Make homemade marzipan (or almond paste) with just 3 ingredients in 5 minutes! This traditional German Marzipan recipe is naturally egg-free, vegan, gluten-free, and optionally paleo and Keto friendly!
As a German, growing up in Germany, I ate marzipan like it was nobody’s business. So, it’s no surprise that it’s one of the first things I learned to make when moving to the tropics. Not only is homemade marzipan far cheaper to make at home, but it tastes fresher, takes minutes, and is really easy to adapt.
You can adapt the sweetness level, the sugar you use (i.e., regular vs. keto-friendly Erythritol), any add-ins you choose to use, and its consistency (firm marzipan vs. softer almond paste).
What Is Marzipan?
Marzipan (often misspelled as mazipan/ marzapan) is an almond-based confection popular across the globe (especially during the holidays). While its roots are highly contested, we know it has origins in China, the Middle East (Iran), and Europe -particularly Germany (“Niederegger Marzipan”) from Lübeck and Spain “Marzipan de Toledo”- In the 14th and early 15th Century.
What is marzipan made of? The primary marzipan ingredients are almonds (blanched and ground) and powdered sugar. Then there are several regional recipe variations, including adding almond extract to enhance the flavor, rose water, and even raw egg whites.
This version is the traditional German marzipan I’m used to, made without eggs for a naturally vegan treat. I’ve also shared sugar-free keto marzipan. Once prepared, there’s no limit to the number of ways you can enjoy this homemade almond paste/ marzipan. Keep reading for my favorite suggestions!
Almond Paste vs. Marzipan?
Marzipan and almond paste are similar and rely on the same key ingredients of almond meal and sugar (in North America, almond paste is often used to refer to Marzipan). However, the amount of sugar and texture differentiates the two. For example, almond paste traditionally uses a 1:1 ratio of almond and sugar and may use eggs, cream, or corn syrup as a binder, and is excellent for filling baked goods and molding into soft shapes, etc.
In comparison, marzipan contains much more sugar and has a smoother and firmer texture that is easier to mold and roll out (i.e., to cover cakes or make molded marzipan roses or fruit).
German marzipan traditionally contains less sugar and falls somewhere between the two. However, when making this recipe at home, you can easily tweak the ingredient ratios based on whether you want homemade almond paste or marzipan.
The Marzipan Ingredients
You only need three ingredients to prepare this homemade marzipan recipe (or almond paste).
- Almonds: You can use store-bought blanched and finely ground almond flour or make it yourself.
How to make almond flour?
Use 90 g of whole almonds and cover them with boiling water. When the water is lukewarm, you should be able to easily slip off the skins (alternatively, blanch them in boiling water for a minute). Then drain and pat them thoroughly dry, and process them for a couple of seconds in a food processor until floury. The result won’t be as finely ground, though.
- Powdered sugar: You can use regular powdered sugar (make sure it’s vegan) OR a sugar alternative like Erythritol (e.g. “Swerve”) or powdered monk fruit sugar for sugar-free marzipan (keto marzipan).
- Liquid: Use water or a liquid sweetener. I.e., maple syrup, agave, rice malt syrup, light corn syrup, etc.
- Almond extract: Technically optional, but highly recommended, to enhance the almond flavor.
What Else Could I Add?
- Salt: Just a pinch of salt brings out the sweetness in this vegan marzipan recipe.
- Rose water: A small amount (adjust to taste) of food-grade rose water adds a subtle yet absolutely delicious flavor.
- Orange blossom: Ditto the above. You could even combine the two.
- Vanilla extract: Use pure vanilla to avoid an artificial taste.
- Alcohol: Instead of water/syrup, you could use alcohol to bind the mixture, like Grand Marnier, a vegan Irish cream, etc.
- Cocoa powder: Make German marzipan candy, ‘Marzipankartoffeln,’ which dusts small marzipan balls with cocoa powder to resemble potatoes (see photo further below).
- Chocolate: Shape the marzipan into balls, rectangles, or squares and dip them in melted chocolate as a simple homemade marzipan candy.
For the full ingredients list, measurements, complete recipe method, and nutritional information, read the recipe card below.
How to Make Marzipan?
A food processor and a few simple steps are all you require to prepare delicious homemade marzipan or almond paste.
- Transfer the almond flour and powdered sugar to a food processor and blitz until well combined and smooth.
- Then, add the water or liquid sweetener, almond extract, and rose water (if using). Pulse just a few times until the dough forms a ball.
If the dough is too dry and doesn’t clump up, add more liquid, just a few drops at a time. If it’s too wet, add more almond flour.
- Remove the almond paste ball from the processor, knead it gently on a clean surface for about 30 seconds, and roll it into a log.
- Then wrap it in cling film and place it in the refrigerator until firm (which makes it easier to work with when shaping, rolling out on a cake, etc.). Enjoy!
How to Use Marzipan and Almond Paste?
There is no shortage of ideas on almond paste and marzipan uses, including:
- Use it to cover cakes: Like Christmas cake, Battenberg cake, Galette de Rois, etc.
- Use it as a crust for tarts and pies
- Use in marzipan cookies like Italian rainbow cookies (almond paste) or German horns ‘Mandelhörnchen.’
