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 :) 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!
Marzipan is incredibly delicious. But it’s also really 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. This is simply the BEST homemade marzipan!
Your life is forever changed.
I grew up on marzipan. It’s 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.
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.
Images courtesy creative commons, Giam and SteFou
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.
A Brief History Lesson (very brief)
Though marzipan has long been associated with Germany and Italy in particular, its roots are 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.
(history lesson over. see, I told you it was brief)
At the Niederegger Marzipan factory in Lübeck you can see a life-sized display of statues made from marzipan. It’s stunning! I can’t remember, but I would imagine its roped off to keep visitors, and their teeth, from getting too close.
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.
Here are just a couple of baked goods on our site featuring marzipan and if you type “marzipan” into the search box at the top right of the screen you’ll find several more.
MARZIPANKARTOFFELN (CHOCOLATE-DUSTED MARZIPAN “POTATOES”)
MANDELHOERNCHEN (CHOCOLATE-DIPPED MARZIPAN ALMOND HORNS)
Traditional German Bethmännchen (Marzipan Cookies) (click on the links for the recipes)
And the BEST Authentic German Christmas Stollen recipe you’ll find!
So yes, marzipan is a wonderful, wonderful thing. But it’s also an expensive thing. When you buy almond paste it usually comes in very small quantities with a pretty hefty price tag for what you get. That’s why I’m sharing this recipe with you. So that you can make it at a tiny fraction of the cost and have it on hand whenever you need it. And it’s SO quick and easy to make!
Marzipan vs. Almond Paste – What’s the Difference?
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. But there’s also a difference in the ratio of almonds to sugar as well as consistency. Almond paste is softer and is used in baked goods. Marzipan is firmer and is used in making candies/chocolates or as fondant for cakes. Marzipan also uses rose water. To adjust this recipe according to what you’re using it for, follow this recipe as instructed for almond paste (I still include the rose water because it tastes amazing), or 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).
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Let’s get started!
You can either blanch and grind your own almonds or buy almond meal/flour, which is quicker and more convenient and will yield a more consistent product. The almond meal needs to be completely dried and grinding your own will produce an almond meal that is “wet” because it still has a lot of oil in it. Many large grocery stores carry almond meal. I use and like Bob’s Red Mill Super Fine Almond Meal/Flour. Be sure to get almond meal that’s made from blanched almonds (skins removed). If you can’t find it locally, you can also conveniently purchase almond meal online (this particular one is “super finely” ground which is recommended for marzipan.
Add the almond meal to a food processor. I like to use my little Cuisinart food processor for jobs like this. Over 10 years old and still going strong!
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.
Almond paste uses almond extract only. Marzipan also uses rose water for a positively delightful flavor.
There are varying degrees of quality when you buy rose water. Some are inexpensive, some are very expensive (and some of those aren’t even necessarily better). A brand that I’m happy with is Cortas and it is very reasonably priced with good reviews. You can purchase it online here. A bottle of it will last you forever.
Whichever brand you buy, make absolutely sure it is food grade rose water.
You also want to use good quality almond extract. You can find it in many grocery stores or purchase almond extract online here.
Add the rose water and almond extract and pulse to combine.
Add the egg white. Egg white is the traditional moistener. If that worries you, keep in mind that eggs are pasteurized. If you’re still concerned about that, read the “Note” in the recipe box.
Process the ingredients until it comes together in a firm mass.
If it’s too wet, add more powdered sugar and ground almonds. Keep in mind though that it will become firmer after it’s been refrigerated.
Turn the dough 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).
Warm the marzipan to room temperature before using.
Enjoy!
