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
Anonymous says
Great recipe! I didn’t have any almond extract or rose water, and I didn’t feel like going to a store. Yet, I was so wanting to try it anyway. I took a risk and used regular water and vanilla extract instead. I melted some chocolate and covered the top and chilled. It turned out to be so delicious anyway! Thank you!
Kimberly @ The Daring Gourmet says
I’m glad you enjoyed them, thank you! If you have a chance to make it with almond extract and rose water I highly recommend it – you’ll be much more impressed!
David Ley says
Hi Kimberly,
tried your recipie a few weeks ago and gave a few chcolate topped marzipan candies to a German friend Dieter ( a trained chef)….he was very complimentary. So I am working on another batch today. My question is…since I dont have any rose water, could I use a few drops of Cointreau instead, or would the orange flavour over-power the subtle taste of marzipan? Thanks- David
Kimberly @ The Daring Gourmet says
Hi David, I’m glad it met with Dieter’s approval :) The rose water flavor goes hand in hand with the almond flavor. I wouldn’t say that the orange would overpower the almond flavor, it would just alter the flavor. Which isn’t necessarily a bad thing. It may be a nice twist on a classic.
Cindy says
Hi I was wondering if you have a recipe for a Prncess Cake?
Kimberly @ The Daring Gourmet says
Hi Cindy, I don’t but it’s a wonderful cake!
Robin says
Help! I added flour instead of confectioner sugar by mistake (even after I had to make a trip to the store because I was out of sugar!!!). I caught the mistake before I added the extract or egg. So now I have a batch of equal part grounds almonds and flour… I don’t want to throw it out. Any ideas what to do with this mixture???
Kimberly @ The Daring Gourmet says
Hi Robin, that sounds like something I would do as well ;) If it were me I’d probably use it for a cake. Google cakes using almond flour and you’ll find lots of options that use both almond flour and regular flour and then you’ll just add however much more of each that the cake recipe calls for.
Frank James says
I just prepared my marzipan according to this recipe. I didn’t have rose water on hand, so I used orange blossom water, reducing from 1 tsp to 3/4. My plan is to sculpt into do-dads for on a cake my partner is making. I kept adding almond flour as a kneaded it until the ball was almost dry to the touch. I sense that’s about right for sculpting. If need be, I can always add more flour after it’s at room temperature and I’m working it again. I have a few questions, if I may.
1) I’m assuming since there is no gluten in this paste, that there’s no such thing as over-working it. Could you confirm?
2) With the egg whites, I’m guessing that as I finish my sculptures, they will dry to some degree. What is the consistency for the dried product and how long does it take?
3) What kind of sag can I expect while I sculpt? How well does wet marzipan hold its shape? Should I have little bits of basswood or silicon to hold up edges while they dry?
4) I want more distinct features on the end product, so I’m going to mix colors and paint them on after, rather thank kneading color into the product. Is there a best method for this?
5) If I wanted a gloss or at least semi-gloss finish on a piece, I am guessing I can use a tiny brush to coat it in egg white after it’s dry and then I can let *that* dry. Is there a better method?
Any other tips for sculpting would be tremendous. This is a fantastic article and I really appreciate your work.
Kimberly @ The Daring Gourmet says
Hi Frank, I’m not an expert on marzipan candy-making but I’ll do my best to answer your questions:
1) Correct, there is no gluten and you can work it as much as you like.
2) Most recommend that once you’ve shaped the marzipan to let it dry uncovered at room temp for a day or two. It will develop a dry consistency on the outside that will become firmer over time while still maintaining a chewy texture inside. Store the candies in airtight containers (not in the fridge).
3) There won’t be any sagging. Marzipan is very dense, holds it shape extremely well.
4) It’s important to keep the paint brush relatively dry, so keep paper on hand for blotting after rinsing the brush out between colors. Also, the less diluted the dye is with water, the less “blotchy” wet the paint job will be if you’re going for finer detail. If you’re doing multiple layers of paint colors and details, let the first coat dry a little before adding the next.
