What can I use as Almond Substitutes for Making Marzipan?

Question

Making marzipan where I am can be really expensive--less than a cup of almonds cost $20 US.

I was wondering if there are cheaper almond substitutes--can I use peanuts or cashews, for example?

Answer 1

the flavor and consistency would be different, since different nuts have different oil/moisture levels

I'm wondering where you are that almonds are so expensive?

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I found a page that suggests using pistachios (it is used in baklava), but it says that they are MORE expensive than almonds (maybe not where you are).

Middle Eastern Pistachio Paste
(About 1 pound/454 grams or 1¾ cups)

In the Middle East pistachios are used like almonds in pilafs, sauces, and desserts such as baklava, ma'amoul (filled cookies), and various puddings. Although Westerners are familiar with almond paste and marzipan, Middle Easterners also make a similar mixture using pistachios. Since this delicate mixture is more expensive than almond paste, however, it is usually reserved for special occasions. The recipe can be doubled, tripled, or quadrupled.

1¾ cups (8 ounces/227 grams) unsalted pistachios, finely ground
2 cups (8 ounces/227 grams) confectioner's sugar, or 1 cup plus 2 tablespoons (8 ounces/227 grams) granulated sugar

Pinch of salt
½ teaspoon rose water (optional)
About 1 large egg white

In a food processor, finely grind the pistachios, sugar, and salt. If desire, add the rose water. Add enough egg white to make a cohesive paste and knead until smooth. Wrap and refrigerate for at least 24 hours to mellow. (Pistachio paste can be stored in the refrigerator for at least 3 weeks and in a freezer for up to a year. If the paste hardens, microwave on HIGH for several seconds until pliable.) Substitute for almond paste in baking.

VARIATION:
Toot (Persian Pistachio Confection): Shape the pistachio paste into 1-inch balls. Roll in granulated sugar, lengthening it slightly. Insert a slivered pistachio in an end to resemble a stem. Makes about 24 confections. (In Farsi, toot means mulberry, referring to the confection's shape.)
http://www.ou.org/shabbat/recipes/miketz62.htm

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Another site says that during WWII "substitute almond paste was made from ground rice or semolina mixed with a little icing sugar and almond essence."
http://www2.thny.bbc.co.uk/ww2peopleswar/stories/92/a1110592.shtml

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Another site lists SPECIES WITH EDIBLE "NUTS"
http://www.fao.org/docrep/V8929E/v8929e08.htm

There are several on the list that have almond in their common name or description, and some specify that they are used as almond substitutes. Just search for almond on the page.

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Well, i hope it helps and that your Marzipan tastes delicious (and looks lovely if you are making special shapes with it!)
Enjoy!

Answer 2

try
Pecanzipan
3 cups (.75 lbs) pecans
3 cups (.75 lbs) powdered sugar
1 tbsp rose water
1 1/2 tbsp bourbon