Homemade Marzipan (Almond Paste)
This post may contain affiliate links. See my disclosure policy.
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 very easily be made into a keto marzipan and/or vegan marzipan!
Why You Should Make Your Own
Being from 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 :) It’s just incredibly delicious. But it’s also expensive to buy. The way around this? Make your own! Making your own almond paste is not only vastly cheaper, it’s fresher, tastes far better than most store-bought brands, and is SO easy and quick to make! 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 but the town most famously associated with marzipan is Lübeck. A few hours north of where I’m from in Stuttgart, Lübeck is a scenic port town with its famous UNESCO designated Holstentor, a Brick Gothic construction from Medieval times. We visited the town periodically as a family on our trips up north and then later as a young adult I once took on the challenge to bike 72 miles from Rendsburg to Lübeck in the middle of summer, a memory I’ll never forget! Lübeck is also home to the world famous Niederegger Marzipan which has been around since 1806. And if I had a tally of how many of those marzipan chocolates I’ve eaten in my life I’m sure that figure would be quite staggering!
What is Marzipan?
Marzipan is a sweet confectionery paste made from ground almonds and sugar. Its flavor is commonly enhanced with almond and rose extracts. It has a smooth and pliable texture, 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. It also 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).
How to Make Sugar Free Keto Marzipan
This DIY marzipan recipe lends itself perfectly to turning into a keto marzipan. The process is identical as are all of the ingredients except for the sugar. All you have to is swap out the confectioners/powdered sugar for your favorite alternative substitute. I’ve used Swerve Confectioner Sweetener on multiple occasions and am really happy with the results.
How to Make Vegan Marzipan
Turning this into a vegan marzipan recipe is every bit as easy as the keto marzipan recipe. To make this vegan you simply omit the egg white and use either water or a liquid sweetener of your choice such as agave syrup, brown rice syrup, Karo syrup, etc. Honey works too but in my opinion it makes it far too sweet.
Variations
You can substitute the extracts for other extract flavors if you wish. Feel free to experiment and create a variety of delicious candies and confections. Another classic variation on traditional almond marzipan is pistachio marzipan, which I’ll show you how to make as part of making these world renowned Austrian Mozartkugeln!
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.
Add the rose water, almond extract, and egg white or water or liquid sweetener 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).
Let it come to room temperature before using.
Storage
Wrapped tightly in plastic wrap, this marzipan and almond paste will keep in the fridge for at least weeks if made with egg white. If made without egg white it will keep even longer. Can marzipan be frozen? Yes but make it without the egg white. Wrap it tightly and freeze it for up to 3 months, then let thaw before using.
How to Use Marzipan and Almond Paste
Marzipan and almond paste are versatile ingredients that can be used in a variety delicious ways. Really there is no shortage of delicious confections you can create with them. Here are a few ideas:
- Candy Making: Marzipan can be shaped into bite-sized pieces and coated with chocolate to create chocolates or truffles like my Marzipan Truffles and Marzipankartoffeln. Or you can make the world famous confection from Salzburg, Austria, called Mozartkugeln. Marzipan 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! Simply adjust the amount of almond flour or water to get the consistency you need to shape the it.
- 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 is 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.
Save This Recipe
Enter your email address and we’ll send it straight to your inbox!
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 OR 3 tablespoons water OR 3 tablespoons liquid sweetener (e.g. agave syrup, corn syrup, etc) *(alternatively you can use liquid pasteurized egg whites or reconstituted powdered egg whites)
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 or water/liquid sweetener and process until a thick dough is formed. If the mass is still too wet and sticky, add some more almond flour. If it's too firm and you need it to be more malleable just add a tiny bit of water. Keep in mind that the marzipan will become firmer after it's been refrigerated.
- Turn the 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
Hi, I’m Kimberly Killebrew and welcome to Daring Gourmet where you'll find delicious originals, revitalized classics, and simply downright good eats from around the world! Originally from Germany, later raised in England, world-traveled, and now living in the U.S., from my globally-influenced kitchen I invite you to tour the world through your taste buds!
Gorgeous Germany shots. I live in Germany for a short while, and these photos bring me BACK! Also, homemade marzipan… who knew it was so simple!?
Marzipan/almond paste is my weakness! I could eat the entire tube myself! We had to learn how to make it in chef’s school, but I haven’t made it at home for years! It’s a dangerous thing for me to keep in the house.
WOW, I learned so much by this post! Great info and while I never considered making my own marzipan before, I’m definitely going to save this for the future.
Great lesson. I grew up eating my Grandma’s Marzipan but did not know the history. Thanks for sharing how to make this at home and bringing up good childhood memories!
What a practical, DIY solution to expensive almond paste!
We’re going to Germany this fall so really enjoyed your marzipan lesson!
That’s exciting, Carol, have a wonderful time!
How interesting about marzipan and the differences between almond paste. This is a keeper of a recipe to have on hand – pinning this on lists to try and that delicious looking Cherry Marzipan Streusel Cake. ;)
Yum, delicious!
