Homemade Marzipan

Homemade MarzipanI have been making stuff with marzipan lately… I know I kept saying that I will show you guys how to make homemade marzipan (which is ridiculously easy, as you will soon see), but every time I made it I ended up using it for the other recipes before I could take any decent pictures… So I finally decided I will make marzipan for the sole purpose of putting it up here, so that once and for all, it can get the attention it deserves. Sliced Homemade Marzipan

To be honest, it’s kind of lucky that I even have these pictures, because it didn’t last for very long after it was made.Marzipan

You can use this recipe for a great number of things, from pie and cookie fillings to cake decorating. These qualities also make it an awesome candidate for Passover desserts, like the tart I featured here last week.Zoom Out

Because it’s got this awesome, Play-Do consistency, it can be used to make edible mini-sculptures… Maybe I will do a post on marzipan sculpting – but it will probably take me a while :)Marzipan Log

Usually, marzipan is made with equal parts almonds and sugar, but I prefer to use less sugar since I like it a little less sweet (I normally use up to about a 1:2 ratio). It is also considered  higher quality marzipan if it is made with more almonds than sugar. Generally speaking, the smoother marzipan is, the better – but some people (myself included) enjoy it a little more grainy since it feels more “homemade.” However, if you are planning to sculpt your marzipan or use it in place of fondant, it should be as smooth as possible.

Homemade Marzipan:

Serves: makes a 500 gram loaf

Estimated Time: 10 minutes (generous) + cooling time

Kosher Classification: Neutral


300 grams finely ground almond meal
200 grams powdered sugar (it’s okay to use less, but it will yield less marzipan)
1 tsp lemon juice
1 tsp almond extract
1/3 cup water


Start by weeding out the bigger chunks of almonds from your almond meal. The more anal you are about this, the smoother your marzipan will be!

If you can, process the almond meal and powdered sugar first, to grind everything even more finely. This step isn’t crucial, so if you don’t have / don’t want to have to clean a food processor, don’t feel bad.Process Alomnd Meal and Powdered Sugar

Place a mesh sieve inside or on top of a large mixing bowl, and dump the dry ingredients (almond flour and powdered sugar) into it.Sifting

Shake it vigorously (without spilling!) until all that’s left in the sieve are the larger chunks. Those can be toasted and then used to top yogurt or ice cream, or added to a small salad or soup. Get creative with it. If you want your marzipan a bit grainy, you can add a little bit of them back into the sifted powders in the bowl.Sifted

In a cup or small bowl, mix together the lemon juice, almond extract, and water. Then, start adding the liquids into the bowl of dry ingredients. Add one teaspoon at a time and then mix and check the consistency, because it can go from dry to sloppy pretty fast.Dry & Wet

This is the mixture after 5 teaspoons:After 5 tsp

And this is it after 10 teaspoons.After 10 tsp

Ten was actually enough for me this time. Once it starts looking wet like in the picture above, you can try squeezing it together to get a sense of how well it can pack together and hold. Like I said, after ten teaspoons and a nice squeeze, it was ready… This is what it looks like:Firmly packed

Once your marzipan reached the right consistency, form a “loaf” by transferring it into a sandwich bag and pressing it into the bottom to form a “log.” Put Marzipan In A BagBagged MarzipanShape into A LogPut Log In Fridge

Then roll the edge of the bag over and around the log to seal it, and place in the fridge for a few hours to harden. I like to make it in the evening, let it cool overnight, and then enjoy a couple of slices in the morning alongside my coffee.


  1. Process together 250 grams almond meal with 250 grams powdered sugar (optional step).
  2. Sift together the dry ingredients into a large mixing bowl.
  3. Mix together 1 tsp lemon juice, 1 tsp almond extract, and 1/3 cup water.
  4. Stir the wet mixture into the dry mixture, one teaspoon at a time, until desired consistency is reached.
  5. Form into a log inside a sandwich bag and chill until stiff.

Marzipan LogSmall ish

41 thoughts on “Homemade Marzipan

    • I know what you mean… It didn’t even occur to me that someone would put egg whites in something that’s supposed to be so simple – but it turns out that a TON of industrial marzipan contains it. Hope you like it!

