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?
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. 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 Paste
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. 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
PIN ME!
Happy Stock Photo/Shutterstock
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
Mrs Parker says
Thank you for simplifying how to make the versatile almond paste or as I say / grew up with marzipan! Dark plum or fruit cakes ( real wedding cakes) always had a marzipan cover and the Royal icing! BTW rose water is easily available in East Indian shops I buy mine from there!
I have just finished a large batch of dark fruit cakes ! Loads of rum / brandy soaked fruits (soaked the mixed dry fruit over a month ago) tomorrow will start making the marzipan. FYI buy your almond meal from Costco
Merry Christmas to all and happy baking thanks Kimberly.
Kimberly @ The Daring Gourmet says
Thank you, Mrs. Parker! Your dark fruit cakes sound wonderful. A very Merry Christmas to you, too!
sarakaun says
Your post reminded me to check out my fruits soaking in rum. I’ve had that going for almost 2 years!
Sarah Mentock says
Hi, Kimberly,
I used orange flower water, as I didn’t have rose water on hand. It was great, although I want to order some rose water to get the more authentic taste. My 14 year old son was crazy for it! We’re making another batch tomorrow. Thanks for the wonderful post, and the most yummy recipe.
Kimberly @ The Daring Gourmet says
Fantastic, Sarah, I’m so glad you all enjoyed it! Yes, you’ll love it even more with the rose water, it has such a nice, distinctive flavor. Thanks so very much for your feedback and have a wonderful weekend!
Ilze says
That sounds tasty! I’ll do half orange half rose :D
Monina says
Made marzipan last night 6x recipe to use in Kimberly’s almond horn recipe. I say that the rose water is the flavor that was missing from other recipes. The elusive flavor that I was missing.
This time the final result was even better than the first time I made it. Silky, smooth. I made the recipe just as written.
Thanks Kimberly.
Kimberly @ The Daring Gourmet says
Wonderful, Monina, thanks for the feedback! I agree, the rose water is a must.
Tessa says
Hi Good morning! We live in the Phils. Thank you very much for the recipe, i didn’t know that it is so easy to make homemade Almond Paste. We used to buy almond paste from Stockholm and bring to the Phils. but since i tried your almond paste recipe there is no need to buy from Sweden i can make it! yehey (y) . BTW, i dont use egg white to be in a safe side but only if i use the almond paste as a cake fondant like Princess Cake but for cookies yes, i used egg white. Once again, thank you so much. Best regards, from the Phils.
Kimberly @ The Daring Gourmet says
Hi, Tessa, and greetings to the Phils! I’m so happy you can conveniently make it yourself now! Same here, I don’t buy it anymore. I looooove marzipan and it would be so expensive if I had to buy it every time I used it for baking and making candies. It’s only a fraction of the cost to make it yourself and only takes about 5 minutes. I just made two batches of it yesterday – they’re sitting in my fridge waiting to be transformed into some German Christmas goodies this week :) Thanks so much for your feedback, Tessa!
Monina says
Hi Kimberly.
I made your recipe today as written and it came out so wonderful. I used almond meal sold at Costco. It’s finely milled.
I make most of my ingredients from scratch as much as possible.
If the recipe is in volume then it is converted into grams. I weigh all my ingredients every time. The results are 99% more accurate.
Will be making your Almond Horns tomorrow. I got rid of my old Almond horn recipe and replacing it with yours.
Thank you for sharing this recipe.
Kimberly @ The Daring Gourmet says
Wonderful, Monina, thank you!
Monina says
Hi Kimberly.
Just made the Almond horns. Perfection.
Easy to roll. Easy directions, but the result is oh so fabulous. I am a professional chef/baker by trade, retired. I have tried so many
Recipes for almond horns and have been disappointed. But you nailed it big time!!!
Now I will add the marzipan and almond horn recipe in my pink binder which contains all my greatest hits. Thanks to you.
I will explore and make your other recipes and let you know how they turn out. I am almost sure I won’t be disappointed.
Keep up the good work. You’re an angel. 😇
Thank you very much.
Kimberly @ The Daring Gourmet says
Fantastic, Monina! I’m truly flattered, thanks so much :)
Monina says
Good Morning Kimberly,
Lots for request for your Almond horns.
