Turkish Marzipan Recipe (Badem Ezmesi)
A soft Turkish almond confection made with finely ground blanched almonds and cooked sugar syrup, inspired by traditional badem ezmesi.
Ingredients
- 175 g finely ground blanched almonds or blanched almond flour
- 275 g granulated sugar
- 50 ml water
- Small pinch of cream of tartar
- Optional: 1/4 teaspoon lemon juice only when cream of tartar is unavailable
Instructions
- Check that the blanched almond flour is finely ground and fresh.
- Combine sugar, water and cream of tartar in a small saucepan.
- Heat gently until dissolved, then boil until the syrup reaches 118–120°C / 244–248°F.
- Remove from the heat and immediately stir in the ground almonds.
- Transfer the thick almond mixture onto baking paper or a cool clean surface.
- Leave until cool enough to handle, approximately 20 to 30 minutes.
- Knead gently until smooth and cohesive.
- Divide into two portions and roll into cylinders approximately 2.5 cm / 1 inch thick.
- Rest for 15 minutes, then cut into approximately 18 small pieces.
- Serve at room temperature with Turkish coffee or tea.
Notes
- Use gram measurements for reliable results.
- Do not grind almonds continuously or they may become oily.
- The syrup is extremely hot; handle it carefully.
- This is a home-style Turkish badem ezmesi recipe inspired by traditional methods, not a certified Edirne Badem Ezmesi product.
- Store in a cool, dry place in an airtight container.