Easy Homemade German Marzipan in 5 Minutes

by: Sylvie Fulson  /  Oma Gerhild's daughter-in-law and plant-based cook

Homemade German marzipan in just 5 minutes?

Absolutely! This naturally vegan recipe is wonderfully quick and easy, with rich almond flavor that tastes far better than store-bought and costs much less, too.

Jump to recipe ⇣

Slice and enjoy, or use your homemade marzipan for candy, cookies, Stollen, and other German treats.

Made from simple ingredients like finely ground almonds, powdered sugar, and almond extract, traditional eggless marzipan is a delicious treat ... especially at Christmas time ... but truly enjoyable all year long.

Top Tips for Best Results

1. Avoid over-processing and over-kneading: Processing and kneading too long will cause the almonds to release oil.
2. Add water gradually: Start with the amount stated. If the mixture is too dry, add water a little at a time until it comes together. Too much water will make the dough sticky.
3. Measure carefully: The balance between the almonds and powdered sugar affects the flavor and texture. For the most consistent results, weigh both ingredients.

What Is Marzipan?

Marzipan is a smooth, sweet confection made primarily from finely ground blanched almonds, also known as almond flour, and powdered sugar. If you love almonds, you’ll love marzipan. The higher the almond content, the richer the flavor and the higher the quality.

Not only is it popular in Germany, especially in Lübeck, but also throughout much of Europe.

It can be dyed and is used to make candies, cake coverings much like fondant, and decorative figures.

In Germany, marzipan is a staple at Christmas time and weddings.

Is Traditional Marzipan Naturally Vegan?

Plain traditional marzipan is usually naturally vegan. It’s made with finely ground blanched almonds, powdered sugar, almond extract, rosewater, and a little water or syrup to hold it all together.

However, some homemade and commercial versions contain egg whites or honey. Flavored, filled, or chocolate-covered varieties may also contain dairy or other animal ingredients. Unless you’re making it yourself, always check the label.

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How to Make This Homemade German Marzipan Recipe

(Find the printable recipe with measurements in the recipe card below.)

Start by placing the almond flour and powdered sugar in the bowl of a food processor.

Process until the mixture is well combined.

Next, add the almond extract, rosewater (if using), and water.

Process until you get a crumbly paste that holds together when pressed.

Turn the dough out onto a clean surface.

Knead it just a little and shape it into a log.

Slice it up and enjoy, or wrap it tightly in plastic wrap and store it in the fridge to enjoy later.

Different Ways to Enjoy Marzipan

In baked goods:

• Christmas Stollen
• Bethmännchen Cookies
• German Hazelnut Cake

For a more modern take, try crumbling marzipan over or mixing it into baked goods such as coffee cakes, loaf cakes, fruit tarts, streusel toppings, or even ice cream.

As candy:

Marzipankartoffeln ... small balls of marzipan rolled in cocoa powder that resemble tiny potatoes

Left as a log (marzipanbrot) or rolled into balls or other shapes and covered in dark chocolate, plain or with any of the following additions:

• vanilla or orange extract
• orange or lemon zest
• cinnamon or other warming spices, especially yummy at Christmas time!
• rum or amaretto
• cocoa powder
• Dominosteine: layers of nougat, lebkuchen, and/or fruit preserves (apricot is classic)
• for something non-traditional, but yummy, you could try adding chocolate chips, dried fruit, or coconut

As edible decorations:

Marzipan can be dyed and molded into many shapes that are used to decorate different types of cakes and tortes for holidays and other special occasions, such as fruits and vegetables, flowers, animals, ribbons, figurines, etc.

Simply on its own:

Marzipan is delicious and satisfying all on its own, especially with a cup of coffee or tea. Enjoy it at room temperature and in small bites ... a little goes a long way!

Storage Tips

Fridge: Wrap the marzipan tightly in plastic wrap and place it in an airtight container or sealable plastic bag. Refrigerate it for up to 2 weeks. Bring it to room temperature before shaping, rolling, or eating.

Freezer: Well wrapped and placed in an airtight container, marzipan can be frozen for up to 6 months. Thaw it overnight in the refrigerator and then bring it to room temperature before using.

Substitutions

Almond flour: For the smoothest marzipan, use finely ground blanched almond flour. You can also start with 112 grams of whole blanched almonds or blanched slivered almonds, but process them into a very fine meal before adding the powdered sugar. Be careful not to process them so long that they begin releasing oil.

Powdered sugar: In a pinch, you can make homemade powdered sugar by processing granulated sugar until very fine. However, purchased powdered sugar will generally produce the smoothest texture.

Almond extract: You can omit the almond extract or use vanilla instead.

Rosewater: Rosewater is optional, but you can also try orange blossom water for a little twist.

Water: If you have a sweet tooth and enjoy your marzipan extra sweet, replace the tablespoon of water with the same amount of agave nectar or light corn syrup.

Print Recipe

Easy Homemade German Marzipan in 5 Minutes

This naturally vegan German marzipan recipe is so quick and easy to put together and so delicious. Plus, it tastes so much better than store-bought and it’s a lot cheaper.

Prep Time:

5 minutes

Total Time:

5 minutes

Servings:

About 7½ ounces (215 grams)

Ingredients:

• 1 cup plus 3 tablespoons (112 grams) almond flour (finely ground blanched almonds)
• ⅔ cup (84 grams) powdered sugar
• ½ teaspoon (2.5 milliliters) almond extract, or to taste
• ½ teaspoon (2.5 milliliters) rosewater, or to taste (optional)
• 1 tablespoon (15 milliliters) water, plus more if needed

Instructions:

1. Place the almond flour and powdered sugar in a food processor and process until combined.
2. Add the almond extract, rosewater, and water and process until it turns into a crumbly paste that sticks together when pressed.
3. Once you’ve achieved the right consistency, place the dough on a clean surface and knead it for several seconds, then shape it into a log.
4. Slice and enjoy, or wrap the log tightly in plastic wrap, place in an airtight container, and refrigerate or freeze for later use.

Notes/Hints:

• I prefer to weigh the ingredients. It’s quicker, less messy, and more accurate.
• A good way to test if the dough is ready is to take a small amount and see if you can roll it into a smooth round ball. If so, it’s ready to use. If not, add a little more water and process again.
• If the mixture is not quite coming together, add just ⅛ to ¼ teaspoon water at a time. It doesn’t take much to get the mixture too wet. Just be careful not to over-process or your marzipan may become oily. If it becomes oily, add more almond flour or powdered sugar.
• Use a liquid sweetener such as agave nectar or light corn syrup instead of water.
• Makes a great DIY gift for the marzipan-lover in your life.

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Unless otherwise noted recipe, images and content © Just like Oma | www.quick-german-recipes.com

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Hi, I'm Oma Gerhild! As a food writer and cookbook author, I'm always looking to find ways to pass on my German heritage using local ingredients. Quick and easy. That's my goal. Wunderbar food. That's the result.