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BEST Homemade 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 (vegan: use egg substitute 3+ tablespoons corn syrup (some have also reported success with agave syrup. (*See Note)
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 more powdered sugar and ground almonds. 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 of marzipan or almond paste
Notes
* Marzipan vs. Almond Paste - the difference: Almond paste is softer and is used in baked goods. Marzipan is firmer and is used in making candies/chocolates or as fondant for cakes. Marzipan also uses rose water. To adjust this recipe according to what you're using it for, follow this recipe as instructed for almond paste (I still include the rose water because it tastes amazing), or add an extra 1/4 cup or more of almond flour/meal until you reach a firmer consistency (one that you can roll out with a rolling pin without it sticking) for marzipan.
Paula says
I’m so eager to try your recipe Kimberly, but wanted to know if I could use egg white powder (mixed with water to reconstitute) instead of the fresh egg white, which I hate handling?
Kimberly @ The Daring Gourmet says
Hi Paula, I don’t have any experience using egg white powder so I’m not sure if it has the same consistency as regular egg white. If it does have the same consistency and ability to bind the ingredients together then yes, you can definitely use it.
Paula says
That’s ok. I’ll make a little with the egg white powder and see if it works. Thank you for the recipe and answering my question🌸
Raffaella says
This recipe is so easy and will be making marzipan again. Thank you!
Azi says
I do not have a food processor, can i still make this? please let me know the alternative. Thanks
STEPHEN RATHLOU says
I’m not sure what continent you’re writing from. But here in Canada, and I believe in the U.S., eggs are not pasteurized. Please correct or qualify your recipe comments.
Kimberly @ The Daring Gourmet says
I’m not sure what you think needs correcting or qualifying, Stephen. That is correct that most eggs are not pasteurized. But as I note there are liquid egg whites you can purchase in grocery stores that come in cartons that are pasteurized and they say “pasteurized” on the carton.
Shae Lynn Watt says
In the recipe description with the photos it says, “Egg white is the traditional moistener. If that worries you, keep in mind that eggs are pasteurized.” This might be what Stephen is referring to.
According to ask.usda.gov, “All egg products are pasteurized” in the United States.
This looks delicious, I’m excited to try it for “dinosaur bones” on a birthday cake!
Brigite says
Unless you are pregnant you shouldn’t eat raw eggs otherwise unpasteurized egg white are ok to eat in Canada… if you ever had a homemade mayonnaise ( hint: ceasar salad) from a restaurant you had raw egg white! But again you can substitute eggs with corn syrup. Hope this help!
Stephanie says
Perfect. Easy. Well done!
RANDY E THILL says
jUST 3 DAYS AGO A FRIEND GAVE ME A RECIPE MAKING ALMOND MACAROONS. I ASKED IF THE ALMOND PASTE COULD BE MADE WITH ALMOND FLOUR AND SHE DIDN’T KNOW. NOW I GET TO GIVE HER A RECIPE. THANKS SO MUCH. MY LITTLE TOWN PROBABLY WILL NEVER HAVE ALMOND PASTE IN STOCK AT THE GROCERS!
Kimberly @ The Daring Gourmet says
Wonderful, Randy, I think you’ll love how easy this is and how phenomenal it tastes. Happy baking!
Emily Leishman says
Amazing! Super simple and perfect for inside my German bread loaf!
Valerie says
This recipe is EXCELLENT! There is a glaring error with the proportions though that I am surprised no one else has mentioned.
The recipe turns out best if one doubles the almond meal, the powdered sugar (or your sugar substitute), the egg white (or your substitute), the almond extract and the rose water.
Thank you for the fabulous and easy recipe!
Kimberly @ The Daring Gourmet says
Awesome, Valerie, so glad you enjoyed it, thank you! :)
Naomi says
Hi! I was wondering how many servings I should make if I need one pound? 8 servings? Thanks!
Aleksandra Z says
Funnily enough, I hate normal, store bought marzipan, but this is perfectly delicious and irrisitible! Thanks, on my way to make Stollen ;-)
Kimberly @ The Daring Gourmet says
Awesome, Aleksandra! I’m glad this homemade version was able to convert you :) If you can muster the time and energy I also highly recommend making your own candied citrus peel for the Stollen! Candied Lemon/Orange Peel Recipe: https://www.daringgourmet.com/how-to-make-candied-orange-and-lemon-peel/ Stollen Recipe: https://www.daringgourmet.com/stollen-german-christmas-bread/
thebigbrownoak says
I just like eating straight almond paste. The nutrition profile is good but WAY too carb-heavy… And it’s too sweet.
