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!
The recipe looks great and your comments are helpful. The only ingredient that I am concerned with is the rose water. I realize that it’s traditional, but my experiences with rose water (even when used by a professional and respected chocolatier) were bad- tasted like soap. I am willing to try a SMALL batch with rose water, but I am leery.
I realize that the flavor will be different, but the comments mentioning citrus zests and cinnamon as possible alternatives caught my attention. If I am correct, as long as it is either an extract, or preferably a dry spice that goes with almond, those could be used without drastically changing the texture? I was considering a tiny amount of ground nutmeg or a different flavor extract. My plans are to use the marzipan for the centers of chocolates for about 20 friends and thought that a little variation in flavor and shape might be a nice surprise.
Hi Amanda, yes, I would recommend giving rose water a try with a small batch before you rule it out. If you’re already familiar with what marzipan/almond paste tastes like, it will taste like the product you’re familiar with. On its own I don’t like the taste of rose water either but blended in with the marzipan it adds a really nice flavor element. If you decide you still can’t stand the taste of rose water in the marzipan but want a traditional-tasting marzipan, I would recommend omitting the rose water and just using the almond extract, it will still have a great flavor. And yes that’s correct, you can use any ground spice and small amounts of extract without compromising the texture.
Instead of using powdered sugar which contains a little corn starch to keep it from clumping, would plain sugar be a good alternate.
Hi Carl, I think it would depend on what you’re using it for. The cornstarch in the powdered sugar also helps to keep the moisture down in the marzipan so it sticks together and can be molded and formed. Regular sugar may also make it a bit gritty. If you’re using it to make candies or as a cake fondant I recommend sticking with the powdered sugar. If you’re simply using it “in” something, like as a filling in baked goods, then regular sugar may be fine.
Hi Kimberly, I wish to make your almond paste but have no idea how many batches I would have to do in order to cover 12lbs. of Xmas Cake.
Hi Gail, I have no idea either. Fortunately it’s very quick to make a batch of this so what I’d recommend is start by making a double batch and see how far that goes. Then you’ll have an idea of how much more you’ll need to make.
When I was a little girl my German-born grandmother would make marzipan fruits. The were fun AND yummy! I haven’t had them in a long time so I thought that it might be time to make my own little marzipan fruits. My question is, can it be flavored? For instance, if I make a lemon out of marzipan, can I make it lemon flavored? (Or orange, peppermint etc.) If so, how would I do that? Thanks!
(I don’t remember my grandmother flavoring them, but wanted to know if it was something that could be done.)
Hi Donna, the marzipan can definitely be flavored, the only potential issue will be adding too much liquid so it no longer holds shape and becomes difficult to work with. The good news with extracts though is that very little extract is needed. There’s also the option – at least for lemon and orange – for adding very finely minced lemon and orange zest to the marzipan. That will avoid the addition of liquid. When adding extract just start with the tiniest bit of it and knead the marzipan to see if it’s holding up, then you can determine if you can add a little bit more until it’s flavored the way you want. If you end up adding too much and the marzipan becomes soggy, try putting it back in the food processor and add some more nuts and powdered sugar to stiffen it up. Let us know how it goes! Best, Kimberly
I assume by powdered sugar you mean icing sugar as we call it in Canada? I believe it’s also called that in Britain. The light type of sugar normally used in what Americans call cake frosting.
Hi Linda, yes, that is correct.
To Kim, I made the paste and followed the recipe on the meringue powder can to make an “egg-white”. It was delish! Now we have “safe” leftovers for snacking after I made my almond horn cookies with the paste. Yummy
Ah perfect, Kalinda, thanks so much for letting us know how it went!
Thanks Kimberly. I should have put more sugar in it and will next time. This was for the top of a fruit cake. Thank you for posting the recipe.
I blanched and ground my own raw almonds, used high quality almond extract, the exact rosewater above (wonderful) did the exact measurements even used a little processor just like yours. egg white but while it tastes and smells fantastic is gritty, not smooth and way too soft. I added more sugar but it still isn’t firm. Is it supposed to be gritty? could I use a hand held blender to smooth it out?
Hi April! No, it shouldn’t be really gritty. It sounds like the almonds weren’t ground finely enough – that’s my guess. No, you can’t really smooth it out at this point. The marzipan may soften up a bit in a couple of days from the moisture content. And if you’re using the marzipan to add to baked goods like cakes and cookies you probably won’t really notice the grittiness at that point anyway.