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
PIN ME!
Happy Stock Photo/Shutterstock
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
kate says
Kimberly – the almond paste and the stollen recipe brought back memories of my German mom and grandmother. Thank you so much for this walk down memory lane shared with my children this Christmas….we all loved the recipe and it will become a new family tradition.
On another note, I’m so sorry you have to deal with ungrateful idiots like Liz – giving you a hard time because they don’t read….. Please keep sharing your tips and experience with the rest of us who are grateful!
Kimberly @ The Daring Gourmet says
Thank you, Kate, I’m so glad you all enjoyed it and that it brought back those special memories. No worries about the sour comments – yours makes up for them :)
Amy says
Can you omit the rose water
Kimberly @ The Daring Gourmet says
Hi Amy, yes you can.
Christine Q says
Thank you for sharing this! I tried Stollen for the first time this holiday season and wanted to see if I can make it myself including the marzipan. I can’t believe how simple and delicious this was!
Anonymous says
hi, is it possible to make this recipe without the almond essence?
Kimberly @ The Daring Gourmet says
Yes, you can omit it if you prefer.
Marilyn Hobson says
This is such a simple recipe but the flavour is fabulous. I used the rose water along with the almond essence. I didn’t realize I can use almond flour. So economical to make. Thank you! 🥰. I’m decorating my Christmas Cake with the almond paste. Can’t wait to try it very soon!
Kimberly @ The Daring Gourmet says
Fantastic, Marilyn, I’m so glad you enjoyed it, thank you!
Leonie says
I use orange flower water instead of rose water. It also taste delicious.
Karen says
Your recipie says 39g of carbs. How is it possible when my almond flour has only 9 g of carbs?
Kimberly @ The Daring Gourmet says
Hi Karen, the total carb amount is also taking the sugar into account.
Jean says
Can you use uk measures please
Kimberly @ The Daring Gourmet says
Hi Jean, I provide both US Customary and Metric measurements. Simply click on the “Metric” button to the right of the ingredients list.
Karin JILL Hunt says
I’m looking forward to using this recipe for marzipan to cover our Christmas cake before layering on the traditional royal icing.
However, Christmas cake is sometimes kept for a few months – would this be possible if using a fresh egg white? There’s never a problem with commercial marzipan but I don’t think that contains egg white.
Kimberly @ The Daring Gourmet says
Hi Karin, anything commercial with egg will be pasteurized eggs. So for a cake that you plan on keeping for several months I recommend using pasteurized liquid egg whites. You can find it most grocery stores in cartons in the refrigerated section.
Jane Evans says
Superb. In the past I’ve used a whole egg or just egg yolk, and brandy or Amaretto rather than rosewater. The rosewater adds an extra ‘Je ne sails quoi’.Thank you.
Kimberly @ The Daring Gourmet says
Thank you, Jane, I’m so glad you enjoyed it!
Liz Duffy says
This recipe needs to be significantly clarified. You keep referring to the “almond marzipan” but the recipe itself is actually for almond paste per the notes. You need to clearly identify what the recipe is for (almond paste). If you want to put both in one recipe, when it comes to adding the almond flour, you need to say “add 1 1/2 cups for almond paste and 1 3/4 cups for marzipan. I realized after I had two logs of almond paste (that you kept referring to as marzipan “turn the almond marzipan out on to a work surface”) in the fridge.
Kimberly @ The Daring Gourmet says
Hi Liz, look at the “Notes” at the bottom of the recipe where it says “follow this recipe as instructed for almond paste…or add an extra 1/4 cup or more of almond flour/meal until you reach a firmer consistency…for marzipan.” Not sure I can be any more clear than that.
Liz Duffy says
You can be way more clear by putting the information in the recipe itself, not in notes. There’s no title at the top of the recipe (it should say “Almond Paste”). You also keep referring to “almond marzipan” in what is actually an almond paste recipe.
It’s not a hard change to make, and it will be much more clear to your readers; I don’t understand the resistance to constructive criticism.
Kimberly @ The Daring Gourmet says
Resistant to constructive criticism? Not at all. I simply directed you to the recipe notes (which are in the actual recipe box) where I explain to procedure for making either marzipan or almond paste. There most certainly is a title at the top of the recipe and it says “Homemade Marzipan and Almond Paste” and the distinction between the two (which is a very fine line) is discussed at the bottom of the actual recipe.
Cathy says
yo, liz, just find a recipe you approve of, and leave this generous woman alone.
Anonymous says
GO FIND YOURSELF ANOTHER RECIPE. I LOVE THIS FORMAT AND FIND IT VERY EASY TO FOLLOW ESPECIALLY SINCE THIS WILL BE MY FIRST ATTEMPT AT MAKING STOLLEN.
Theresa says
KINDNESS SEEMS TO BE A LOST ART THESE DAYS. . . I THINK THE FORMAT OF THIS RECIPE IS PERFECT! THANK YOU KIMBERLY.
Rebecca Barnett says
Can this marzipan be frozen for later use?
Kimberly @ The Daring Gourmet says
Hi Rebecca, yes it can, for several months. Just wrap it really well.
Carolyn says
The best home made marizpan. Cannot believe used store brought for yrs. This is so beautiful tasting and super easy to make. Iced 9 cakes.
Kimberly @ The Daring Gourmet says
Thank you so much, Carolyn! :)
Dean says
Incredibly easy to make! I’ve bought and used commercial almond paste for years. I can’t believe how easy this is, not to mention less expensive and much better tasting. Thanks, Kimberly!
Kimberly @ The Daring Gourmet says
You’re welcome, Dean, I’m so glad you enjoyed it! :)
Kelly says
Hi! If I cannot find rose water, can I just omit it?
Kimberly @ The Daring Gourmet says
Hi Kelly, yes, just omit it. No need to substitute with anything else.