Marzipan Dipped Chocolates (Passover)

The smell of marzipan, or almond paste, is a memory from my childhood. Most Moroccan families, if not all, have a recipe in their family that has been passed down for generations.

If you have never tried marzipan, you are in for a real treat! Keep in mind that it is nothing like the store bought version which is usually annoyingly sweet and hard, not to mention a serious fortune.

Homemade marzipan is pretty inexpensive to make and doesn’t require a lot of effort. I buy a large bag of raw almonds, usually wholesale, to make marzipan, roasted almonds as drink snacks, or almond butter.

Yield: 35 chocolates (13g each)

Time: 30 minutes


I weigh out my ingredients in grams because that’s what my grandmother’s recipe calls for.

250g raw almonds. peeled (more on that below)

170g confectioner’s sugar

2 tsp. almond extract

1 tsp. orange extract (optional- I use it because it gives a good zing)

1 egg white, beaten

Food colouring (optional – I didn’t use any)

1/2 c. semi-sweet chocolate chips, melted



Place almonds in a pot with water. It doesn’t matter how much water you put in as long as all the almonds are submerged. Bring the pot to a boil and right before it starts bubbling, pull the pot off the fire.

Drain the almonds in a colander and allow to cool until safe to touch.

Now the almonds will be very easy to peel. Simply squeeze the almond and the peel will separate from the nut. (Or give the job to your kids. Mine love to help me and this is a great job to get them used to working in the kitchen).

Place peeled almonds, confectioner’s sugar, flavourings and the egg white in a food processor. Blend until a paste forms, about 2 minutes.

Shape paste any way you like. This year, I made logs:



Place marzipan in the freezer while you melt the chocolate.

Next, melt the chocolate in a heatproof bowl, either in a double boiler or in the microwave with 10 second bursts stirring in between. I did mine in the microwave because I’m lazy.

And tired.

And I have 4 kids screaming all around me.

And Passover is killing me. Literally.

My body aches.

Ok, enough complaining. Can you blame me? I’m Jewish!

Once chocolate is melted, half dip, or completely dip, it’s up to you- but again, I’m lazy – and slightly tap it on the side of the bowl to release excess chocolate. Place on wire rack to cool and harden.

This recipe made 35 chocolates (13g each) for less than 15$!

Warning: These chocolates are highly addictive!

Hag Sameach!


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