Marzipan is a baking ingredient that is often used in Holiday treats but is also popular year-round for decorating cakes and making candy. This easy step-by-step recipe shows how easy it is to make it at home with only a few ingredients!
This homemade Marzipan Recipe shows how easy it is to make this famous ingredient from scratch! Marzipan is one of my favorite sweets, it tastes sweet, but not overly sweet, has a distinctive almond aroma similar to Amaretto and the texture is a bit like cookie dough.
In Germany, you can buy sweets made from this almond-based confectionary in every grocery store, some shaped into Marzipan Fruits, Marzipankartoffeln (marzipan potatoes), or chocolate-covered marzipan but there are also many baked goods and pastries made with Marzipan which you can get at every good bakery.
We love to make homemade sweets and cookies and always have a plate of cookies on the counter. Right now we’re enjoying our Meringue Cookies, Cornflake Cookies, and Vanillekipferl. Check out our favorite German Christmas cookies for more ideas!
Why you’ll love this recipe
- Tastes better than store-bought and you know exactly what’s in it
- Traditional German recipe made with only a few simple ingredients
- Easy to make from scratch in less than 5 minutes
Ingredient Notes
Here is an overview of the ingredients you’ll need for this recipe. Scroll down to the recipe card at the bottom for quantities.
- Almonds – I recommend using blanched sliced almonds because they already come peeled and retain more moisture than ground almonds.
- Sugar – Powdered sugar works best, it gives the marzipan a smooth texture and adds sweetness.
- Almond extract – I like to add a little bit of almond extract for a more intense almond flavor.
- Rose water – Rosewater is often used for flavoring Marzipan. It tastes and smells quite strong if you’re not used to it. You can also leave it out if you don’t like the taste or don’t have it on hand.
How to make this recipe
Detailed measurements and instructions can be found at the bottom of the page on the printable recipe card.
- Grind almonds: Making Marzipan starts with blanching almonds or using already blanched almonds, and processing them in a food processor until they are finely ground.
- Combine: Add the powdered sugar and almonds extract and mix until combined.
- Finish: Then add water, one teaspoon at a time, until the mixture comes together and forms a crumbly dough. Add rose water if desired and mix until incorporated.
- Shape: Turn marzipan out onto a surface sprinkled with a bit of powdered sugar and use your hands to shape it into a log.
Expert Tips
- I recommend using blanched sliced almonds because they already come peeled and retain more moisture than ground almonds and almond flour.
- A food processor works better for this recipe than a blender because it is easier to get the mixture out
- The mixture will be crumbly after combining it in the food processor, using your hands to knead it together and form it into a log works best
- Don’t add too much liquid or the mixture will be sticky. Start by adding only a tsp of water at a time
- Depending on the humidity in your kitchen and the weather you might need to add less or more water to get the desired consistency
- You can use different extracts to flavor the marzipan. I recommend starting with almond extract
- Only use rosewater sparingly, it tastes quite strong if you’re not used to it. You can also leave it out if you don’t like the taste or don’t have it on hand
Recipe FAQs
Marzipan is a soft, dough-like mixture that is often used as an ingredient in baking for example in cookies or to cover cakes but can also be made into small candies. To make candy, it is often dyed with food colors and then shaped into little figurines or covered with chocolate. It is not clear where it originated, some say Persia, but others claim it came from Europe. One of the most famous producers is Niederegger Marzipan in Germany which was founded in 1806 in Lübeck and still operates today.
The main ingredients are almonds and sugar. The higher the proportion of almonds the higher the quality. It often gets flavored with extracts like rose water or almond extract for a stronger almond flavor. High-quality German marzipan is made without any added egg whites or corn syrup.
Almond paste and marzipan are NOT the same. Both are made from almonds but almond paste is often coarser and doesn’t have any or only a little bit of sugar added. It is often used in cake fillings. Marzipan is combined with sugar and is smoother and is often made into candy because of its sweetness.
Marzipan and Fondant can both be used to cover cakes and both can be dyed in any color and rolled out thinly. The finish is a bit different, fondant provides a smooth flat finish and marzipan is more speckled and not as smooth. Fondant is the better choice if the cake is served to people with a nut allergy but some people don’t like the taste of fondant because it is quite sweet and candy-like.
What to do with Marzipan
- Marzipan Potatoes (Marzipankartoffeln): Easy to make at home and a fun Christmas cookie to make with kids
- Marzipan Fruits: How to Video
- Marzipan Cake: Simple Marzipan Cake, German Stollen Recipe
- Marzipan Chocolate: Shape into loaves or balls and dip into melted chocolate
- Marzipan Cookies: Bethmaennchen (coming soon), Mandelhornchen (Almond Horns)
Storage
Marzipan has to be stored in an airtight container to prevent it from hardening and dehydrating. It keeps fresh for at least 2 weeks at room temperature but can also be stored in the fridge.
To prevent the almond oil from getting rancid, it should be protected from direct light and stored in a cold and dark place.
More German Christmas recipes
Tools used for Making this Recipe
Food Processor: I love my Food Processor! It has an adjustable Slicing Disc which is so helpful and it is really sturdy. I would 100% recommend it!!
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Marzipan
Ingredients
- 2 cups sliced almonds
- 1 1/2 cups powdered sugar
- 1 tsp almond extract
- 3 tsp water
- 1 tsp rose water, or 1 tsp more water
Instructions
- Put almonds in a food processor and mix until finely ground.
- Add powdered sugar and almond extract. Mix until combined.
- Then add water, one teaspoon at a time, until the mixture comes together and forms a crumbly dough. Add rose water if desired and mix until incorporated.