  1. Hello, thanks for the recipe!! I also appreciate the non egg whiteness of your recipe :P. One thing you may want to fix is a typo in “In-A-Nutshell” section. The directions say to add 1/3 cup sugar instead of 1/3 cup water ;P. Thanks and have a good day!

  2. So delicious! I am going to make marzipan piggies with my mom this Christmas thanks to this simple (blessedly egg free) recipe!

  3. The ready made Marzipan in the stores does not contain eggs. I like this receipe because it doesn’t contain eggs and the fact that it’s at least 50% almond flour. more like 60%, but with added powdered sugar, to stop stickiness, it’s probably only 50 almond flower v. powdered sugar.

    • Technically speaking, the higher the almond to sugar ratio, the higher the quality of the marzipan. You can also play around with that ratio to get a result that personally satisfies you (both texture- and flavor-wise). Thank you for your comment!

  4. Hi there, there seems to be some discrepancy as to whether marzipan & almond paste are the same thing….but I;m wanting a recipe for homemade marzipan, purely for covering Christmas Cakes….is this recipe suitable for that purpose please?

    • While I haven’t tried it myself, I think you could use it for covering cakes. In this case, you would want to use the finest ground almond meal you can find, and probably a higher sugar-to-almond ratio, so that the texture is right and the thing doesn’t fall apart when you try to roll/drape it. If you try it, let me know how it worked out! Good luck!

      • Sorry for the late response. Thanks for your reply…I didnt actually get around to making it for my cakes…ended up buying the ready made stuff from the supermarket :( Maybe next year. Thanks again.

      • I’m sure your cakes turned out great :) Sometimes (especially during holiday-cooking which can be stressful), you just gotta decide on some things that *won’t* be made from scratch. Hope to see you here next year! ;)

      • HI,

        I used it on my Christmas cakes this year and it was fantastic. Everyone raved about it. I didn’t want to use an egg based marzipan as I was giving them away as gifts.

  5. Fantastic! I was searching for a recipe how to make home-made marzipan, as I was going to make a dessert with it! This step-by-step recipe is really great! Thanks ;-) Great blog too!

  6. Dec ’13
    Thank you so much. It turned out fabulously. I had a similar recipe 30 yrs ago, but lost it. All the others had some kind of raw egg in them. I wanted to make something everyone in my family could eat, and one of my children has immunity issues…so… Again thank you, and I would recommend this to anyone. (I split the water in half and put the lemon and flavouring in one half because I didn’t want it too wet. I did not end up using the other half, but you have to knead it really well). Then I rolled it out and used very small cookie cutters put them on parchment paper and dipped them in semi-sweet choc. YUMMMMMMYYYYYYY.

  7. I’m thinking to use this recipe for sculpting and making small animals with kids. How long can I keep the ready made dough in the fridge? Any suggestions if I want to color the dough? I guess I can just use the liquid food coloring, but not very excited about it since it’s not that healthy…
    The recipe looks great, I’ll give it a try, no eggs, that’s perfect!

    • How cute! I totally loved marzipan-sculpting as a kid :)

      It will keep for about two weeks in the fridge (after that it probably won’t spoil for another two, but may taste of refrigerator)…

      For sculpting, like cake-decorating, I recommend using a higher sugar to almond ratio and making sure the almond flour is super-fine.

      As far as natural food coloring, I only ever made pink – from beets! I imagine you can get a green color from spinach… Either cook and blend to a paste, or use the cooking water, adding a bit each time until you get the desired color. Make sure you take into account the extra liquids.

      There is also store-bought natural food coloring, which obviously have a wider spectrum of colors and are probably more consistent with the colors you are aiming for. Good luck!

  8. Just made this. It was meant to be – I had exactly 250 grams of slivered almonds, just waiting for the right recipe. I think it will be a permanent addition to my holiday candy-making.

  9. I wonder if this would work with other nutmeats, such as peanuts, filberts, pecans…etc. I am originally from Germany and could not help myself at the store on Sun-I bought some Marzipan Stollen and am reliving childhood moments with every bite-but I need to be careful as I have started to develop intolerance to gluten and want to make my own gluten-free holiday foods. I wonder how little sugar I could get away with-I don’t even have any at home and would have to buy some…I mostly use honey or just enjoy foods the way nature intended- sans the added sweetness. I wonder if this could also be made with honey instead of sugar. I will test it and let you know-i am sure it will be very sticky

  10. Looking forward to trying this! Curious – this would make Nougat – but using hazelnuts instead right? Or is there something else to Nougat (really wanting to make it!!). If so, do you have a recipe?