- Crumble almond paste/ marzipan over cobblers, crumbles, and crisps
- Enjoy it as a filling for pastries like croissants and bear claws (almond paste)
- Make marzipan stollen
- Use it in place of modeling paste to make cake and cupcake decorations
- Make German Marzipankartoffeln by rolling it into balls and dusting with cocoa powder
- Enjoy marzipan chocolate candies by shaping and then dipping the marzipan into chocolate
How to Store?
Store: Wrap any leftover marzipan/ almond paste in cling film and store it in the fridge for up to 2-3 weeks (aim for 10-14 days if you use water instead of a liquid sweetener).
Freeze: Wrap it tightly in plastic wrap (I like to roll it into a log first), then freeze it for up to 3 months. Leave it to thaw in the fridge when you want to use it again.
FAQs
Can I make this marzipan recipe without a food processor?
You could also use a small stand mixer. Or, if you’re using fine almond flour, you could mix all the ingredients in a bowl until it holds together. However, the resulting almond paste/ marzipan won’t be as smooth.
Can I use finely ground almonds?
If they aren’t peeled, the marzipan will be a darker color, but it will still work.
Can I use dried almond pulp?
I don’t recommend using leftover almond pulp (from almond milk) for this recipe, as almost no fat will be left in the pulp, impacting the binding, flavor, and consistency. However, adding a small amount of additional almond oil (or another neutral-tasting oil) back into the mixture may work. Let me know in the comments if you try.
Can I substitute the almonds?
While not traditional, it’s possible to make pistachio marzipan. Plus, Mexican marzipan ‘Mazapan’ uses ground peanuts in place of almonds.
Recipe Notes and Tips
- Make your own powdered sugar: Simply add the granulated sugar (or Erythritol) to a high-speed blender or coffee/spice grinder and grind until powdery.
- The water content is variable: For example, if you’re using almonds, you’ve soaked and peeled yourself, you may need less (maybe just 1/2-1 tsp), etc.
- Adjust the amount of sugar: Increase or decrease the amount of sugar in this easy marzipan recipe to suit your taste buds. You’ll need to tweak the ratio of wet to dry ingredients accordingly.
- Be careful not to over-process the mixture: The longer you process nuts, they’ll release their oils and become nut butter. You just want to mix everything until it’s smooth and dough-like, no further.
- Adjust the consistency: If you want more of a spreadable almond paste vs. stiffer moldable marzipan, just tweak the ratio of wet and dry ingredients.
More Sweet Confections
- Vegan Snickers Bars
- Vegan Bounty Bars (Coconut Candy)
- No-Bake Chocolate Salami
- Vegan Gingerbread Cookies
- German Hazelnut Cookies
- Zimtsterne (Cinnamon Stars)
- Vegan Coconut Macaroons
If you try this easy German 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 #elavegan—I love seeing them.
Homemade Marzipan Recipe
Ingredients
- 3/4 cup + 1 tbsp (90 g) blanched almond flour (see notes)
- 9 tbsp (70 g) powdered sugar or powdered Erythritol (see notes)
- 1 1/2 tbsp (20 ml) 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
- 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 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.
- 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 information is an estimate and has been calculated automatically
Elena
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!!!!
Ela
You are very welcome, Elena! I am so glad you loved the recipe. 🙂
sarah C Lagnado
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.
sarah C Lagnado
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.
Roopa
Can I use coconut sugar?
Ela
´Sure, but the marzipan will be rather brown/golden.
Rita Kreileman
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
Ela
You are very welcome, Rita! I am glad it turned out very delicious.
Greetings to Melbourne 🙂
Rossella Promontorio
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!
Ela
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. 🙂
Judith
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.
Ela
That’s so good to hear, Judith! Thanks for sharing. 🙂
Hans D
This is a yummy and tasty treat!!
Ela
I am glad you liked it, Hans. 🙂
Philleo
Wow! That was painless – and the result is delicious with great texture! (I used aquafaba as my liquid – only because I had some available.)
Ela
Very interesting to use Aquafaba! Thanks for sharing. 🙂
Bianca Zapatka
This homemade marzipan looks so delicious, Ela! Will try it soon! Lots of love, Bianca
Ela
Great! I like it because it’s so versatile and easy to make. 🙂
Zana
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!!
MBK
Can I sub monkfruit sweetner instead or eurithinol?
Ela
Yes, you can! 🙂
Chris
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!
Ela
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! 🙂
Anne-Laure
Thank you for sharing this recipe Ela! I knew about almond paste but not about Marzipan.
Ela
I hope you will give it a try, Anne-Laure. I just uploaded the video for easy visual instructions. 🙂
Dee | Green Smoothie Gourmet
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
Ela
Yes, it’s keto, Dee! Thank you very much. 🙂
Stevie
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!
Ela
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. 🙂
Alexis
Made this tonight with Swerve confectioners sugar substitute (erythritol, mono and diglycerides).
It was perfect! Thank you!
Ela
I am so glad you liked it, Alexis! Thanks so much for your great feedback. 🙂
Giada
Ela I need to try this 🙂 your recipes always look amazing
Ela
Thanks so much for the compliment, Giada! 🙂
Priya
I love marzipan and now I can make my own using your simple recipe. Thank you.
Ela
You are very welcome, Priya! Enjoy! 🙂
Catherine
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.
Ela
I am so glad you liked this recipe, Catherine! Adding a dash of vanilla sounds so lovely too.
Thanks for your sweet comment! 🙂
Anna
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!
Ela
Aww, beautiful memories, Anna! I hope you will love this simply marzipan as much as I do. 🙂