Homemade Marzipan

The recipe, step by step

Homemade marzipan is remarkably easy to make and has a much fresher, more natural almond flavour than many shop-bought versions. This recipe comes together in about 5 minutes using blanched almonds, icing sugar and enough liquid to create a soft, smooth dough.

I particularly like making my own because I can control both the sweetness and flavour. A little almond extract intensifies the natural almond taste, while a small amount of rose water is optional if you enjoy a delicate floral note.

Marzipan is incredibly versatile. Roll it out to cover celebration or Christmas cakes, shape it into decorations and sweets, or use it in baking. I particularly like it in my rhubarb marzipan cake.

Recipe Highlights

• Ease: Very easy and ready in around 5 minutes.
• Taste: Sweet with a rich, natural almond flavour.
• Texture: Soft, smooth and easy to roll or mould.
• Free from: Egg-free, gluten-free and dairy-free.
• Great for: Covering cakes, shaping decorations, making sweets and adding to baked recipes.
• Quantity: Makes approximately 450 g.
• Time: 5 minutes.

Ingredients and Substitutions

• Blanched almonds: Use 150 g. I recommend blanched almonds because the skins have already been removed and they retain more moisture than pre-ground or sliced almonds, helping to create a smoother marzipan.
• Fine sea salt: Add a pinch. I recommend adding a little salt because it balances the sweetness and helps bring out the almond flavour.
• Icing sugar: Use 180 g icing sugar (powdered sugar). Its very fine texture helps create smooth marzipan without any graininess.
• Liquid sweetener or water: Use 80–100 ml, adding it gradually rather than all at once. The amount you need will vary depending on the almonds and humidity. For vegan marzipan, use water or a suitable vegan liquid sweetener.
• Almond extract: Use ¼ teaspoon. It strengthens the natural almond flavour without making the marzipan overpowering.
• Rose water: Use ¼ teaspoon, if you like. I recommend using rose water sparingly because its floral flavour can quickly become dominant.

Nigel recommends

Almond Extract

For a fuller almond flavour, I recommend Nielsen-Massey Almond Extract. You only need ¼ teaspoon in this marzipan, and it gives a clean, concentrated almond flavour without overpowering the natural almonds.

Ingredient

Nielsen Massey

Almond Extract 

Pure almond extract with a clean, concentrated flavour, ideal for cakes, biscuits, pastries and fruit-based bakes.

Why I recommend it → Shop at Amazon UK

Some retailer links may be affiliate links. Recommendations remain editorially independent.

How to Make Homemade Marzipan

1. Grind the almonds: Place the 150 g blanched almonds in a food processor and pulse until they are finely ground.

2. Add the dry ingredients and flavourings: Add the pinch of fine sea salt, 180 g icing sugar, ¼ teaspoon almond extract and ¼ teaspoon rose water, if using. Process again until evenly combined.

3. Add the liquid gradually: With the food processor running, add the liquid sweetener or water one teaspoon at a time until the mixture becomes smooth and forms a dough. Do not automatically add the full amount; stop as soon as the consistency is right. If the mixture becomes too wet, add a little more icing sugar.

If you would like to colour the marzipan, add the food colouring at this stage.

4. Knead the marzipan: Turn the mixture out onto your work surface and knead it briefly into a smooth ball. Wrap it well and place it in the refrigerator.

5. Store it carefully: If you are not using the marzipan straight away, keep it well wrapped inside an airtight container to prevent it drying out.

6. Bring to room temperature: Before rolling, shaping or using the marzipan in another recipe, allow it to come back to room temperature so that it becomes soft and pliable again.

Nigel’s Recipe Tips

Use blanched almonds. I recommend whole blanched almonds rather than sliced or pre-ground almonds. They retain more moisture and give the finished marzipan a better texture.

Add the liquid slowly. The 80–100 ml in the ingredient list is a range. Add it a teaspoon at a time and stop as soon as the mixture comes together into a smooth dough.

