Homemade Marzipan (Almond Paste)
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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! This homemade marzipan is naturally gluten-free and can very easily be made into a keto marzipan and/or vegan marzipan!
Why You Should Make Your Own
Being from 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 :) It’s just incredibly delicious. But it’s also expensive to buy. The way around this? Make your own! Making your own almond paste is not only vastly cheaper, it’s fresher, tastes far better than most store-bought brands, and is SO easy and quick to make! 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 but the town most famously associated with marzipan is Lübeck. A few hours north of where I’m from in Stuttgart, Lübeck is a scenic port town with its famous UNESCO designated Holstentor, a Brick Gothic construction from Medieval times. We visited the town periodically as a family on our trips up north and then later as a young adult I once took on the challenge to bike 72 miles from Rendsburg to Lübeck in the middle of summer, a memory I’ll never forget! Lübeck is also home to the world famous Niederegger Marzipan which has been around since 1806. And if I had a tally of how many of those marzipan chocolates I’ve eaten in my life I’m sure that figure would be quite staggering!
What is Marzipan?
Marzipan is a sweet confectionery paste made from ground almonds and sugar. Its flavor is commonly enhanced with almond and rose extracts. It has a smooth and pliable texture, 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 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, 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. It also 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).
How to Make Sugar Free Keto Marzipan
This DIY marzipan recipe lends itself perfectly to turning into a keto marzipan. The process is identical as are all of the ingredients except for the sugar. All you have to is swap out the confectioners/powdered sugar for your favorite alternative substitute. I’ve used Swerve Confectioner Sweetener on multiple occasions and am really happy with the results.
How to Make Vegan Marzipan
Turning this into a vegan marzipan recipe is every bit as easy as the keto marzipan recipe. To make this vegan you simply omit the egg white and use either water or a liquid sweetener of your choice such as agave syrup, brown rice syrup, Karo syrup, etc. Honey works too but in my opinion it makes it far too sweet.
Variations
You can substitute the extracts for other extract flavors if you wish. Feel free to experiment and create a variety of delicious candies and confections. Another classic variation on traditional almond marzipan is pistachio marzipan, which I’ll show you how to make as part of making these world renowned Austrian Mozartkugeln!
Marzipan 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.
Add the rose water, almond extract, and egg white or water or liquid sweetener 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).
Let it come to room temperature before using.
Storage
Wrapped tightly in plastic wrap, this marzipan and almond paste will keep in the fridge for at least weeks if made with egg white. If made without egg white it will keep even longer. Can marzipan be frozen? Yes but make it without the egg white. Wrap it tightly and freeze it for up to 3 months, then let thaw before using.
How to Use Marzipan and Almond Paste
Marzipan and almond paste are versatile ingredients that can be used in a variety delicious ways. Really there is no shortage of delicious confections you can create with them. Here are a few ideas:
- Candy Making: Marzipan can be shaped into bite-sized pieces and coated with chocolate to create chocolates or truffles like my Marzipan Truffles and Marzipankartoffeln. Or you can make the world famous confection from Salzburg, Austria, called Mozartkugeln. Marzipan 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! Simply adjust the amount of almond flour or water to get the consistency you need to shape the it.
- 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 is 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.
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Homemade Marzipan (Almond Paste)
Ingredients
- 1 1/2 cups very finely ground blanched almond flour
- 1 1/2 cups powdered sugar
- OR 1 1/2 cups Swerve Confectioner Sweetener (sugar-free alternative)
- 2 teaspoons quality pure almond extract
- 1 teaspoon quality food grade rose water
- 1 egg white OR 3 tablespoons water OR 3 tablespoons liquid sweetener (e.g. agave syrup, corn syrup, etc) *(alternatively you can use liquid pasteurized egg whites or reconstituted powdered egg whites)
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 or water/liquid sweetener and process until a thick dough is formed. If the mass is still too wet and sticky, add some more almond flour. If it's too firm and you need it to be more malleable just add a tiny bit of water. Keep in mind that the marzipan will become firmer after it's been refrigerated.
- Turn the 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
Hi, I’m Kimberly Killebrew and welcome to Daring Gourmet where you'll find delicious originals, revitalized classics, and simply downright good eats from around the world! Originally from Germany, later raised in England, world-traveled, and now living in the U.S., from my globally-influenced kitchen I invite you to tour the world through your taste buds!
Hi I was wondering if you have a recipe for a Prncess Cake?
Hi Cindy, I don’t but it’s a wonderful cake!
Help! I added flour instead of confectioner sugar by mistake (even after I had to make a trip to the store because I was out of sugar!!!). I caught the mistake before I added the extract or egg. So now I have a batch of equal part grounds almonds and flour… I don’t want to throw it out. Any ideas what to do with this mixture???
Hi Robin, that sounds like something I would do as well ;) If it were me I’d probably use it for a cake. Google cakes using almond flour and you’ll find lots of options that use both almond flour and regular flour and then you’ll just add however much more of each that the cake recipe calls for.
I just prepared my marzipan according to this recipe. I didn’t have rose water on hand, so I used orange blossom water, reducing from 1 tsp to 3/4. My plan is to sculpt into do-dads for on a cake my partner is making. I kept adding almond flour as a kneaded it until the ball was almost dry to the touch. I sense that’s about right for sculpting. If need be, I can always add more flour after it’s at room temperature and I’m working it again. I have a few questions, if I may.
1) I’m assuming since there is no gluten in this paste, that there’s no such thing as over-working it. Could you confirm?
2) With the egg whites, I’m guessing that as I finish my sculptures, they will dry to some degree. What is the consistency for the dried product and how long does it take?
