Make quick, easy homemade marzipan (or almond paste) in just minutes with 3 ingredients! It’s egg-free (vegan), & optionally sugar-free (keto) – perfect in cakes, pastries, and as candy!
Why You’ll Love This Recipe
Sweet, almondy marzipan was one of my childhood favorites in Germany (along with German Lebkuchen!), and is one of the first things I learned to make after moving to the tropics. Luckily, homemade marzipan is so easy to make with cheap ingredients likely already in your kitchen. It also tastes fresher than store-bought, and the sweetness level, sugar type (including keto-friendly erythritol), and consistency (soft almond paste vs. firm marzipan) are all adjustable.
What Is Marzipan?
Marzipan is a soft, sweet almond confection traditionally made with blanched, ground almonds and powdered sugar, sometimes with egg whites, rose water, and/or almond extract. Luckily, the German marzipan I was raised on is naturally vegan, and this version tastes just like I remember (even better!), with zero unwanted additives. Plus, you can even make it keto-friendly!
Almond Paste Vs. Marzipan
Though in some places, almond paste is another word for marzipan, Almond paste typically has a 1:1 (or 2:1) almond-to-sugar ratio, creating a softer, coarser texture ideal for filling pastries. Meanwhile, marzipan contains more sugar (65–80%) and less liquid, resulting in a smoother, firmer dough perfect for rolling and shaping (into animals, flowers, fruits, etc.).
However, German marzipan (like this recipe!) is usually softer a sweeter, while still a smooth and pliable texture. However, feel free to adjust the ratio for your preferred texture.
The Marzipan Ingredients
- Almonds: Use blanched, finely ground almond flour, or blanch, peel, and grind 90g almonds yourself in a food processor until floury. Finely ground unblanched almond meal will work too, but it will have a darker color/brown flecks will be visible.
- Powdered sugar: Use regular powdered sugar OR make sugar-free keto marzipan with a sugar alternative like powdered erythritol, xylitol, or monk fruit.
Make your own by processing granulated sugar in a high-speed blender or coffee/spice grinder.
- Liquid: This vegan marzipan recipe uses water or a liquid sweetener. I.e., maple syrup, agave, rice malt syrup, etc.
- Almond extract: Optional but highly recommended for the best marzipan.
- Rose water: (Optional) Ensure it’s food-grade, for a subtle floral touch.
Recipe Variations
- Flavor boosters: Add a few drops of orange blossom or vanilla extract, some cinnamon, and/or lemon/orange zest to this DIY marzipan.
- Alcohol: Swap the liquid with Grand Marnier, vegan Irish cream, brandy, Kirsch, or Amaretto for a boozy twist to this easy marzipan recipe.
- Mix–ins: Add texture and flavor with dried cranberries/raisins, nuts (like pistachios/ hazelnuts), chocolate chips, shredded coconut, and/or candied citrus peel.
- Other nuts: Use ground peanuts for Mexican ‘Mazapan’ or try ground pistachio marzipan
For the full ingredients list, measurements, complete recipe method, and nutritional information, read the recipe card below.
How to Make Marzipan
- Pulse the almond flour and powdered sugar in a food processor to combine.
- Add the water or liquid sweetener, almond extract, and rose water (if using), and pulse several times until the dough forms a ball.
If it’s too dry, add more liquid, a few drops at a time. If it’s too wet, add almond flour. Keep in mind, it’ll firm up when chilled.
- Remove it from the processor and knead gently on a clean surface for about 30 seconds, then roll it into a log (or ball/disk).
- Wrap it in cling film and chill in the refrigerator until firm. At this point, it’s perfect for shaping, rolling, and more. Enjoy!
To make almond paste, adjust the sugar and liquid ratios to your liking.
How to Use Marzipan
- To cover cakes: Like Christmas cake, Battenberg cake, Galette de Rois, etc.
- As a crust for tarts and pies
- In cookies like Italian rainbow cookies or German horns ‘Mandelhörnchen’
- Crumble almond paste/ marzipan over cobblers, crumbles, and crisps
- To fill pastries/bakes like croissants, bear claws, stollen, brioche, or panettone
- To shape as candy or for cake/cupcake decorations
- Make German ‘Marzipankartoffeln’ by dusting marzipan balls with cocoa powder to resemble potatoes
- Enjoy chocolate-covered marzipan candies/ confections by shaping (into balls, squares, triangles, etc.) and dipping them into chocolate
Storage Instructions
Fridge: Wrap in plastic wrap and store for 2-3 weeks (10-14 days if using water instead of liquid sweetener).
