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 Marzipan?
I was born and raised in Germany, where marzipan is a very popular candy! However, it also gained popularity all over the world because of its sweet taste and delicious flavor. It’s pronounced “marsipan” in English-speaking countries, and you can use it for all kinds of desserts. For example, you can make marzipan cake, marzipan cookies, marzipan chocolate, etc. The possibilities are endless!
What are the ingredients of marzipan? It’s made of powdered sugar, almonds, and a little water. Yes, that’s it, very simple and inexpensive! 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 (“Niederegger Marzipan”) 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. Check my video below in the recipe card.
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 are 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 homemade 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
- Much cheaper than store-bought marzipan
- Awesome ingredient for all kinds of desserts (e.g. Marzipan Kartoffeln, German Marzipan Stollen, 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 recipe 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 delicious 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 (90 g) almond flour blanched and finely ground (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.
- 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.
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
Equipment
If you are using Pinterest, feel free to pin the following photo:
Oh my god thank you for this recipe finally a keto version that tasted amazing…I used less powdered monk fruit sugar because I don’t like too sweet !! Thank you gain
You are very welcome, Natalie! I am so glad you liked it! 🙂
I have never liked marzipan. However, I made your recipe today for a friend. Super easy to make. I made logs and balls and coated them in semi-sweet chocolate. Out of curiosity I tasted it and BAM!! I am converted! Sooo tasty. Ps: my dog loves it too. Who knew? Many thanks.
Sounds great, Bar! I am so happy you like it. 🙂
Hi there just reading your comment on the marizipan you just made , I know nothing about it just wanted to clarify you made the recipe rolled in balls and coated it in chocolate & it taste good , nothing else added ???
Just wondering if you could use a stand mixer or hand. I love your blog keep posting!
Hi Lila, a stand mixer should be fine. Thanks for your compliment! 🙂
So easy and so good. I used Grand Marnier as my binder and it is excellent.
That sounds amazing, Brigitte! Thanks for sharing. 🙂
Brilliant idea Brigitte! I am trying to replicate the marzipan I brought from our time living in Germany and I knew it had some alcohol but couldn’t quite place the flavor in my memory. I used it to make Linzer cookies that will be DELICIOUS with Grand Marnier. Thanks for this recipe ElaVegan! I afore your homeland & will always cherish our time livung there♡
Thanks for your kind comment, Heather. 🙂
Hah, I used Grand Marnier as well – just a teaspoonful in a shot glass of water – and it really makes the flavour amazing. Luckily I can get ‘almond powder’ (as it’s called here in South Korea) easily, and icing sugar has just started to be available as home baking is rising in popularity, so I whipped a batch up to spread on our raisin bread for a rough ‘stollen’ 🙂
Can I use coconut sugar as my sweetener in the marzipan recipe?
Hi Janet! Sure, you can, but it will make the marzipan brownish obviously. 🙂
Love the recipe, made German Mandelhörnchen (Chocolate-Dipped Marzipan Almond Horns) – Wow!
Hate to nit pick, but your recipe makes 186 grams = 6.5oz not 5.2oz., for anyone who needs a specific amount for another recipe (like the horn recipe requires 8 oz of Marzipan).
Thanks for letting me know, must have been a typo! I will correct it. 🙂
Hi, thanks for the recipe!
I was wondering if it’s normal for the marzipan to be very oily. I know that almonds have a lot of fat, but when I eat store bought marzipan it’s usually not that oily. There was a small puddle of oil in the bottom of the bowl after kneading the dough. Any thoughts on that?
Thank you so much!
Hi Lena, you might have over-processed the dough. If you knead it too long, the almonds will release their natural oils, so it can happen. Therefore, I prefer using a food processor and mix just until the dough comes together (watch the video). 🙂
Thank you so much for your reply! I’ll keep that in mind next time I make it!