I am wondering how you keep, store your Marzipan since it has eggs.
How long in the refrigerator and how long in the freezer.
I have only used commercial Marzipan before.
Thank you.
Monina
Kimberly @ The Daring Gourmet says
Hi Monina, I keep my marzipan in the fridge. It will last as long as the original eggs would have lasted, so generally up to a month. It will keep even longer in the freezer. Here is the recipe for the marzipan horns: http://www.daringgourmet.com/mandelhoernchen-chocolate-dipped-marzipan-almond-horns/
Patrick says
I decided to create chocolates out of these so I got an empty tray of ice cubes, filled it halfway with dark chocolate, placed some marzipan in it and filled up the rest of the space with chocolate! Hope this helps anyone wanting to make chocolate pieces!
Kimberly @ The Daring Gourmet says
Thanks for the great tip, Patrick!
zagnes says
Thanks for the recipe! I’m on a slow-carb diet, and I was wondering about the sugar free option you said Niederegger makes. Would this recipe still work if I left out the sugar?
Kimberly @ The Daring Gourmet says
Hi Zagnes, I haven’t tried making a sugar-free version so I’m honestly not sure how it would turn out. There are several sugar substitutes you could try in place of the sugar that come in powder form. Some of them say you can substitute them 1:1. Again, I haven’t tried it before, but that would be a good place to start. If you do end up using one of those sugar substitutes in place of the regular sugar, please let us know how it turned out!
Cherubi says
xylitol is a great suger sub and you can grind it up in a coffee grinder to make fake powered suger
Kimberly @ The Daring Gourmet says
Thanks for the tip, Cherubi!
Jennie says
Be very careful with xylitol if you have pets, it is extremely toxic to both cats and dogs.
Anonymous says
Just a note; All eggs are not pasteurized in the USA. Egg products ARE pasteurized. If you are buying shelled eggs in a carton, it must say it on the carton “Pasteurized. ” The FDA states “FDA requires all cartons of shell eggs that have not been treated to destroy Salmonella to carry the following safe handling statement:
Safe Handling Instructions
To prevent illness from bacteria: keep eggs refrigerated, cook eggs until yolks are firm, and cook foods containing eggs thoroughly. Eggs that have been treated to destroy Salmonella — by in-shell pasteurization, for example — are not required to carry safe handling instructions.”
Most eggs in cartons are not pasteurized and thus have the instructions above on the carton.
Thanks for recipe!
Kimberly @ The Daring Gourmet says
Thanks for the info. The fact is, salmonella from eggs is so exceedingly rare. Most of us grew up eating raw cookie dough and products with raw egg yolks that weren’t pasteurized and salmonella has become even more rare since then. We do tend to be overly germ-phobic here in the U.S. but yes, for anyone concerned about the rare possibility of salmonella, go with pasteurized eggs. According to the U.S. Department of Agriculture “in-shell pasteurized eggs may be used safely without cooking.”
Christel says
For years my mother used to lightly whip up one egg with sugar each morning for us children. We used to love drinking it before breakfast. I still consume raw eggs in stake tatar and other foods and have never been ill from it.
Kimberly @ The Daring Gourmet says
Christel, yes, it’s exceedingly rare.
Becky says
Steak tartar is raw gound beef…there is risk for coli…I wouldn’t trust eating that…today’s standards are NOT better than years go…with the horrid conditions of the beef implement farms..you dont know what goes on…
Laura Barcome says
Salmonella WAS rare, BEFORE chickens were raised with cage upon cage where chickens AND eggs are excreted on by those above. Free range or “cage free” eggs are safer but it’s not a sure thing. Food poisoning is no joke and small children are in the most danger.
Evelyn says
I agree! I eat pork tartar with raw egg and I’m still alive at 66. In general, food quality is not the same as it was in the ’50s and ’60s. Care must be taken when preparing tartar by using a fresh, pasteurized egg (something folks didn’t use in the ‘olden’ days). The meat should be freshly ground meat and it needs to be eaten within 1-2 days, and stored (covered) in the refrigerator. Same goes for the potato salad which my German mother taught me to make. It is made in the morning of the day it is to eaten and NEVER put in the refrigerator until after dinner, giving it time for all the flavours to meld. My family and guests are well aware of how I make my potato salad and it doesn’t stop them for going back for seconds! So tired of all the hype on food safety. It needs to be toned down and allow common sense to return.
