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 Kimberly. Can we freeze the mixture without the egg whites and then add the egg whites to the thawed mixture?
Hi Bina, I haven’t personally tried freezing marzipan (it never lasts that long around here ;) but I’ve heard it freezes well. You don’t have to add the egg white later, you can freeze it as the finished product with the egg white.
Hi, Kimberly. You cannot beat a German Condatori (sp), bakery. I used to buy a “cookie” there that I would love to replicate. Don’t know the name, but maybe you will recognize it. It was a cookie/cake cut in half with a lingonbberry type jam thinly spread in the center, then a very thin layer of what appeared to be whipped cream over the whole top and a layer of marzipan over the whole thing. That was in 1971. I have never forgotten that cookie. Additionally, I am half Norwegian and have been getting a kick out of one of our local supermarkets selling marzipan piggies at Christmas time. I was thinking of making some next year, but worry about whether they will keep. Hard to find liquid food coloring, though. The gel stuff is too full of junk and isn’t true to color. Keep up the good work.
Hi Sharon, no you sure can’t beat it! I know, food coloring in general – liquid and gel – is full of junk and I very rarely use it the stuff. But those piggies are so cute it would be worth it :)
Let me clarify: Was this a cake? With a bottom and top layer of cake with a jam and cream filling and a marzipan fondant over it – or was it something else?
I almost left the page before I got to the recipe. Lots of nice info and pics, but I really wanted to EAT marzipan, not look at it!
But the agony and suffering borne of impatience will just make the experience of eating it that much better, Christine :) I just ordered 5 more pounds of almond meal – I’m ready to eat a bunch, too! :)
Kimberly, really love this site! Checked out some of the other recipes too and the pictures are just fantastic. Looking forward to trying all sorts of German food I haven’t had in ages.
And now I have to wait for rosewater! Well, not really, I’ll try the marzipan without it, can’t wait for Amazon to deliver …
Thanks so much, Christine! :)
Hello
Can I use honey instead of corn syrup for the vegan version ?
Hi Madhu, I haven’t tried it with honey but it theoretically should work. Let us know how it turns out it you try it.
Sure . :)
Hi Kimberly, That sounds like a plan. We make fresh almond butter, using roasted unsalted almonds and love the flavor. We also love raw almonds; but I understand about not getting that “authentic” marzipan flavor. That’s why I think that the rosewater option is intriguing. We’ll play with it! That’s half the fun of cooking anyway, right? Thanks for the feedback… it is very much appreciated. :-)
My husband and I LOVE almonds but neither of us like the taste of almond extract. I’m intrigued by the rose water option but have you tried this recipe without the additional flavorings or with vanilla? I have a Vitamix 750 and I’ve been considering making a homemade almond paste. This recipe sounds like what we need.
Hi Murleen, it just wouldn’t have much flavor with only the ground almonds and sugar. It’s the rosewater and almond extract that give it it’s marzipan flavor. What you can do though is make a batch without any flavorings and taste it – then you can always knead some flavors into the dough if you decide to after the fact.
Hi Kim,
I made the marzipan with egg white and it’s been in the fridge for a week. I’m not so worried about raw egg if used immediately, but I made one of the Christmas cakes to age, with apricot jam, marzipan and royal icing to seal. Will the eggs be all right for months?
Hi April, that’s one I’ll leave to your judgement. In Europe most people don’t even refrigerate their eggs (they don’t need to be). But as for months, I’m not sure about that.
Thanks, Kim. I slogged through at least 10 other recipes before concluding yours was the most likely (the Niederegger reference was key!) My family is from Dusseldorf and I grew up with marzipan (German pronunciation; I can’t abide the English). Happily, I can report that the quantity produced by your recipe is precisely the amount I can consume without undue queasiness during an evening of reading by the fireplace. Gemutliche! Frohe Weinachten und gluckliche Neue Jahr!
Hi Eric, I’m so glad you found us and enjoyed the marzipan – thank you! I don’t know how you managed to eat that entire batch by yourself in one sitting but I’m glad your tummy didn’t rebel :) Two other marzipan treats you’d probably like that are very popular in Germany are the Marzipankartoffeln and Mandelhörnchen. By the way, I’m very familiar with Düsseldorf and spent a few months just northeast of it in Essen. Frohe Weihnachten! Best, Kimberly