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 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. 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 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 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
Susanne Brooks says
Would this recipe cover a 9” round Christmas cake, or should I double it?
Kimberly @ The Daring Gourmet says
Hi Susanne, this recipe makes 13-14 ounces of marzipan. I haven’t measured it out to determine how many inches of coverage that makes but perhaps our readers who have used it to top a cake can chime in.
Judy says
I made marzipan for the first time using your recipe and it was a great success. It has made my husband’s day as he absolutely loves marzipan. I cannot thank you enough. I also love your write up and photos.
Kimberly @ The Daring Gourmet says
Thank you so much, Judy, and I’m happy you both enjoyed the marzipan!
Susan Miller says
How do you roll marzipan with a roller and not have it stick?
Kimberly @ The Daring Gourmet says
Hi Susan, you can either give it a light dusting of powdered sugar or roll it between two sheets of plastic wrap.
Sharon Hoffman says
Would honey work as a substitute for the egg white?
Kimberly @ The Daring Gourmet says
Hi Sharon, yes you can, just be careful not to add too much or the marzipan will be sticky/tacky (though depending on what you’re using it for that’s not necessarily a problem).
Tracy says
The rose water makes me a little nervous because I’ve never used it before. Is it a strong flavor?
Kimberly @ The Daring Gourmet says
Hi Tracy, rose water has a strong flavor, yes, but if you’re used to eating European marzipan then you’ll already be accustomed to the flavor. If you’re nervous you can always trying adding half the amount at first, taste it, and then increase it if you like.
Rebecca L Campbell says
We were harvesting our almonds and my daughter suggested to make marzipan. Marzipan is something I buy at Christmas time and it is a once a year treat. I just found your recipe and I am amazed it seems so achievable. Do you think I could press some of this marzipan into a little mold to get the fruit shapes? Any experience with that?
Kimberly @ The Daring Gourmet says
Wonderful, Rebecca! Yes, the marzipan is fairly stiff and can definitely be formed into shapes.
Pat says
Our local Sam’s Club has almond flour so I decided to make marzipan with this recipe.
Penny says
so simple and delicious! the rose water definitely rounds out the flavour…
Anonymous says
This was so amazing😍
Anonymous says
I didn’t know marzipan was that easy to make! Thank you for the recipe! I made it with almond extract only and I thought the flavor was a bit too strong, so I’ll probably put half the amount next time!
Anonymous says
Is there another option in step one if you do not own a food processor?
Renata Reid says
This makes excellent marzipan. I put it under cherries for a fantastic Cherry Marzipan Galette. Divine!
Kimberly @ The Daring Gourmet says
Thank you, Renata, and that sounds wonderful!
Lynda Merg says
WOW! This stuff is amazing. Very easy to make and so tasty. Previously I had only had store bought almond paste and it was just alright. This stuff is amazing! I have a hard time stopping eating this. I am excited to make some of the recipes on your site that use this as an ingredient.
Kimberly @ The Daring Gourmet says
Thank you so much, Lynda, I’m thrilled you enjoyed it!
Jack says
I have made marzipan several times. Because my son has an intolerance to eggs I tried different substitutes which weren’t nearly as good as eggwhite until I tried Aquafaba (chickpea water) with amazing results.
Anna says
Did you whipped chickpea water or used it as is?
Emilie Knapple says
I have used orange blossom water in it, and it is also very lovely.
Emilie Knapple says
I have made it and put it in the Stollen recipe along with the candied fruit. It was fantastic. I’m planning on making Christmas Stollen again this year. Thank you for the recipes. (i am a springerle baker too.)
Kimberly @ The Daring Gourmet says
Thank you so much, Emilie, I’m happy you enjoyed it!