Deutsch
Making marzipan from scratch is easier than you might think. Furthermore, it’s a lot cheaper than store-bought! This homemade marzipan recipe contains only 3 ingredients and it’s ready in literally 5 minutes. A traditional recipe is vegan (without egg white), naturally gluten-free, and my version can be even made refined sugar-free (keto-friendly)!
What Is Homemade Marzipan Made Of?
I was born and raised in Germany where marzipan is a very popular candy! What are the ingredients of marzipan? It’s made of powdered sugar, almonds, and a little water. Yes, that’s it! You can also add almond extract (very recommended) and rose water but that’s optional.
Where Does Marzipan Come From?
Cultural historians agree that marzipan has its origins in the East (Orient), even if it is said to have originated in Lübeck (Germany) in 1407 according to local legend. Marzipan was probably first produced in Iran.
It came in the Middle Ages with the Arabs to Europe, through Spain, where it actually became popular. The “Marzipan de Toledo” is still one of the most famous in the world today. In Italy “Marzapane” became well known in the 13th century
How To Make Marzipan?
Marzipan is very easy to make in a food processor but can be also made without it. All you need is powdered sugar or powdered Erythritol for a sugar-free version, almond flour, and water. If you happen to have almond extract and rose water, your homemade marzipan will taste even better!
I used Erythritol which I processed in an electric spice/coffee grinder until it was a fine powder. It’s not as sweet as icing sugar but I like it because it’s refined sugar-free.
You can use whole almonds or finely ground blanched almond flour. I prefer almond flour because it’s very convenient and the process is much quicker. Check the recipe notes to read how to make marzipan with whole almonds.
Basically, you just need to process the few ingredients in the food processor until you have a thick and smooth dough and that’s it! It couldn’t be easier and quicker. If you don’t have a food processor you can mix the ingredients in a bowl and knead the mixture until it holds together. The result won’t be as smooth though.
Check the step-by-step process shots below.
Difference Between Marzipan And Almond Paste?
Marzipan and almond paste is quite similar. The term “almond paste” is more popular in North America (United States) than in Europe. The difference is also the amount of sugar used and the texture. Marzipan sold in grocery stores in the US contains more sugar than almond paste which makes it sweeter. The texture/consistency of marzipan is also smoother and more pliable.
German marzipan is less sweet and the quality is actually higher, the lower the sugar content is. This makes German marzipan similar to America’s almond paste, I guess.
Some recipes which I found online contain egg whites as a binding agent. Others use corn syrup. Both are actually not needed. Blending powdered sugar and almond flour + a little water is all you need to make marzipan!
I recommend adding almond extract because it adds such a wonderful flavor to marzipan. Also, food-grade rose water can be added but is not a must.
This Homemade Marzipan Is:
- Vegan
- Free of egg whites
- Naturally gluten-free
- Refined sugar-free if you use Erythritol
- Keto-friendly if you use Erythritol
- The perfect sweet treat for Christmas
- Awesome ingredient for all kinds of desserts (e.g. Marzipan Kartoffeln, German Christstollen, etc.).
How To Store?
Leftovers should be wrapped in cling wrap and stored in the fridge for up to 10 days or up to 3 months in the freezer.
Should you give this best homemade marzipan a try, please leave a comment and rating below and don’t forget to tag me in your Instagram or Facebook post with @elavegan and #elavegan because I would love to see your remakes! 🙂
If you like easy to make desserts, definitely also check out the following gluten-free & vegan recipes:
- Lemon Coconut Balls
- No-Bake Peanut Butter Cookies
- 3-Ingredient Coconut Bliss Balls
- Healthy No-Bake Brownies
- 5-Ingredient Bliss Balls With Dates
- No-Bake Chocolate Protein Bars
- Edible Vegan Cookie Dough
- Homemade Bounty Bars
- Breakfast Granola Cups
- Vegan Cheesecake Tarts
Homemade Marzipan Recipe
Ingredients
- 3/4 cup + 1 tbsp almond flour blanched and finely ground (*see notes)
- 9 tbsp powdered sugar or powdered Erythritol (*see notes)
- 1 1/2 tbsp water or a liquid sweetener (*see notes)
- 1/4-1/2 tsp almond extract (optional but very recommended)
- 1/2 tsp rose water food grade (optional)
Instructions
- Put the almond flour and powdered sugar (I used Erythritol which I processed in an electric coffee/spice grinder to make powder) in a food processor and blitz until combined and smooth.
- Add the water (or your favorite liquid sweetener), almond extract, and rose water (optional) and pulse a couple of times until the dough holds together and forms a ball.