Freeze: Wrap tightly and freeze for up to 3 months. Then, thaw overnight in the fridge.
FAQs
How to make almond flour?
First, blanch almonds by boiling them for 60 seconds, rinsing with cold water, then squeezing to remove the skin. Leave to dry, then pulse them in a food processor/blender until floury. Sift and re-grind any remaining larger pieces.
Can I make it without a food processor?
You could use a stand mixer or even mix it by hand, though it won’t be as smooth.
Can I use it to cover a cake?
Absolutely, though you may need a double batch. Roll it between sheets of parchment to avoid sticking, optionally with a sprinkle of powdered sugar or cornstarch.
Top Recipe Tips
- For the smoothest texture: Use very fine almond flour and sift the powdered sugar.
- Adjust the ratio: The amount of liquid needed may vary. Adjust it as needed.
- To adjust consistency: Tweak the ratios for spreadable almond paste or firmer moldable marzipan.
- Use more/ less sugar if preferred: Just note, the other ingredient ratios may need tweaking to achieve the ‘pliable but not sticky’ consistency for moldable marzipan.
- Don’t overmix the dough: Otherwise, almonds begin releasing their oils, making it greasy. Only mix until smooth and dough-like.
More Christmas Desserts
- No-Bake Chocolate Salami
- Vegan Gingerbread Cookies
- German Hazelnut Cookies
- Zimtsterne (Cinnamon Stars)
- Vegan Coconut Macaroons
- German Lebkuchen (Soft Gingerbread Cookies)
If you try this easy German homemade marzipan recipe, I’d love a comment and ★★★★★ recipe rating below. Also, please don’t forget to tag me in re-creations on Instagram or Facebook with @elavegan and #elavegan—I love seeing them.
Homemade Marzipan Recipe
Video
Ingredients
- ¾ cup + 1 tbsp (90 g) blanched almond flour (see notes)
- 9 tbsp (70 g) powdered sugar or powdered Erythritol or Allulose (see notes)
- 1 ½ tbsp (20 ml) water or a liquid sweetener (see notes)
- 1/4-1/2 tsp almond extract (optional but very recommended)
- ½ tsp rose water food grade (optional)
Instructions
- You can watch the video in the post for visual instructions.I recommend using a kitchen scale for this recipe.
- First, process the almond flour and powdered sugar (I used Erythritol which I processed in an electric coffee/spice grinder until powdery) in a food processor.
- 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. 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 fridge for up to 2-3 weeks (probably even longer) or up to 3 months in the freezer. If you use water, use it within 10 days.
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 or Allulose 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 185 grams (6.5 oz). Double the recipe for a larger batch.
- Make sure to also check out the recipe for my almond horns where the main ingredient is this marzipan.
- Nutrition facts are for 1/4 of the recipe made with powdered sugar.
- The refined sugar-free & keto-friendly version made with Erythritol or Allulose contains just 129kcal, 2g carbohydrates, and 1g sugar.
Nutrition information is an estimate and has been calculated automatically
Equipment
„Simple and Delicious Vegan“ Cookbook by ElaVeganCLICK HERE to order!If you are using Pinterest, feel free to pin the following photo:
Made this in less than 5 mins! What started out as a quick internet search, can I make my own marzipan? Turned out to be the best I’ve had! Thank you for such an easy, quick and scrumptious recipe!
That’s amazing to hear 😍
I love that it went from a quick search to your new favorite, that’s the best feeling! So happy you enjoyed it and found it easy and quick 💛
Just what was looking for. Easy to make and tastes divine. Thanks so much
So happy to hear that, Joe! 😊 I love when a recipe turns out to be exactly what someone was looking for. Thanks a lot for trying it and for your kind feedback!
Excellent and easy recipe. I used it to stuff baked apples. Everyone loved it! Thanks.
