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:
WOW!!! I love this recipe!!!! It took me all of three minutes to make. Amazingly delicious. I doubled all the ingredients except for the erythritol and it came out perfect. Thank you so much for sharing this amazing recipe!!!!
You are very welcome, Elena! I am so glad you loved the recipe. 🙂
Why use food colouring for this? I use, for anything that needs colouring, natural ingredients. Beet juice, liquid chlorophyll, fruit juice etc. It doesn’t come out as bright as using food colouring, but who wants that poison in their system?? You can actually buy natural food colouring, it’s made by a company called wholefoods and called 356 wholefoods plant based food coloring. You can buy it on Amazon.
I used home-made ground almonds and thought the amount of erythritol was much too much. I ended up adding more almond extract and ground almonds, thus lessening the sweetness.
It was a delicious alternative to the sickly sweet ones found in the shops. Not quite the same but a great substitute, especially if using a decent quantity of almond extract in it.
Can I use coconut sugar?
´Sure, but the marzipan will be rather brown/golden.
Hi Ela, I’m from the Netherlands so marzipan is a traditional treat that I grew up with. I love your recipe and made it tho I didn’t have almond extract and rose water. I had some vegan caramel sauce that I added for extra flavour and it is soooooo good ???? thanks for sharing, it will be part of my staple snacks:)) Rita, Melbourne
You are very welcome, Rita! I am glad it turned out very delicious.
Greetings to Melbourne 🙂
Hi Ela! Do you have/can you share any receipe ideas where marzipan is used or how to eat this if one does’t want to eat it plain like this? Would it hold its shape if I roll it in chocolate for example? Thank you very much!
Hello! You can make marzipan balls and roll them in cocoa powder (this dessert is called “Marzipankartoffeln” in Germany). You can roll it out and make roses to decorate a cake. You can make a “Christstollen” or fruit bread with marzipan. Covering in melted chocolate is another option. 🙂
It makes a good modeling paste to replace traditional cake or cupcake decorations. Separate one batch into five or six parts, tint each part (food colouring, natural food colouring, cocoa, beet juice, etc.) and shape little fruits, figures, and other decorations. Let them dry out and they will last for a long time! My sister had a fall wedding and I did her cake as a ‘horn of plenty’ with lush ‘fruit’ and leaves spilling out, all made of marzipan. Guests loved it.
That’s so good to hear, Judith! Thanks for sharing. 🙂
This is a yummy and tasty treat!!
I am glad you liked it, Hans. 🙂
Wow! That was painless – and the result is delicious with great texture! (I used aquafaba as my liquid – only because I had some available.)
Very interesting to use Aquafaba! Thanks for sharing. 🙂
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. 🙂
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!!
Can I sub monkfruit sweetner instead or eurithinol?
Yes, you can! 🙂
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! 🙂
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, 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. 🙂
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. 🙂
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. 🙂
Ela I need to try this 🙂 your recipes always look amazing
Thanks so much for the compliment, Giada! 🙂
I love marzipan and now I can make my own using your simple recipe. Thank you.
You are very welcome, Priya! Enjoy! 🙂
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! 🙂
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. 🙂