This Easy Homemade Marzipan recipe is quick to make, requiring no cooking or special equipment. Egg-free and versatile, it’s ideal for covering cakes, shaping decorations, or using as a filling for your favorite treats.
It takes less than 10 minutes to prepare and produces a smooth, pliable marzipan that’s easy to shape.
Whether you're a beginner or a seasoned baker, this marzipan recipe will become a go-to for your homemade creations.
With its fresh flavor and easy process, you’ll never want to go back to store-bought marzipan again.
Visual Instructions
These visual instructions help you see the process. You can also find the full printable recipe with instructions and ingredients at the end of the post.
- Combine Dry Ingredients: Sift the powdered sugar into a bowl, then add the almond flour. Whisk them together until fully combined.
- Mix Wet Ingredients: In a small separate bowl, stir together the almond extract, lemon juice, and water.
- Combine wet and dry ingredients and mix with a spoon or spatula until just mixed.
- Knead: Gently knead the marzipan with the palm of your hand for 1-2 minutes to ensure it's evenly combined and smooth.
- Once mixed, marzipan should feel smooth, firm, and slightly pliable, like playdough. This recipe is forgiving, if the dough feels too dry or sticky, it’s easy to adjust.
Marzipan texture
- If too dry or crumbly: Add about ½ teaspoon of water at a time until smooth and pliable.
- If too sticky: Add powdered sugar (1 teaspoon at a time) or ground almonds (½ teaspoon at a time) to absorb moisture.
- Shape: Once kneaded, the marzipan is ready to be shaped into decorations or used as you like.
Blanched Almond Flour
I used blanched almond flour, which is finely ground and made from almonds without skins, making it perfect for smooth marzipan.
- Almond flour is easier to use than grinding your own almonds, and while superfine blanched almond flour gives the smoothest texture, regular blanched almond flour works just as well.
- Just make sure it’s blanched (skinless), and it's ready to use straight from the package
Serving Size
This recipe makes about 15 oz (430g)– enough to cover an 8-inch (20cm) round cake or use as a filling for chocolates and pastries.
If you're using the marzipan to cover a cake, remember to dust your surface and rolling pin with powdered sugar or cornstarch to prevent sticking. If too soft, chill for 10-15 minutes before rolling.
Baking with Homemade Marzipan
Once you've made your homemade marzipan, why not try it in these delicious recipes - besides just covering cakes?
Cherry Marzipan Almond Cake
- This Cherry Marzipan Almond Cake is rich and decadent, with flavor from cherries and marzipan chunks in the batter topped with flaked almonds.
- Use my easy homemade marzipan it's perfect for any occasion.
Marzipan Butter Cookies (egg-free)
- These Marzipan Butter Cookies are rich with crisp edges and a chewy center.
- Packed with almond flavor and finished with sugar-coated edges, they’re elegant and easy to make with my easy homemade marzipan.
Storage
Refrigerator: Wrap the marzipan tightly in plastic wrap and place it in an airtight container. This will keep it fresh for up to 3 weeks. It should stay soft and pliable when you need it.
Freezer: If you want to store marzipan for a longer period (up to 3 months), wrap it securely in plastic wrap, followed by a layer of foil or place it in a freezer-safe bag. To thaw, just leave it at room temperature for 30 minutes before using.
Recipe
Easy Homemade Marzipan
- 1 ½ cups (180g) powdered sugar, sifted (icing sugar)
- 1 ½ cups (150g) almond flour (blanched) (note 1)
- 1 teaspoons almond extract
- 2 teaspoons freshly squeezed lemon juice
- 4 ½ teaspoons water (regular tap water temperature is fine)
- Combine dry ingredients: Sift the powdered sugar into a bowl, then add the almond flour. Whisk them together until fully combined.
- Mix wet ingredients: In a separate small bowl, stir together the almond extract, lemon juice, and water.
- Combine wet and dry ingredients and mix with a spoon or spatula until just mixed.
- Once the mixture is mostly combined, use your hands to gently gather and bring everything together.
- Knead:Now, gently knead the marzipan with your palms for 1-2 minutes to ensure it's evenly combined and smooth.
Marzipan texture
- Once mixed, marzipan should feel smooth, firm, and slightly pliable, like playdough. This recipe is really forgiving so if the dough feels too dry or sticky, it’s easy to adjust.
- If too dry or crumbly: Add about ½ teaspoon of water at a time until smooth and pliable.
- If too sticky: Add powdered sugar (1 teaspoon at a time) or ground almonds (½ teaspoon at a time) to absorb moisture.
- Shape: Once kneaded, the marzipan is ready to be shaped into decorations or used as you like.
Serving Size
- This recipe makes about 15 oz (430g)– enough to cover an 8-inch (20cm) round cake. Or use for shaping decorations, or as a filling for your favorite treats.
- If you're using the marzipan to cover a cake, remember to dust your surface and rolling pin with powdered sugar or cornstarch to prevent sticking. If too soft, chill for 10-15 minutes before rolling.
Storage
- Refrigerator: Wrap the marzipan tightly in plastic wrap and place it in an airtight container. This will keep it fresh for up to 2 weeks. It should stay soft and pliable when you need it.
- Freezer: If you want to store marzipan for a longer period (up to 3 months), wrap it securely in plastic wrap, followed by a layer of foil or place it in a freezer-safe bag. To thaw, just leave it at room temperature for 30 minutes before using.
Once you've made your homemade marzipan, you can use it to cover cakes, but why not also try it in these easy recipes
Video
- Blanched Almond Flour: I used store bought blanched almond flour, which is finely ground and made from almonds without skins, making it perfect for smooth marzipan.
- Almond flour is easier to use than grinding your own almonds, and while superfine blanched almond flour gives the smoothest texture, regular blanched almond flour works just as well.
- Just make sure it’s blanched (skinless), and it's ready to use straight from the package
This marzipan works wonderfully for a variety of treats, but if you're looking to use it for fruit cakes, it's the perfect choice. For some of my favorite fruit cake recipes, check out
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