Best Marzipan Recipe (Almond Paste) - Elavegan (2024)

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4.99 from 86 votes

Make homemade marzipan (or almond paste) with just 3 ingredients in 5 minutes! This traditional German Marzipan recipe is naturally egg-free, vegan, gluten-free, and optionally paleo and Keto friendly!

Best Marzipan Recipe (Almond Paste) - Elavegan (1)
As a German, growing up in Germany, I ate marzipan like it was nobody’s business. So, it’s no surprise that it’s one of the first things I learned to make when moving to the tropics. Not only is homemade marzipan far cheaper to make at home, but it tastes fresher, takes minutes, and is really easy to adapt.

You can adapt the sweetness level, the sugar you use (i.e., regular vs. keto-friendly Erythritol), any add-ins you choose to use, and its consistency (firm marzipan vs. softer almond paste).

What Is Marzipan?

Marzipan (often misspelled as mazipan/ marzapan) is an almond-based confection popular across the globe (especially during the holidays). While its roots are highly contested, we know it has origins in China, the Middle East (Iran), and Europe -particularly Germany (“Niederegger Marzipan”) from Lübeck and Spain “Marzipan de Toledo”- In the 14th and early 15th Century.

What is marzipan made of? The primary marzipan ingredients are almonds (blanched and ground) and powdered sugar. Then there are several regional recipe variations, including adding almond extract to enhance the flavor, rose water, and even raw egg whites.

This version is the traditional German marzipan I’m used to, made without eggs for a naturally vegan treat. I’ve also shared sugar-free keto marzipan. Once prepared, there’s no limit to the number of ways you can enjoy this homemade almond paste/ marzipan. Keep reading for my favorite suggestions!

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Almond Paste vs. Marzipan?

Marzipan and almond paste are similar and rely on the same key ingredients of almond meal and sugar (in North America, almond paste is often used to refer to Marzipan). However, the amount of sugar and texture differentiates the two. For example, almond paste traditionally uses a 1:1 ratio of almond and sugar and may use eggs, cream, or corn syrup as a binder, and isexcellent for filling baked goods and molding into soft shapes, etc.

In comparison, marzipan contains much more sugar and has a smoother and firmer texture that is easier to mold and roll out (i.e., to cover cakes or make molded marzipan roses or fruit).

German marzipan traditionally contains less sugar and falls somewhere between the two. However, when making this recipe at home, you can easily tweak the ingredient ratios based on whether you want homemade almond paste or marzipan.

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The Marzipan Ingredients

You only need three ingredients to prepare this homemade marzipan recipe (or almond paste).

  • Almonds: You can use store-bought blanched and finely ground almond flour or make it yourself.

How to make almond flour?

Use 90 g of whole almonds and cover them with boiling water. When the water is lukewarm, you should be able to easily slip off the skins (alternatively, blanch them in boiling water for a minute). Then drain and pat them thoroughly dry, and process them for a couple of seconds in a food processor until floury. The result won’t be as finely ground, though.

  • Powdered sugar: You can use regular powdered sugar (make sure it’s vegan) OR a sugar alternative like Erythritol (e.g. “Swerve”) or powdered monk fruit sugar for sugar-free marzipan (keto marzipan).
  • Liquid: Use water or a liquid sweetener. I.e., maple syrup, agave, rice malt syrup, light corn syrup, etc.
  • Almond extract: Technically optional, but highly recommended, to enhance the almond flavor.

What Else Could I Add?

  • Salt: Just a pinch of salt brings out the sweetness in this vegan marzipan recipe.
  • Rose water: A small amount (adjust to taste) of food-grade rose water adds a subtle yet absolutely delicious flavor.
  • Orange blossom: Ditto the above. You could even combine the two.
  • Vanilla extract: Use pure vanilla to avoid an artificial taste.
  • Alcohol: Instead of water/syrup, you could use alcohol to bind the mixture, like Grand Marnier, a vegan Irish cream, etc.
  • Cocoa powder: Make German marzipan candy, ‘Marzipankartoffeln,’ which dusts small marzipan balls with cocoa powder to resemble potatoes (see photo further below).
  • Chocolate: Shape the marzipan into balls, rectangles, or squares and dip them in melted chocolate as a simple homemade marzipan candy.

For thefull ingredients list, measurements, complete recipe method, and nutritional information, read the recipe card below.

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How to Make Marzipan?

A food processor and a few simple steps are all you require to prepare delicious homemade marzipan or almond paste.

  • Transfer the almond flour and powdered sugar to a food processor and blitz until well combined and smooth.
  • Then, add the water or liquid sweetener, almond extract, and rose water (if using). Pulse just a few times until the dough forms a ball.

