This festive, nut-based fudge is easy to make, vegan and gluten-free. It uses a mix of ground cashews and almonds for the base and is studded with shelled pistachios, dried cranberries and candied orange peel. It is delicious, not overly sweet and would make a lovely last-minute addition to your holiday dessert table.

Recipe

Holiday Marzipan Fudge

(Makes 16 squares)

Ingredients

1 cup finely ground cashews
1 cup finely ground blanched almonds
1 1/4 cups icing sugar*
1/4 tsp pure almond or vanilla extract
1 tsp rose water
2-3 tbsp water (or as needed)
1/2 cup shelled pistachios, roughly chopped
1/2 cup dried cranberries
1 tbsp chopped candied orange peel (optional)

Method

Sift the nut powders into a bowl. Add the icing sugar and stir well to combine.

Add the almond/vanilla extract and rose water. Add the water, 1/2 tablespoon at a time, using clean hands to mix all the ingredients until they come together to form a soft dough. Knead the dough very lightly in your hands until smooth (if the dough is too sticky, add more icing sugar; if it is too dry, add a little more water).

Add the pistachios and dried cranberries. Mix well to distribute evenly. Line a tray or shallow baking pan with some parchment paper. Grease it lightly with some oil or softened butter. Spread the marzipan fudge mixture onto the parchment and even it out to form a square shape, about 1/2” in height. Leave the fudge uncovered to air dry for 6-8 hours.

Once it is firm, cut into squares and serve. Store the marzipan fudge refrigerated in an airtight container for up to a week (leave it out for 15 minutes before serving).

*The marzipan is not overly sweet. Increase the amount of icing sugar to 1 1/2 - 1 3/4 cups if you prefer it sweeter. I actually reduced it down to a cup because that was my preferred level of sweetness.