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! Naturally gluten-free and can easily be made vegan.
Be sure to try our Cherry Marzipan Streusel Cake, Pineapple Cake, Marzipan Truffles, and German Stollen – all featuring this homemade marzipan!
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 the world’s most famous Niederegger Marzipan. 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.
What is Marzipan?
Marzipan is a sweet confectionery paste made from ground almonds and sugar. Its texture is smooth and pliable, making it easy to mold into various figures and shapes.
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.
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, made with a higher ratio of almonds to sugar, 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, made with a higher ratio of sugar to almonds, so it can be shaped and molded and 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 to make almond paste (I still include the rose water because it tastes amazing and it’s what I’m used to being from Germany where it’s commonly included), or if you’re making marzipan add an extra 1/4 cup or more of sugar 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!
How to Use Marzipan and Almond Paste
Marzipan and almond paste are versatile ingredients that can be used in a variety delicious ways. Here are few ideas:
- Candy Making: Marzipan can be shaped into bite-sized pieces and coated with chocolate to create chocolates or truffles (try our Marzipan Truffles and Marzipankartoffeln). Or you can make the famous confection from Salzburg, Austria, Mozartkugeln. It is also commonly shaped into various figures like real-life looking fruits and vegetables. If you’re crafty, marzipan is a really fun (and tasty!) medium to work with!
- Filling Pastries and Adding to Baked Goods: Use it to fill pastries such as croissants, buns, tarts, pies, Danish pastries, and of course the famous German Stollen. It can also be used to make cookies like Almond Horns and Bethmännchen or cakes like our Cherry Marzipan Streusel Cake and Pineapple Cake with Marzipan. It can also be crumbled and added to crisps, crumbles, cobblers, streusel toppings, cookie dough, muffin batter, or a variety of sweet breads.
- Making Decorations: Marzipan very pliable and ideal for using to create decorative elements for cakes and cupcakes. You can shape it into various figures such as flowers, fruits, and animals. You can easily add food coloring to it to make a variety of colors to work with. Once the shapes are made, let them sit out at room temperature where they will form a dry outer coating and firm up. Then you can place them on the cake.
- Cake Covering: Roll the marzipan into a thin sheet and use it to cover cakes like Battenberg cake and Christmas cake for a smooth and sweet almond-flavored layer. You can then apply decorative icing on top of it if you wish.
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 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 almond paste 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 it 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.
It 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 it to room temperature before using.
Enjoy!
BEST Homemade Marzipan (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
Kitty Forseth says
I do not care for Marzipan but this is delicious! I am making small pears for my brother’s wedding favors, one small problem, this Marzipan is brown and I can’t color it!! I need to make 120 pears and the pre-made paste is far too expensive :(. Any suggestions? I don’t have time to blanch almonds/remove skins and make my own flour.
Thanks!!
Kimberly @ The Daring Gourmet says
Hi Kitty, the almond meal that I link to in the recipe is already blanched and ground, so that makes the work easy. The result will be traditional/light-colored marzipan. Good luck with all those pears!
Nathan Lombough says
I AM IN HEAVEN!!!! I cannot tell you how elated I am to have found this recipe. This tastes EXACTLY like the marzipan I became obsessed with in Germany and have missed so much ever since leaving. Now I can make it every time I have the craving (which is a little too often, lol). Love your blog and your recipes, every one of them has been a winner. THANK YOU SO MUCH!
Kimberly @ The Daring Gourmet says
Awesome, Nathan, thanks so much!
Cathy @ Lemon Tree Dwelling says
Oh how cool….an the options are limitless once you make it!
Ashlyn says
I had no idea how to make marzipan! I really need to try it out now!
Abeer says
Making marzipan seems so easy with your tips!
Jen says
This is going to be especially helpful during the holidays! Pinning!!
Dorothy says
I’ve never thought to make this at home. I usually just buy it and complain about the cost! I’ll be trying this soon!
Sandra says
I made Your recipe so my Grand daughter who is 6 to make little fruits and veggies to take to school for her class. We had so much fun it, I laughed so much at the silly things we came up with a banana with 4 legs a tail and floppy ears, a bunch of grapes with a huge mouth and a Bright pink tongue sticking out, were careful to wear gloves use pasteurized eggs and make sure to use natural food coloring’s. They Were a Huge hit!! In fact they have asked use to come the beginning of December before school lets out for the holidays to teach the class to make some for their families. So I have started putting several batches up in the freezer I plan to make about 25 lbs at least so there is plenty for everyone. Thank You the flavor is 1,000 times better then anything you can buy around here
Kimberly @ The Daring Gourmet says
That is fantastic, Sandra, what a wonderful and fun way to spend time with your granddaughter! I’ll bet they were a hit and you’re a real trooper for accepting the 25 pound marzipan challenge! The kids will LOVE it.
Tim Wiedman says
This was unbelievably easy and equally delicious. Tastes just like the marzipan I ate on a regular basis when I lived in Germany. I’ve made this twice already and will be making it again and again. Thank you.
Kimberly @ The Daring Gourmet says
I’m thrilled to hear that, Tim, thank you!
Natalie Loftus says
Phenomenal! Making this was so easy and the flavor transported me back to my time in Germany and Austria. THANK YOU for sharing such a detailed, easy-to-follow and delicious recipe!!
Kimberly @ The Daring Gourmet says
YES!! I’m so happy to hear that, Natalie, thank you!
Mona says
Hi Kimberly!
Thanks for the lovely pictures of Luebbeck, and thanks for the recipe!
My question to you is: (actually, two questions, lol)
1) Can I shift the proportions of almond flour and sugar, say 60 % almond and 40 % sugar? I would like it less sweet and more almondy!
2) What vegan solution do you suggest to get rid of the egg whites? Any idea? Ground chia seeds??? just wondering…
Thanks again!
Mona
Kimberly @ The Daring Gourmet says
Hi Mona, yes you can increase the ratio of almonds. You may just need to adjust the quantity of the wet binding agent, which is easy to do – add a little more if it’s too dry, or add more almonds if it’s too wet. As much as I hate to recommend it, corn syrup is the standard substitute for egg whites. If it’s any consolation, it only calls for a tiny bit of it anyway.
Maria Locklear says
Love the recipe but I would like to know how you would use it to make fondant. I did not see a recipe for fondant on your website. Would you have/share one?
Thank you
Kimberly @ The Daring Gourmet says
Hi Maria, I do not have a recipe for fondant. Many of our readers have used this recipe to make fondant, perhaps someone can chime in.
Minta Boggs says
Can you eat this without baking?
Kimberly @ The Daring Gourmet says
Absolutely! That’s how it’s most commonly eaten. I keep it refrigerated.
Jonathan says
Hi Kimberly I would like to ask if this marzipan will hold up if I used it to make figurine then dried them?
Kimberly @ The Daring Gourmet says
Hi Jonathan, hold up in the sense of not spoiling? If you’re going to dry them to keep long-term and eat them later (as opposed to using them for decoration only) I’d recommend using corn syrup instead of egg white. If you mean hold up in the sense of holding shape after drying, I would think yes, but I haven’t tried drying shapes before so I can’t say for sure.
Candace Nielson says
I used to indulge in marzipan regularly when I lived in Germany and have missed it so much since leaving. I never DREAMED it would be this easy to make myself! You are a lifesaver, Kimberly, thank you so much for sharing this recipe and wonderful blog post!
Kimberly @ The Daring Gourmet says
I’m so glad, Candace, thank you! :)