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
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
Brandon @ Kitchen Konfidence says
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!?
Cynthia McCloud Woodman/What A Girl Eats says
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.
Brandie Valenzuela says
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.
christymajors says
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!
shockinglydelicious says
What a practical, DIY solution to expensive almond paste!
Carol Borchardt says
We’re going to Germany this fall so really enjoyed your marzipan lesson!
Kimberly @ The Daring Gourmet says
That’s exciting, Carol, have a wonderful time!
cristina says
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. ;)
meganpence says
Yum, delicious!
Steph @ Steph in Thyme says
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!
Kimberly @ The Daring Gourmet says
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!
Maris says
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.
Kimberly @ The Daring Gourmet says
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?
gtoal says
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.
Kimberly @ The Daring Gourmet says
I really appreciate the feedback on your experiment, gtoal, thank you!
Inessa says
hi, what cookies could be made from this marzipan?
Kimberly @ The Daring Gourmet says
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.
ada cirap says
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!
Kimberly @ The Daring Gourmet says
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!
Sabrina says
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!
Kimberly @ The Daring Gourmet says
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.
Eileen says
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!
Kimberly @ The Daring Gourmet says
Fantastic, Eileen, I’m so glad you enjoyed it!
Dawn says
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!!
Kimberly @ The Daring Gourmet says
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.