I really enjoyed reading this post! My family lived in Kaiserslautern for over 5 years, and my sister currently lives there (military). I’m smitten with Germany. My sister is obsessed with marzipan, so I’ll have to tell her about this town so she can visit and indulge. I love marzipan myself and never thought to make it from scratch. Thank you for sharing!
Thanks, Steph! I’m always happy to meet people who likewise know and love Germany. Yes, you absolutely must try making this – it’s so easy and you’re going to LOVE it!
Hi Kimberly, well my larder was not as well-suppplied as I had thought before attempting this. The lovely blanched and slivered almonds that I bought were TOASTED! Obviously the result of a cute guy distraction whilst shopping at Trader Joe’s!!! And I had barely 1 teaspoon of almond extract. Looked like more. Anyway, I charged ahead with what I had on hand and it came out pretty decent. But not at all perfect. I will make sure and get all of the correct supplies this week (FOCUS, Maris, focus) and try again.
I mean I ate about 2 ounces of the stuff, so it’s not a disaster, but I KNOW what great marzipan tastes like and this is not it.
And a word to all trying to substitute this for that, etc. I know there are those out there that need to watch suger and all, but there are some times when things just can’t be substituted. This is one of them. Try it the correct way and just don’t eat ALL of it. Moderation!
I am trying to recreate some cookies that I adore which are baked by Ingrid’s in Oklahoma City, Moist crescents of almond chewiness. I think the Berthmann cookies may be it, specially since Ingrid’s IS German! Which I would not have concluded and “put two and two together” without your great interlude at the beginning of this and the cookie recipe. THANKS I’ll report back.
Hi Maris! Darn, I’m sorry it didn’t turn out this time. Yes, next time go into TJ’s blind-folded and just tell the to guide you to the correct ingredients ;) I hope the next batch turns out successfully! Okay, I think I know what you’re referring to by those crescents baked by Ingrid (my mom’s name incidentally – she’s German of course) and the Bethmännchen are not it. Bethmännchen are small round cookies and are very firm in texture. The crescents are much softer and chewier. Sometimes one end of the crescent is dipped in chocolate. Google “marzipanhörnchen” and click on images to see what they look like. Is that what you’re referring to?
Ada/Kimberly – I tried this recipe, replacing the icing sugar with 2/3rds Splenda and 1/3 icing sugar, and it turned out quite acceptable. However when I later tried 100% Splenda, it wasn’t sweet enough and left a bitter aftertaste. (This is quite typical of baking with Splenda – it’s at its best when supplementing sugar but not replacing it.) I haven’t yet tried a honey/Splenda combination.
I really appreciate the feedback on your experiment, gtoal, thank you!
hi, what cookies could be made from this marzipan?
Hi Inessa, here are two really popular German marzipan cookies: Mandelhörnchen and Bethmännchen. Another really popular marzipan treat are these cocoa-dusted marzipan balls that require next to no prep work.
can you replace the powdered sugar with honey or other sweetners without affecting the consistency? if yes, what are the proper quantities? thank you very much!
Hi Ada, unfortunately not. Using honey will completely alter the texture – ie, it will be extremely sticky/runny and basically just a heaping mess. As far as other sweeteners go, like powdered sweeteners, I haven’t tried them so I’m not really sure how they would affect the texture. If you experiment with them let us know how it goes!
I don’t know. but instead of egg whites or corn syrup, I’d use some natural (raw) honey. I am not afraid of eggs at all, but still I don’t want any egg in my marzipan..Duck eggs are more prone to Salmonella, as ducks love water…but even those duck eggs found in stores are quite safe (I often eat them- sunny face, soft yolk/hard whites and had no problem).
I have a recipe of a cake that uses a lot of marzipan and I once made it myself as I didn’t have time to go to a special store to buy it. I grounded some almonds into a paste, and mixed it with acacia honey. I had no idea what are the ingredients in store bought marzipan. Ada at that time google was not so popular…It may not have been the original marzipan but the taste was amazing.
I’ll try to find rose water (though I don’t like roses as food).
I really loved your story!
Fille danke!
Thanks, Sabrina! The flavor of the honey will definitely taste wonderful in the marzipan, I just worry that it will alter the texture – that it won’t bind as well and be too sticky. That said, if all you’re doing is adding the marzipan to a cake or baked good and don’t need it to be able to form into a shape or design, then no problem.
Thank you for the great recipe! I halved the recipe and made it by hanDo as I was lazy to take out the food processor and to wash it later. The marzipan smells and tastes wonderful!
Fantastic, Eileen, I’m so glad you enjoyed it!
Just wanted to say that this was a quick and fun recipe! I used a mixture of slivered almonds and almond meal. My only complaint was the faint flavor of corn starch. Added extra almond extract and that went right away. I used my almond paste to spread on crescent dough, sprinkled some slivered almonds and then rolled them up. Amazing with my morning coffee. Thanks!!
That sounds like my kind of breakfast, Dawn! :) I’m so glad you enjoyed this marzipan, Dawn, and appreciate the feedback. By cornstarch I’m assuming you mean the powdered sugar? I’ve never noticed the flavor of cornstarch in this marzipan because of the strong almond flavor, but I have noticed when making cake frosting that the flavor of powdered sugar varies across brands.