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 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. 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 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 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
April says
I blanched and ground my own raw almonds, used high quality almond extract, the exact rosewater above (wonderful) did the exact measurements even used a little processor just like yours. egg white but while it tastes and smells fantastic is gritty, not smooth and way too soft. I added more sugar but it still isn’t firm. Is it supposed to be gritty? could I use a hand held blender to smooth it out?
Kimberly @ The Daring Gourmet says
Hi April! No, it shouldn’t be really gritty. It sounds like the almonds weren’t ground finely enough – that’s my guess. No, you can’t really smooth it out at this point. The marzipan may soften up a bit in a couple of days from the moisture content. And if you’re using the marzipan to add to baked goods like cakes and cookies you probably won’t really notice the grittiness at that point anyway.
Bob Vismer says
Thank you. Now all I have to do is decide how to compare 1/2 lb of grains almonds with 2 egg yolks to 1 1/2 cups and 1 egg white. Life is never simple.
Thanks again!
Bob Vismer says
Thanks for all the facts and hints. Growing up in Central Africa I remember my mother making it with egg yolks which is also what our 1968 English cookery book shows. Other than color what difference do you think?
Thanks for your help.
Kimberly @ The Daring Gourmet says
Hi Bob, it can be made with either. In Germany it’s traditionally made with egg white for a light neutral color that can be used for a variety of purposes. But you can use the yolk in addition or instead to give it an orange/yellow color if you prefer.
Kim says
I should have known there was a way to make marzipan at home! I’ve been craving the stuff since I moved away from my favorite bakery, but the premade logs sold in grocery stores are waaaay too expensive. So glad I can make my own now!
Question: I’ve got some meringue powder I was using for royal icing, do you think I could use that instead of egg whites? I’m guessing I’d have to add a bit of liquid if I did, so it doesn’t turn out too crumbly. Like most other people asking about egg white substitutions, I’m worried about leaving it out for long periods of time. The meringue powder would negate that, as I’ve had royal icing flowers stay good for weeks. Thoughts?
Kimberly @ The Daring Gourmet says
Hi Kim! That’s a great question about the meringue powder. I haven’t tried it before so I’m not sure about the results, but in any case yes, you would have to add some liquid. Remember if you store the marzipan in the fridge it will keep as long as the original eggs will keep, which is potentially a few weeks.
Kim says
Just tried the meringue powder from Wilton instead of an egg white. It called for 2 tsp of powder and 2 Tbsp of water. The dough was sticky! Very moist, I might actually need to add in a bit more almond flour and powdered sugar if I want it rollable. But otherwise, this is a darn tasty recipe. It’s happily lacking the “fake” taste I’ve encountered in other marzipans before. Thank you so much for sharing this recipe! Now I need to go order me some rose water…
Storage will never be an issue. I’ll have eaten all of it before it can go bad!
Kimberly @ The Daring Gourmet says
Awesome, Kim! Yes, it’s a simple fix, just add more almond flour and sugar until it’s the consistency you need. So glad you enjoyed this, thanks so much for the feedback!
Cindy says
Thanks so much for a simple recipe! Turned out perfect! I made my first Christmas Cake last year for my British son-in-law- ordered Marzipan dough on line because I was intimidated with idea of making a dough! I have never made dough in my lifetime. I looked at several recipes this year and ran across yours! First batch was a loser- used almonds that I grounded up but unfortunately I did not grind almonds fine enough and I could see little chips in dough. Threw out and went to store and bought almond flour/meal. Success after that! Here in North Carolina you find small packages of Marzipan- would probably take 3 packages to cover the cake! Homemade Marzipan is much less expensive! Found rose water at a Greek Market!
Kimberly @ The Daring Gourmet says
Yahooo, I’m so happy to hear that, Cindy! Yes, homemade marzipan is MUCH cheaper and SO easy. Let me guess, you’re never going to buy it again, are you? :)
Linda Rohlinger says
Hi! I made this with my son last week and your recipe is delicious! We loved it! Two quick questions for you. 1) How long will marzipan last in the refrigerator since it has egg whites? 2) Do you know the shelf life of rose water once it is opened? Thanks so much for your help! Linda
Kimberly @ The Daring Gourmet says
Hi Linda, I’m so glad you enjoyed it, thank you! It will last in the fridge for a few weeks, depending on how fresh the eggs are. Really it will last as long as the eggs themselves would normally last. The rose water practically keeps forever, there’s nothing perishable in it.
DN says
Haven’t tried to make yet but very excited about finding your simple recipe. Just wanted to let people know that food-grade rose water is available on Amazon.
Kimberly @ The Daring Gourmet says
Hi DN, I’m glad you found us too! Yes, that’s actually the product I link to in my post – the one available on Amazon.
Charisse says
Hi there, just an FYI. I have tried three or four times to subscribe and unfortunately I never get the email that is supposed to come so I can confirm. So please maybe this can be fixed.
