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:
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.