Making your own marzipan at home is easier than you think, and the results are simply irresistible. In just 10 minutes, you can create a smooth, velvety almond paste that’s perfect for baking, decorating, or even enjoying on its own. The rich, nutty aroma of freshly ground almonds combined with a hint of sweetness delivers a flavor that’s both indulgent and comforting.
This homemade marzipan boasts a luxurious texture—soft, pliable, and wonderfully dense—that store-bought versions can’t match. Whether you’re shaping it into festive treats or folding it into pastries, its delicate almond essence will elevate every bite. Plus, knowing it’s made with simple, wholesome ingredients adds an extra layer of satisfaction to every creation.
What You’ll Need
- 2 2/3 cups (8oz/225g) ground almonds
- 1/2 cup (4oz/115g) sugar
- 1 cup (4oz/115g) icing sugar, sieved (for a smooth texture)
- 2 teaspoons almond extract (for a rich almond flavor)
- 2 egg yolks, fresh or pasteurized (see notes for substitutions)
How to Make It
- Mix the dry ingredients: In a bowl, combine the ground almonds, sugar, and sieved icing sugar. Use a whisk to ensure the sugars are evenly distributed.
- Add the wet ingredients: Stir in the egg yolks and almond extract using a wooden spoon. Mix until the ingredients start to come together.
- Bring it together: Use your hands to gently knead the mixture into a smooth dough. If it feels crumbly or dry, add a little more egg yolk, one teaspoon at a time, until it holds together.
- Shape and chill: Remove the marzipan from the bowl and shape it as needed. Chill in the refrigerator before using. It can be stored in the fridge for up to 8 weeks.
Creative Ways to Use Your Marzipan
This versatile almond paste isn’t just for cake covering! Roll it into small balls and dip them in melted chocolate for a sweet treat. You can also shape it into fruits or flowers to decorate cupcakes or cookies. For a festive touch, use it to create edible ornaments for holiday desserts.
Storage Tips for Freshness
Wrap your marzipan tightly in plastic wrap or store it in an airtight container to keep it from drying out. It will stay fresh in the fridge for up to *8 weeks*. If you need to store it longer, freeze it for up to *3 months*—just thaw it in the fridge before using.
Quick Substitutions and Variations
If you’re out of almond extract, try using vanilla extract or orange blossom water for a unique twist. For a vegan version, swap the egg yolk with *1-2 teaspoons of water or aquafaba*. You can also experiment with pistachios or hazelnuts instead of almonds for a different flavor profile.
Essential Tools for Perfect Marzipan
A sturdy *wooden spoon* is key for mixing, and a *fine sieve* ensures your icing sugar is lump-free. If you’re shaping intricate designs, keep a small bowl of water nearby to smooth out any cracks. A *rolling pin* is handy for flattening the marzipan evenly when covering cakes.
Common Questions Answered
Wondering if your marzipan is too dry? Add *a few drops of egg or water* until it comes together. If it’s too sticky, sprinkle a little icing sugar on your hands while shaping. And yes, you can use pasteurized egg yolks for safety—just ensure they’re fresh for the best texture.
Easy Homemade Marzipan (Almond Paste)
Ingredients
- 2 2/3 cups ground almonds
- 1/2 cup sugar
- 1 cup icing sugar, sieved
- 2 teaspoons almond extract
- 2 egg yolk*, fresh or pasteurized see notes for sub
Instructions
- First mix both sugars and ground almonds. Do this with a whisk to distribute the sugars well.
- Add the egg and extract and mix with a wooden spoon until the ingredients come together.
- With your fingers, bring the marzipan together. If it seems a little crumbly and dry, add a little more egg.
- Remove from the bowl, and only handle enough to roll to the required shape. Chill before using. It can be kept in the fridge for up to 8 weeks if needed.
- This recipe is large enough to cover a big cake, like my Irish Christmas Cake, or use to make model cake toppers.