    • Hey Katarine! I’m really not sure about the nougat. I’m assuming you are referring to the “praline paste” version of nougat — not the egg-white candy version studded with nuts. From a quick look around the blogosphere, most of these recipes call for roasting the nuts in caramel and then grinding them up… I wonder if your suggestion would make for a simpler nougat recipe! Let me know if you try it out before I do :)

    • In ourder to make nougat, you have to have add a chocolate source…so this would just be plain old filbert marzipan…the best kind

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  13. Thank you so much for posting this recipe :) I surfed the net for about an hour till I came across your recipe with no eggs! :) But I wanted to ask you, can I include rosewater with the liquid ingredients or should I replace it with one of them?! Also I have seen some really white marzipan, I wonder how can I make them really white?! more sugar?! Thank you! :)

    • Hi Talar, thank you for your comment! If you want to give your marzipan that rosy flavor, you can switch out a teaspoon of water for a teaspoon of rosewater (or you may need to switch more, depending on how strong your rosewater is!)

      I think marzipan will always be slightly less bright than other mediums (like fondant for example) because of the slightly off-white color of almond meal, but you may be able to get a whiter marzipan if you use a higher sugar-to-almond ratio… Though I haven’t tried this myself.

      Do you need it very white for a specific reason? Lighting may help if you need it to look really bright (as in for decorating a wedding cake, etc) – so that could be a solution.

      • Hello!
        Thank you so much for the quick reply Adi! :) I tried using a higher sugar-to-almond ratio but turned out very sweet and it wasn’t at least the white that I wanted. So I ended up using more almond to adjust the taste, since it is really true that more almond than sugar tastes better and is considered of higher value :D
        I also made some research and asked pastry owners, who confessed of using titanium dioxide to make the almonds really white, they use it with marzipan and macarons. But I need to make a whole research about that to make sure that it is safe to eat.
        I needed them white since they look much nicer if colored and I can shape them to figurines to use on cakes and so on; also coz they taste much better than sugar paste!
        again thank you so much!

      • Wow, who’d have thought so much chemical effort was going into these things! Nice job on the fervent research, and I hope you figure out a way to make it work!

  14. I think I’m gonna try using gel colours to colour half the marzipan orange and half green. I want to make small carrots to place on a carrot cake. Do you think gel colour will work like using it on fondant?

    • What a cute idea! I don’t see why it shouldn’t work. Work the colors in gradually since the amounts needed will probably be a bit different from fondant.

  15. I have just made a batch of homemade marzipan and came across your blog by accident. Your method is very similar to mine.
    I’ll just make a few points for better understanding:
    1. I use a cooled, hand warm sugar-sirup 1:3 – made from 50ml boiling hot water, 100ml white sugar, and 50ml glucose powder – to 200g almond meal. The glucose powder is included so I can avoid the lemon juice, for the sugar not to crystallize when the marzipan is in the fridge. The amount of sugar-sirup used is depending on how dry the almond meal is. I also use 1 tsp almond extract (made from bitter almonds) to flavor that portion, just like you do. Without the almond extract the marzipan will taste bland.
    2. Regarding posters mentioning egg white:
    What you and I are making is also called raw marzipan and is thus used for eating raw. Either as a delicious slice with a coffee, or just on its own, or with extra powdered sugar and a bit of extra water kneaded into the raw marzipan for cake decorations that will need a higher sugar content (again eaten raw).
    Egg white in marzipan is needed when marzipan is used for baking (petite fours, almond macaroons, etc.). In this case extra powdered sugar and egg white (instead of water) has to be kneaded into the raw marzipan, otherwise the cakes will crack and crumble when baked in the oven. Up to 200g powdered sugar and about 1 egg white may be added to 500g raw marzipan.
    3. Fine quality raw marzipan should have an almond content of no less than 60%.

    • Thanks for the expert info, Paul! I wasn’t even aware that marzipan needs egg whites for baking. Using glucose powder instead of the lemon juice sounds like an interesting idea. Thanks for your comment!

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