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!
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 Niederegger Marzipan, probably the most famous marzipan in the world. If I were to weigh how much of that marzipan I ate during my 23 years in Europe it would probably come close to 893 pounds. 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.
Where Did Marzipan Originate?
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.
Aside from being dipped in chocolate, wrapped and sold, marzipan is also often shaped into various figures, including fruits and vegetables that look real-life. If you’re crafty, marzipan is a fun medium to work with.
And of course marzipan is incorporated into deliciously decadent cakes and baked goods. See further below for several must-make recipes!
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 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 so it can be shaped and molded and is used for making candies/chocolates or as fondant for cakes. Marzipan traditionally includes rose water.
To adjust this recipe according to what you’re using it for, follow this recipe as instructed for making almond paste (I still include the rose water because it tastes amazing and it’s what I’m used to being from Germany and growing up with German marzipan), or if you’re making marzipan add an extra 1/4 cup or more of ground almonds 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!
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 marzipan / almond paste 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 marzipan 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 the marzipan or almond paste 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.
The marzipan 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 the marzipan to room temperature before using.
Enjoy!
For delicious recipes using marzipan/almond paste, be sure to try our:
- Marzipan Truffles
- Mandelhörnchen (German Almond Horns)
- Marzipankartoffeln (German Marzipan Potatoes)
- Stollen (German Christmas Bread)
- Bethmännchen (German Marzipan Cookies)
- Cherry Marzipan Streusel Cake
- Pineapple Cake with Marzipan
- Mozartkugeln
BEST Marzipan or 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
Laura says
How can I paint the final product and make it shiny ? I would like to make some figures to my niece first comunion but would like to have them crispy shiny¡
Kimberly @ The Daring Gourmet says
Hi Laura, try googling “glazing marzipan desserts” and you’ll see two videos at the top on how to make marzipan figures and paint/glaze them. Let us know how they turn out!
Orly says
I really want to make this, but for some reason I can’t see the amounts of the ingredients anywhere. Am I blind?
Kimberly @ The Daring Gourmet says
Hi Orly, just scroll down to the very bottom of the post, past the step-by-step pictures, and you’ll see the recipe box. Happy marzipan-making!
Violeta says
Thank you very much!
Violeta says
Hi,Great recipes.The marzipan was amazing, but I still do not understand which recipe is for the paste.Thank you
Kimberly @ The Daring Gourmet says
Hi Violeta, I’m glad you enjoyed the marzipan! The difference is simply the consistency – use less almonds to achieve a softer almond paste.
zahira says
I tried the recipe and I use it to fill my chocolate pralines, I made pistachio marzipan using the same techniques and sandwiched the gianduja ganache with the marzipans, out of this world. Thanks for the easy recipe
Kimberly @ The Daring Gourmet says
Those sound out-of-this-world delicious, zahira! Thanks for your feedback!
Melba jr says
I would like to try grinding my own almonds but I’m unsure of the amount. If I want to make 2 cups almond meal approx. how much or how many oz/lbs of almonds would I need?
Kimberly @ The Daring Gourmet says
Hi Melba! I’m not really sure because I haven’t ground my own almonds for this particular recipe. I’m sure that by Googling it you’ll be able to find a conversion chart though.
Rebecca Rose says
I have never liked marzipan, but saw a recipe on tv last night for plum tart tartin that I had to make, which needed marzipan. There was none in my supermarket, so I was forced to make my own (your recipe was the first that came up when I Google’d in the supermarket). FANTASTIC! It was so easy, and I now like marzipan. I’ll never bother to buy it again :) I didn’t use rosewater as there wasn’t any in the shop, but it was nice just as a stiff almond paste.
Kimberly @ The Daring Gourmet says
You’ve made my day, Rebecca Rose! :) I am so thrilled to hear this and really appreciate your taking the time to leave feedback. Thank you! Best, Kimberly
Gary P says
This is just amazing Kimberly and I love your intro before the recipe. Do you have a recipe for Almond Horns? There was a bakery where I grew up that made the most amazing chocolate dipped almond horns. Sadly when I returned recently I found the bakery had closed. I’d love to give it a shot myself using the wonderfully easy recipe you have here for marzipan/almond paste.
Kimberly @ The Daring Gourmet says
Thanks so much, Gary, I’m glad you enjoyed this recipe! I absolutely love it and make it regularly. It’s been AGES since I’ve had chocolate dipped almond horns and I had almost forgotten about them! Thank you so much for reminding me – you’ve got me very eager to make them now :) I don’t know how soon I’ll be able to make and post the recipe on my blog. In the meantime though, a quick Google search will turn up plenty of recipes. But I’ll definitely be featuring them on my blog – hopefully sooner than later because I’m really craving them! :)
Gary P says
Surprisingly I made Almond Horns directly with your recipe here Kimberly! They came out almost exactly as I remember from the bakery, growing up. I can’t tell you how exciting that is to me especially since that bakery has since closed and I haven’t found Almond Horns the same as they made them. I basically separated the marzipan into 4 portions after following your recipe exactly and then made a horn from each portion, pressed in some crushed sliced almonds, baked for 15 minutes at 375 degrees, let cool and then dipped the ends in chocolate. It was so amazing biting into the cookie and immediately going back to my childhood. Thanks so much for sharing this.
