If you’re looking for an authentic marzipan recipe that’s easy to make, is much cheaper than store-bought, and tastes absolutely phenomenal, you’ve come to the right place!
Growing up in Germany, home to the world’s most famous marzipan, I was practically raised on this stuff. Well, not really, but I wouldn’t have protested had my parents tried :) Marzipan is incredibly delicious. But it’s also expensive to buy. The way around this? Make your own!  The good news is that marzipan and almond past are also super easy and quick to make and now you can make your own anytime, anywhere. Yes, your life is forever changed. Look no further, this is simply the BEST homemade marzipan recipe!
Marzipan can be found everywhere in Germany.  Just a few hours north of where I grew up in Stuttgart is the historic town of Lübeck, world famous for its marzipan.  It’s also a beautiful, scenic port town. We visited it frequently as a family and later as a young adult I once took on the challenge and biked 72 miles from Rendsburg to Lübeck in the middle of summer, a memory I’ll never forget!
The Holstentor is Lübeck’s most famous feature, a Brick Gothic construction from Medieval times.  It has been a UNESCO world heritage site since 1987.
Lübeck is also the home of Niederegger Marzipan, probably the most famous marzipan in the world.  If I were to weigh how much of that marzipan I ate during my 23 years in Europe it would probably come close to 893 pounds.  Niederegger has been around since 1806 producing the highest quality marzipan, including a class that is made from 100% almonds (no sugar), and it uses only the finest almonds from around the Mediterranean.
Where Did Marzipan Originate? Â
Though marzipan has long been associated with Germany and Italy in particular, its roots are actually in the Orient.  As far back as 850, a Persian doctor by the name of Rhazes praised the curative properties of almond and sugar paste. (See, now why can’t our doctors today be equally so inspired?) When the Crusaders returned to Europe from the Orient they brought this delicacy back with them. Initially only enjoyed by kings and the very wealthy, by the 19th century when sugar was being extracted from sugar beets, making it cheaper, marzipan became widely accessible.  It has been a prized and popular treat ever since.
Aside from being dipped in chocolate, wrapped and sold, marzipan is also often shaped into various figures, including fruits and vegetables that look real-life. Â If you’re crafty, marzipan is a fun medium to work with.
And of course marzipan is incorporated into deliciously decadent cakes and baked goods. See further below for several must-make recipes!
Marzipan vs. Almond PasteÂ
In part it comes down to where you live.  In Europe it’s widely referred to as marzipan whereas here in North American the term almond paste is more common. However there is also a difference in consistency resulting from a different ratio of almonds to sugar.
Almond paste is softer and is used in baked goods either as a filling, such as for pastries and tarts, or is incorporated into the pastry or cake batter. Almond paste usually includes almond extract.
Marzipan is firmer so it can be shaped and molded and is used for making candies/chocolates or as fondant for cakes. Â Marzipan traditionally includes rose water.
To adjust this recipe according to what you’re using it for, follow this recipe as instructed for making almond paste (I still include the rose water because it tastes amazing and it’s what I’m used to being from Germany and growing up with German marzipan), or if you’re making marzipan add an extra 1/4 cup or more of ground almonds until you reach a firmer consistency (one that you can roll out with a rolling pin without it sticking).
And for a delicious variation be sure to also check out our Pistachio Marzipan!
Marzipan Recipe and Almond Paste Recipe
Let’s get started!
Add the almond flour to a food processor.  Add the powdered sugar to the almond meal and pulse to combine and break up any lumps. (**Diabetics or those looking for a sugar-free marzipan / almond paste option, you can use Swerve Confectioner Sweetener.)
Add the rose water, almond extract, and egg whites (or alternatives, see recipe below) and pulse to combine.
Use good quality almond extract and rose water (and be sure it’s food grade). Nothing will spoil the flavor of the marzipan more than poor quality extracts.
Process the ingredients until it comes together in a firm mass.
If it’s too wet, add some more almond flour.  Keep in mind though that it will become firmer after it’s been refrigerated.
Turn the marzipan or almond paste out onto a work surface and knead it a few times just to make sure all the ingredients are fully combined.
Form the dough into a log, ball or disc and wrap it tightly in plastic wrap.
The marzipan will keep in the refrigerator for several weeks (provided you used very fresh egg white). It will keep even longer if you use a sugar syrup alternative (see recipe below).
Warm the marzipan to room temperature before using.
Enjoy!
For delicious recipes using marzipan/almond paste, be sure to try our:
- Marzipan Truffles
- Mandelhörnchen (German Almond Horns)
- Marzipankartoffeln (German Marzipan Potatoes)
- Stollen (German Christmas Bread)
- Bethmännchen (German Marzipan Cookies)
- Cherry Marzipan Streusel Cake
- Pineapple Cake with Marzipan
- Mozartkugeln
BEST Marzipan or Almond Paste
Ingredients
- 1 1/2 cups very finely ground blanched almond flour/meal or blanch, grind and dry your own almonds - I recommend the bought almond meal to ensure it's finely ground and sufficiently dry
- 1 1/2 cups powdered sugar
- Sugar-free and diabetic alternative: use 1 1/2 cups Swerve Confectioner Sweetener
- 2 teaspoons quality pure almond extract
- 1 teaspoon quality food grade rose water
- 1 egg white (if you can't find pasteurized eggs and that is a concern to you, you can substitute liquid pasteurized egg whites ​or reconstituted powdered egg whites) (vegans: use egg substitute or 4+ tablespoons corn syrup, golden syrup, or other liquid sweetener)
Instructions
- Place the almond flour and powdered sugar in a food processor and pulse until combined and any lumps are broken up. Add the almond extract and rose water and pulse to combine. Add the egg white and process until a thick dough is formed. If the mass is still too wet and sticky, add some more almond flour. Keep in mind that it will become firmer after it's been refrigerated.