But it was delicious anyway, I used it as a “crust” for a chocolate ganache pie! 😉
You are welcome, Lena! And that pie sounds very delicious! 🙂
Hi Lena it caught my eye when you said you used the marizipan recipe for the crust for your ganache pie was that really good & good enough that you would use it again I’m yet to make the marizipan recipe just very interested , plus what sweetener did you use
Thankyou Kay
Warning: some people are susceptible to large amounts of Erythritol and other sugar alcohols ( such as Sorbitol, etc. All sugar alcohols end in -ol.) I know my husband is, and my doctor has confirmed it.
Do you use rose water or the extract
Rose water. 🙂
Hello! Thanks for the easy and excellent recipe! Can this sit out at room temperature or does it need to stay refrigerated?
Thanks
Hi Jay, I would say it depends on the temperature. If you live in a cold climate, it should be fine to store it at room temperature. I live in the tropics, so I have to store it in the fridge. 🙂
So. Good. I ate my first batch almost instantly and had to make another for my Christmas cake. I used ground almonds instead of almond flour, and half water half maple syrup for the liquid, and it’s still good.
So glad it was a success! Thanks for your feedback, Gillian. 🙂
Was it easy to cover your Christmas cake with it? I’d like to cover my fruitcake.
Really like the simplicity of this recipe but was a bit too sweat so I added lemon juice instead of the water wich I found really work. I don’t have a sweat tooth so this worked well for me.
Hi Kate! I assume you used powdered sugar. I made the recipe with powdered Erythritol, and it wasn’t too sweet, but regular sugar is of course sweeter. So glad it turned out fine with lemon juice. 🙂
I have ground almonds, would I be able to use this in place of almond flour
If they are finely ground, then definitely yes. 🙂
This marzipan is so easy and so tasty! I will be using it again and again. Thank you.
I am so glad you love it, Kate! Thanks for your feedback. 🙂
have been looking for a vegan marzipan for my christmas cake, , any idea how long will it last for. As i dont want to put it on the cake too early, Love thats its only 3 ingredients.
Hi Bee, it’s mentioned in the post under “How to store”?
Is it at all possible to make marzipan without a food processor or stand mixer? I don’t mind using my muscles!! But I have lived for years without either appliance and don’t want to go out and purchase them just to try this recipe.
That’s fine, Leanne. Just mix it in a bowl and it should turn out okay. You might need to add more water since the food processor helps to release the natural oils from the almonds, which makes the mixture moister. 🙂
Danke schon, great vegan marcipan for all my traditional Danish recipes, move over Anton Berg! Yum yum
Happy you liked it, Ann. 🙂
This is an amazing recipe!! It is really good with 1/8 teaspoon almond extract and covered in melted chocolate!
So happy you liked it! 🙂
I love this recipe, thank you! Can i make it with the skins on? I use it to bake in a cake.
My guess is the cake will be more fibrous.
Yes, you can, but it will be more fibrous, and the color will be not as white. 🙂
Hi Ela,
If I were to use agave as a sweetener, could you pease tell me how much would use?
Thank you,
Elle
Hi Elle, that’s difficult because it will change the texture. You can probably use 1-2 tablespoons (and leave out the water) but not more, otherwise it will become sticky.
Hello Ela! I just made almond milk. I have the almond paste left from grinding the almonds with some water and squeezing through a cheese cloth. Could I use this paste to make marzipan. Thank you in advance.
Saskia
Hi Saskia, I don’t think it will turn out well because there is almost no fat left in the almond pulp. But you can certainly give it a try. 🙂
Thank you Ela!!!
I just subscribed to your newsletter. I just find your website last night. I am becoming vegan ( I’m vegetarian and I love cheese) I will try your recipes, they look very interesting and yummy.
Thank you,
Saskia
You are very welcome, Saskia! I am so glad you are going to try out my vegan recipes. I was vegetarian for so long and going vegan was seriously the best decision I made.
Enjoy it! 🙂
Saskia: try adding a small amount of oil. Almond oil for preference, but any no-taste oil will do. You’ll have to experiment with how much, though, as it will depend on how much oil is left in the almond paste.