5) I wouldn’t use egg white for the gloss. Here’s a YouTube video I just found on glazing marzipan candies: https://www.youtube.com/watch?v=0mK5LWU_mTE
Also, if you type in “marzipan fruits” for example in YouTube you’ll find a lot of helpful “how to” videos for sculpting: https://www.youtube.com/results?search_query=marzipan+fruits
Have fun and let us know how it goes!
Gemma says
Hi thank you for the recipe i will definitely try it but is it possible to bake in case i made some flowers and serve it instead of other candies
Kimberly @ The Daring Gourmet says
Hi Gemma, marzipan isn’t baked unless it’s baked IN something, like in pastries, or as part of a cookie. It doesn’t hold shape on its when it’s baked. To serve as candies you would simply shape them however you want (you can also dip them in chocolate) and then serve – no baking.
UNTERDERLATERNE says
Guten Tag Kimberly ,I just found your blog site today, lucky me. Thank you for posting the beautiful pictures of Luebeck. I used to briefly live in Bad Segeberg. I am now homesick! Thanks a lot, lol.
A week ago I found a recipe on line, it is identical to yours. . I used Almond meal (not blanched) from Trader Joe’s. I could not tell the difference really!
Since I only roll my Marzipan in cinnamon, (looks like tiny potatoes ), I scaled back on the amount of almond extract ( 1 t ) and only used 3/4 cup of SWERVE ) It is still quite sweet!
Now have a Question. My mother (now gone) used to send me an assortment of Niederegger Goodies. for Christmas, among them were some with added alcohol. Was it Kirschwasser or maybe Rum ? That was to die for and I would like to duplicate it.
Your help would be so appreciated.Thank you in advance.
Kimberly @ The Daring Gourmet says
We can be homesick together :) No, there’s no difference in flavor whether you use blanched or non-blanched, it’s just a color thing. And I know exactly the marzipan potatoes you’re referring to – I published my recipe for them this past December: Marzipankartoffeln. The alcohol: Both are used. I’ve had both rum-flavored and Kirschwasser-flavored marzipan, though rum is probably more common. I’d start with rum and see if that’s the flavor you remember – if not, then try the Kirschwasser.
Sangitha says
Thank you for this amazing easy recipe!!
I missed out on adding rose water, next time will definitely get it. I thought it was too mushy at first so added a little bit more almond flour and worked out great!! Yum!!! Can easily eat it on its own or dipped in chocolate.
Kimberly @ The Daring Gourmet says
Awesome, Sangitha, I’m happy to hear that, thank you!
Angie | Big Bear's Wife says
This is fantastic! I’ve seen marzipan “fruits” before but I had no idea as to what they actually were. I use to make little clay foods but I bet I could use this marzipan and make little edible creations for my cakes and cupcakes! Thank you!!
Kimberly @ The Daring Gourmet says
Yes, Angie, marzipan is absolutely perfect for making all kinds of deliciously edible creations!
Blue says
I thoroughly enjoyed both your blog and each response you very generously gave to everyone who posted. I’m so impressed by your kindness, thoughtfulness and wit. I’ve not made the recipe as of yet, but when I do, I’ll post. I hope you’ll still be here-! Thank you
Kimberly @ The Daring Gourmet says
Thanks, Blue, that’s very kind of you and I appreciate that. Happy cooking and I look forward to “seeing” you around and hearing what you think of the recipes you try! Best, Kimberly
Erin says
I just made this. Although I’ve heard of marzipan before, I’ve never seen it, let alone made it. – I also make almond flour for the first time! – I found I had to add an extra scant 1/4 cup each of almond meal and powdered sugar. I hope it wasn’t too much – it’s just that it was so sticky. I am so excited to make some tiny vegetables that I will use for decorations on a garden themed cake!
I did not have rose water so I just skipped that part. I saw in a youtube video that bourbon could be used in place of the rose water. I would love to try that next time! Thank you for the recipe. It makes a very managable amount.
