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 easily be made vegan.
Use this homemade marzipan to make our Cherry Marzipan Streusel Cake, Pineapple Cake, Marzipan Truffles, and traditional German Stollen!
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.
Homemade Marzipan RecipeÂ
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!
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 (alternatives: liquid pasteurized egg whites or reconstituted powdered egg whites, 4+ tablespoons corn syrup, golden syrup, honey agave syrup or brown rice syrup)
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
Heidi says
You sound like a wonderful person and I can’t thank you enough for such an informative and interesting post. Even without the recipe it was well written and lovely. But making our own Marzipan is AWESOME! I had almond flour already, so went in search of rosewater… well we made it last night and you have turned my fear of not being able to find marzipan into pure joy. Thank you, thank you!!! I’ll be ordering dipping chocolate soon. I’m going to survive 2020!! <3
Kimberly @ The Daring Gourmet says
Fantastic! Thank you so much, Heidi, I’m thrilled you enjoyed it and appreciate your kind feedback <3
Susie says
Superb! A silky smooth, extraordinarily good marzipan.
(I left out the rose water as I couldn’t find it in the store, but I’m planning on trying a liqueur next time!)
Stacye says
Excellent recipe! I am going to find rose water to make it even better. I used Sweve confectioners to make it sugar free. After taking out of the fridge and get to room temperature the mixture was a little dry. What do you recommend adding to get it moist?
Kimberly @ The Daring Gourmet says
Thank you, Stacye! You can try kneading in a little more egg white or liquid sweetener, whichever it is that you used. Even kneading a teaspoon or two of water will probably do the trick.
Katherine says
My parter is so impressed that I made my own marzipan. I don’t have the heart to say how easy this was. Thanks for this recipe. It was perfect!
Kimberly @ The Daring Gourmet says
Fantastic, Katherine, thank you! And some things are totally appropriate to keep secret :)
Richard Gilchrist says
Used this very simple recipe today as the store bought marzipan had crystallized and was like concrete. Excellent quality. Now to finish my Christmas Battenburg log. Won’t buy it again as so easy to make and freeze.
Heather says
Thank you for your recipes. I haven’t looked through all the comments, but I wanted to add a suggestion for those worried about the safety of egg whites but don’t want to use corn syrup or other sweeteners.
You can gently heat the egg whites in a double boiler (or glass bowl over ~1 inch simmering water) until 160 degrees Fahrenheit. Stir or whisk gently (not creating foam or whipped eggs). Let cool and use as normal.
This method works great for other applications as well. The eggs will still whip up, and I do this all the time for mouse and frostings with whipped egg whites.
Anonymous says
Thank you for this awesome tip, I’m making my parents golden jubilee cake using this marzipan recipe, so this helpful
Kristen H says
Wonderful recipe and very easy! I’ve bought almond paste before – store is gross, fancier ones are good, but super expensive. This was so easy, I wish I knew how to do it before. It tastes better than anything I’ve bought. I made it with a stand mixer and it also turned out fine!
Kimberly @ The Daring Gourmet says
Awesome, thanks so much, Kristen!
Kim says
Excellent!!! Will never buy Almond paste again!
Patricia Gervai says
Wonderful recipe! I used the marzipan to make my own Mozartkugel ( I added a tbsp of bourbon for the white portion and pistacchios for the green, plus a bit of nutella ). It was the best treat for this crazy year. Thank you so much for sharing the recipe and tips.
Kimberly @ The Daring Gourmet says
Fantastic, Patricia! I make my own Mozartkugeln as well and this homemade marzipan makes them far more cost effective. Thanks for the feedback!
Dana Edsall says
Tried it as part of a stollen this season (2020). Excellent, and easy to prepare. I did add some ground almonds to the mix for a slightly grittier texture, and I used corn syrup rather than egg yolks. The first batch had 3 oz of ground almonds, making the marzipan a bit too crumbly. The next batch I reduced that amoung to 1 oz, and I’m very happy with the outcome.
Anna says
Love the recipe but please note that your statement that eggs are pasteurized is only true if you buy pasteurized eggs. Most eggs are not pasteurized. If they are, the packaging will say so.
Dee says
Egg whites bought in a carton are often pasteurised. I just made this and its amazing
Karin says
I am from Bavaria,Germany . This is the real thing, I have made it and it is the perfect Marzipan and it is very easy to make . I love Marzipan and it is hard to come by here . Thanks
Kimberly @ The Daring Gourmet says
Thank you so much, Karin! :)
Christine says
I have never made marzipan before firstly because I don’t like it and I never had to make but I have made Christmas cakes and needed to make it for them and I can honestly say Its not only easy to make but it tastes wonderful I’m totally shocked how nice it is !!!!!!!!!!
Linda Homes says
All I needed was 100 GM (:13 ounce ) of Marzipan.
Using your receipe, I halved the quantity and it was just perfect.
Saving the little bit of left overs for another raining day
A very simple recipe and taste great.
From Down Under.
Sydney
Australia
Kimberly @ The Daring Gourmet says
Excellent, thank you so much, Linda!
Darlene says
Excellent recipe! Thank you!!
I just made the Marzipan and it turned out perfectly! I didn’t have any Rose water so I used a tsp. of Vanilla extract instead.
My husband is German and says that this is excellent Marzipan, it reminds him of home.
It is awesome to know that I no longer have to buy it, and that I can now make it myself.
Thanks again.