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marzipan recipe homemade traditional authentic how to make almond paste rose water

Homemade Marzipan (Almond Paste)

Kimberly Killebrew
Making your own marzipan or almond paste saves a lot of money and it couldn't possibly be easier - or tastier!
Print Recipe
4.92 from 393 votes
Prep Time 5 minutes
Total Time 5 minutes
Course Candy, condiment, Dessert
Cuisine German, Italian
Servings 6
Calories 281 kcal



  • 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.


To make a firmer Marzipan that you can shape into figures for decorations, add 1/4 cup or more of sugar until you reach the desired level of firmness (keep in mind it will also become firmer after it refrigerates).  


Serving: 2.5oz | Calories: 281kcal | Carbohydrates: 36g | Protein: 6g | Fat: 13g | Sodium: 9mg | Potassium: 8mg | Fiber: 2g | Sugar: 30g | Calcium: 59mg | Iron: 1.1mg
Keyword Almond Paste, Marzipan
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