If the dough is too dry and doesn’t clump up, add more liquid, just a few drops at a time. If it’s too wet, add more almond flour.

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  • Remove the almond paste ball from the processor, knead it gently on a clean surface for about 30 seconds, and roll it into a log.
  • Then wrap it in cling film and place it in the refrigerator until firm (which makes it easier to work with when shaping, rolling out on a cake, etc.). Enjoy!

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How to Use Marzipan and Almond Paste?

There is no shortage of ideas on almond paste and marzipan uses, including:

  • Use it to cover cakes: Like Christmas cake, Battenberg cake, Galette de Rois, etc.
  • Use it as a crust for tarts and pies
  • Use in marzipan cookies like Italian rainbow cookies (almond paste) or German horns ‘Mandelhörnchen.’
  • Crumble almond paste/ marzipan over cobblers, crumbles, and crisps
  • Enjoy it as a filling for pastries like croissants and bear claws (almond paste)
  • Make marzipan stollen
  • Use it in place of modeling paste to make cake and cupcake decorations
  • Make German Marzipankartoffelnby rolling it into balls and dusting with cocoa powder
  • Enjoy marzipan chocolate candies by shaping and then dipping the marzipan into chocolate

How to Store?

Store: Wrap any leftover marzipan/ almond paste in cling film and store it in the fridge for up to 2-3 weeks (aim for 10-14 days if you use water instead of a liquid sweetener).

Freeze: Wrap it tightly in plastic wrap (I like to roll it into a log first), then freeze it for up to 3 months. Leave it to thaw in the fridge when you want to use it again.

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Can I make this marzipan recipe without a food processor?

You could also use a small stand mixer. Or, if you’re using fine almond flour, you could mix all the ingredients in a bowl until it holds together. However, the resulting almond paste/ marzipan won’t be as smooth.

Can I use finely ground almonds?

If they aren’t peeled, the marzipan will be a darker color, but it will still work.

Can I use dried almond pulp?

I don’t recommend using leftover almond pulp (from almond milk) for this recipe, as almost no fat will be left in the pulp, impacting the binding, flavor, and consistency. However, adding a small amount of additional almond oil (or another neutral-tasting oil) back into the mixture may work. Let me know in the comments if you try.

Can I substitute the almonds?

While not traditional, it’s possible to make pistachio marzipan. Plus, Mexican marzipan ‘Mazapan’ uses ground peanuts in place of almonds.

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Recipe Notes and Tips

  • Make your own powdered sugar: Simply add the granulated sugar (or Erythritol) to a high-speed blender or coffee/spice grinder and grind until powdery.
  • The water content is variable: For example, if you’re using almonds, you’ve soaked and peeled yourself, you may need less (maybe just 1/2-1 tsp), etc.
  • Adjust the amount of sugar: Increase or decrease the amount of sugar in this easy marzipan recipe to suit your taste buds. You’ll need to tweak the ratio of wet to dry ingredients accordingly.
  • Be careful not to over-process the mixture: The longer you process nuts, they’ll release their oils and become nut butter. You just want to mix everything until it’s smooth and dough-like, no further.
  • Adjust the consistency: If you want more of a spreadable almond paste vs. stiffer moldable marzipan, just tweak the ratio of wet and dry ingredients.

More Sweet Confections

  • Vegan Snickers Bars
  • Vegan Bounty Bars (Coconut Candy)
  • No-Bake Chocolate Salami
  • Vegan Gingerbread Cookies
  • German Hazelnut Cookies
  • Zimtsterne (Cinnamon Stars)
  • Vegan Coconut Macaroons

If you try this easy German marzipan recipe, I’d love a comment and★★★★★recipe ratingbelow. Also, please don’t forget totag me in re-creations on Instagram or Facebookwith@elavegan #elavegan—I love seeing them.

Best Marzipan Recipe (Almond Paste) - Elavegan (10)

Homemade Marzipan Recipe

Author: Michaela Vais

Make homemade marzipan (or almond paste) with just 3 ingredients in 5 minutes! This traditional German Marzipan recipe is naturally egg-free, vegan, gluten-free, and optionally paleo and Keto friendly!

4.99 from 86 votes

Print Recipe Pin Recipe

Prep Time 5 minutes mins

Cook Time 0 minutes mins

Total Time 5 minutes mins

Course Dessert

Cuisine German, Italian

Servings 4

Calories 197 kcal


  • 3/4 cup + 1 tbsp (90 g) blanched almond flour (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)


  • 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.


  • 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



% Daily Value*






Saturated Fat

























* 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.

Nutrition information is an estimate and has been calculated automatically


Food processor*

Kitchen scale*

Best Marzipan Recipe (Almond Paste) - Elavegan (11) Simple and Delicious Vegan Cookbook by ElaVeganCLICK HERE to order!