- Turn the almond marzipan out onto a work surface and knead it a few times. Form it into a log, wrap it up in plastic wrap and refrigerate.
- Will keep for at least a month in the refrigerator or up to 6 months in the freezer. Bring to room temperature before using in any recipe.Makes 13-14 ounces.
Notes
Nutrition
Originally published on The Daring Gourmet June 23, 2014
Hannah says
Hey there! Used this recipe to mold marzipan mushrooms for a cake, and it was a hit. I noticed my marzipan did end up cracking at the edges pretty easily and also giving quite a bit of oil when kneading and shaping. How might one troubleshoot this?
I was curious of trying tylose powder to make the marzipan more moldable for detailed modelling. Have you tried this and/or recommend how to incorporate tylose into this recipe?
Thanks!
Kimberly Killebrew says
Hi Hannah, I’m going to turn your question over to our readers who are experienced cake decorators and who have reported success in using this marzipan for both fondants and figures…
Connie May says
I made a traditional (boozy) fruit cake this year that needed to be topped off with apricot preserves, then with a layer of marzipan and finally royal frosting with Italian candied fruits decorating. Good grief! But its only once a year.
I decided to make my own marzipan and this recipe came out amazingly! I have my own hens, so using the raw egg whites wasnt an issue. I will assemble it on the 26th for visiting family.
Ive never had rose water in marzipan- that I know of. But love rose flavor. I dont know if thats more of a Middle Eastern thing or if thats traditional for European Marzipan, so I flavored it with almond extract only.
Great texture- great flavor!
Thanks
Kimberly Killebrew says
That sounds fantastic, Connie, I’m so glad you enjoyed the marzipan, thank you! Yes, rose water is standard in both German and Italian marzipan.
constance cunningham says
will totally get rose water to try in it next time!
Paget says
I have made this twice so far and it’s outstanding! I love the ease of the recipe but mostly the extraordinary flavor of the rose water/almond extract combination. I’ve even sandwiched a slab between two orange cookies. Wow! Many thanks for sharing this recipe!
Abigail says
Just curious, do you think it would work to substitute water for the egg white??
Kimberly Killebrew says
Hi Abigail, no, water will not work as a binding agent to hold it all together. There are other options you can use besides egg white – see the suggestions next to the egg white in the ingredients list.
Hannele says
I made marzipan this week, to use on a simnel cake, with almonds, icing sugar and just enough water to bring it all together. It worked beautifully, no egg needed.
Next time I will need to remember to use rose water, I love the stuff and it should work really well for these kinds of cake.
Alena Ruta says
You do not need the egg white to hold the marzipan together. I never do.
Steve Reed jr says
Hi Kimberly, a few questions, about the Almond paste/ Marzipan, what If I don’t have rose water or almond extract, can I use vanilla extract instead? Also is the egg white necessary? “Is it a must!?” Will it be safe to eat? Or should I use an egg white powder? Or can I skip it. Thank you Kimberly, I enjoy your recipes. Thank you for your help and recipes. :)
Steve. :)
Kimberly Killebrew says
Hi Steve, you can use vanilla extract instead, it will just of course alter the flavor of the marzipan, though not in a bad way. The marzipan needs a binding agent, yes, and that’s what the egg white does, but next to the egg white in the ingredients list you’ll see some other options you can substitute in its place. Theoretically you should be able to use egg white powder and follow its directions to reconstitute it but I haven’t tried it.
Catherine says
Hi! Thank you for sharing this recipe. I have one problem though, i dont have a food processor. Is it okay to just mix everything by hand? Will it make any difference? Thank you in advance!
Kimberly Killebrew says
Hi Catherine, yes you can, it will just take a while to get everything mixed to a smooth paste. If you have extra hands to recruit to take turns that will be helpful! :)
Linda says
Hi
Is the almond paste ok to cover fruit cake before icing it
Thanks
Kimberly Killebrew says
Hi Linda, I’ve had several readers reports success with this.
Christine says
Hi Just used your recipe as a base as I couldn’t remember quantities. Flavour is amazing and not as sweet as the bought rubbish.
Amends
I’ve doubled the quantity and then some – used traditional egg yolks I don’t faff around trying to find expensive and unnatural pasteurised eggs and I’ve substituted lemon juice for the rose water. I’ve upped the quantity of PLJ to ensure that the eggs are properly cooked which avoids the risk of salmonella.
Important add the wet ingredients to the dry but hold back on the quantity of sugar and add as needed to make a nice working consistency.
Important thing you’ve not stressed. Cover work surfaces with cling film or plastic, whatever you have to hand. it ensures a sterile working environment, saves on cleaning a sticky mess and will prevent the marzipan falling apart when it’s moved. The other added advantage is that you can use the cling film to help wrap the cake until stuck fast to the cake.
I use whatever jam is to hand as my glue, this time home-made nispero jam.
Vicki Backman says
Hi Kimberly, I can’t find pasteurized egg whites and the health food stores in my area aren’t selling powdered egg whites anymore; can I use reconstituted meringue powder instead? I did try your recipes for almond paste and pistachio almond paste and loved both of them, but I used an unpasteurized egg and would rather not do that again (don’t want to make anyone sick).
Kimberly Killebrew says
Hi Vicki, theoretically you should be able to but I haven’t tested it so I can’t vouch for it. If you try it please let us know how it goes!
Sheree says
You can pasteurize your own eggs using Sous vide to keep a constant temperature of 135.0 F (57.2 C) for 1hour, 15 minutes. Long enough to destroy bacteria, but not enough to cook them.