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:
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. 🙂
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.
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!
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. 🙂