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Filipino-Style Cashew Marzipan Balls Recipe

Filipino-Style Cashew Marzipan Balls

Cashew Marzipan Balls are a Filipino adaptation of European marzipan confectionery, where ground cashews replace traditional almonds to create sweet, bite-sized treats that melt in your mouth. This no-bake dessert combines finely ground cashews with powdered sugar, vanilla, and a touch of almond extract, rolled into small spheres and coated with either granulated sugar or chopped nuts. It's a simple yet elegant confection that offers the perfect balance of nutty richness and sweetness, making it ideal for special occasions, gift-giving, or as a luxurious everyday treat.
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Prep Time 30 minutes
Setting Time 30 minutes
Total Time 1 hour
Course Dessert, Snack
Cuisine Filipino
Servings 33 balls
Calories 85 kcal
Difficulty Easy

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

Filipino-Style Cashew Marzipan Balls Recipe
  • 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

  1. Ube Marzipan
    • Add ube extract and purple food coloring
  2. Pandan Marzipan
    • Include pandan extract for Asian flavor
  3. Coco-Marzipan
    • Roll in desiccated coconut
  4. 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.
 
Filipino-Style Cashew Marzipan Balls Recipe
Filipino-Style Cashew Marzipan Balls Recipe

Nutrition

Calories: 85kcalCarbohydrates: 11gProtein: 2gFat: 4gSodium: 0.2mgPotassium: 1mgFiber: 1gSugar: 9gCalcium: 0.1mgIron: 0.001mg
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