Sally Hourt says
Haha, I wondered about the comment “raw egg white, keep in mind that they are pasteurized.” Silly to think your eggs come pasteurized. :) Anyway, I have chickens and eat mine raw all the time.
Kimberly @ The Daring Gourmet says
Hi Sally, we get our free range eggs from a tiny local chicken farmer, unpasteurized of course, and are getting ready to raise our own, too :)
John says
The CDC states 19,000 hospitalizations due to salmonella each year, with 360 actual deaths. They estimate as many as 1,000,000 cases that aren’t as severe and are thought of as a “stomach bug” or flu.
It’s exceedingly irresponsible to be telling people that salmonella is exceedingly rare.
Rather than equivocating in replies, you should edit your post to (at least) remove your entirely wrong comments regarding that.
Kimberly @ The Daring Gourmet says
Hi John, I didn’t say that salmonella is exceedingly rare, I said that salmonella from eggs is exceedingly rare – and it is.
Jack Ripper says
So let us take those numbers and you get approximately 1,020,000. The US population at that time was approximately 325,000,000. So technically only 0.31% of the population got salmonella. That’s not even 1%, let alone 0.5%. So yes, it isn’t extremely rare. Those who get it, are either unlucky or just don’t practice good culinary Hygiene.
Tessa says
I am going to make it now..xmas is around the corner need to practice making candy’s, chocolate etc. out of almond paste.
Kimberly @ The Daring Gourmet says
That’s a great idea, Tessa, you’ll be a pro by the time Christmas rolls around! :)
Anonymous says
Do you bake this after you make it or is it an unbaked recipe?
Kimberly @ The Daring Gourmet says
No, there is no baking involved.
Anonymous says
Can I used food coloring in the marzipan?
Kimberly @ The Daring Gourmet says
Yes, absolutely!
Anonymous says
I wish all the cookbook writers, bloggers etc. would start to include weights of the ingredients. Culinary people should introduce readers to the use of scales for accurate ingredient measurements. Every chef knows how to weigh ingredients but when writing recipes always seem to us volume measurements.
Kimberly @ The Daring Gourmet says
Weighing ingredients definitely yields the most consistent results. Most cooking and even baking recipes though allow for some tolerance and “give” and so using cups and teaspoons, etc work just fine for the purpose. Some recipes though, like gluten-free baking, are pretty merciless and require exact measurements or the end result will be impacted. For those kinds of recipes many people, including myself, will take the extra time to weigh the ingredients for accuracy.
Christel says
Hear, hear, to weighing ingredients. I would like to meet that person who is not able to use a weighing scale.
Kimberly @ The Daring Gourmet says
I won’t argue that, Christel! The metric system is a much more accurate way of cooking and it’s what I grew up with in Germany.
Nat says
Hear hear who does not have enough time on their hands to weigh out on a daily basis each ingredient rather then just scooping with a measuring spoon or cup….hmmmmm how about most people in this century! In an ideal world maybe we would weigh…but I think it is better people cook and bake for their families fresh stuff if they can…and having to weigh ingredients might make many turn to garbag-y overprocessed fast food because of time constraints. I do both, but not everyone can and it is better to cater to those who can’t, just saying ; ) I love this recipe by the by, and the history lesson…Persia eh!! Who knew!!!
Anonymous says
Hallelujah! At last, someone who makes sense re weighing
Kaity says
Can you dip this in chocolate?Any ideas what kind of chocolate or how to do that?
Thanks!!
Kimberly @ The Daring Gourmet says
Absolutely, Kaity! A really easy chocolate to work with is chocolate bark coating and you’ll find it in any grocery store. Melt it in the microwave, dip the marzipan, set it on wax paper, and it dries/hardens very quickly. Have fun and enjoy!
