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eggless homemade marzipan with blanched almonds
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Homemade Marzipan Recipe

This easy homemade marzipan recipe contains only 3 ingredients and it's ready in literally 5 minutes! The recipe is vegan (eggless), naturally gluten-free, and can be made refined sugar-free (keto-friendly)!
Course Dessert
Cuisine German, Italian
Prep Time 5 minutes
Cook Time 0 minutes
Total Time 5 minutes
Servings 4

Equipment

  • Food processor*
  • Kitchen scale*

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 (1/4-1/2 tsp) almond extract (optional but very recommended)
  • 1/2 tsp (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.
Nutrition Facts
Homemade Marzipan Recipe
Amount per Serving
Calories
197
% Daily Value*
Fat
 
11.3
g
17
%
Saturated Fat
 
0.85
g
4
%
Carbohydrates
 
19.4
g
6
%
Fiber
 
2.5
g
10
%
Sugar
 
18.1
g
20
%
Protein
 
4.7
g
9
%
* Percent Daily Values are based on a 2000 calorie diet.
 
 
  • The refined sugar-free & keto-friendly version made with Erythritol contains just 129kcal, 2g carbohydrates, and 1g sugar.