Marzipan Balls with Pine Nuts Recipe

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From the Source - Spain: Spain's Most Authentic Recipes From the People That Know Them Best

  • Yield: 35 Balls
  • Preparation Time: 30 Minutes
  • Cooking Time: 30 Minutes


  • 9 oz (250 g) sugar
  • 2½ fl oz (75 ml) water
  • 9 oz (250 g) ground Marcona almonds
  • 2 (medium) eggs
For the coating
  • 7 oz (200 g) pine nuts
  • 1 beaten egg
How to Make It
  1. Mix the sugar and water together, and boil until the mixture reaches 110°C (230°F); use a sugar (candy) thermometer to check the temperature is exact.
  2. Remove the saucepan from the heat, and add the ground almonds.
  3. Beat the eggs and gradually add them to the mix until a smooth and not too runny dough has formed, then leave to cool. If the dough needs thickening, add more ground almonds.
  4. When the dough has cooled, roll the mixture into small balls of about 15 g (½oz) or 2 cm (¾in) in diameter.
  5. Roll the balls first in beaten egg and then in pine nuts until completely covered.
  6. Put the balls on a baking tray and brush carefully with beaten egg, ensuring that no pine nuts drop off.
  7. Heat the oven to 300°C (570°F) and bake for 5 minutes. If your oven doesn’t reach 300°C (570°F), then cook for longer at its highest temperature, eg for six minutes at 250°C (480°F). At such hot temperatures, you’ll need to use two baking trays, stacked on top of each other to create a layer of air and ensure the panellets don’t burn underneath.

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