Easy Homemade Marzipan
My Homemade Marzipan recipe is super easy and tastes miles better than store-bought. This eggless, no-bake recipe comes together in minutes with just three ingredients. Perfect for Christmas time, fruit cakes, cookies, marzipan candy and more.
I absolutely adore marzipan and use it in loads of Christmas baking, but those little packets of pre-made marzipan at the grocery store are so expensive!
The good news? It is SO easy to make at home! Made with just three ingredients and ready in minutes, my super easy recipe is perfect for Christmas cakes, cookies, marzipan fruit and more.
Ingredients
My marzipan is made with simple ingredients and is egg-free. To make it, you’ll need:
- Almonds: The easiest almonds to make marzipan with are sliced almonds. They are already finely cut and will break down quickly, even in a low-powered food processor. Blanched almonds will give a classic, smooth, light-coloured marzipan, though you can use almonds with skin if you want a bit of texture and colour.
- Powdered Sugar: Icing sugar or confectioners’ sugar provides the sweet hit in marzipan and makes it into a pliable, rollable paste.
- Almond extract: I LOVE the flavour of bitter almonds, and use a highly concentrated oil extract popular in Germany (link in the recipe card). This only needs a few drops to create a strong and delicious almond flavour. If you use standard almond extract, you’ll need a teaspoon or more to taste.
- Rose water: This is optional, though a few drops of rose water can give marzipan a lovely, delicate flavour.
Instructions
This marzipan recipe is SO quick and simple to make; you’ll never buy store-bought again!
- First, grind the almonds in a food processor with the blade attachment fitted until fine and crumbly.
- Next, add the sugar, almond extract and a little water and process until the mixture clumps together. You can give it a squeeze to see if it will stick.
- Then, all you need to do is knead the mixture until you have a smooth dough. It should be nice and pliable (the heat of your hands will melt the sugar a bit, which helps the marzipan form a paste), then wrap and chill until ready to use!
The complete ingredient list and detailed instructions are in the recipe card at the bottom of the page.
Frequently Asked Questions
How long does marzipan keep in the fridge?
This version without raw egg whites lasts a long time in the fridge, a month or more, well sealed in plastic wrap and airtight container. I tend to make fresh marzipan fairly close to when I’m using it or store it in the freezer if I know I don’t need it for a while. Allow the marzipan to come up to room temperature before using.
Can I add other flavours to marzipan?
Sure! This basic recipe is an excellent carrier for other flavours; vanilla extract, orange extract, etc., are all good.
Can I make nut-free marzipan?
I’ve seen that you can substitute the almonds for semolina with some success, though I have yet to try it!
Can I use pre-ground almonds, almond meal or almond flour to make marzipan?
Sure! It’ll taste fresher with almonds that you grind yourself, though you can always use pre-ground in a pinch.
How to Blanch Almonds
Only got whole almonds? No problem! Bring a small pot of water to the boil, pour in your almonds and simmer for 60 seconds. Drain and refresh under cold running water, then squeeze each almond out of its skin. They should pop right out!
I’d then soak them in cold water for an hour or two before draining and proceeding as per the recipe.
Recipes using Marzipan
Now you’ve made marzipan, why not try some delicious traditional recipes like a Classic British Christmas Cake, Zimtsterne Cookies or Dominosteine Chocolates? How about adding pieces of marzipan to German Stollen bread to make it even more delicious.
Homemade Marzipan Recipe
Easy Homemade Marzipan
My Homemade Marzipan recipe is super easy and tastes miles better than store-bought. This eggless, no-bake recipe comes together in minutes with just three ingredients. Perfect for Christmas time, fruit cakes, cookies, marzipan candy and more.
Ingredients
- 200 g sliced blanched almonds
- 175 g cups powdered sugar
- almond extract, to taste
optional:
- a few drops of rose water
Instructions
- GRIND ALMONDS: Place the almonds in the bowl of a food processor with the blade attachment fitted. Run the mixer until the almonds have been ground to fine crumbs.
- ADD SUGAR: Add sugar, almond extract (see notes), rose water (if using) and 2 tablespoons of cold water to the almonds. Pulse until the mixture begins to clump together, adding water a teaspoon at a time if the mixture is too dry.
- KNEAD: Turn the marzipan mixture onto a clean work surface and knead until smooth and pliable. Dust with a bit of extra powdered sugar if it is too sticky.
- WRAP: Form into a log, then wrap tightly in clingfilm and chill until needed.
Notes
I like to use a highly concentrated, oil-based bitter almond extract popular here in Germany (link below), so I need to use a little more water to ensure the marzipan comes together. You may need less water if you use a more liquid extract.
Recommended Equipment
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Nutrition
Calories: 92kcal | Carbohydrates: 10.9g | Protein: 2.1g | Fat: 5g | Saturated Fat: 0.4g | Fiber: 1.3g | Sugar: 9g
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