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
Cher says
I stumbled across your site a few years ago and my kids and I made your marzipan recipe to put in their teacher’s Christmas boxes. Best recipe ever! Takes me back to my childhood, especially my mother. She used to surprise me with marzipan because I loved it so much! Thank you for this recipe. I’m going to make your cakes with marzipan and pistachio marzipan next!
Kimberly Killebrew says
I’m so glad, Cher, thank you! And what a wonderful idea for the Christmas boxes!
Mycroft Smook says
Loved the Marzipan. Be careful though, I broke the food processor. It can be a gluey thick substance, and when the recipe just says to “Add the egg white and process until a thick dough is formed.” it need a CAUTION DO NOT STRESS OUT YOUR MACHINE.
Russell Baldwin says
BTW, my mother used to make a pumpkin muffin with semi-sweet chocolate chips and either almond paste or marzipan in the middle. Heaven! I also want to try some of this with a chocolate quinoa cake recipe I like to make. *Amazing Chocolate Quinoa Cake! allrecipes
Kimberly Killebrew says
That does sound yummy, Russell, thanks for sharing! Just FYI, I have a recipe for chocolate quinoa cake as well – it is such a rich, fudgy and moist chocolate cake, we LOVE it: https://www.daringgourmet.com/gluten-free-chocolate-almond-quinoa-cake/
Russell Baldwin says
ooh! sounds yummy!
Russell Baldwin says
Do you have a favorite brand of rose water? I want to try this, but feel a little intimidated with the ingredient and what kind, etc. Can you elaborate? Any other suggestions are appreciated! Thx!
Kimberly Killebrew says
Hi Russel, I’ve been using Cortas for years and am happy with it. A good rose water makes a huge difference. Cortas is good and it’s priced very reasonably.
Russell Baldwin says
Perfect! Thankyou! I was ready to try this as soon as I had my rose water; then realized I had Cashew flour!, NOT Almond flour…;( oh well, what’s one more trip out and about…
NICOLE SHASHOUA says
omg i want some cashew flour… that is my favorite nut butter by far. must make a wondrous paste/marzipan, especially with the rose. u might want also to try iris water with that- at the Indian stores you can find it easily, called kevda water. The Persians use it a lot also.
Michael S says
Cashew flour does indeed make a wondrous marzipan-like nut paste. The indian version is known as kaju katlee after being rolled out to about 1/2″ thick and then cut into parallelograms. It’s made with a thread stage sugar syrup instead of powdered sugar and egg whites (which I think is the alternate way you can make marzipan referred to here, but not posted.
Kathy Haslam says
Do you mean icing sugar when you say powdered sugar?
renata says
Hi, do you think that is possible to put inside a dough and bake it? do you think it will liquefize or disappear into the dough? I’d like to see the marzipan inside when I cut it…
Kimberly Killebrew says
Hi Renata, yes you can absolutely do that. I use this marzipan in my German Stollen recipe and when you cut into it you can see the marzipan in the center. You can see it here for reference: https://www.daringgourmet.com/stollen-german-christmas-bread/
Sandra says
Hi I’ve not tried this yet but it sounds great and am planning to use it for my daughters wedding cake. Just wondering why you put the essences in first then the egg white? I’m worried the flavours wont distribute evenly if I do that. Could I mix them with the egg white first then add to almonds and sugar?
Kimberly Killebrew says
Hi Sandra, I’ve done it both ways and the outcome is the same so go whichever route you prefer.
Faith M Martinez says
I have never made homemade marzipan before. I blanched my almonds and let them dry over night on a rack. Ground them myself in food processor and this is the best marzipan I have tasted. I will never buy pkg again! I rolled out 5 oz in an 8×8 square then refrigerated overnight. Made some decadent chocolate brownie batter. Put half the batter in square pan, topped with the rolled marzipan and then the rest of the batter. Baked, then out of the oven topped with chocolate to melt, smoothed out and then topped with toasted chopped almonds! OMG! Thank you for such an easy recipe! Tonight, with vanilla ice cream!
Kimberly Killebrew says
Fantastic, Faith, I’m so glad you enjoyed the marzipan and your brownies sound fabulous – thanks so much for the feedback!
Anonymous says
This marzipan is so good and it didn’t take much time! It’s also really easy! Best marzipan ever!
Anonymous says
Thank you for a great recipe
Anne says
This is fantastic marzipan. I wanted to report that I used aquafaba (the liquid from canned chickpeas – for any who don’t know, it emulates egg whites beautifully; you can even make meringue out of it) and it worked marvelously :)
Kimberly Killebrew says
I’m so glad you enjoyed it, Anne, and thanks for the info about the aquafaba!
Emily says
I’m making petit fours and the author of the recipe said they could be filled with marzipan. How would you suggest doing that as marzipan is not an icing or frosting that can easily be spread? I love the idea of the marzipan flavor but I’m not sure which way is best to do that.
Kimberly Killebrew says
Hi Emily, no it’s not soft enough to spread but you can roll it out to whatever thickness you desire to place in your cakes before cutting them to size. It’s easiest to roll it out with a rolling pin between two sheets of plastic wrap.
Abigail says
If I omit the rose water, should I add an extra teaspoon of almond extract?
Kimberly @ The Daring Gourmet says
Hi Abigail, no, that will result in an overpowering almond flavor. Simply omit the rose water and keep everything else the same.
hungry says
I’m excited to try this! I’ve not tried it yet but I will update when I do.
I did want to mention however in case anyone sees this… it says eggs are pasteurized. Be wary where you’re from though because if anyone is reading this from the US like I am the eggs here are NOT pasteurized and if you’d like to avoid salmonella I would suggest getting the cartons of pasteurized egg white liquid as that’s the safe way to do it as eggs are a big risk for salmonella in the US.
Nathalie says
Indeed, wonderful tips and recipe for making marzipan, thank you!
Same here in Canada, eggs aren’t pasteurized, that’s why they are kept in refrigerators in grocery stores, to the contrary of what we see in Europe.
Allie says
Hmm that’s actually not why they’re refrigerated, it’s because they’re washed and once they’re washed they have to be kept cold :)
https://eggsafety.org/us-refrigerate-eggs-countries-dont/
Gabriele Lappe says
This year I became nostalgic and thought of the Christmas holidays of my childhood in Germany, when my aunt used to make the most delicious marzipan treats. I have made many treat this season. First time I also did not see the extra 1/4 of a cup for marzipan vs almond paste, but it was really my fault for not reading carefully. The treats still were delicious, the next three times I made it with the extra 1/4 cup. I really tasted the same except it was a little less sticky to handle. Thank you for posting this recipe and also the links for almost extract and rose water. Both of your suggestions made the marzipan really delicious. I will be making those every year now and already ordered little boxes so I can give them away as gifts. Thank you for bringing back a childhood treat.
Kimberly @ The Daring Gourmet says
Thank you so much for your feedback, Gabriele! I’m happy you that enjoyed it and that making it will become an annual tradition.