Marzipan is a soft almond paste that is eaten as a candy or used in cakes and pastries. It’s packed with sweet almond flavor and a lot easier to make at home than you might think.
In this recipe
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Origin of the marzipan
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Marzipan vs. almond paste vs. frangipane
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use almond flour
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use of marzipan
Marzipan is a soft, sweet paste made from almonds and sugar. It can be eaten on its own, usually shaped into small fruits or cute animals, or used as a filling or topping for cakes and pastries. It’s full of sweet amaretto flavor and irresistible.
Marzipan is commonly bought ready made, but sometimes marzipan is hard to find in grocery stores or some brands have ingredients or additives that you want to avoid. Turns out, making marzipan at home is actually incredibly easy and quick. It only takes about 5 minutes and a few ingredients you probably already have at home: almond flour, powdered sugar, and almond extract.
Marzipan has been around for many centuries and as such its origins are somewhat unclear. It most likely originated in China or the Middle East and was introduced to Europe via trade routes with the East. Several European cities have long traditions of marzipan production, notably Lübeck, Germany; Palermo, Italy; and Toledo, Spain.
The difference between marzipan, almond paste and frangipane
Understandably there is a lot of confusion among the different almond fillings used in desserts such as marzipan, almond paste and frangipane. Although they are all made from almonds, they have major differences and uses in baking.
- marzipan is a paste made from finely ground almonds and sugar. While there are no standards for almond content in marzipan in the US, it tends to be between 25 and 30 percent by weight. Marzipan can be eaten raw and is used to make candies, ice cream cakes or as a filling.
- almond paste is similar to marzipan but has more almonds and less sugar. Almond paste is generally 50% almonds by weight. Almond paste can also be eaten raw and is commonly used as an ingredient in cake batters, cookies or fillings.
- frangipane is an almond cream for cakes and pastries made from butter, sugar, eggs and almond flour or almond butter. It cannot be eaten raw and bakes into a nutty, velvety filling.
If a recipe calls for any of these ingredients, it’s best to stick to the ingredient listed.
Simple tip!
While almond butter and marzipan are similar, the different almond and sugar content leads to a significant difference in the baking result.
Use ground almond flour for marzipan
When making marzipan at home I always get the best and smoothest results when I use finely ground almond flour. Almond flour, which is similar to almond flour but contains the almond skin, also works well, but the marzipan will be darker in color. I’ve tried using whole blanched almonds, but I can never grind the almonds fine enough in my food processor.
Use for homemade marzipan
Marzipan is a delicious candy shaped or formed into various figures such as small fruits or animals that are particularly popular around Christmas and Easter. You can also dip small heaps of marzipan in chocolate. It’s especially good with dark chocolate to balance out some of the sweetness.
Similar to fondant, it can also be used as a glaze for cakes. You can use this homemade version without adjustments in any cake or other pastry recipe that calls for marzipan.
More almond desserts
- Marzipan Butter Biscuits
- Lemon Almond Cake without flour
- Homemade Almond Roca
- Chinese Almond Cookies
- almond biscuits
Easy homemade marzipan
For best results, use finely ground almond flour. Almond flour, which is similar to almond flour but contains the almond skin, also works well, but the marzipan will be darker in color.
ingredients
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1 cup (96G) Almond flour (see recipe note)
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2 cups (227G) powdered sugar
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1/2 teaspoon almond extract
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2 tablespoon water
method
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Mix almond flour and powdered sugar:
Place almond flour and powdered sugar in a food processor and process until fully combined and finely powdered, about 2 minutes. Pause a few times to scrape down the sides and corners with a rubber spatula.
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Add almond extract and water:
Add the almond extract and water and run the food processor for 1 to 2 minutes until the mixture comes together into a smooth ball. If after 2 minutes of processing the mixture is still too dry to combine, add additional water teaspoon at a time, processing for one minute after each addition. It should come together into a thick paste similar to fondant icing or playdough.
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Knead the marzipan:
Remove the marzipan from the food processor onto a clean surface and use a spatula to get any bits under the blades that haven’t been incorporated. On the counter, gently knead the marzipan with your hands for about 30 seconds to ensure everything is even and smooth.
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Roll the marzipan into a roll:
Roll the marzipan into a roll, wrap in plastic and refrigerate until ready to use. The marzipan will firm up a little in the fridge.
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Storage:
Store the marzipan in the refrigerator, wrapped in cling film, airtight for up to 10 days or frozen for up to 3 months.
To thaw, wrap the marzipan in the refrigerator overnight or at least 3 to 4 hours before use.
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| nutritional information (per serving) | |
|---|---|
| 120 | calories |
| 4g | Fat |
| 21g | carbohydrates |
| 2g | protein |
