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!
This Homemade Marzipan Is:
- 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
- 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.
- 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.
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