This amount makes 450g of finished marzipan. It does contain a raw egg, so make sure you use one with lion stamp.


  • 225g ground almonds
  • 125g golden caster sugar
  • 125g sifted golden icing sugar
  • 1 large egg
  • 2 tsp lemon juice
  • 1 tsp vodka
  • 1-2 drops vanilla extract


Place the ground almonds and sugar in a large bowl and stir to combine
In another bowl, whisk the other ingredients for about 10 minutes until light and fluffy
Pour into the dry ingredients
Beat to combine and gently knead to bring to a smooth dough
If the mixture is too wet, knead in a little icing sugar
Don’t overwork the mixture as the mixture could get too greasy from the almonds
Wrap in cling film and keep in the fridge until ready to use (can be kept for up 2 days)

To turn into bunnies, chickens and eggs, simply press the still soft marzipan into Easter moulds and freeze for 10 minutes. Pop them out of the moulds and drizzle with melted chocolate.