Swerve is $60.93, Almond powder is $47.34, Almond extract $3.24, Rose Water $2.02, Agave $8.47 = 122 USD for 13.5lb of Almond Paste.
This recipe yields a low-carb, vegan almond paste for $4.52 per half-pound, and the market value for the high sugar half pound is $4.58
That’s a win for me. My freezer is about to be full.
Helen says
Hi, I’m planning on making Vegetables with marzipan for Easter. So how far ahead can I make my “vegetables” for an easter party cake? Thanks!
Kimberly @ The Daring Gourmet says
Hi Helen, if you’re making them with corn syrup instead of egg white they’ll keep for a few weeks (it’s just almonds and sugar, nothing highly perishable).
Lisa Rowan says
I’m excited to try thus! I’m curious to hear from anyone who made it with the/a sugar substitute. I’m trying to cut back on sugar, and I’m thinking this could actually be sort of a healthy snack if I figured out a way to do it sans sugar.
Julia says
Dumb question – but can this be eaten raw (as is)? My boss brought back marzipan from Spain recently and we ate it straight out of the package. It was delicious and I have been craving it ever since! I am excited to try this recipe but want to make sure this can be eaten as is or if it is meant to be added to something that is going to be baked, etc. Thanks!
Kimberly @ The Daring Gourmet says
Absolutely, Julia! Raw is how it’s most commonly eaten but is also used in baked goods. If you prefer not to use the egg white (you can buy it pasteurized) you can use corn syrup, golden syrup or agave syrup instead.
Erin says
Made a wonderful marzipan with your recipe. Used it to make marzipan truffles and for the center of my Christstollen.
Kimberly @ The Daring Gourmet says
Fantastic, Erin, those are both great uses for the marzipan!
Anonymous says
This is THE best! Excellent tips and just enough history:). This makes a beautiful, light and smooth marzipan. It is also not sickly sweet like store bought, so it’s actually delicious! I had to substitute orange flower water for the rose water So, mine may not be authentic, but adds that special essence. I appreciate finding an authentic recipe! Thank you!
Char says
This is delicious! While I do not eat marzipan regularly, I do like it. That said, I always thought it was something really complicated to make and never thought I could do it. However, after reading your recipe 6 times, I got over my nervousness and made it! (I spent more time reading the recipe than making it. LOL!)
I am really glad I did. about 20 years ago I made a homemade cheesecake for the first time. Once I realized how simple and delicious it was, I never went back to buying them. I think that 20 years from now I’ll be able to say the same about marzipan.
Kimberly @ The Daring Gourmet says
That’s wonderful, Char, I’m so glad that your courage paid off!
Robin says
Easy, easy, easy. Took exactly 5 minutes. Now my food processor wasn’t thrilled with it, but it is a simple recipe that’s very inexpensive and makes enough for the Stölen. Next time I’ll use my Kitchen Aid with the dough hook. BTW, I cheated. I didn’t have any Rose Water and no time to run down to the German Grocery store. So I used plain water. It’s still really good. You know I could have used Rum. Hmmmm. Next time. Onto the Stölen.
Kimberly @ The Daring Gourmet says
Excellent, Robin, thanks for the feedback and please let us know how the Stollen goes!
Lora says
Hello –
Would I be able to use regular granulated sugar instead of powdered sugar?
Thank you
Kimberly @ The Daring Gourmet says
Hi Lora, the texture will be very gritty since it’s not cooked and the sugar won’t melt. You’ll want to stick with powdered sugar.
DGus says
You can make confectioners sugar by blitzing your regular sugar through the mixer until it creates the right consistency. I use my Vitamix and it works perfectly.