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Marzipan Truffles

PublishedJun 25, 2026
by
Editorial Staff
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©
Adobe Stock
Marzipan Truffles
©
Adobe Stock
Marzipan Truffles
Yields:
8
serving(s)
Prep Time:
15 minutes
Total Time:
2 hours 20 minutes
Cal/Serv:
379
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Homemade marzipan truffles that are simple, pretty, and party-ready.

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Recipe Information

Ingredients

For:
8
serving(s)

For the marzipan filling

  • 1 1/2 cups almond flour, or finely ground blanched almonds
  • 1 1/2 cups powdered sugar, plus extra for dusting
  • 1 large pasteurized egg white, lightly beaten
  • 1 tbsp orange zest, finely grated
  • 2 to 3 tbsp fresh orange juice

For coating

  • 8.8 oz white baking chocolate, chopped
  • candied lime zest, for topping, as needed
US Customary - Metric
Nutrition Facts
Marzipan Truffles
Serving Size
 
56 g
Amount per Serving
Calories
379
% Daily Value*
Fat
 
20
g
31
%
Saturated Fat
 
7
g
44
%
Polyunsaturated Fat
 
0.3
g
Monounsaturated Fat
 
3
g
Cholesterol
 
7
mg
2
%
Sodium
 
35
mg
2
%
Potassium
 
106
mg
3
%
Carbohydrates
 
46
g
15
%
Fiber
 
2
g
8
%
Sugar
 
42
g
47
%
Protein
 
7
g
14
%
Vitamin A
 
21
IU
0
%
Vitamin C
 
3
mg
4
%
Calcium
 
108
mg
11
%
Iron
 
1
mg
6
%
* Percent Daily Values are based on a 2000 calorie diet.

Equipments

  • 1 food processor
  • 1 large mixing bowl
  • 1 set measuring cups
  • 1 set measuring spoons
  • 1 microplane (or fine grater)
  • 1 sheet parchment paper
  • 1 baking sheet (or tray)
  • 1 sharp knife
  • 1 cutting board
  • 1 small saucepan
  • 1 heatproof bowl
  • 1 silicone spatula
  • 1 fork (or dipping tool)
  • 1 refrigerator
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Directions

  1. Add the almond flour and powdered sugar to a food processor. Pulse a few times until the mixture looks fine and evenly combined.
  2. Transfer the mixture to a bowl. Add the lightly beaten egg white, orange zest, and 2 tablespoons of orange juice.
  3. Mix until a soft marzipan dough forms. Add the remaining 1 tablespoon of orange juice only if the mixture feels too dry.
  4. Lightly dust a piece of parchment paper with powdered sugar. Shape the marzipan into a firm log or cylinder.
  5. Wrap the marzipan log in parchment paper and chill in the refrigerator for 2 hours, or until firm.
  6. Remove the chilled marzipan from the refrigerator and slice it into 1/2-inch pieces (about 1 cm thick).
  7. Melt the white baking chocolate using a double boiler. Stir gently until smooth.
  8. Dip each marzipan piece into the melted white chocolate, letting any excess chocolate drip off.
  9. Place the coated truffles on a parchment-lined tray. Sprinkle with candied lime zest while the chocolate is still soft.
  10. Chill the truffles in the refrigerator until the chocolate is set.
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