- If the dough is too dry and doesn't hold together, add a tiny bit more water (or syrup). Make sure to add just a little until a thick dough is formed. If it's too sticky and wet, add more almond flour.
- Take out the marzipan ball and knead it on a clean surface for about 30 seconds. You can now shape it into a log, wrap it up in cling wrap and refrigerate. It will firm up slightly in the refrigerator.
- If you use agave syrup or corn syrup you should be able to store it in the refrigerator for up to 2-3 weeks (probably even longer) or up to 3 months in the freezer. If you are using water you should use it within 10 days or so because it will go bad quicker.
Video
Notes
- Almond flour: Instead of almond flour, you can use 90 grams of whole almonds. Cover them with boiling water. Wait until the water is lukewarm, then slip off the skins with your fingers. Drain the almonds really well (pat-dry with a tissue) and process them in your food processor. You will need less water, maybe just 1/2 to 1 tsp. Add more if the mixture is too dry. I recommend using finely ground blanched almond flour for convenience.
- Powdered sweetener: If you are using powdered sugar/icing sugar, make sure it's vegan (not all brands are) or use Erythritol as I did for a sugar-free version.
- Water or liquid sweetener: If you have a sweet tooth, you can use agave syrup, light corn syrup, rice malt syrup or any other liquid sweetener for sweeter marzipan.
- The recipe makes just a small batch of 150 grams (5.3 oz). Double the recipe for a larger batch.
- Nutrition facts are for 1/4 of the recipe made with powdered sugar.
- The refined sugar-free & keto-friendly version made with Erythritol contains just 129kcal, 2g carbohydrates, and 1g sugar.
Nutrition
If you are using Pinterest, feel free to pin the following photo:
Love this recipe Ela! Marzipan brings so many memories for me, I used to always get it as a present for Christmas when I was a kid! Looks absolutely delicious!
Aww, beautiful memories, Anna! I hope you will love this simply marzipan as much as I do. 🙂
Wow! So simple, so delicious. I’ve never made or even tried marzipan before but the pictures were so beautiful, I couldn’t help myself! I added a dash of vanilla. Thank you for always posting the best recipes. Our life is so much better with all these yummy vegan and gluten free options you provide.
I am so glad you liked this recipe, Catherine! Adding a dash of vanilla sounds so lovely too.
Thanks for your sweet comment! 🙂
I love marzipan and now I can make my own using your simple recipe. Thank you.
You are very welcome, Priya! Enjoy! 🙂
Ela I need to try this 🙂 your recipes always look amazing
Thanks so much for the compliment, Giada! 🙂
Made this tonight with Swerve confectioners sugar substitute (erythritol, mono and diglycerides).
It was perfect! Thank you!
I am so glad you liked it, Alexis! Thanks so much for your great feedback. 🙂
Hi Ela, Would this be pliable enough to roll out and drape over my christmas cake (a la fondant)? I am searching for a marzipan recipe that doesn’t use use egg whites because of food safety concerns; I’d also like to avoid corn syrup for health reasons. Will agave syrup prolong the fridge life as much as corn syrup would? Thanks!
It should work, Stevie, even though I never tried it. Please report back if you give it a try. You will definitely need to make a larger batch.
Also, I am pretty sure that agave syrup will prolong the fridge life as much as corn syrup. 🙂
Hi Ela, homemade marzipan is so easy to make. I love that in your version you grind down the Erythritol to replicate powdered sugar. This sounds like it might be keto? take care, Dee
Yes, it’s keto, Dee! Thank you very much. 🙂
Thank you for sharing this recipe Ela! I knew about almond paste but not about Marzipan.
I hope you will give it a try, Anne-Laure. I just uploaded the video for easy visual instructions. 🙂
Hi Ela,
Can this marzipan be shaped and painted like store bought? What grade of food dyes would one use to make decorate? Next Christmas marzipan will be the present. Thank you for all your recipes and feedback. Happy New Year!
Hi Chris, it can definitely be shaped, however, I never tried painting it. It should work fine if you make the recipe with icing sugar. But not sure how it will turn out if using Erythritol. Happy New Year! 🙂
Can I sub monkfruit sweetner instead or eurithinol?
Yes, you can! 🙂
Whaaaat? I had no idea making Marzipan was so easy! And based on the ingredients, I can’t seem to remember why I don’t like marzipan. I guess I will have to give it a try. Thanks for the recipe!!
This homemade marzipan looks so delicious, Ela! Will try it soon! Lots of love, Bianca
Great! I like it because it’s so versatile and easy to make. 🙂