Kimberly @ The Daring Gourmet says
That’s awesome that you were able to make and eat it for the first time, Erin! And yes, just like regular bread dough, some minor adjustments like adding a little extra flour are perfectly normal and expected. As I mentioned in the post, the consistency will depend on what you’re using it for. A stickier paste is what you’ll use in baked goods and you’ll want a firmer non-sticky consistency is you’re forming it into shapes or using it as a fondant. Bourbon is neither traditional nor is it used in Germany or Italy where marzipan is the most prolific (bourbon tastes completely different than rose water), but that doesn’t mean you can’t use it or adjust the flavoring to meet a specific need or preference.
Lavinia says
Superb !!! Can’t wait to try it
Kimberly @ The Daring Gourmet says
Let us know what you think, Lavinia!
alexandra says
Hello.
I have an important question.
First of all, I love this recipe and it tastes great. I made it several times.
Now, about the question.
I used pasturized egg white. I want to paint and make marzipan fruits for a party. How long can they stay out of the refrigerator on display before being eaten since they have the egg white ? Thank you so much!!
Kimberly @ The Daring Gourmet says
Hi Alexandra, thank you! I’d keep the fruits/cake refrigerated until you’re ready to display it but in my opinion it’s safe to display them at room temp for several hours. Apparently egg whites have natural antibacterial properties and in the olden days people used to store eggs at room temp for days. While I wouldn’t want to risk recommending that, I do think you’re fine for a few hours.
Hobbit Girl says
Hi Kimberly. I’ve been asked to make a marzipan-covered wedding cake by my lovely future daughter-in-law and I’m using your recipe (for which I’m enormously grateful!). Unfortunately, I only have a standard blender and a Kitchenaid stand mixer. Which would you recommend? I need to make about 10 lbs of the stuff!!
Kimberly @ The Daring Gourmet says
Hi! It depends on the strength of you blender – a VitaMix for example could handle it well. I think the Kitchenaid with the paddle attachment would also work. I’d try one batch on the Kitchenaid first and see how it goes.
Hobbit Girl says
Thanks, Kimberly. I did try it on the Kitchenaid, and it works marvellously with the paddle. When it starts to stick together, I turn it out and just give it a quick knead through. Have lots more to make! Thanks so much for sharing this. Oh, and did I mention I grew up in Germany? :)
Kimberly @ The Daring Gourmet says
Perfect! I’m so glad it turned out and appreciate the feedback. You did not mention you grew up in Germany, that’s awesome! :)
Gwendolyn says
Thank you. I just bought rose water from your widget. I can’t wait to try it.
Kimberly @ The Daring Gourmet says
Awesome, Gwendolyn, I’m excited for you to make it! Let us know what you think!
Gina DeRose says
thank you so much for your recipe. I am a chef, and now making more cakes, and funny I have had rose water in my pantry, never using it, and now I will have good use for it!. I appreciate your generosity, and need to ask: can I cover a wedding cake with this instead of fondant? I know its more expensive but if they ask for it, I would like to use this recipe. And also, what type of sugar flowers can I decorate with? I was thinking royal frosting flowers, and royal icing (very hard, and very sweet) would work, or else forming flowers out of the marzipan itself and using the royal frosting for glue? I was not sure if I could apply Buttercream flowers over a marzipan covered cake. Thank you! Danke!
Kimberly @ The Daring Gourmet says
Hi Gina! Sadly, this is where my knowledge runs thin as I’m a far cry from a cake decorating expert. To answer your first question though, yes, marzipan can absolutely be used instead of regular fondant for wedding cakes and it’s fairly commonly done, particularly in Europe. There are several YouTube videos about it, including videos on making marzipan flowers and fruits for the decorations. But yes, I would think royal frosting flowers would work great as well and it’s easier to work with for fine detail than marzipan. Good luck and I’ll bet your cake is going to be marvelous!
Marisnne says
I love your blog. The information section is amazing! Loved hearing about Germany and the origins of marzipan. Can’t wait to make the almond paste. I blanched my almonds tonight and I am letting them dry overnight.
Thank you for the recipe!
Kimberly @ The Daring Gourmet says
Thank you so much, Marisnne! :) I’m excited you’re trying this – let us know what you think!