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:
Hallo Ela,
I’m so happy I found you and your marzipan recipe today. Time for Easter baking! As another German expat I still like to make some of our traditional dishes for certain holidays. Today I’m ,making brioche with marzipan and mixed peel (recipe from Nicola Lamb). I added rose water and it’s really nice with the almond essence.
I will have a better look at your website later. I’m sure I’ll find more interesting things to make.
Ciao für heute, and happy Easter
Hi Sigi, I’m so happy you found me – and your Easter baking sounds absolutely wonderful! 😍 I love that you’re keeping some of the traditional treats alive – especially around the holidays, they’re just extra special. Wishing you lots of fun baking and exploring the site – I hope you find plenty more delicious things to try! 🙂
Ela
I made this recipe with Stevia and it had a very greasy texture, I think because the Stevia melted during pulsing and doesn’t behave in the same way regular sugar does. It still had a nice taste.
Thanks for your feedback! I always make this recipe with Erythritol or Xylitol and have never had any issues with the texture. I’m not sure how Stevia behaves in this context, which is why I haven’t included it in the blog post. Glad to hear it still tasted good, though!
Will this marzipan maintain its shape when baked if not enclosed in pastry?
Even though I haven’t tried it myself, I believe this marzipan should maintain its shape when baked, as long as it’s handled gently and not overbaked.
Can I use food coloring to make it green?
Yes, you can use food coloring to make marzipan green! Simply knead a few drops of green food coloring into the marzipan until you achieve the desired shade. Gel or paste food coloring works best, as it won’t alter the texture as much as liquid coloring.
I really like this recipe, it was easy to make.
I used some maple syrup with some water. My marzipan became green as I had only green almond extract. But it tastes nice and the consistency is perfect.
(I also made a light brown one…I had some coconut sugar left… I gave it a try. Not bad.
Next time I think I will put some orange peels to the substance. It must be delicious.
Thanks for your feedback, Manocska. Orange peels sounds delish. 🙂
love the information you give and also the alternatives
Hi, what is the percentage of almonds in this recipe? I need marzipan that contains at least 54% almonds or the biscuits will melt.
Hi, it’s about 50%.
tThanks for sharing, does this recipe make enough to cover a std Xmas fruit cake do ypu think? About 9 inch ( 22cm) diameter, Should I do double? Thank you
Hi Linda, the recipe makes a small batch of just 185 grams (6.5 oz). It may be enough to cover the cake, but to be on the safe side, I would recommend doubling the recipe.
Needed some vegan marzipan for a Christmas cake and this was prefect!
Easy to do and recieved compliments that it tasted better than “normal” marzipan does too.
Had a bit of difficulty rolling it out at first as it became more sticky when handled but putting it back in the fridge to firm up a bit more helped.
Thanks for the recipe!
So happy to hear it was perfect! Thanks so much for your helpful feedback, Lily. 🙂
NAILED IT
I added orange zest, and it turned out amazing! You can tweak the sweetness and consistency as you like, and it’s such an easy recipe! Will definitely make this whenever I’m craving marzipan.
Awesome! Thanks for your great feedback! 🙂
I find the explanation very complicated
Hi Angelo, it’s actually very simple. Just blend the ingredients in a food processor and that’s basically it. Maybe it helps if you watch the video?
Almond meal
icing sugar or keto substitute 1:1
Blend in blender
water ,- 1/2 to 1 tsp
optional:
1/2tsp almond extract
1/2 tsp rose water
Blend only til smooth.
Excellent recipe.
Traditionally my family only made a cooked version of marzipan with eggs which was a painstaking process. Since I didn’t have time I searched for a quick recipe, found this and tried it out.
It was so easy AND so good.
Don’t think I’m ever going back to the old ways again. Thank you!
Great recipe! Made with cashew flour rather than almond flour and just delicious! Thanks for the inspiration.
Thanks for your great feedback, Jane. 🙂
brilliant
For those without food processor:
1. sift powdered sugar through the fine wire colander/sieve to break up the clumps.
2. do the same with almond flour.
3. use the dough/pastry blender to cut almond flour into sugar.
4. add water and almost extract, cut some more.
If you don’t have one and you bake – best 10 dollars you’ll spend, it’s tiny and great for making shortcrust pastry by hand.
That’s great, Amy. Thank you. 🙂
can i use maple syrup as the liquid sweeetener (not to replace the sugar) ? and why does the powdered sugar have to be vegan ?
Yes, you can use maple syrup or any other liquid sweetener. The note about “vegan powdered sugar” is only important for my vegan readers (since this is a vegan blog). If you aren’t vegan, you can ignore it.
“Don’t have a food processor? Well you could always use an even more expensive and niche piece of equipment!” lmao
Don’t get me wrong, I have a food processor, and this is a perfectly serviceable recipe (hence the five stars;) that just made me chuckle.
A pastry blender is $10, don’t know what you’re talking about…….
Question. If I use something like agave syrup do I still need to use the powdered sugar? I am looking forward to trying this recipe out. Can I use honey instead of the powdered sugar and a bit of water?
Thanks,
Evon
Hi Evon, if you use a liquid sweetener, the mixture will turn out too wet. Therefore, I do not recommend it.
This was also confusing to me and I was wondering as well! Agave/honey and the powdered sugar seems like it would be too sweet.
Als vocht gebruik het gezeefde water van lijnzaad. Laat een paar lepels lijnzaad een half uur weken in wat lauw water. Het vocht wordt dikkig. Giet het door een zeef en gebruik het bij het samenbrengen van de marsepein ingredïenten. Kan ook voor het maken van amandelspijs gebruikt worden..
This recipe is so simple I can’t believe I’ve been craving Marzipan for many years and asking anyone who travels to Germany to buy me some. When I first read your recipe last year, I thought could it really be that simple? And when I read that you are originally from Germany it instantly made me look forward to making it because that’s the Marzipan I love. I just made 2 batches . One with orange blossom water and one without any aromatics. . The taste of both is exquisite. It’s the same quality, if not better, than the best Marzipans I’ve tasted. Thank you Ela for another delicious recipe.
That’s awesome, Adam! I am so glad you like it! Enjoy. 🙂
Can this marzipan be used to make marzipan fruits and shapes for Xmas?
Yes, that should be fine! Some readers made this marzipan for wrapping a battenberg cake which worked well.