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 PasteÂ
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. Â 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 RecipeÂ
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
Silke Goss says
I have been looking for an authentic recipe for marzipan and have tried different ones. Then I came across your web page and just made some marzipan according to your recipe. I have never had better marzipan! The stores can keep theirs, I’m making my own! Thank you so much for posting this! Lots of marzipan for Christmas…
Kimberly @ The Daring Gourmet says
Wunderbar, Silke! I’m so happy to hear that and really appreciate your feedback, thank you. I only ever make my own anymore – cheaper and better!
Cori Landon says
I realized that I’ve made your recipe at least a half dozen times and never thanked you. It is the BEST. So simple, so delicious. I’ve used this recipe to make almond paste for pastries and as marzipan for making into candies and shapes for cakes. Thank you so much for a terrific recipe and terrific post!
Kimberly @ The Daring Gourmet says
Thank you, Cori, and thanks so much for returning to leave feedback, I really appreciate that! :)
Karen says
Thank you for an easy to follow marzipan recipe.I’m sure this has to cost much less than the ready made almond paste. Now I’ll be able to make Italian Rainbow cookies more often!!!
Kimberly @ The Daring Gourmet says
Fantastic, Karen! I never buy marzipan or almond paste anymore. This is indeed much cheaper and it tastes much better!
Archana says
Hi Kimberly,
I am trying to make a Captain America shield out of marzipan and looking for natural coloring options (red and blue). Can I use any natural foods (strawberry/blue berry puree) to color marzipan discs? Also, would it be ok to leave egg out of the recipe (because of allergy concerns)? Can the fruit purees act as moisteners instead of eggs? Is there any other substitute that I can use (I may not be able to use egg whites sold in stores either)?
Many thanks in advance,
Archana
Kimberly @ The Daring Gourmet says
Hi Archana! My worry in adding additional ingredients to the marzipan for the sake of coloring it is that it will affect its texture and consistency which will make it difficult to work with as a fondant or forming into shapes. You would need a color source that’s super concentrated so you only have to add a few drops (like a few drops of beet juice for red or turmeric for yellow, that kind of thing). The egg is important for holding the mixture together but you can substitute 2 tablespoons of corn syrup.
Heidi Taylor says
Hello,
Thanks for this recipe. Just in the process of making this for my son’s birthday, who lives several states away. I was going to mail it to him, but then realized it won’t be refrigerated for the the two days in transit (thinking about the egg whites). Have you ever mailed the marzipan to anyone? I’ve always had raw eggs in my breakfast smoothies without any problem and will continue to do so, but wondered if the marzipan will be safe enough to eat after two days outside the fridge. I “gut” feeling is that it will be okay.
Kimberly @ The Daring Gourmet says
Hi Heidi, I’ve never let the marzipan sit out for more than a couple hours and wouldn’t want to recommend anything that could potentially harm you or your loved ones sick. In much of Western Europe people don’t refrigerate eggs to begin with (and I agree that they’re safe to eat raw), but once they’re cracked open and added to something I don’t know how long they remain safe to eat without refrigeration.
Anonymous says
I just now remembered that I use egg whites in my traditional English Christmas fruit cake, for both the almond paste layer and the white outside layer fondant icing. I make two cakes in November, one for Christmas and the other to save for my husband’s birthday in April. They both sit outside the fridge wrapped in foil until ready to be eaten. I’ve been doing this for years, and no one has ever gotten sick. It could be that the sugar in the mixture changes the chemical composition and preserves it. Thanks so much for your reply.
Kimberly @ The Daring Gourmet says
That’s a good point, I’ve heard that sugar does change the chemical structure of the eggs, in effect “cooking” them to some extent. Sugar is also a natural preservative and inhibits the growth of bacteria. It doesn’t kill bacteria that is already present, so how the eggs are handled up to the point of adding them to the other ingredients is important. If you add rum to your fruit cakes the alcohol may also be another factor that helps keep the raw eggs safe for consumption.
Christine says
Hoping to make this for a last-minute gift and won’t have time to get to the groery store. I have pre-made almond paste in the pantry–could you please tell me how much i would need for this recipe?