On another note I want to thank you so much for posting what seems to be the best Almond paste/ Marzipan recipe on the planet. I found everything. Even the Rose water. I will be making the paste that is called for in an old family Chocolate Almond brownie recipe. Can’t wait to try it. With much Aloha, Charisse from Hilo
Kimberly @ The Daring Gourmet says
Hi Charisse, thanks so much, I’m thrilled you enjoy it as much as we do! About the subscription issue, I checked with my newsletter provider and they said everything looks fine on their end – they suggested perhaps the emails went to your spam folder? In any case, I think I was able to manually confirm you, so hopefully you’re set now :) Thanks again!
Nicole says
Hi Kimberly! I’m excited that I found your recipe and can’t wait to make it! When we lived in Germany, the Christmas markets would have stalls that sold many different flavors of marzipan. Would you happen to know how I can recreate those using your recipe? I especially loved the walnut and pistachio flavors 😋 Thanks so much for any advice!! Oh, also, we are living in Washington now and I also plan on making a fresh Christmas wreath using your tutorial. Thanks for sharing all that you know ❤️
Kimberly @ The Daring Gourmet says
Hi Nicole and welcome – I’m so glad you found my blog! Yes, this marzipan forms the base for any marzipan creation and you can add other flavors and ingredients to it. Congrats on having moved to Washington! :) I look forward every year to making a beautiful wreath out of the fresh foliage here.
Romaida Ostrand says
Thank you so much for this recipe!! I just made a batch and it is delicious!! I’m making a “decoration” for a bachelorette party 😉
Kimberly @ The Daring Gourmet says
So glad you like the marzipan, Romaida, thank you!
Mina says
Hi Kimberly, thank you for sharing this recipe! I made it to cover a cake the other day, and it was amazing because the marzipan wasn’t too sweet. I used corn syrup in place of egg whites because some of my guests could not consume raw eggs for health reasons. Earlier this year, I tried making the same cake with store-bought marzipan and it was really difficult to roll out, so I am so happy to have found your recipe because not only was it easier to work with, it tasted much better!
Kimberly @ The Daring Gourmet says
I’m happy to hear that, Mina! I agree, it is quite a bit easier to work with, tastes better AND is much cheaper, so a win-win all around. Thanks so much for the feedback!
muraxz says
Hello. Thank you for your recipe. I have seen some other recipes without egg white. I have never tried this recipe but tried another which is without egg. I was not at home for a while and Its taste did not change after two weeks.
I want to try this recipe too but is it sour after some days because of the egg white ? Any experience.
Kimberly @ The Daring Gourmet says
As I mention in the recipe, you can substitute corn syrup if you prefer. No, I have never had the experience of the marzipan tasting remotely sour, even after a couple of weeks.
Patti says
Thanks Kimberley for your recipe. Have tried the almond paste in Blanket Letter and they taste delicious. Also not bad with bought GF pastry to serve to friends that cannot tolerate gluten. Would you know if honey can be substituted for sugar in the Almond Paste recipe? Have been asked if this can be done, but not sure if the ratio will change.
Kimberly @ The Daring Gourmet says
Hi Patti, thanks for the feedback and tip. The challenge with honey is that it’s a liquid and I fear the end result would be a heaping mess that’s super sticky, goopey and impossible to work with or shape. I suppose if you’re simply using it as a filling in something, like inside of a pastry, and it doesn’t need to be shaped at all, then honey might work. But yes, you’d need to use a ratio of far more almonds to honey in order to compensate for the added liquid. If you give it a try let us know how it goes.
Lucia Cochrane-Davis says
Hi Kimberley,
If I rolled this recipe out into a fine sheet and baked the sheet, do you know how long it would last unrefrigerated?
Lucy
Kimberly @ The Daring Gourmet says
Hi Lucia, cakes and cookies all have raw egg in them, are baked and then left at room temperature for a few days, so I’d say it’s no different if you were to bake marzipan and leave it out.
Judy says
I absolutely love marzipan. I found a recipe for Danish tree logs and wanted to make this for a cooking group dinner dessert. My only hesitation was wondering what the cost of the marzipan would be since we have a really large cooking club called “Cooking With Wild Abandon” and there’s usually 40 to 60 members at each event. Next month’s theme is cooking around the world and everyone is picking a different country. I am so happy to have found your blog and this recipe. I thank you so very much and I am so excited and can’t wait to make it. I’m going to have to make a “trial batch” just so I can enjoy them between now and next month’s dinner. I will think of you gratefully every time I make marzipan forever.
Kimberly @ The Daring Gourmet says
That’s awesome, Judy, I’m glad you found us, too! Yes, this will save you a ton of money – marzipan for 60 people would be a lot! You’ll love how easy this recipe is, too. Let us know how it goes and I hope you’ll visit often! Best, Kimberly