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Best Marzipan Recipe (Almond Paste) - Elavegan (2024)


Can I use almond paste in place of marzipan? ›

You can use store-bought almond paste to make marzipan but you cannot make almond paste from marzipan. In a pinch, you can substitute marzipan for almond paste, but be sure to reduce the amount of sugar called for in the recipe because marzipan is sweeter than almond paste.

How do you keep marzipan moist? ›

We make it fresh, wrap well, keep in a cool dark place and use it within a few days. Marzipan dries out over time, which makes it harder to roll. Once it's on the cake, left for a week and then iced it will keep well of up to 6 weeks stored in an airtight container in a cool dark place.

What is marzipan made of almond paste? ›

You can certainly add sugar and corn syrup to almond paste to make it marzipan-like, but it's not a good swap as-is. Both products are made with sugar and almonds, but marzipan has a candy-like flavor and a secret ingredient–an egg white–that makes it smooth and moldable.

Why is my marzipan cracking? ›

Don't roll it out on too much icing sugar, as it gets drier and cracks more. If not using immediately, store it in the fridge tightly wrapped in plastic wrap or clingfilm.

What is the difference between almond paste and marzipan? ›

Almond paste has twice the amount of almonds in it compared to marzipan, making it coarser in texture and less sweet than its counterpart. Their consistency also differs as marzipan is smooth and pliable, almost clay-like, while almond paste is somewhat gritty and spreadable, almost like a cookie dough.

Why won't my marzipan dry out? ›

Choose a spot with plenty of air circulation and even a little light, if possible. Marzipan doesn't have to be left in the refrigerator, so it won't spoil if you leave it out. Marzipan hardens fastest when exposed to air, so you could even leave it out on your countertop if you're really in a hurry.

How long should you let marzipan dry before icing? ›

The videos below give great tips on how to trim it neatly and create the perfect base for icing your Christmas cake. Leave the Christmas cake covered in marzipan in a cool, dry place. Allow it to dry for at least 24 hours before covering with fondant icing, and at least two days before covering with royal icing.

How do you make marzipan not dry? ›

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.

What is the best marzipan in the world? ›

The World's Finest Marzipan

Lubeca has been producing marzipan since 1904. The company continues to use traditional methods of production and is recognized by bakers, pastry chefs and chocolatiers as one of the leading producers of high quality almond paste marzipan.

What is marzipan called in America? ›

Also called almond candy dough, marzipan is an agreeable, multi-purpose combo of the first two, with a subtle almond flavor and unmatched malleability. Be sure to try these marzipan cake recipes.

Does marzipan go bad? ›

As long as it is kept cool or refrigerated, marzipan has a long life, months at least. At warm or room temperature the almond content will slowly oxidise and develop off flavours.

Why does marzipan taste bad? ›

Its the bitter almonds we dislike probably because the flavour is stronger, and when made into a paste it is concentrated. Wikipedia says: “The aroma and flavor of marzipan can be attributed to benzaldehyde and hydrogen cyanide, which both derive from amygdalin, a compound naturally present in almonds.”

Why is marzipan so expensive? ›

Marzipan comes from nuts—it's traditionally made with ground almonds. In order to maintain quality standards, many countries regulate the percentage of almonds a recipe must have for it to be legally called "marzipan." This discourages the use of apricot kernels as a cheap substitute for almonds.

Can you over knead marzipan? ›

Lightly dust a work surface with icing sugar and then place the marzipan on the work surface. 4. Knead the marzipan 2-5 times to make it smoother however, do not over knead as this will release the oils from the almonds making the marzipan greasy.

What is a substitute for marzipan? ›

If this is the case a good substitute for marzipan is a thin layer of sugarpaste and then cover as normal. Let the first covering dry before applying the second cover. You could also use half chocolate modelling paste and half sugarpaste kneaded together.

What is a substitute for marzipan paste? ›

For a quick and dirty solution, almond paste can substitute marzipan in a pinch. In this case, you will need to adjust the sugar in your recipe to make up for the loss of sweetness between almond paste and marzipan.

Does marzipan taste like almond paste? ›

While you might come across recipes that mistakenly use the terms "marzipan" and "almond paste" interchangeably, they're different ingredients with different purposes. Bon Appetit explains that, since marzipan and almond paste have distinctly different flavors and textures, they shouldn't be used interchangeably.

Is there a way to soften almond paste? ›

Occasionally I end up with a sugar or almond paste "rock." In lieu of tossing it, I have softened it by adding a piece of bread for a day or two, in an airtight container. The moisture in the bread returns the original texture of the item.


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