smooth marzipan, tinted and shaped into fruits, cones or stuffed dates. Delicate and fragrant, they embody the festival's theme of sweetness and abundance as Passover ends.
- Prep
- 40 min
- Cook
- 5 min
- Total
- 45 min
- Serves
- 10
- Level
- Medium
Ingredients
- 300 g blanched almonds
- 250 g caster sugar
- 2 tbsp orange-blossom water
- 1 egg white (or a little water), to bind
- Icing sugar, for dusting
- Whole almonds or pistachios, to decorate
Method
- 1
Grind the almonds
Grind the blanched almonds as finely as possible into a fine meal.
- 2
Make a syrup or paste
Work the ground almonds with the caster sugar and orange-blossom water, adding a little egg white to bring it to a smooth, pliable paste.
- 3
Knead
Knead the marzipan on a surface dusted with icing sugar until glossy and even.
- 4
Shape
Roll and shape into small balls, cones or little fruit forms, pressing a whole almond or pistachio into each.
- 5
Dry
Leave the sweets to firm for an hour, dust lightly with icing sugar, and arrange on the Mimouna platter.
Chef's tips
- Grind the almonds very fine for a smooth marzipan; a coarse grind stays gritty.
- Add the binding liquid slowly — too much makes the paste sticky and hard to shape.
- A restrained hand with orange-blossom keeps the sweets fragrant rather than soapy.
Frequently asked questions
Can I use ready-made marzipan?
You can, but homemade almond paste scented with orange-blossom has a fresher, more fragrant character that suits the festival far better.
What do these represent at Mimouna?
Sweet, abundant confections express the festival's wishes for a sweet, prosperous and generous year as the community celebrates the end of Passover.