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
Evey says
I made this recipe for that traditional german marzipan flavor I’ve been craving. It is fantastic.This recipe yielded double the amount of store bought marzipan and was half the price. The homemade taste can’t even be compared to the store bought. I’ll never buy in the store again. My family is from Germany and have lived in the states for 54 years. I wanted to surprise my 82 yr old mom with traditional German treats for Christmas. I found the recipes I’ve been looking for on this site. Thank you for sharing these wonderful recipes. Merry Christmas.
Kimberly @ The Daring Gourmet says
I’m so happy to hear that, Evey, and even happier as I imagine your mom’s reaction when she receives all your German goodies for Christmas. Thanks so much for your feedback and a Merry Christmas to you and your family!
Joshua says
This is such a great recipe. So simple yet so delicious. Thank you :D
Kimberly @ The Daring Gourmet says
Thank you, Joshua!
Kimberly @ The Daring Gourmet says
Thanks so much, Joshua!
Sue W says
Great recipe! So easy, superior result and economical compared to commercial product.
Also, thanks for the tip about Bob’s Red Mills almond flour!
Kimberly @ The Daring Gourmet says
Wonderful, Sue, I’m so glad you liked it, thank you!
Mayanka says
Hi,
What can I use instead of the sugar free/diabetic sweetner?
Thanks,
Mayanka
Kimberly @ The Daring Gourmet says
Hi Mayanka, besides regular sugar you can use any alternative cup-for-cup powdered sweetener.
Linda says
If you omit the rosewater, do you replace it with an equal volume of almond extract?
Kimberly @ The Daring Gourmet says
Hi Linda, no, that would be way too overpowering. Simply omit it, no need to replace it with anything.
Diana Metzler says
My mother use to make marzipan all the time when we were kids. She always made fruit shapes that tasted like that kind of fruit. She also use Karo syrup to make them a little creamier. Unfortunately she gave the recipe to an ex sister in law and I cannot find her. She thought I would never amount to be a good cook. I do pretty well!
PEGGY HOUSEPIAN says
Now….to try the Lebkuchen!
Kimberly @ The Daring Gourmet says
YES!!! :)
PEGGY HOUSEPIAN says
Thank you, thank you, thank you from the bottom of my heart! I can’t believe how easy and delicious this is! Now I want to dip the marzipan in chocolate.
You are amazing!
Peggy
Kimberly @ The Daring Gourmet says
You’re welcome, Peggy! :) YES, dipping it in chocolate takes it to a whole new, delicious level!! Warmly, Kimberly
Eleanor says
Hello!
Has anyone ever tried this recipe with different nut meal? Such as pistachio or pecan? It seems like sky is the limit- but perhaps I’m wrong. I’d love to know!
Rebecca says
I haven’t had marzipan in forever! Really looking forward to making it for Christmas this year. However, my time is limited so I was wanting to know if this can be frozen and for how long. I apologize if someone has already asked, but there are so many comments I can’t read through them all.
Kimberly @ The Daring Gourmet says
Hi Rebecca, marzipan will keep wrapped in the fridge for a month but yes, you can freeze it if you need to store it longer.
Joy says
Thank you so much for this recipe! I lived in Europe for a few years when growing up, and my family loved marzipan. I had no idea how easy it was to make, and the rose water secret blew my mind! It makes sense after always feeling that the almond paste here in the states was missing some depth of the flavor I experienced in Europe. Thank you so much for sharing! God bless you!
Kimberly @ The Daring Gourmet says
You’re so welcome, Joy! I know, ever since I discovered how to make my own marzipan my life was forever changed for the better, lol! :) Happy eating! :)
Lars Clausen says
I’ll give it a shot tomorrow. But compare the nutritional values of almonds (49g fats, 22g carbs and 21g protein per 100g) to that of Mandelmehl which has 10g fat, 7 g carbs, and 55g protein. That’s a radical difference there. I’ve had several American almond-meal-based recipes fail miserably with Mandelmehl, whereas the German ones have worked.
Kimberly @ The Daring Gourmet says
Hi Lars, I don’t know enough about those differences to comment but I hope your marzipan is a success!
Lars Clausen says
Back here in Germany, the almond flour (Mandelmehl) is almost universally with some amount of oil removed.
Any experience with such stuff? I expect some more moistener of some sort should be added, but I’m not sure which or how.
Kimberly @ The Daring Gourmet says
Hi Lars, I’m pretty certain the Mandelmehl in Germany is the same as here. Once the almonds are ground and dried they are…dry. So while it may seem that oil has been removed, that is how almond meal is. The moistening agent for the marzipan is the egg white – that will moisten and bind the almond meal together.
Guy Gatineau says
Hello, in my almond paste l’ve used: Pastis, gentiane, basil, hazelnut mango srawberry or banana liquor, honey apple syrup and cinamon etc… don’t limit yourself with the past!
Explore, create and share!
Happy days…
Jasmine says
Do you know how big of a cake one batch of this recipe can cover?