Kimberly @ The Daring Gourmet says
Hi Christine! I’m confused – this recipe is for making almond paste and you say you already have pre-made almond paste. Were you referring to a different recipe?
Sv says
Than you for sharing, had a mincemeat loaf that called for 4 ounces of marzipan that I wanted to try. I even had the rose water in my pantry, glad I did, fabulous, makes all the difference. I will never buy it ever again. Nice blog and photos, love the history lesson that preceded the recipe.
Kimberly @ The Daring Gourmet says
Wonderful, Sv, I’m so glad you enjoyed it and really appreciate the feedback! Yes, the rose water is absolutely essential to achieving the right flavor. And I agree, I never ever buy marzipan anymore – it’s just so super easy to make and tastes incredible!
Sylvia says
HI Kimberly,
so very happy to find your blog and wonderful recipes. Do you have a recipe for Mandelhörnchen that you could share with us?
I am trying not waste all the almond pulp from making almond milk and have just made my first batch of almond flour by just dehydrating the pulp.
Thank you in advance,
Sylvia
Kimberly @ The Daring Gourmet says
Hi Sylvia, thanks so much for the compliment! I haven’t yet published a recipe for Mandelhörnchen but yes, I need to because they are favorites of mine! I’ll make a note to make sure I get to it. Best, Kimberly
TommyO says
This recipe came out really well. I used Orange Blossom Water in place of the Rose Water, though. Similar enough, but I just think it works better.
Kimberly @ The Daring Gourmet says
Hi Tommy, orange blossom water is a completely different flavor (mostly used in Middle Eastern cuisine) and it won’t result in traditional tasting marzipan, but all that matters is that you’re happy with the results and it sounds like you are – awesome! Thanks so much for the feedback!
kennedymf says
I am using your recipe for a dark fruit for a dessert table, a heritage recipe of both our families.. How far ahead can I cover the fruit cake with this marzipan. How do you store it once it is covered.. right now the fruit cake is covered in Jamaican rum!
How do you smooth it out on the cake? I have seen some bakers use a jelly first on the cake?
Kimberly @ The Daring Gourmet says
Hi, I’m afraid I’m not an expert in that area as I have very limited experience using marzipan as a fondant for cakes and would hesitate to make any recommendations. Your cake sounds wonderful though as does the dessert table!
Joanna B. says
I forgot to mention if anyone would like metric measurements, I got approximately 150g for almond meal, 164g powdered sugar and 8 mL almond extract.
Kimberly @ The Daring Gourmet says
I’m so glad you enjoyed it, Joanna, thank you! And thank you for including the metric info.
Joanna B. says
Apologies if this double posts… but I just made this,SO EASY!! I do not have rose water but it still came out great and very fast in the food processor =)
Sharmila Krishnamurty says
Hello, I wanted to use this wonderful recipe that you have posted as icing on my daughter’s birthday cake. I was wondering if there are any specific cake types that go well with the flavors of marzipan. I did see Marzipan being typically used as icing for fruit cakes but I wanted something different. Your input is much appreciated.
Thanks!
Kimberly @ The Daring Gourmet says
Hi Sharmila! One of the great things about marzipan is its versatility. It’s regularly used with chocolate, vanilla and white cakes and is also marvelous with apricot-based flavors. Really though, it will work with many more flavors. Happy baking and hope it’s a success!
Anonymous says
hi..how can i color the almond paste like if i wanted to be blue for my daughter birthday she wanted cinderella princess cake..thank u
Kimberly @ The Daring Gourmet says
Just add a few drops of food coloring at the end when you’re kneading it into a mass and that will do the trick. If you add too much and it becomes too sticky, just add a little more powdered sugar and ground almonds.
Margo says
After reading all of the above comments, I’d like to suggest to those who are wary of raw egg whites in the recipe that they be replaced by aquafaba — the liquid from cooked beans. (If cooked at home, use no salt.) Three tablespoons aquafaba equals one egg white. “Vegan Meringue – Hits and Misses!” on facebook for tips.
Kimberly @ The Daring Gourmet says
Hi Margo, I’ve never heard of it and will need to look into it. Thanks for the tip!