homemade marzipan

homemade marzipan

Homemade marzipan is a delicious almond confection with a plethora of uses. You can roll marzipan out like fondant to cover a cake, make delicate little carrots to top carrot cake, or dip balls of the candy in dark chocolate for an afternoon tea companion. 

homemade marzipan

Shortly after I was born in Tehran, my parents immigrated to Stuttgart, Germany. I lived in Germany until I was six at which point we moved to the States. The most vivid memories I have of our time in Germany are of the food, especially the sweets. While American kids were eating candy and peanut butter I was being raised on marzipan and nutella. Marzipan holds for me fond memories of Noel and German Christmas markets. Vendors would proudly display their marzipan confections shaped to look like potatoes, pigs, or a variety of colorful fruits. 

Since marzipan is not as popular in the U.S. I make it at home whenever possible. Marzipan recipes run the gamut from using whole almonds that one blanches and peels by hand to recipes that require corn syrup to hold the paste together. When developing my recipe I aimed for a marzipan that was easy to make, didn’t require corn syrup, and used as little sugar as possible without impacting the integrity of the candy. Using store bought blanched almond meal saved me the tedious step of blanching the almonds at home. I tested various ratios of almonds to sugar before landing on a marzipan that tasted good but wasn’t too sweet. I added a trickle of almond extract to amplify the flavor. Lastly, I used a modest amount of rose water to help bind the marzipan together (you can replace the rosewater with pasteurized egg whites or regular water if you don’t like the flavor of rosewater). 

After some research and experimentation I’ve developed my go-to homemade marzipan recipe that I use for various purposes. I knead food coloring paste into some batches to top a princess cake or make little carrots for carrot cake. I’ve also been known to enrobe truffle-sized pieces of this marzipan with dark chocolate for a delicious after dinner treat. 

classic carrot cake

If you make this all purpose marzipan, leave me a comment and let me know your favorite way to enjoy it!

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homemade marzipan

homemade marzipan

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  • Author: Sepideh Esmaili Campos
  • Yield: 4.5 ounces 1x


  • 1 ¼  cup blanched almond meal (I get mine from Trader Joe’s)
  • 5 tablespoons powdered sugar
  • ¼  teaspoon almond extract 
  • 2 teaspoons rose water (can also use filtered water or pasteurized egg whites if you don’t want the flavor of rose water) 


  1. Place the almond meal and powdered sugar in the bowl of a food processor or a stand mixer with the paddle attachment in place. 
  2. Pulse a couple times to combine the almonds and sugar. Or run the mixer on low for a couple seconds if you’re using a stand mixer. 
  3. Add the almond extract and rose water. 
  4. Run the food processor or stand mixer on medium speed until the marzipan comes together, about 60 seconds. It should just hold together when pinched without dry or soggy spots visible.  
  5. If the mixture is too wet, add almond meal (a teaspoon at a time until the right texture is reached). 
  6. If the mixture is too dry, add rose water or water (a half teaspoon at a time until the right texture is reached). 
  7. The marzipan can be rolled out right away to cover a cake or for baking things like marzipanstollen. 
  8. If you want to create shapes with the marzipan (such as carrots for carrot cake) or if you want to dip it in chocolate, it’s best if you let the marzipan firm up in the refrigerator first.
  9. Wrap the marzipan with plastic wrap, rolling it into a log shape. 
  10. Refrigerate for 30 minutes or up to two weeks. Use as desired. 


Yields 4.5 ounces of marzipan. Enough to make decorations for cakes or dip in dark chocolate. If you want to cover a cake (like princess cake), double or triple the recipe based on the size of your cake. 

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