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
Stephanie says
I just made this. Like, made it 5 minutes ago. It is so good. My wife and I love marzipan, but it’s hard to find where we live unless it’s during the Christmas season. Even then, it’s mass produced and really dry.
I think it took me longer to grab all the things to measure and scrape with than it did actually making the marzipan! We don’t have a food processor, so I used a Kitchenaid stand mixer with a paddle. It turned out just fine.
The rosewater is interesting. I think most of the marzipan I find here in Oregon doesn’t have it included. I don’t mind it, but I think the next batch I make (probably tomorrow), will have half the amount, just to see if we like it better.
Thanks for sharing the recipe! It was so much easier than I thought it would be.
Kimberly @ The Daring Gourmet says
Fantastic, Stephanie, thanks so much!
Kim Thompson says
As a child, I remember making marzipan every Christmas with my mother. However, it took quite some time and our arms would be sore from stirring by hand with a wooden spoon (before the existence of food processors). It was so worth the work though when it was time to eat it. I will have to try your recipe in the food processor.
Kimberly @ The Daring Gourmet says
I have the same memories with making homemade Spätzle, Kim. My mom had us make it the old-fashioned way of beating the dough by hand with a wooden spoon. We used to all take turns stirring because our arms would get so tired after a few minutes! I’m a sentimentalist at heart but food processors and stand mixers sure make life easier!
Arlice G says
Can meringue powder or powdered egg whites with the liquid needed be used in place of raw egg white?
Kimberly @ The Daring Gourmet says
I haven’t tried it, Arlice, but if reconstituted powdered egg whites create the same kind of consistency as fresh egg whites then yes, it should work fine.
Vickie says
Oh, my gosh, how long this comment stream is!! SO much fun to read. Good for you, Kimberly, to keep up answering questions. You are like everybody’s living cook book. Today is the day I will finally get round to preparing your Marzipan, and it will be gracing a small wedding cake for my sweet daughter-in-law. I bought fancy Rose Water at a Persian grocery store here in Vancouver, Canada. Thank you so much for this, and for your patience and generosity with all of us!
Kimberly @ The Daring Gourmet says
Wonderful, Vickie, I’m excited to hear how it turned out, let us know!
Fofo says
The marzipan is very famous candy in syria and it it called ( lozina ) .since almond means in arabic ( loze).but i think the origion is perzian according to the word marzipan.anyways is it safe to pasterize egg at home.and thanks for your information
Kimberly @ The Daring Gourmet says
Thanks for sharing the information about lozina, Fofo. The debate about marzipan’s origins continues. Some say it may also have originated in China and then made its way to the Middle East.
Christa says
Hi Kimberley, just finished making a batch of marzipan using Bob’s Red Mill Almond Meal. I can’t believe how easy it was to make. I do not have a food processor large enough so I used my mini to pulse the almond meal to get the lumps out. Put everything in my KitchenAid and used the hook to incorporate the ingredients and it worked perfect. I will use it to make the Marzipan Kartoffeln just like I had when I was a child in Hamburg. I remember having them on my Bunten Teller at Christmas. I live in the U.S. for over 60 years now and it took me all this time to make them myself. Thanks for your help by using your recipe.
Kimberly @ The Daring Gourmet says
That’s wonderful, Christa, I’m so happy to hear that! Thanks for sharing your experience using the KitchenAid, that will be helpful to other readers who may not have a large food processor. In fact, it wasn’t until a couple of years ago that I got a large one myself. Marzipan Kartoffeln were always a favorite of mine in Germany as well. I’ve been in the U.S. for 12 years now and made them for the first time last year. I featured them on my blog here: http://www.daringgourmet.com/marzipankartoffeln-chocolate-dusted-marzipan-potatoes/. Thanks again for the feedback!
Christa Brooks says
Hi Kimberly, thank you for your reply. I did use your marzipan potato recipe and made a batch yesterday. Had one for breakfast this morning. Oh, sooo good. I also like to comment on your pictures of Lübeck. I went to the Holstentor on a class trip when I was about 12 years old. I remember it looking just like that.
Christa
Kimberly @ The Daring Gourmet says
Wonderful, Christa! :)
Chris S. says
Absolutely phenomenal tasting marzipan! Already on my third batch and still not done – thank you!
Fred says
Hello there! I have a bag of almond flour left over from some other cookie recipes… can I use it to make the marzipan?
Kimberly @ The Daring Gourmet says
Absolutely, Fred! Extra finely ground is generally recommended for marzipan as it produces a finer texture, but even if it isn’t it will work just fine.
Bina says
Hi Kimberly. Can we freeze the mixture without the egg whites and then add the egg whites to the thawed mixture?
