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 addictively 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.
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Ingrid says
Hiya, I was wondering if u could omit the egg white or corn Sirup?
Could I use rose Sirup ?
❤️😇
Kimberly @ The Daring Gourmet says
Hi Ingrid, as long as it has a similar consistency to corn syrup it should work fine. One of our readers said she uses agave syrup.
Ingrid says
Thank you !! I shall try and I let u know how it went!!!😇😇
Joan says
Have you tried the Nielson-Massey brand of rosewater or almond extract? The only Cortas I have in house is the orange blossom water. I love the Sinply Organic products though! They’re the only spices I use!
Kimberly @ The Daring Gourmet says
Hi Joan, Nielson-Massey and Simply Organics are both good brands and I don’t recommend Cortas over those – choose whichever you have access to, any of those options will be good.
Meagan S says
Can it be frozen? or will that change the texture?
Sybille says
this is the easiest, fastest and best tasting marzipan I have ever made!
thank you for the recipe
greetings from tropical Far North Queensland, Australia
Kimberly @ The Daring Gourmet says
Thanks so much, Sybille, and friendly greetings to Australia!
Stewart says
Hi Kimberley,
I love your site, and your recipes!! Thank you!!
I still seem confused with Marzipan vs. Almond Paste as you have it laid out. Marzipan to me is sweeter and stiffer whereas an Almond Paste is softer and used as a filling etc.
The recipe you have posted…it says either Marzipan or Almond Paste..but there is one recipe. When the sugar and almond meal ratio is the same, is that Marzipan?
Either way, it all tastes delicious and I have been using your recipe as stated above inside my Christmas Stollen, and for making the Marzipankartoffeln!!
Happy baking…
Stewart
Kimberly @ The Daring Gourmet says
Thank you, Stewart! The difference lies primarily in the consistency – you are correct, marzipan is firmer and almond paste is softer and used for filling. See the “Notes” section at the bottom of the recipe box for the explanation. To make marzipan you’ll simply add more almond meal for a firmer consistency and rose water always goes in marzipan (though I add it to my almond paste as well).
Deluni says
Can I use white colouring to make the Marzipan a little less off white. Would like it be like snow on my Christmas fruit cake
Kimberly @ The Daring Gourmet says
Hi Deluni, yes, you can add coloring the marzipan.
Geanie says
Hi, I want to make amaretto flavored marzipan. I’ve been using your recipe for marzipan and love it. But how do I change the recipe for using amaretto liqueur for flavoring?
Kimberly @ The Daring Gourmet says
Hi Geanie, that main thing is you’ll want to avoid making the marzipan too wet. So it will just be a matter of adding a tiny bit at a time and then tasting it to determine when the flavor is strong enough.
Geanie says
Thank you Kimberly, I made one attempt…tried replacing the vanilla and rosewater with the same amount of amaretto; extremely wet. I’ll try sneaking up on it.
Kimberly @ The Daring Gourmet says
Geanie, you might better off using an amaretto extract instead of the actual liquor since it’s very concentrated and you’ll only need a tiny amount to get the flavor. Something like this one (I haven’t tried this particular product but this brand is usually good).
Carol Spano says
Hi,
Wouldn’t the danger of the raw egg whites be thwarted after it has been baked in the bread?
I would think that the heat would kill bacteria like in any cake recipe.
Thanks for the info and recipe. Merry Christmas!
Carol Spano
Kimberly @ The Daring Gourmet says
Yes, that’s correct. Merry Christmas, Carol!
Carol Spano says
Thank you!
Jeff says
Hi Kimberly,
I would like to use a home made marzipan in candy making. Specifically hand dipping marzipan centers in chocolate. We made some marzipan last year, but I didn’t have any rose water, and we worried about adding the egg white as we weren’t sure of the longevity of the enrobed chocolate since they are generally left out in room temperature. So we used substitutions. I’d like to try the complete recipe, but worry about bacteria since we are not cooking the marzipan and it will be left at room temperature. Do you have any recommendations?
We really enjoy Marzipan cakes and other “almond” pastries. I’ll have to look further at you site for some ideas. Do you have any recommendations for an amateur baker?
Merry Christmas!
Jeff
Kimberly @ The Daring Gourmet says
Hi Jeff, if you’re making marzipan candies that will be sitting out at room temp I recommend using corn syrup instead of egg white. (I recently had a reader tell me she also used agave syrup with success.) And yes, the rose water is a fabulous flavor addition. I have several recipes featuring marzipan, you can check them out here (ignore the ones that clearly have nothing to do with marzipan, lol!): https://www.daringgourmet.com/?s=marzipan. I hope you enjoy the marzipan. Merry Christmas!
Rachel says
I love this recipe! This is the second year I’ve made this for the stollen. I’m not brave enough to try the rose water though!
Kimberly @ The Daring Gourmet says
Thank you, Rachel! But what is so scary about rose water?? It’s used in a lot of culinary applications and in marzipan has an amazing flavor.
Rachel says
Probably just that I’ve never tried it and I don’t know if it would be an over powering flavor. I’ll have to just try it next time!
Kimberly @ The Daring Gourmet says
I would start with less, then taste it, and you can always add more :)
Tori says
Totally easy and really only took 5 mins. I had doubts on the time but it was right. And tastes WAY better than store-bought.
Kimberly @ The Daring Gourmet says
Wonderful, Tori, thanks so much!
Melanie Creedy says
Hi everyone
You can make the recipe without egg white and then there’s no risk of it going off. I’ve been making marzipan for 40ish years and never used egg white so I just left it out and the consistency is great.
Deeb says
Thank you SO much fo your authentic cues!
One ques: I bought some almond PASTE from our local health food store and want to make “marzipan truffles” (choc dipped marzipan). How can I adjust your recipe using the almond past I already have? Would SO appreciate your help! (These will be a gift for someone soon!)
Kimberly @ The Daring Gourmet says
Hi Deeb, you’ll just add some equal proportions of almond flour/meal and confectioner’s sugar and knead it into your almond paste. Start with a little and keep adding more until you’ve reached a consistency that’s firm enough to make truffles. For example, here’s my recipe for chocolate dipped marzipan truffles: https://www.daringgourmet.com/chocolate-marzipan-truffles/
Deeb says
Oh, you are so very kind and quick to help! Thanks very, very much!
I am ordering your link to the Rose Water, since you think that puts it over the top. Who woulda thunk?! LOL.
I’ll go see your marzipan truffles recipe now! I’m making them because a choc company my d-i-law loved doesn’t make them any more, so I thought I’d try to surprise and bless her. (Good thing I was SICK last week and couldn’t do them…NOW I have the recipe I need! :-) From you!
Best Christmas and New Year blessings to you and yours! xo