I love marzipan so now I can make it anytime
That sounds wonderful, Robert. 😍
Stuffed baked apples with marzipan… such a perfect combo. I’m really happy you enjoyed it. Thanks so much for sharing and enjoy your homemade marzipan anytime 💛
Hi! Does the marzipan HAVE to be refrigerated? I was considering putting marzipan pinecone in cookie boxes, but don’t want to if they must be in the fridge. nothing else I’m planning to make needs to be chilled. Is it just for the sake of it getting too soft to hold it’s shape, or actual preservation?
Hi Jen! Short answer: no, it doesn’t have to be refrigerated in every case 😊
Refrigeration is mainly recommended for two reasons
– to help it firm up and hold its shape
– for freshness, especially when water is used instead of a liquid sweetener
If you’re making marzipan pinecones for cookie boxes, here’s what to know:
• Shape: At cool room temperature, the marzipan will generally hold its shape just fine. Fridge chilling just makes it a bit firmer and easier to work with.
• Preservation: If you used water, it’s best kept cool and used within about 7–10 days. In that case, I wouldn’t store it long-term at room temperature.
• If you used a liquid sweetener like agave, it’s more shelf-stable and can sit at a cool room temperature for a few days without issues.
Thank you!!!!
You are very welcome! 🙂
Great recipe – have used it to cover cakes (double batch).
Question – if I’m not using liquid sweetener and am using water (don’t want to add any more sweet), will it still last longer than the mentioned 10 days once put onto the cake? Typically our Christmas cake takes longer than 10 days to eat so I want to make sure the marzipan will still be ok. Thanks!
Hi Jes! Please make sure the cake is kept in a cool place once the marzipan is on.
It also really helps to brush the cake with warmed apricot jam or a little alcohol (like rum or brandy) before adding the marzipan. That improves sticking and helps with keeping quality.
Stored cool and wrapped well, it should be perfectly fine over the Christmas period.
Love it. Been making it the last 2 or 3 Christmas seasons. Thanks.
That makes me so happy to read, thank you so much! 😊
Knowing it’s become part of your Christmas baking for several years now really means a lot to me. So lovely that it’s turned into a little tradition. Thanks for coming back to share that and happy baking again this season 🎄✨
It is delicious. I tried it and it is very simple to make. Love it.
So glad you liked it! Thanks for your great feedback. 🙂
Thank you so much for this recipe. I am an almond lover…. The only issue is that I’m not allowed to have sugar in my diet, so the keto version is good although I haven’t tried any recipe with erythritol, I hope it won’t be too much for my gut, since you know, all sweeteners may have side effects on our body.
You are very welcome, Virginia! Allulose tends to be much gentler on the gut than erythritol, since your body absorbs most of it and only a little reaches the colon. Many people who struggle with erythritol do much better with allulose. If you want a keto or sugar-free option, allulose is definitely worth trying in this recipe. 🙂
hello! If I were to cover a Christmas cake with marzipan, can I leave the cake outside or do I need to keep in the fridge? Thanks!
If the cake itself doesn’t contain any perishable fillings (like cream or fresh fruit), you don’t need to refrigerate it once it’s covered with marzipan. In fact, it’s better not to, since the fridge can cause condensation and make the marzipan sticky.
Funktioniert das Rezept auch mit selbstgemachter Mandelbutter?
Das würde ich nicht empfehlen, da Mandelmus viel zu flüssig ist.
Very good! I almost never make desserts, but I love marzipan, and this is so easy. I used my coffee bean grinder to make powdered sugar which worked well. I added extra water and corn syrup because I like mine softer. I added more almond extract also because I love the smell of it. Will make again!
That sounds amazing, Lauren! 😍 So happy you enjoyed it and will make it again! 💛
I love making my own marzipan mostly because I am not a fan of bitter almond extract, so I replace it with vanilla or a little lemon rind and then find it delicious!
I love making princess cakes so to get the soft pink or blue or mint green I like, I also add some powdered whitener to the mix. It is then easy to achieve the pale colours I like, or even to leave it white.
Great recipe.
Hi Nikita, I am glad you like it! 🙂
easy recipe to follow.. lasts long as it has no animal protein in it, like egg white.
Thanks so much for your feedback, Anna! 😊 Yes, exactly — it’s a super easy recipe to follow, and it keeps well since there’s no animal protein! 🙂