Kimberly @ The Daring Gourmet says
Fantastic, Gary! I’m absolutely thrilled they turned out so well and that your wish for recreating a favorite dessert came true :) Thanks so much for the feedback!
Andrea says
Do you bake the blanched almonds or use them raw? I just bought them and the girl who works in the shop told me they are raw
Kimberly @ The Daring Gourmet says
Hi Andrea! You’ll want to use them raw.
Kathleen says
You mention blanching and grinding your own almonds. Have you done this? How do you do it?
Kimberly @ The Daring Gourmet says
Hi Kathleen! Yes, I’ve blanched and ground almonds many times for baking and cooking. I have not done it specifically for marzipan. The ground almonds need to be very dry for marzipan or you’ll end up with a pasty mess. I just haven’t had the patience to spread the ground almonds out and let them thoroughly dry for a couple of days before using them, so I just use already ground for the marzipan. If you’d like to blanch and grind your own it’s simple: Bring a pot of water to a rapid boil and add the almonds. Keep them in the water for 1 minute, no longer. Drain and rinse them. When you squeeze the almonds they’ll slip right out of their skins. Let the almonds drain in a colander then spread them out on paper towels and let them dry thoroughly, a couple of days. Then grind them. If they’re still a little moist, you’ll need to spread the ground almonds out on a tray and let them dry some more. Then simply use them per recipe instructions.
Kathleen says
Thanks. That sounds doable!
Anonymous says
Thanks a lot for the tip!
Steve says
Hi Kimberly. I made some last night. Followed your recipe exactly. It tasted fantastic! This morning however not so much. All I could really taste was the almond extract. Did I do something wrong? Can I make it with less almond extract? Or none at all? Thank you.
Kimberly @ The Daring Gourmet says
Really, Steve? I find the flavor only improves with time. Of course flavor quality varies from brand to brand. You should simply be tasting the flavor of almonds and rosewater. If you’re experiencing an unpleasant aftertaste I’d recommend switching brands (either almond extract, rosewater or both). But yes, if you prefer a less pronounced almond flavor overall, you can absolutely use less extract.
Dorothy says
I am making my first Christmas Cake in china and cannot get corn syrup and am nervous of using egg whites are there any other alternatives?
Kimberly @ The Daring Gourmet says
Hi Dorothy, no other suitable alternative I’m afraid. You could however try making your own corn syrup (also called glucose syrup). If you google “homemade corn syrup” you’ll find some recipes. Happy baking and Merry Christmas!
Anonymous says
If you bake the almond paste long enough to ensure the egg whites are cooked, will that ruin the marzipan. I am not concerned about salmonella but raw eggs do not sit very well with my stomach and I would prefer not to use corn syrup.
Thanks for the recipe!
Kimberly @ The Daring Gourmet says
That’s correct, you cannot bake the marzipan. Baking it IN something, like cookies and cakes, is obviously fine, but not if you’re planning on working with the marzipan afterwards (like using it as a fondant or making candies out of it).
Ruxy says
Thank you for this recipe and the entire post! I will try it this weekend. Any idea what I could use to turn it pink – I would prefer to use something healthy, not artificial colors. My 3 yr old son wants a pink elephant cake for his birthday, so I will use the marzipan to cover the cake. I have cranberry syrup, and I was going to use cranberries in the cake. Any ideas/suggestions on how to do it so I do not ruin the marzipan? Thank you!
Kimberly @ The Daring Gourmet says
Hi Ruxy! There are a few natural alternatives to red food coloring (eg, red beet or pomegranate juice) bu the challenge there is that the marzipan needs to be fairly dry and stiff to work with as a fondant and adding any additional liquid to it could be problematic. There is red beet powder, which I haven’t tried before so I don’t know how well it would work in the marzipan. I try to avoid artificial food coloring like the plague as well, but on the bright side you’d only need very little to get a pink hue. Whatever you decide to do, the cake sounds wonderful and I hope your son has a terrific birthday!
Mell says
Hi Ruxy and Kimberly! Yes, just a bit of beet powder will do the trick. I love this recipe.
Sheri Fazleabas says
Hi Kim i looked up many recipes to make a good marzipan mix to make small marzipan fruits. I believe I have the perfect one with your recipe. I am going to try it out and wanted to know if you think I should use powdered sugar or the confectioner sugar that I can pick at the grocery shop. Thanks for sharing this recipe with us.Sheri
Kimberly @ The Daring Gourmet says
Hi, Sheri! Yes, just the regular powdered/confectioner sugar you find at any grocery store. I just made a couple more batches of this two days ago for some baked goods I’ll be making this weekend. For the marzipan fruits you’ll need a very stiff marzipan, so keep adding more almonds and powdered sugar until you reach the consistency you need. You’re going to love this marzipan!