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
Sharon D'souza says
Excellent recipe. I tried it last year for the first time was great. Turned out so well for a beginner. I want to try it out again this year. I personally prefer almonds to cashew nuts.
I would recommend anyone to try this out. Simply loved it.
Kimberly @ The Daring Gourmet says
Thank you so much, Sharon, I appreciate the feedback!
Louis says
Thank you for this recipe! I made a triple batch, and it is just delicious!
Almost made the mistake of using normal sugar.
Kimberly @ The Daring Gourmet says
Thank you, Louis, I’m so glad you enjoyed it! It will be a little gritty in texture because of the granulated sugar, but certainly just as delicious :)
Robert Moeller says
This was so easy! Tastes so authentic and I really like how I could control the amount of sugar. Most commercial mazipan is way too sweet except for Niederegger which is hard to find where I live.
Kimberly @ The Daring Gourmet says
Thank you, Robert, I’m happy you enjoyed it!
Astrid says
Hi, Do you use powdered castor sugar or icing sugar. Which one will taste better & still have a good texture.
Kimberly @ The Daring Gourmet says
Hi Astrid, you’ll need icing sugar for this.
LindyLu says
Love this recipe. I have a question, if I need 24 oz. of marzipan for a recipe, would I just double this recipe? When I clicked on double, it changes the amount to 12(I am assuming servings, but the ounces it produced remained the same).
Kimberly @ The Daring Gourmet says
Thank you, LindyLu! Correct, you’ll need to double all the ingredients in this recipe. The software won’t re-populate the portion that shows the total ounces, but it does re-populate the ingredient quantities.
Ingrid says
I am so excited to try this recipe. Please tell me if this recipe is ready to use for making the hand molded pigs and fruits or does it need to be altered at all? Thank you!
Kimberly @ The Daring Gourmet says
Hi Ingrid, yes this can be molded into a variety of shapes. If you find you’d like it a little bit firmer you can add a little more almond meal.
Carolyn says
This is a beautiful tasting marzipan. I used 3 cups of icing sugar, 3 cups of almond flour, 4 teaspoons of almond extract, and 2 of rose water and 2 eggs whites enough to cover a 25 cm fruit cake. Will never go back to store brought. Has taken 5 days to dry when on cake so longer than store brought to dry
Dale Ricklefs says
This is good stuff. I could not find Marzipan in the local stores in 2020 and I was taking an online German Christmas baking class. I could easily get the almond flour. So, I used this recipe and there IS no comparison with the packaged stuff. I used to work in a German bakery in Chicago, and the marzipan from there, which I think they made in house, was good, but this recipe is great. I’m taking another online baking class starting tomorrow, and for a future class we are using marzipan. Time to make it! Great stuff.
Kimberly @ The Daring Gourmet says
I’m absolutely thrilled to hear that, Dale, thank you!
Michelle says
Hi – so glad I found this recipe; I’m very excited to try it. Wondering if I could use some hydrated meringue power in place of the egg white?
Kimberly @ The Daring Gourmet says
Hi Michelle, I’m not quite sure how similar the consistency is. Theoretically it should work, yes, but I’m reluctant to recommend it without having tried it.
Patty says
Please me know if it worked please
Rae says
Marzipan has always been a once-per-year treat for me and my family. I had no clue it was so easy to make! I substituted the rose water for an additional teaspoon of almond extract and I should have known better…it was too medicinal tasing. A second round with only 2 teaspoons of almond extract was perfect. I am excited to incorporate my homemade marzipan in my recipes!
Kimberly @ The Daring Gourmet says
Thank you, Rae, I’m so glad you enjoyed it and have fun making all those marzipan-based goodies!
Denie says
I ADORE marzipan, and started making mine from almond flour 25 years ago! I use orange blossom water from an Indian or middle eastern market, honey, and powdered egg whites. Keeps forever in the freezer. I’m serious, I had a block in the freezer from last year, and just used it last week. Tasted fantastic.
Do the Germans have a version of Dutch boeterkoek? (butter cake) It is great and can be made in a snap.
2 cups flour, 1 stick salted butter, 3/4-1 cup sugar (I use 1/2 sugar, 1/2 monk fruit sweetener), 1 egg. Throw all in the food processor until it comes together in a ball. Press 1/2 the dough in a parchment lined 8” round pan for a thicker cake, 9” for thinner cake. Roll out 3/4 cup marzipan between 2 sheets of plastic wrap to about 1/8” thin. Cut to fit I over the dough. Place rest of dough over and smooth. Sprinkle top with sliced almonds. Or go wild and spread top with raspberry preserves, then the sliced or slivered almonds. Bake at 350 about 30 min until barely brown around the edges. I make about 20 of the raspberry version every Christmas for gifts.
I can’t wait to try your stollen recipe. The store ones are too dry, and not enough marzipan, or from the bakery, super expensive! Your recipe looks so good!
Kimberly @ The Daring Gourmet says
Thanks for sharing your scrumptious recipe, Denie, and I hope you enjoy the Stollen!
Sheri says
Denie-What’s your marzipan recipe? (Anount of each ingredient, please.)
Helen says
I have made this with corn surup. Its so good! I find my to be a bit oily. Would I need to add more powdered sugar? Can this be left out wrapped up? If so how long would it stay fresh?
thanks
Kimberly @ The Daring Gourmet says
Hi Helen, the oil is from the almonds themselves and the degree of oiliness will vary from brand to brand and batch to batch. Adding more powdered sugar won’t reduce the oil. The shelf life of marzipan made with corn syrup is long – basically as long as the shelf life of the almonds themselves. You’ll be able to tell by smelling it to determine if the almonds have gone rancid. To prolong the shelf life you can wrap and refrigerate it.
Kc says
Math and I just don’t get along, even though I’ve been a baker for 60 years. 😂
Made a batch of your marzipan this morning, it’s utterly fantastic!
I did take a little creative licence, I used amaretto in place of the almond extract, and rose water. I wound up with just 1 3/4 cups for one recipe.
Thanks so much! ♥️
Ammoul says
Thank you for the recipe. But you don’t cook it in oven? If yes, at what temerature and how long.
Thank you
Kimberly @ The Daring Gourmet says
Hi Ammoul, no you don’t cook it.
Kc says
I’m going to make marzipan-raspberry candies for Christmas this year, but I’m having trouble working out how many cups of finished marzipan I’ll wind up with.
Please forgive me if it’s actually I’m the recipe, I simply couldn’t find it.
Really looking forward to having a new Christmas tradition treat for family and friends.
Kimberly @ The Daring Gourmet says
Hi Kc, this recipe makes 13-14 ounces of marzipan.