Marzipan Recipe

If you’re looking for an authentic marzipan recipe that’s easy to make, is much cheaper than store-bought, and tastes absolutely phenomenal, you’ve come to the right place!

Growing up in Germany, home to the world’s most famous marzipan, I was practically raised on this stuff. Well, not really, but I wouldn’t have protested had my parents tried 🙂 Marzipan is incredibly delicious. But it’s also expensive to buy. The way around this? Make your own! The good news is that marzipan and almond past are also super easy and quick to make and now you can make your own anytime, anywhere. Yes, your life is forever changed. Look no further, this is simply the BEST homemade marzipan recipe!

Marzipan can be found everywhere in Germany. Just a few hours north of where I grew up in Stuttgart is the historic town of Lübeck, world famous for its marzipan. It’s also a beautiful, scenic port town. We visited it frequently as a family and later as a young adult I once took on the challenge and biked 72 miles from Rendsburg to Lübeck in the middle of summer, a memory I’ll never forget!

The Holstentor is Lübeck’s most famous feature, a Brick Gothic construction from Medieval times. It has been a UNESCO world heritage site since 1987.

Lübeck is also the home of Niederegger Marzipan, probably the most famous marzipan in the world. If I were to weigh how much of that marzipan I ate during my 23 years in Europe it would probably come close to 893 pounds. Niederegger has been around since 1806 producing the highest quality marzipan, including a class that is made from 100% almonds (no sugar), and it uses only the finest almonds from around the Mediterranean.

Homemade Marzipan Recipe

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!

Prep: 5min

Total: 5min

Serving Size: 1 serving

Nutrition Facts: calories 197 kcal, Protein 4.7 g, Fat 11.3 g, Carbohydrate 19.4 g, Fiber 2.5 g, Sugar 18.1 g, Saturated Fat 0.85 g, servingSize 1 serving

Ingredients:

• 3/4 cup + 1 tbsp blanched almond flour ((see notes))
• 9 tbsp powdered sugar (or powdered Erythritol (see notes))
• 1 1/2 tbsp 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))

Instruction:

1. You can watch the video in the post for visual instructions.I recommend using a kitchen scale for this recipe.
2. 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.
3. 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.
4. 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.
5. 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.
6. 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.

BEST Marzipan or Almond Paste

Making your own marzipan or almond paste saves a lot of money and it couldn’t possibly be easier – or tastier!

Prep: 5min

Total: 5min

Serving Size: 2.5 oz

Nutrition Facts: calories 281 kcal, Carbohydrate 36 g, Protein 6 g, Fat 13 g, Sodium 9 mg, Fiber 2 g, Sugar 30 g, servingSize 2.5 oz

Ingredients:

• 1 1/2 cups very finely ground blanched almond flour/meal
• 1 1/2 cups powdered sugar
• Sugar-free and diabetic alternative: use 1 1/2 cups Swerve Confectioner Sweetener
• 2 teaspoons quality pure almond extract
• 1 teaspoon quality food grade rose water
• 1 egg white

Instruction:

1. Place the almond flour and powdered sugar in a food processor and pulse until combined and any lumps are broken up. Add the almond extract and rose water and pulse to combine. Add the egg white and process until a thick dough is formed. If the mass is still too wet and sticky, add some more almond flour. Keep in mind that it will become firmer after it’s been refrigerated.
2. Turn the almond marzipan out onto a work surface and knead it a few times. Form it into a log, wrap it up in plastic wrap and refrigerate.
3. Will keep for at least a month in the refrigerator or up to 6 months in the freezer. Bring to room temperature before using in any recipe.Makes 13-14 ounces.

Marzipan Recipe

Marzipan is very expensive to buy in the grocery store, and is often dry and flavorless. Homemade marzipan is cheaper than pre-made, is super easy to make and tastes much better.

Prep: 30min

Total: 30min

Yield: 24

Serving Size: 1 g

Nutrition Facts: servingSize 1 g, calories 45 kcal, Carbohydrate 15 g, Protein 1 g, Fat 2 g, Saturated Fat 0.2 g, Sodium 2 mg, Fiber 0.4 g, Sugar 5 g, unSaturated Fat 1.5 g

Ingredients:

• 7 oz Almond Paste (see note)
• 2 oz light corn syrup (1/4 cup)
• 8 oz confectioner’s sugar (approximately)

Instruction:

1. In the bowl of a stand mixer, mix the almond paste and corn syrup on low speed until it forms a smooth paste. If working by hand use a wooden spoon to mix until combined.
2. Scrape the bowl. With the mixer running on low speed add 1/2 of the confectioner’s sugar. If mixing by hand stir half the sugar. Turn the dough out onto a surface generously sprinkled with confectioner’s sugar. Add additional powdered sugar to achieve the desired consistency (see note).

Marzipan

This Easy Homemade Marzipan will take your baking to the next level! It’s a quick and simple recipe that will bring delicious almond flavor to your cakes and cookies. It’s also easily colored and shaped into fun decorations!

Prep: 10min

Total: 70min

Yield: 2

Serving Size: 1 serving

Nutrition Facts: calories 1132 kcal, Carbohydrate 132 g, Protein 27 g, Fat 62 g, Saturated Fat 4 g, Sodium 4 mg, Fiber 13 g, Sugar 108 g, servingSize 1 serving

Ingredients:

• 2 ¼ cups fine almond flour
• 1 ¾ cup powdered sugar
• ¼ cup water
• 2 teaspoons almond extract
• ¼ teaspoon food grade rose water (optional)

Instruction:

1. Add almond flour and powdered sugar to a food processor and pulse until combined into a fine powder.
2. Add the water, almond extract, and rose water if desired. Mix until everything comes together into one big ball. If the mixture is still sticky enough to stick to your fingers, add more almond flour and powdered sugar 1 tablespoon of each at a time until not sticky enough to stick to your hands.
3. Remove to a clean surface and knead for a minute or two until smooth. Roll into a log and wrap in plastic wrap. Chill in the fridge for an hour before using.

3 ingredients homemade marzipan from scratch | how to make tasty marzipan at home

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