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log of marzipan on white marble with one slice cut

Easy Homemade Marzipan (almond paste)

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  • Author: Bianca
  • Prep Time: 5
  • Total Time: 5 minutes
  • Yield: 5 slices / 6 ounces (180 gr) 1x
  • Category: sweet, dessert
  • Method: food processor
  • Cuisine: German, Italian, Spanish
  • Diet: Vegan


This easy homemade marzipan recipe contains only 3 ingredients and takes 5 minutes to make! It’s vegan (no egg whites), naturally gluten-free, and refined sugar-free.




For this recipe I use erythritol. With an electric coffee/spice grinder I make powdered erythritol.

Place the almond flour and powdered sugar in a food processor and process until combined and smooth. Depending on how big and powerful your food processor is this can take 1-2 minutes.  Process until it comes together in a firm mass.

I recommend using a small food processor for this recipe and quantity.

After a few seconds add in the water, almond extract, and food grade rose water (optional). Process again to combine. The marzipan is well combined if you can scoop out a bit of the dough and form a ball with y our fingers. It should be slightly sticky and hold together.

If the dough is moist and crumbly, process longer. And when the dough is too dry and crumbly, add a little bit of water (like ½ tsp).

Be careful with adding too much water as the dough can become too sticky and moist. The only way to compensate too much water is by adding more almond flour and depending on the taste also more sweetener. So be careful with the water. You want to create a thick dough and not a nut butter.

Take out the marzipan dough and knead it as (bread) dough on a surface until it gets warm and easily adapts to any form you would like to create. You can shape it into a log, disc or ball and place it in the refrigerator, either in an air tight container or tightly wrapped in cling wrap.

After about 3-4 hours in the refrigerator the marzipan will be firm.

Depending on how you want to use the marzipan, it may be helpful to warm the marzipan to room temperature before using.


  • Almond flour: it is the easiest to use finely ground blanched almond flour. Ensure the almond meal is made from blanched almonds (skins removed). But instead of almond flour, you can use the same amount of whole almonds (without the skin). You can remove the skin yourself by soaking the almonds in boiling water. When the water is cooled off, you can easily take off the skin with your fingers. Before using the almonds in the recipe, make sure they are dry. You can air dry them or pat them with kitchen paper. Next, pulse them in a food processor to create almond flour.
  •  If you can’t find almond flour, you can also buy ground almonds, but get the finely ground almonds that are best for marzipan recipes.
  • Sweetener: if you would like sweeter marzipan (more similar to marzipan than almond paste), use a sweet syrup instead of water, such as maple syrup, agave syrup, rice malt syrup, or any other liquid sweetener for sweeter marzipan.
  • Powdered sweetener: you can use any powdered sugar, make sure it’s vegan. For a refined sugar-free version, you can use xylitol or erythritol.
  • When you use rose water, make sure it’s food-grade rose water such as this rose water.
  • The taste is best when you use a good quality almond extract. I sometimes use bitter almond extract instead, and I love both. 
  • Fresh marzipan can be stored in an airtight container or wrapped in cling wrap for up to 2 weeks or 3 months in the freezer.
  • This recipe makes about 6 ounces (180 gr) of marzipan/almond paste.