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
Equipment
Simple and Delicious Vegan Cookbook by ElaVeganCLICK HERE to order!If you are using Pinterest, feel free to pin the following photo:
Would this work with coconut sugar instead of erythritol? Or a liquid sweetener like maple syrup? I really don’t care for erythritol and prefer to avoid white sugar. Thanks!
Sure, you can use powdered coconut sugar, but the color will change.
I needed marzipan to cover my English Christmas Cake and I did not want to fork over $25 for a pound on Amazon. My local store carried Almond Paste and was going to make my own for $12/pound until I found your recipe. I already had fine almond flour, powdered sugar, and almond extract, And I had just bought corn syrup to make Christmas cookies, so I had everything to make this! I made a double batch, and it rolled out great. I also did add more liquid sweetener to get mine to come together. I appreciate this recipe and that you saved me a good deal of money! My kids all got a little ball of marzipan to eat at the end! We just loved it!!! Thank you! I will use this again next year! (Or maybe for a little treat, now and again!)
Sounds awesome! So glad it turned out great. 🙂
Oh my god taste so good, I used allulose sugar, and vegetable glycerin with water, rose water, and the extract, and boom this is the best marzipan ever, so simple and very rich taste of marzipan. Thanks for teaching me your paleo recipe.
You are very welcome! So glad you like it, Hamza. 🙂
I’m so happy I found your recipe. We usually make Marzipan for Cmas every year, but it gets difficult for me to stir the pot when my carpel tunnel acts up. I can’t wait to try it.
Thanks. You may have just saved Cmas!
You are so welcome, Sheri. I hope you will like it. 🙂
Oh my goodness!! Your recipe is amazing. I grew up in Germany and have always loved marzipan but haven’t been able to find vegan baked goods with it marzipan. Now I can make my own, or just slather a vegan croissant with the marzipan like I’m doing right now. It is heavenly.😊
Yay, I am so glad you like it, Helen. 🙂
Worked perfectly and tasted delicious. So so easy. I had to add a touch more sugar syrup for the dough to come together, but that’s easy enough. Highly recommend.
Wonderful! Thanks for your great feedback, Clare. 🙂
I made this marzipan for wrapping a vegan battenberg cake. I needed 2.75x as much as the recipe above, but it worked well. I rolled it out on a silicon baking mat to make it easier to assemble.
I am so glad it turned out fine. Thanks for your helpful feedback, Kate. 🙂
I am so glad you commented this! I am making a Battenberg cake as well and was nervous of how much marzipan this recipe would yield to cover the cake. Thank you!
Love, love, love this recipe! Easy and so delicious! We have a kiddo with an egg allergy so traditional marzipan is out but I’m Dutch and love to bake so I wanted to find a way to make it myself. Thank you!!
Awesome! I am so glad you like it, Jana. 🙂
Hi Ela,
I make my own almond milk and do you have a way to make marzipan with the almond pulp I have left after straining the milk out? Or I’m looking for any other good use for the almond pulp. Marzipan would be amazing. I also bake specialty cakes and I try to use foundant as little as possibly. Marzipan is a good replacement for some of the sculpting.
Hi Judit, no, that probably won’t work, as you need the fat from the almond flour. If you make almond milk, then most of it will be already in the milk, not in the pulp.
maybe try adding almond oil to the residue to replace the fat?
Hi Ela, I was inspired by my daughter, who makes her own Marzipan, to do so myself, and came across your recipe which seems super easy. Just one question, I don’t like using Agave or Corn syrup, could I use Honey instead? Thanks!
Hi Tina, I used powdered Erythritol, however, you can use any liquid sweetener of choice.
yes! I did and its lovely!
Hi! I’m excited to try this recipe! I don’t have a food processor.. what could I use instead? A blender?
Hey! Yes, that should work.
Hi!
Thank you for this recipe. I really appreciate the addition of erythritol, which is what I’ll use since I’m low carb.
Do you know if this marzipan can be rolled thin and used as a top on a cake? I’m making a Swedish princesstårta but store bought marzipan always crumbles and cracks. I’m hoping homemade will be better.
Thanks again.
Hi Erica, I think it should work, but I haven’t tried it yet. Glad you like my recipe. 🙂
Hi Ela,
Your recipe seems so simple so I’m going to try it today for my young daughter!! So glad it’s without egg whites!!
A question : if I’m using cashew nuts instead of almonds, do I use the the same quantity?
Thanks!
Happy Easter!!
Hi G, I would suggest using the same amount in grams (90 grams). However, only almonds have this specific “marzipan taste”, I don’t think it will work well with cashew nuts. Therefore, I wouldn’t recommend it.
Happy Easter!
My Mother in law in India uses cashews for her marzipan because almonds are more expensive there. They do just fine.
Sorry if this question has already been asked or if I totally skipped over it in your post — if my recipe calls for the 8oz can of almond paste from a store, is this recipe comparable to that? Thanks!
Hi, the recipe makes just a small batch of 185 grams (6.5 oz). Double the recipe for a larger batch.
My mother is German and I grew up eating marzipan, it is so hard to find and very expensive when you do find it,this recipe was perfect!!! Taste exactly like the marzipan I grew up eating and so easy to make 10/10 I will always make my own now that I have this recipe,thank you so so much, delicious!!!
You are so welcome, Deborah! Very glad you like the recipe. 🙂
Excellent recipe, thank you! I hope to use more of your recipes in the near future.
You are very welcome, Jane! 🙂
I made some last year and added Bailies Irish Cream, loved it!
So glad you loved it! 🙂
I just made this for me annual Christmas chocolate covered marzipan. I don’t love using egg whites or corn syrup and this came out perfect! One question, can it be left at room temperature at all? Thanks!
Hi Shannon, I am so glad you loved it! I think it can be left at room temperature if it’s not too hot where you live. I can’t test it, as I live in the tropics, and it’s always hot and humid here. 🙂
Hello! Could you please tell me does this have to chill before you can use it? I was wanting to make some Marzipan fruits – but was not sure if it needed to rest in the fridge before I make the shapes and decorate them as I want.
Hi Lily, yes, in my opinion, it’s a bit easier if you chill it before using it. 🙂
I made this today & my husband who is not keen on marzipan usually, loved it. Will be making this whenever I need Marzipan. Thank you
That’s awesome, Janet! So happy he loved it. 🙂
Hi Elaine wondering if you have GF recipe for a Xmas stollen now that I have your recipe for marizipan
Hi Kay, I don’t have a GF recipe for Christmas stollen yet! But, I could start experimenting in my kitchen. 🙂