Mona says
Hi Kaity, the fastest, easiest and maybe cheapest way to accomplish that is to go to the Aldi store (yep, another Teutonic outfit in the USA, lol) and buy the 85% dark Chocolate. Put as many of the little individually wrapped tablets into a bowl, microwave gently until it is melted then coat or dip anything you want in or with it. I use it on German “Rodonkuchen” for a delicious coating all around the outside, or also for morsels in chocolate chip cookies and other cakes.
Good luck!
Mona
Anonymous says
I think I’d roast the almonds until they are barely pale brown before grinding. Will that work? I’m thinking that would bring the almond flavor forward even more. Thanks
Kimberly @ The Daring Gourmet says
That’s not how marzipan is traditionally made, but it’s certainly worth a try. Roasting the nuts will bring out the flavor, yes. My fear though is that through roasting much of the natural oils will evaporate and affect the consistency of the end result, though I haven’t tried it. If you give it a try let us know how it went!
Joseph Chai-Whan Kim (김재환) says
I heard you could do this with a vitamix too. does that really work?
Kimberly @ The Daring Gourmet says
Hi Joseph, I haven’t tried it with my Vitamix but it should work. Pulse it until it comes together in a mass.
Frances Davis says
I tried it with my Vitamin using Bob’s ultra-fine almond meal and following the recipe above. Didn’t work very well. I never could get the almond meal off the bottom. If you do it in Vitamin, I would mix the sugar and almond meal before putting all ingredients in the blender.
Markus says
I didn’t have too much trouble making it in my Blendtec. But I think it was at the limit of what that blender motor can do. You should probably make it in batches.
Tanya says
I made this yesterday and it is marvelous! Honestly, I can’t say thank you enough for this. It is so easy to make and tastes as good as any bought marzipan I’ve had. Thank you!
Kimberly @ The Daring Gourmet says
I’m thrilled to hear that, Tanya, thanks so much for your feedback!
Anonymous says
I am not a big fan of rose water, so I think I will try coconut water instead and see how that turns out. Thanks for the trip down memory lane and the recipe..
Kimberly @ The Daring Gourmet says
I would just leave the rose and coconut water out. Coconut water isn’t concentrated and won’t add much in the way of flavor. You’ll love this marzipan with just the almond extract alone!
Barby says
I actually saw a recipe from England that recommended orange/lemon juice and not rosewater. These days… pretty much anything works – one doesn’t need to conform as long as the end result is satisfactory. Thanks for all the imput, though.
PS I always measure on metric digital scales for all my baking needs.
Kimberly @ The Daring Gourmet says
That’s true, Barby, all that matters is that it’s to your taste. But for my readers looking for traditional marzipan like the kind they’re accustomed to in Germany and parts of Italy, rosewater and almonds are the standard flavors.
Johann says
Hi, My Mom and I lived in Lubeck then moved to Florida. I only enjoy the Niederegger brand. My mom tried every Christmas to make some but it never tasted like the real thing. Other brands are too sweet, to dry, etc. I love the distinct aftertaste of Niederegger. If your receipt includes that distinctive after-taste, I will be in heaven. I wonder if Stivia could be used. Please tell me it is…
Kimberly @ The Daring Gourmet says
Hi Johann, I agree, Niederegger is the best. Yes, you can use powdered stevia but it has a strong after-taste and not one that I personally like. If it doesn’t bother you though, then you can definitely use it. I prefer Swerve Confectioner’s Sugar. It’s also a natural sugar-free alternative, can be used cup for cup as a direct substitute and doesn’t have that odd lingering taste that stevia has.
James Nielsen says
Honestly….I am so confused. I am of 100% Danish decent and have been brought up for the last 65 years with the sheer pleasure of having available what is called almondmakroner kringle. A most delectable of multilayered kringle made of buttered dough and almond paste but involving a filling which I believe to be a mixture of almond paste and creamy almost liquidy marzipan. The exterior is similar to a somewhat crunchy kransekage somehow layered, with that creamy, smooth, sweet marzipan interior. If almond paste and marzipan are considered the same thing how do they transformed both of the same products into such a different commodity?
Kimberly @ The Daring Gourmet says
Hi James, they are not the same thing. As I discuss in the blog post they differ in their ratio of almonds to sugar as well as in their consistency. One is softer and more commonly used as a filling in baked goods and the other is firmer and more commonly used for things like candies, chocolates and cake fondants.