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:
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. 🙂