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!
Just wondered why under “Notes” you say corn syrup is not recommended for this recipe?
Hi Carol, it doesn’t yield quite the same texture as egg white though it’s an “okay” substitute if you prefer not to use egg white.
Thank you Kimberly for the fast reply. Appreciated.
Going to make my first ever Fruit Cake for New Years and have been going crazy trying to find out what to put on top (Marzipan or Almond Paste). Still not sure.
Any thoughts anyone? Only a small 9 X 5″ cake by the by.
Hi Carol, marzipan is what’s typically used for fondant because it’s firmer and can be rolled out and handled. One batch of this marzipan should be sufficient for a 9X5″ cake.
What is the substitute for corn syrup ?
Madhu, egg white is the best option hands down.
Hi Kimberly,
Thank you for the Marzipan recipe. There is no mention in this recipe to use bitter almond extract or bitter almond flour. I am used to marzipan with a hint of bitter almond taste. My question is how many teaspoons or grams of bitter almond flour can we add to this recipe?. Also I like to make a high quality Marzipan with higher almond flour percentage, can you please advise me on how to adjust the recipe? Thank you so much .
Hi Emily! No, it’s not generally used for the base marzipan recipe. It is used however in a lot of recipes that incorporate marzipan. For example, there are several popular German marzipan-based cookies that call for bitter almond extract to be added to the cookie dough. If you’d like to add some to the marzipan itself, you can use either extract or flour, though I’ve never used bitter almond flour, only extract. As with any extract, I’d start with a very small amount, knead it into the marzipan and taste it to determine if you want more. Bitter almond flour will contribute a much milder flavor than will the extract. Simply substitute some of the regular flour for the bitter almond flour – how much will again come down to personal taste.
Hi Kimberly, this is a beautiful story and thank you for the recipe. I am hoping to make this tonight and was wondering if this 12oz recipe will be enough to fully cover a regular sized round fruit cake (20-23cm)? Apologies if this question has been asked and addressed already:)
Hi Ayoni, thank you! I’m really not sure whether or not that will fully cover the cake. I’d start with one batch, roll it out and eyeball it. If you need more you can easily whip up another batch in 5 minutes and then knead it together with the first batch. Please let us know how much marzipan you determine is needed for that size of cake, it will be helpful information to anyone else with that question.
Just in case this applies to you, I apologize for being a possible bearer of bad news regarding Cuisinart food processors from all the way back to the 90s. Included a link.
In other news, the marzipan that I made (minus rose water, because I didn’t have any on hand) was amazing. I ended up using almond meal and pasteurized egg from the carton as that was what I could find, and had to add more almond meal and more powdered sugar and then added cocoa powder to the mix to make it stiffer and less sticky. It definitely firms up some after refrigeration, but I still added the extra meal and sugar as it was my first time trying it. I now need to make more because I already used the whole stash in making chocolates using candy molds (a little chocolate and then a ball of marzipan followed by more chocolate) and snacking. This stuff is INCREDIBLE! Danke.
Hi Amanda, thanks for sharing that info. Fortunately neither of my Cuisinart food processors are part of the recall. I’m also glad to see that Cuisinart is being very responsive to this in promptly mailing out replacement blades. Their food processors are awesome. I’m so glad you enjoyed the marzipan, thank you! It’s totally delicious. I made two double batches last week and just ordered 5 more pounds of almond meal ;) So more marzipan-making coming!
Hi Kimberly, thanks for your web page on marzipan. I’ve been making it for decades now as per my German parents. Your opening description of the history of marzipan and Luebeck brought back a memory. I was in Germany in 1968, staying with my grandmother and aunt. My aunt’s birthday was looming. She really liked smoked eel. She also loved marzipan. We went to the Niederegger store in Luebeck and lo and behold, we found some marzipan in the shape of an eel. Naturally that is what she got.
On another note, I really appreciate the fact that almond flour is something that can be bought in stores now. I was never able to get the almonds as finely ground as I wanted. I called it “rustic marzipan”. I now make various flavours, adding food colour to match the flavour, pink with rose water for example and then dip them in tempered chocolate. Love this time of year and thanks for your contribution.
Frohe Weinachten.
Thank you for sharing that wonderful story, Angela! Smoked eel is really popular at the German Volksfest and Weihnachtsmarkt (my Opa loved it, too) so that’s really neat that Niederegger carried those eel-shaped marzipan candies. The perfect gift indeed for eel and marzipan lovers! I agree, I’m equally glad it’s so easy to find almond flour now, I think that’s largely do to the gluten-free movement and alternative baking. Frohe Weihnachten!
Hi, I made this marzipan for my batten burg cake to give to my Mom for Christmas in 2 weeks. I was worried because I couldn’t find marzipan in my small town and this turned out perfectly! I was wondering if I should freeze it now and cover my cake my cake later or would I be able to finish my cake and freeze the finished cake with the marzipan. Do you know if the marzipan’s integrity be the same?
Hi Sharon, I hesitate to advise you on that point since I haven’t tried freezing a marzipan fondant on a cake. I’m not sure how well the marzipan fondant will hold up after thawing. Perhaps some of our readers can offer some input based on personal experience.
Kimberly my Christmas Angel. :O)(For solving my what to use dilemma).
Thanks so much for answering all my questions.
I was going a little nuts looking up recipes for fruit cake and then the topping.
Confusing when some say Almond and some say Marzipan for this and that and oh my word, the confusing recipes. I even bought store bought Marzipan as a back up in case I couldn’t find a workable recipe.
Your explanation is straight to the point and totally understandable.
I’ll do a dry run of your Marzipan recipe tomorrow.
Thanks again. Will post my results when done.
You’re very welcome! :) Yes, please keep us posted how it turns out!
Kimberly, your recipe is a life saver! I want to make Heiligenschein this Christmas. I learned to make them in Stuttgart from a kind, German woman who used to teach Americans how to make German Christmas cookies at the USO on Panzer Kaserne (I am now in Texas). Went to Central Market thinking they would have the marzipan (I need 600 g) that I had always found in Germany, but of course, they did not. So happy I now have this recipe. On to baking!
Fantastic, Susan, I’m so glad you found us too! I’m very familiar with Panzer (I’m from Stuttgart). Happy baking and Merry Christmas!