Frutti di Martorana (Sicilian Marzipan Fruit)

Nov 3, 2026 · By VanillaGoods

Dessert Candy confections Vanilla: Extract Medium

Frutti di Martorana (Sicilian Marzipan Fruit)

Sicilian marzipan sweets shaped and painted to look like tiny fruits, made from a cooked almond-and-sugar paste. This home version shapes about 30 small pieces and paints them with food coloring. Makes 30 pieces in about 25 hr 10 min.

Prep 60 min

Cook 10 min

Cooling 24 hr

Total 25 hr 10 min

Yield 30 pieces

Diet Vegan

Ingredients

Adjust yield

pieces

2 ⅔ cups (250 g)blanched almond flour
1 ¼ cups (250 g)granulated sugar
¼ cup (65 ml)water, for the marzipan
1 tbsp (20 g)light corn syrup
½ tsp (3 ml)pure vanilla extract
¼ oz (10 g)gel or liquid food coloring, assorted colors
2 tbsp (30 ml)water, to thin the colors, for the decoration
30whole cloves, optional, for stems
2 ½ tbsp (20 g)powdered sugar, for the work surface

Fresh ingredient guides

AlmondsHow to pick, season & nutrition · 188 kcal per 30 g

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Instructions

Bring the sugar, water and corn syrup to a boil in a small saucepan, stirring to dissolve. Boil 1 minute and remove from the heat.
Stir in the vanilla and almond flour until a thick, soft dough forms. Turn onto a surface dusted lightly with powdered sugar and cool until just warm.
Knead until smooth and pliable. Wrap tightly in plastic and rest 2 hours at room temperature (it will firm slightly).
Pinch off 20 g pieces and shape into small fruit forms: round for citrus, teardrop for pears, small cones for figs. Press shapes lightly with a fine tool for texture.
Place on parchment and dry uncovered at room temperature for about 24 hours until a dry skin forms.
Thin the food coloring with a little water and paint the fruit with a soft brush in layers, letting each dry. Add a clove for a stem if you like.
Dry another 2 hours before storing.

Tips

If the paste cracks, knead in a few drops of water; if sticky, knead in a little almond flour.
Paint in thin layers; thick color wrinkles the surface.
Do not refrigerate; humidity ruins the finish.
Good with espresso.

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Recipe FAQ

How long does it take to make frutti di martorana (sicilian marzipan fruit)?

Plan on 60 minutes of prep and 10 minutes of cooking, plus 24 hours to chill. The recipe makes 30 pieces.

How should I store frutti di martorana (sicilian marzipan fruit)?

Store in a single layer in a covered box in a cool, dry place up to 2 weeks.

Can I make frutti di martorana (sicilian marzipan fruit) ahead?

Yes. It needs time to chill and set, so it is a good one to make the day before you serve it.

Can I use a different form of vanilla?

Yes. This recipe uses 0.5 tsp pure vanilla extract (3 ml). Each teaspoon of pure vanilla extract can be swapped for 1 teaspoon of vanilla bean paste, the seeds of half a vanilla bean, or 1/2 teaspoon of vanilla powder. Paste and seeds add the classic dark specks.

Is this recipe vegan?

Yes, as written. Check that packaged ingredients such as chocolate, sprinkles and plant butter are labeled vegan.

Associated with the Martorana convent in Palermo, whose nuns are thought to have invented the sweets, traditionally made for All Souls' Day in early November. Serve it with espresso.

Estimated · per serving

Nutrition

Per serving = 1 of 30 servings this recipe makes.

92 Calories / serving

4.7g Fat

11.9g Carbs

1.9g Protein

10.0g Sugar

Whole recipe (30 servings): ~2760 cal · 141g fat · 357g carbs · 57g protein · 300g sugar

Estimated values per serving, calculated from standard ingredient data. Not verified Nutrition Facts; actual values vary with brands, measurements, and preparation.