I discovered this Cashew Marzipan recipe when I was looking for an easy dessert to make with my kids, and it’s become our family favorite. Unlike the fancy European marzipan that needs expensive almonds, our Filipino version uses good old kasoy, making it budget-friendly but still super sarap.
The best part? No need to bake – just blend, mix, and roll into balls. Every time I bring these to family gatherings or give them as pasalubong, people can’t believe they’re homemade. The little balls are perfectly sweet, melt in your mouth, and taste like something from an expensive bakery.
What I love most about making these kasoy marzipan balls is how simple they are. If you can make playdough with your kids, you can make these. I usually make a batch when friends are coming over for merienda or when I need a quick dessert for potluck. Once you try making these at home, you’ll wonder why you ever bought expensive sweets from the store. They’re that easy and that good!
Why You’ll Love This Recipe
- No baking required – perfect for hot days
- Kid-friendly recipe – great family activity
- Customizable with different nuts and flavors
- Affordable Filipino twist on traditional European marzipan
- Makes perfect homemade gifts
- Melts in your mouth with luxurious texture
Filipino-Style Cashew Marzipan Balls
Equipment
- Food processor or blender (Panghalo/Blender) for grinding nuts into fine powder
- Large mixing bowl (Malaking mangkok) for combining ingredients
- Measuring cups and spoons (Panukat) for accurate measurements
- Sifter for ensuring smooth powdered sugar
- Small cookie scoop or teaspoon (Kutsarita) for consistent portioning
- Shallow plate (Platito) for rolling balls in coating
Ingredients
Base Ingredients:
- 2 packs 160g total salted cashews kasoy
- 1¾ cups powdered sugar asukal na pulbos
- 5-6 tablespoons water tubig
- 1-2 tablespoons vanilla extract
- 1 teaspoon almond extract optional
For Coating:
- 3-4 tablespoons granulated sugar asukal
- 1 cup chopped cashews optional
- Yellow food coloring optional
Instructions
- Start by grinding 2 packs (160g) of salted cashews in a food processor until very fine, like sand. Be careful not to over-process, or it will turn into cashew butter. Pour the ground cashews into a large bowl and add 1¾ cups powdered sugar. Mix these together thoroughly.
- Add 1-2 tablespoons vanilla extract and 1 teaspoon almond extract (if using) to your cashew-sugar mixture. Now comes the important part: add water one tablespoon at a time, starting with just one tablespoon. Mix well after each addition. Keep adding water gradually – you’ll likely need 5-6 tablespoons total – until the mixture feels like soft dough and easily forms a ball without cracking. If you see cracks when you test-roll a small ball, add a few more drops of water and mix again.
- Place 3-4 tablespoons of granulated sugar on a plate for coating. If you prefer, you can also use 1 cup of finely chopped cashews instead. Take about a teaspoon of the marzipan mixture and roll it between your palms to form a smooth ball about the size of a large marble (2.5cm). Roll each ball in your chosen coating until completely covered.
- Continue forming and coating balls until you’ve used all the mixture – you should get about 33 pieces. Place them on a clean plate or tray. Let them sit at room temperature for about 30 minutes before serving. These marzipan balls don’t need refrigeration and will stay fresh for up to 2 weeks when stored in an airtight container at room temperature.
- Remember: if your hands get sticky while rolling, lightly dust them with powdered sugar. And if you want to make the balls look extra festive, you can add a tiny drop of yellow food coloring when mixing the dough, or experiment with different coatings like desiccated coconut or melted chocolate.
Tips from Lola’s Kitchen
- Use room temperature ingredients for better mixing
- If mixture is too dry, add water by drops
- If too wet, add more powdered sugar
- Clean hands frequently while rolling
- Slightly wet hands prevent sticking
- Store in cool place – never refrigerate
Traditional Serving Suggestions
- Serve with hot tsokolate (Filipino hot chocolate)
- Include in holiday gift baskets
- Present on banana leaves for Filipino parties
- Perfect with afternoon tea or coffee
- Popular during Christmas and New Year
Troubleshooting
- Too crumbly? Add water gradually
- Too sticky? Add more powdered sugar
- Not smooth? Grind nuts longer
- Coating not sticking? Slightly dampen surface
Ingredient Alternatives
- Almonds instead of cashews
- Rose water instead of plain water
- Pistachios for green variation
- Brown sugar coating for caramel flavor
- Coconut (niyog) coating for tropical twist
Storage & Reheating
- Store in airtight container at room temperature
- Keeps fresh for 2 weeks
- Do not refrigerate (makes them too hard)
- No reheating needed – serve at room temperature
Variations
- Ube Marzipan
- Add ube extract and purple food coloring
- Pandan Marzipan
- Include pandan extract for Asian flavor
- Coco-Marzipan
- Roll in desiccated coconut
- Chocolate-Dipped
- Half-dip in melted chocolate
FAQs
Q: Can I make these ahead? A: Yes, they keep well for 2 weeks in airtight container. Q: Why are my balls cracking? A: Mixture needs more moisture. Add water gradually. Q: Can I use unsalted cashews? A: Yes, add a pinch of salt to enhance flavors. Q: How do I know if consistency is right? A: Should form smooth ball without cracks when rolled.
Nutrition
The Story Behind Filipino Cashew Marzipan Balls
While Europeans have been crafting traditional marzipan with almonds for centuries, we Filipinos have cleverly adapted this luxurious treat to match our local flavors and ingredients. Our version swaps expensive imported almonds for locally grown cashews (kasoy), creating a uniquely Filipino sweet that’s both practical and delicious. This smart substitution happened naturally as cashews became widely available in our tropical climate, especially in regions like Palawan and Antique where cashew trees thrive.
The origins of our Filipino-style marzipan can be traced to our Spanish colonial period, when European confectionery techniques mixed with local ingredients. Spanish nuns, who were known for their confectionery skills, likely taught early Filipino cooks how to make marzipan. But since almonds were scarce and expensive, creative Pinoy cooks started experimenting with cashews, which were readily available in local markets and provided a similarly creamy, nutty flavor.
Today, these cashew marzipan balls have become a beloved Filipino sweet, often served during special occasions like Christmas, New Year, and family gatherings. Unlike the traditional European marzipan that’s often used to cover cakes or shape into decorative figures, our Filipino version is typically shaped into bite-sized balls and rolled in sugar or chopped nuts. It’s become a popular choice for pasalubong (homecoming gifts) and a staple at local celebrations.
What makes our version special is its simplicity. While European marzipan often requires precise temperatures and techniques, Filipino cashew marzipan is wonderfully forgiving and adaptable. It’s the kind of recipe that gets passed down through generations, with each family adding their own little twists – some add pandan flavor, others dip them in chocolate, and some roll them in coconut for a truly tropical touch.
