Making your own marzipan or almond paste saves a lot of money and it couldn't possibly be easier - or tastier!
Prep time: PT5M
Total time: PT5M
Rating
4.97 stars (485 reviews)
Keywords
Almond Paste, Marzipan
Ingredients
1 1/2 cups very finely ground blanched almond flour
1 1/2 cups powdered sugar
OR 1 1/2 cups Swerve Confectioner Sweetener ((sugar-free alternative))
2 teaspoons quality pure almond extract
1 teaspoon quality food grade rose water
1 egg white OR 3 tablespoons water OR 3 tablespoons liquid sweetener (e.g. agave syrup, corn syrup, etc)
Categories
Candy
condiment
Dessert
Cuisine
German
Italian
Steps
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 or water/liquid sweetener and process until a thick dough is formed. If the mass is still too wet and sticky, add some more almond flour. If it's too firm and you need it to be more malleable just add a tiny bit of water. Keep in mind that the marzipan will become firmer after it's been refrigerated.
Turn the 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.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.
Nutitrion
Serving Size: 2.5 oz
Calories: 281 kcal
Carbohydrates: 36 g
Protein: 6 g
Fat: 13 g
Sodium: 9 mg
Sugar: 30 g
Reviews
Evonne on 2026-06-16 (5 stars): Thank you for this amazing recipe! We like it very much!
Will it freeze ok?
Camilla on 2026-06-07 (5 stars): So good! I'm from the U.S., but I lived in England as a kid and Germany as an adult. It tastes very authentic, even without the rosewater! The 3 T of water was a little much moisture-wise though. Probably could have done with just 1.5-2 T (but it is fairly humid where I'm at).
Kurt Wagner on 2026-05-24 (5 stars): I’ve used your recipe many times now, much to the delight of my family and friends. My parents and siblings emigrated from Germany to the USA when I was four years old, and my mother passed along her love of German cuisine to all of us. One of my favorite treasures from that heritage has always been marzipan.
Your recipe comes closer than any I’ve tried to the marzipan I’ve loved since childhood in Germany. I think the rose water gives it that little touch of magic. It’s delicious all by itself, but my wife, children, and friends get even more excited when I roll up 2–3 long logs of marzipan and tuck them through the length of a Stollen loaf or raisin bread. They love discovering those little surprise pockets of marzipan in each slice — almost like finding hidden treasure.
Thank you for sharing this recipe, your Stollen recipe, and so many other wonderful German dishes. They’ve brought a lot of enjoyment to our table and have also given me a lovely way to stay connected to my roots.
Jas on 2026-05-22 (5 stars): Thanks for this recipe! I’ve moved to the UK from the US and needed almond paste for Italian rainbow cookie. Unfortunately, the only almond paste you can get here is the firmer stuff. I didn’t have or want to use rose water, so I subbed it out for water. I also don’t have a food processor so I had to use a fork, but it came out just fine.