Pay attention to humidity. Almonds and icing sugar behave differently depending on the conditions in your kitchen. On a humid day you may need less liquid.

Use a food processor. This is the easiest way to grind the almonds finely enough and bring the mixture together. If it remains a little crumbly, turn it out and knead it with your hands; the warmth of your hands can help it come together.

Don’t overdo the rose water. I recommend starting with the ¼ teaspoon in the recipe. It should add a delicate floral background rather than dominate the almond flavour.

Let it come to room temperature before rolling. Refrigerated marzipan becomes considerably firmer. Giving it time to soften makes rolling and shaping much easier.

Let marzipan dry before icing a cake. When I use marzipan underneath another layer of icing, I allow the marzipan surface to dry before covering it. This gives you a much better base for the final icing.

Variations

Coloured Marzipan

Knead a small amount of food gel colouring into the finished marzipan. Gel colouring is preferable when you want a stronger colour without adding too much additional liquid.

You can also divide the marzipan into smaller portions and colour each one separately when making decorations or miniature fruits.

Leave Out the Rose Water

Rose water is optional. Leave it out completely when you prefer a straightforward almond flavour.

Frequently Asked Questions

What Is Marzipan?

Marzipan is a sweet almond paste made primarily from almonds and sugar. Its relatively high sugar content gives it a smooth, mouldable consistency that can be rolled, shaped and used to cover cakes.

What Is the Difference Between Marzipan and Almond Paste?

The main difference is the proportion of sugar.

Marzipan contains more sugar, which gives it a smoother texture and allows it to dry and hold its shape. This makes it particularly useful for covering cakes and creating decorations.

Almond paste contains less sugar and remains softer, so it is more commonly incorporated into fillings and baked recipes.

Is This Marzipan Vegan?

It can be. This recipe contains no egg or dairy, so use water or a vegan liquid sweetener to keep it vegan.

The old suggestion of using honey should not be included when describing the finished marzipan as vegan.

Why Is My Marzipan Crumbly?

It may simply need a little more liquid. Keep the food processor running and add water or liquid sweetener one teaspoon at a time.

If it is almost together, kneading it briefly with warm hands can also help bring it into a smooth dough.

Why Is My Marzipan Sticky?

Too much liquid has probably been added. Work in a little additional icing sugar until the marzipan becomes soft and pliable rather than sticky.

Can I Use Marzipan to Cover a Cake?

Yes. This recipe makes approximately 450 g, which is enough for a small 24 cm single-layer cake.

Do I Need to Refrigerate Marzipan Before Using It?

The finished marzipan can be chilled for storage. Before rolling or moulding it, bring it back to room temperature so that it becomes easier to work with.

Tools You’ll Need

• Food processor
• Measuring spoons
• Digital kitchen scales
• Spatula
• Airtight storage container
• Rolling pin, when using the marzipan to cover cakes

Storage and Freezing

Storing

Wrap the marzipan well so that as little air as possible reaches the surface, then place it in an airtight container.

Keep it in the refrigerator for up to 5–6 weeks.

Before using refrigerated marzipan, bring it back to room temperature. This softens the almond oils and makes the marzipan much easier to roll, knead and shape.

If the marzipan is being held at room temperature while you are working with it, keep it away from direct sunlight and excessive heat.

Freezing

Wrap the marzipan tightly in cling film or plastic wrap, then place it in an airtight freezer-safe container.

Freeze for up to 3 months.

Defrost it in the refrigerator, then bring it completely to room temperature before kneading or rolling.

Nutrition

Nutrition per serving

Serving: 50 g
Calories 236.84 kcal (12%)
Total Fat 10.82 g (15%)
Carbs 29.2 g (11%)
Sugars 28.71 g (32%)
Protein 5.36 g (11%)
Sodium 8.53 mg (0%)
Fiber 1.68 g (6%)

% Daily Values based on a 2,000-calorie diet.

Nutrition information is provided as an estimate and may vary depending on the exact ingredients, brands and serving size used.

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