how to make marzipan almond paste recipe easy fast
Print Recipe
4.93 from 79 votes

Easy Homemade Marzipan or Almond Paste

Making your own marzipan or almond paste couldn't possibly be any easier - or tastier!
Prep Time5 mins
Total Time5 mins
Servings: 6 Makes 13-14 ounces
Calories: 281kcal
Author: Kimberly Killebrew,



  • 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 more powdered sugar and ground almonds. 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 of marzipan or almond paste


* Egg white is what is traditionally used. If you're concerned about raw egg you can use pasteurized egg whites in the carton instead. If you absolutely must (though I don't recommend it), you can use a few tablespoons of corn syrup instead.
* Marzipan vs. Almond Paste - the difference: Almond paste is softer and is used in baked goods. Marzipan is firmer and is used in making candies/chocolates or as fondant for cakes. Marzipan also uses rose water. To adjust this recipe according to what you're using it for, follow this recipe as instructed for almond paste (I still include the rose water because it tastes amazing), or add an extra 1/4 cup or more of ground almonds/almond meal until you reach a firmer consistency (one that you can roll out with a rolling pin without it sticking).
Calories: 281kcal | Carbohydrates: 36g | Protein: 6g | Fat: 13g | Sodium: 9mg | Potassium: 8mg | Fiber: 2g | Sugar: 30g | Calcium: 59mg | Iron: 1.1mg