Kimberly @ The Daring Gourmet says
Hi Bina, I haven’t personally tried freezing marzipan (it never lasts that long around here ;) but I’ve heard it freezes well. You don’t have to add the egg white later, you can freeze it as the finished product with the egg white.
Sharon Smythe says
Hi, Kimberly. You cannot beat a German Condatori (sp), bakery. I used to buy a “cookie” there that I would love to replicate. Don’t know the name, but maybe you will recognize it. It was a cookie/cake cut in half with a lingonbberry type jam thinly spread in the center, then a very thin layer of what appeared to be whipped cream over the whole top and a layer of marzipan over the whole thing. That was in 1971. I have never forgotten that cookie. Additionally, I am half Norwegian and have been getting a kick out of one of our local supermarkets selling marzipan piggies at Christmas time. I was thinking of making some next year, but worry about whether they will keep. Hard to find liquid food coloring, though. The gel stuff is too full of junk and isn’t true to color. Keep up the good work.
Kimberly @ The Daring Gourmet says
Hi Sharon, no you sure can’t beat it! I know, food coloring in general – liquid and gel – is full of junk and I very rarely use it the stuff. But those piggies are so cute it would be worth it :)
Let me clarify: Was this a cake? With a bottom and top layer of cake with a jam and cream filling and a marzipan fondant over it – or was it something else?
Christine Baker says
I almost left the page before I got to the recipe. Lots of nice info and pics, but I really wanted to EAT marzipan, not look at it!
Kimberly @ The Daring Gourmet says
But the agony and suffering borne of impatience will just make the experience of eating it that much better, Christine :) I just ordered 5 more pounds of almond meal – I’m ready to eat a bunch, too! :)
Christine Baker says
Kimberly, really love this site! Checked out some of the other recipes too and the pictures are just fantastic. Looking forward to trying all sorts of German food I haven’t had in ages.
And now I have to wait for rosewater! Well, not really, I’ll try the marzipan without it, can’t wait for Amazon to deliver …
Kimberly @ The Daring Gourmet says
Thanks so much, Christine! :)
Madhu Anvekar says
Hello
Can I use honey instead of corn syrup for the vegan version ?
Kimberly @ The Daring Gourmet says
Hi Madhu, I haven’t tried it with honey but it theoretically should work. Let us know how it turns out it you try it.
Anonymous says
Sure . :)
Murleen Ray says
Hi Kimberly, That sounds like a plan. We make fresh almond butter, using roasted unsalted almonds and love the flavor. We also love raw almonds; but I understand about not getting that “authentic” marzipan flavor. That’s why I think that the rosewater option is intriguing. We’ll play with it! That’s half the fun of cooking anyway, right? Thanks for the feedback… it is very much appreciated. :-)
Murleen Ray says
My husband and I LOVE almonds but neither of us like the taste of almond extract. I’m intrigued by the rose water option but have you tried this recipe without the additional flavorings or with vanilla? I have a Vitamix 750 and I’ve been considering making a homemade almond paste. This recipe sounds like what we need.
Kimberly @ The Daring Gourmet says
Hi Murleen, it just wouldn’t have much flavor with only the ground almonds and sugar. It’s the rosewater and almond extract that give it it’s marzipan flavor. What you can do though is make a batch without any flavorings and taste it – then you can always knead some flavors into the dough if you decide to after the fact.
April says
Hi Kim,
I made the marzipan with egg white and it’s been in the fridge for a week. I’m not so worried about raw egg if used immediately, but I made one of the Christmas cakes to age, with apricot jam, marzipan and royal icing to seal. Will the eggs be all right for months?
Kimberly @ The Daring Gourmet says
Hi April, that’s one I’ll leave to your judgement. In Europe most people don’t even refrigerate their eggs (they don’t need to be). But as for months, I’m not sure about that.
Eric says
Thanks, Kim. I slogged through at least 10 other recipes before concluding yours was the most likely (the Niederegger reference was key!) My family is from Dusseldorf and I grew up with marzipan (German pronunciation; I can’t abide the English). Happily, I can report that the quantity produced by your recipe is precisely the amount I can consume without undue queasiness during an evening of reading by the fireplace. Gemutliche! Frohe Weinachten und gluckliche Neue Jahr!
Kimberly @ The Daring Gourmet says
Hi Eric, I’m so glad you found us and enjoyed the marzipan – thank you! I don’t know how you managed to eat that entire batch by yourself in one sitting but I’m glad your tummy didn’t rebel :) Two other marzipan treats you’d probably like that are very popular in Germany are the Marzipankartoffeln and Mandelhörnchen. By the way, I’m very familiar with Düsseldorf and spent a few months just northeast of it in Essen. Frohe Weihnachten! Best, Kimberly