- Turn marzipan out onto a surface, sprinkled with a bit of powdered sugar, and use your hands to press crumbs into a log. Add water by the teaspoon if the mixture is too dry.
- Wrap in plastic wrap and store in a dark and cool place until needed.
Notes
- I recommend using blanched sliced almonds because they already come peeled and retain more moisture than ground almonds and almond flour.
- A food processor works better for this recipe than a blender because it is easier to get the mixture out
- The mixture will be crumbly after combining it in the food processor, using your hands to knead it together and form it into a log works best
- Don’t add too much liquid or the mixture will be sticky. Start by adding only a tsp of water at a time
- Depending on the humidity in your kitchen and the weather you might need to add less or more water to get the desired consistency
- You can use different extracts to flavor the marzipan. I recommend starting with almond extract
- Only use rosewater sparingly, it tastes quite strong if you’re not used to it. You can also leave it out if you don’t like the taste or don’t have it on hand
Mayank says
Hey, quick question: Can I bake these Marzipan? Like in a Stollen recipe?
Tamiko says
This is my first attempt to make marzipan to completely cover a Christmas cake (20x7cm). Could you please tell me how many times I should repeat this recipe to have the right amount? Many thanks!
Julia Foerster says
I would double the recipe, which should give you more than enough to cover the cake.
Tamiko says
Thanks for that info. I have one other question. When you say store in a dark and cool place is it not necessary to refrigerate it? Would a cold storage room or root cellar be sufficient?
Julia Foerster says
No, you don’t need to refrigerate the marzipan. A cold storage room or root cellar works perfectly but the pantry is also fine, just make sure to wrap it airtight in plastic wrap so it doesn’t dry out.
Lorna Wallace says
Hi, like the recipe but wondered why blanche the almonds? Can you make this with almonds, skin and all?
Julia Foerster says
You can use almonds with the skin on but the marzipan won’t be as white and smooth.
Majken says
Just wondering if you can skip the almond extract? I don’t have any at home but need to make the Marsipan today.
Julia Foerster says
Yes, you could skip it. The almond taste won’t be as strong but it should still be enough.
Maureen says
Made your recipe. Delish!!! Chilling the logs to put in Italian cake. It has to be shredded, then added to the batter. I did use almond flour, though. It worked great, without all of the blanching, etc., of the almonds.
Mercedes says
Hi Julia! Can I change the sliced almonds for nuts?
Julia Foerster says
You need to use almonds for this recipe otherwise it would not be Marzipan. Instead of sliced almonds, you can also use blanched almonds (without skin).
Wendy says
Hi, is this ok to cover my christmas cakes then store for a few weeks?
Julia Foerster says
I’m not sure, Wendy. It will probably depend on the temperature of where you store the cakes and if they are covered airtight because the marzipan will dry out otherwise.
Yahya Tajik says
A simply traditional recipe – very excellently expressed!
Thanks for reminding me of the most favorite desert in my childhood
Amélie says
Thank you so much for this amazing article on Marzipan!
I just heard about Marzipan and wanted to know more about it. You’ve covered it all! Wow.
I want to try and make it now 😃
IbnBahtuta says
Hi, I waded through so many marzipan recipes online and didn’t like the raw eggs bit at all. So I eventually found your website. I followed the recipe to the letter and it came out exactly as you have shown. I really appreciated that. My family say it is so much nicer than bought marzipan. I use marzipan a lot in the sweets I make for my family. The marzipan is used to keep a date, stuffed with burfi pista, together ready to be covered in Belgian 80% dark chocolate. This recipe allows for easy scaling upwards. Again thanks for the recipe.
Alastair says
Hi, i’ve been looking for a marzipan recipe which doesn’t use raw eggs and thought that your’s appeared just what I needed.
I have made the marzipan, but there is so much oil coming out of it, it is unusable. It is also very crumbly. I have added addition water, but this doesn’t appear to make any difference. What am I doing wrong and how do I recover the marzipan i’ve already made?
Julia Foerster says
It sounds to me like you processed the almonds too long. If oil is coming out you probably made almond butter instead of ground almonds. I think it’s best to start over and make sure to not over-process the almonds!
Alastair says
Thank you very much. I did process it in my blender for quite a long time. I’ll try the manual process in a bowl.
Jessica Almazan says
I haven’t made it but my question is can you eat this as is. My family is from Guatemala and they make marzipan there just like a typical candy. I love it but I’m not sure if this recipe replicates that.
Julia Foerster says
Yes, this can be eaten as is. I like to roll small pieces into balls and dust them with cocoa powder.
Vita says
This recipe is excellent. It comes together in minutes and smells amazing.
Bobbie Hammonds says
Can you use whole almonds instead of sliced?
Julia Foerster says
Yes, if they are blanched!
Hope says
Can you use almond flour instead of grinding whole almonds?
Julia Foerster says
Almond flour is a lot drier so you might have to add more liquid, but it should work. Many grocery stores carry ground almonds, usually near the baking stuff, which are a good alternative to grinding almonds yourself.
Elaine says
If you’re like me and like sweets less sweet, I suggest starting with 1/2 cup icing sugar.
As the saying goes, you can always add more.
Less sweet was *perfect* for my taste.
I also used a little bit of almond oil instead of extract to give me the flavor of my childhood.
Leah says
Great recipe! Very easy to make. I left out the rosewater because I didn’t have any.
Muriel Saldanha says
The recipe looks good…will be trying it out..what is the shelf life of this as I intend making it ten days before Christmas
Julia says
If stored covered airtight in the fridge it will keep for at least a few weeks in my experience.