3) What kind of sag can I expect while I sculpt? How well does wet marzipan hold its shape? Should I have little bits of basswood or silicon to hold up edges while they dry?
4) I want more distinct features on the end product, so I’m going to mix colors and paint them on after, rather thank kneading color into the product. Is there a best method for this?
5) If I wanted a gloss or at least semi-gloss finish on a piece, I am guessing I can use a tiny brush to coat it in egg white after it’s dry and then I can let *that* dry. Is there a better method?
Any other tips for sculpting would be tremendous. This is a fantastic article and I really appreciate your work.
Hi Frank, I’m not an expert on marzipan candy-making but I’ll do my best to answer your questions:
1) Correct, there is no gluten and you can work it as much as you like.
2) Most recommend that once you’ve shaped the marzipan to let it dry uncovered at room temp for a day or two. It will develop a dry consistency on the outside that will become firmer over time while still maintaining a chewy texture inside. Store the candies in airtight containers (not in the fridge).
3) There won’t be any sagging. Marzipan is very dense, holds it shape extremely well.
4) It’s important to keep the paint brush relatively dry, so keep paper on hand for blotting after rinsing the brush out between colors. Also, the less diluted the dye is with water, the less “blotchy” wet the paint job will be if you’re going for finer detail. If you’re doing multiple layers of paint colors and details, let the first coat dry a little before adding the next.
5) I wouldn’t use egg white for the gloss. Here’s a YouTube video I just found on glazing marzipan candies: https://www.youtube.com/watch?v=0mK5LWU_mTE
Also, if you type in “marzipan fruits” for example in YouTube you’ll find a lot of helpful “how to” videos for sculpting: https://www.youtube.com/results?search_query=marzipan+fruits
Have fun and let us know how it goes!
Hi thank you for the recipe i will definitely try it but is it possible to bake in case i made some flowers and serve it instead of other candies
Hi Gemma, marzipan isn’t baked unless it’s baked IN something, like in pastries, or as part of a cookie. It doesn’t hold shape on its when it’s baked. To serve as candies you would simply shape them however you want (you can also dip them in chocolate) and then serve – no baking.
Guten Tag Kimberly ,I just found your blog site today, lucky me. Thank you for posting the beautiful pictures of Luebeck. I used to briefly live in Bad Segeberg. I am now homesick! Thanks a lot, lol.
A week ago I found a recipe on line, it is identical to yours. . I used Almond meal (not blanched) from Trader Joe’s. I could not tell the difference really!
Since I only roll my Marzipan in cinnamon, (looks like tiny potatoes ), I scaled back on the amount of almond extract ( 1 t ) and only used 3/4 cup of SWERVE ) It is still quite sweet!
Now have a Question. My mother (now gone) used to send me an assortment of Niederegger Goodies. for Christmas, among them were some with added alcohol. Was it Kirschwasser or maybe Rum ? That was to die for and I would like to duplicate it.
Your help would be so appreciated.Thank you in advance.
We can be homesick together :) No, there’s no difference in flavor whether you use blanched or non-blanched, it’s just a color thing. And I know exactly the marzipan potatoes you’re referring to – I published my recipe for them this past December: Marzipankartoffeln. The alcohol: Both are used. I’ve had both rum-flavored and Kirschwasser-flavored marzipan, though rum is probably more common. I’d start with rum and see if that’s the flavor you remember – if not, then try the Kirschwasser.
Thank you for this amazing easy recipe!!
I missed out on adding rose water, next time will definitely get it. I thought it was too mushy at first so added a little bit more almond flour and worked out great!! Yum!!! Can easily eat it on its own or dipped in chocolate.
Awesome, Sangitha, I’m happy to hear that, thank you!
This is fantastic! I’ve seen marzipan “fruits” before but I had no idea as to what they actually were. I use to make little clay foods but I bet I could use this marzipan and make little edible creations for my cakes and cupcakes! Thank you!!
Yes, Angie, marzipan is absolutely perfect for making all kinds of deliciously edible creations!
I thoroughly enjoyed both your blog and each response you very generously gave to everyone who posted. I’m so impressed by your kindness, thoughtfulness and wit. I’ve not made the recipe as of yet, but when I do, I’ll post. I hope you’ll still be here-! Thank you
Thanks, Blue, that’s very kind of you and I appreciate that. Happy cooking and I look forward to “seeing” you around and hearing what you think of the recipes you try! Best, Kimberly
I just made this. Although I’ve heard of marzipan before, I’ve never seen it, let alone made it. – I also make almond flour for the first time! – I found I had to add an extra scant 1/4 cup each of almond meal and powdered sugar. I hope it wasn’t too much – it’s just that it was so sticky. I am so excited to make some tiny vegetables that I will use for decorations on a garden themed cake!
I did not have rose water so I just skipped that part. I saw in a youtube video that bourbon could be used in place of the rose water. I would love to try that next time! Thank you for the recipe. It makes a very managable amount.
That’s awesome that you were able to make and eat it for the first time, Erin! And yes, just like regular bread dough, some minor adjustments like adding a little extra flour are perfectly normal and expected. As I mentioned in the post, the consistency will depend on what you’re using it for. A stickier paste is what you’ll use in baked goods and you’ll want a firmer non-sticky consistency is you’re forming it into shapes or using it as a fondant. Bourbon is neither traditional nor is it used in Germany or Italy where marzipan is the most prolific (bourbon tastes completely different than rose water), but that doesn’t mean you can’t use it or adjust the flavoring to meet a specific need or preference.
Superb !!! Can’t wait to try it
Let us know what you think, Lavinia!