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:
This has probably already been said, but, marzipan is nothing like mazapan
Excellent! Thank you!
Hi
Can I use caster sugar instead of icing sugar?
Hey! I would not recommend this because the result will be crumbly and not smooth.
Can I use this marzipan rolled into a thin round to use as a layer in a traditional Danish birthday cake along with custard, raspberry filling and whipped cream
I never tried it but it should be fine. 🙂
Absolutely delicious, a million times better than shop bought. The hint of rose really lifts it. So easy and quick to make too. Will be my goto recipe!
That’s awesome! Thanks so much for your great feedback. 🙂
I used Cointreau for the liquid! Oooo La La!!! Plus a bit of orange zest. Rolled the marzipan into balls, dipped them in melted Enjoy Life vegan white chips then rolled in shredded coconut! I am very popular with my family today!
Sounds amazing! Thanks for your great feedback. 🙂
Hi! Thank you for the recipe and all the tips! I have a question about the recipe, if it doesn’t have Eggs, does it change it somehow? I’m not vegan so I can use Eggs but I don’t mind leaving them out. I just want to make sure that it taste the same and has the same texture. Thank you!
I would recommend to just make a small batch (the recipe x 1)and see if you like it or not. 🙂
I havent made this particular recipie yet, but found it after I made a different one. That one had 2x sugar to almond flour. I thought it was way too sweet, and this one is more balanced. Will make it next time.
Hi. Recipe looks great but can I use ground almonds instead of almond flour?
You can, if they are finely ground. But the marzipan will be a little darker.
Hi Ela, would honey be suitable instead of agave?
Sure, if the recipe doesn’t need to be vegan.
This is an amazing marzipan recipe. Thank you!!!
I am glad you liked it! 🙂
I just put this amazing recipe together, using corn syrup instead of water. It’s cracking when I roll it or form it (gently). I added extra corn syrup in my processor because it wasn’t coming together. If it’s cracking, should I add a tiny bit more water?? I’ve never made marzipan and have never even used any from a store. First timer all around. Thanks!!
I never used corn syrup. Yes, a little water should help.
I really like this recipe. and will continue using. Not too sweet, just right for me. I’ve been looking for ways of using almond up as I use almonds for making almond milk. A spoon of almond butter adds enough oil back and it works really well. Thank you!
Sounds awesome! Thanks for your feedback. 🙂
Delicious! I needed marzipan for a Battenburg cake that I am going to make, and was so excited to find your recipe! It was so incredibly easy to make, and tasted wonderful!
So happy to hear that, Coby! Thanks for your feedback. 🙂
can i use maple syrup?
Instead of powdered sugar/Eythritol? You could use a little and leave out the water, but it probably won’t be sweet enough. If you use too much, the mixture will be too wet.
I stopped making marzipan icing for my Christmas cakes just because it’s another thing that’s no good for me to be eating, and i used to make it using egg whites I think. Today I made your recipe for a simple cake to share with friends for Easter. It made use really easily according to your directions and 3x quantity was easily doable in my Thermomix. Love the maple syrup idea, tastes great! Thank you.
So happy you like it, Kerry! 🙂
I was directed to your recipe for marzipan while looking for a way to rescue a too wet marzipan I had made using a different recipe. Adding additional almond flour did the trick & I thank you for putting that tip in your recipe! Next time, I will be making your recipe! Again, thank you!!!
You are very welcome! So glad it was helpful. 🙂
Vielen herzlichen Dank!! I’ve been trying to eat keto way for over a month now because of my excruciating migraine attacks. And it is really helping me, BUT it is not so easy to find keto friendly quick and easy ideas for desserts for absolute beginners. Thank you so much! I love marzipan! I am definitely staying here so consider me your new fan 🙂 Thanks again
So happy to hear that, Klara! Thanks for your feedback. 🙂
YUMMMM! I never knew how easy it would be to make homemade Marzipan…totally took me back to childhood. I always got a marzipan Easter treat in my basket…Anyhoo…I made this because I needed vegan gluten free eyes and smiles for monster cupcakes I baked. PERFECT!! Thank you!!
You are very welcome!! So glad you love it. 🙂
Nice article! Thanks for sharing informative post Keep posting
Wonderful, easy recipe, so glad I came across it. while making Christmas cookies that required marzipan. and I didn’t have any. I used monk fruit/ erythritol and it tastes delicious, thanks
Sounds awesome, Rita. Happy you liked it. 🙂