Homemade Almond Paste and Marzipan take just minutes to make and the flavor is much fresher than store bought. With this step-by-step recipe and only a few ingredients, you won’t believe how easy it is to make at home. Once you try it, you’ll never use store bought again!
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What is Almond Paste?
Almond paste is a mixture of almonds, sugar, and egg whites that is processed into a sweet smooth confection used as a baking ingredient in cookies, cakes, tarts, and other desserts.
What is Marzipan?
Marzipan is very similar to Almond paste, however it’s sweeter and stiffer. Marzipan is used to make sweet treats like candies, icing, fruit cakes, cupcakes, and fruit breads. It’s often dyed and molded into decorative shapes.
Almond Paste vs. Marzipan
What’s the difference between marzipan and almond paste?
Almond paste and marzipan are made with the exact same ingredients. Only the proportions are changed.
While almond paste and marzipan are both made of almonds and sugar, they’re not always interchangeable in recipes. Their two main differences are sweetness and texture.
Marzipan is smooth and sweet with a delicate flavor. It is often dyed and stiff enough to be molded into shapes (like these carrots on my Carrot Cake). It’s also used to cover cakes like fondant or eaten alone. It contains more sugar and almost half the amount of almonds as almond paste.
Almond paste is coarser, less sweet, and nuttier in flavor. It’s soft enough to be used as a filling or ingredient in baked goods.
Why make your own?
Saves money - Almond paste and marzipan are expensive to buy. Making it at home at a fraction of the cost is much more economical.
Fresh taste – you can’t beat the fresh taste of homemade almond paste. Once you make it at home, you’ll never go back to store bought again.
Super quick and easy to make – just whiz it up in a food processor. It takes only minutes to make a fresh batch.
No chemical additives
Uses for almond paste
There are many uses for almond paste. It’s often found in:
- Italian cookies such as these Pignoli, Almond Macaroons, or Pasticcini di mandorle: Chewy Almond Cookies
- Frangipane filling for tarts and pastries
- Filling for almond croissants, Bear Claws, and cinnamon rolls
- Cakes and pastries
- Rainbow cookies
- Almond granita
Uses for Marzipan
- As a candy, sometimes dipped in chocolate or nuts
- Marzipan fruits – dyed and shaped to look like lemons, oranges, apples, pears…
- Cut-out or molded figures to decorate holiday pastries
- In cakes, cookies, and pastries
- As a covering for long keeping cakes, such as fruitcake, to retain moisture
Ingredients
Almonds – Use whole blanched almonds or the same weight of almond flour. Almond meal (almonds ground with their skins on) can also be used but it will result in a coarser paste with brown specks.
Check out my post on How to Blanch Almonds in less than 5 Minutes
Confectioners’ sugar – confectioners’ sugar gives a finer, softer texture than granulated sugar.
Egg white – one large egg white weighs 30 grams. Weighing the egg white will give the most precise consistency. If your egg white is smaller or larger, the resulting paste will be drier or softer.
If you’re uncomfortable using raw egg whites, use pasteurized eggs.
Salt – I always add a pinch of salt to sweets to bring out the flavors.
Almond extract or flavoring – it’s optional, but it really intensifies the almond flavor
How to make
- Combine the almonds and ½ cup confectioners' sugar in the bowl of a food processor. Process until the nuts are finely ground. The sugar prevents the nuts from turning into almond butter, but don’t over process.
- Add the remaining confectioners’ sugar and process to combine.
- Add the egg white, salt, and almond extract.
- Process until the mixture comes together and forms a ball. If the mixture is very sticky, add confectioners’ sugar by the spoonful until it forms a ball.
- Remove the almond paste from the processor and shape into a log. Double wrap it in plastic and refrigerate until ready to use.
How to make marzipan
- Follow the above directions, adding the additional amount of confectioners’ sugar and egg whites.
- Dust the countertop with confectioners’ sugar and knead the marzipan until it develops a smooth, pliable texture.
How to store
Wrap the almond paste in two layers of plastic wrap and then place inside a plastic storage bag. It can be kept for up to one month in the refrigerator or three months in the freezer.
FAQs
What is the purpose of almond paste?
Almond paste is a baking ingredient used in cookies, cakes, tarts, and other desserts
Is there a substitute for almond paste?
The best substitute for almond paste is to make your own homemade almond paste recipe with almonds, sugar, and egg white.
Is almond paste and almond filling the same?
No. Almond paste and almond filling are two very different things and cannot be used interchangeably in a recipe. While almond paste is firm and can be cut, almond filling is jam-like.
Can you freeze almond paste?
Yes, almond paste can be frozen for up to 3 months.
Does almond paste need to be refrigerated?
Yes, since it contains egg whites, I would keep it in the refrigerator.
How to soften almond paste?
Almond paste will become softer at room temperature. You can also heat it in the microwave in 5-10 second intervals until it reaches the desired consistency.
Where to find almond paste in the grocery store?
Almond paste is found in the baking section of the supermarket.
How do I turn almond paste into marzipan?
Combine one recipe of almond paste with an additional 1 ½ cups confectioners’ sugar, 1 egg white, and ½ teaspoon almond extract in a food processor. Add the egg white in increments, you may not need it all. Blend until it reaches the desired consistency. Knead the marzipan on a counter dusted with confectioners’ sugar until it’s smooth and pliable.
Recipes using Almond Paste
Recipe
Easy Homemade Almond Paste (and Marzipan!)
Ingredients
For Almond Paste:
- 1 ½ cups whole blanched almonds 210g
- 1 ½ cups sifted powdered sugar, divided 180g
- 1 large egg white 30g, lightly beaten, at room temperature
- ⅛ teaspoon salt
- ½ teaspoon almond extract optional
For Marzipan add an additional:
- 1 ½ cups sifted powdered sugar 180g
- 1 large egg whites 30g, lightly beaten, at room temperature
- ½ teaspoon almond extract optional
Instructions
To make Almond Paste:
- Combine the almonds and ½ cup confectioners' sugar in the bowl of a food processor. Process until the nuts are finely ground.
- Add the remaining confectioners’ sugar and process to combine.
- Add the egg white, salt, and almond extract. Process until the mixture comes together and forms a ball. If the mixture is very sticky, add confectioners’ sugar by the spoonful until it forms a ball.
- Remove the almond paste from the processor and shape into a log. Double wrap it in plastic and refrigerate until ready to use.
To make Marzipan:
- Add the additional ingredients after finely grinding the almonds. Add the egg whites in increments as you may not need the entire quantity. Process until the mixture comes together and forms a ball. If the mixture is very sticky, add confectioners’ sugar by the spoonful until it forms a ball.
- Dust the countertop with confectioners’ sugar and knead the marzipan until it develops a smooth, pliable texture.
- Remove the marzipan from the processor and shape into a log. Double wrap it in plastic and refrigerate until ready to use.
Notes
- See my post on how to make Blanched Almonds.
- Store almond paste, tightly wrapped, for up to 1 month in the refrigerator, or up to 3 months in the freezer.
- Makes 420g (almost 16oz) of almond paste and 840g (29.6oz) of marzipan
- A few drops of rose water can be added to the marzipan, if desired.
Nutrition
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Marina says
I followed your direction to the T for almond paste and it never turned into a ball even after roughly 5 minutes in the food processor. I decided to give squeeze them together and they came together well. They came out very oily though. Is it normal? I used a lot of paper towel to absorb as much oil as I could. I used Vitamix food processor so I figured that the machine might have behaved differently. I'm curious how long did you have to process them before they came together into a ball?
Kelly says
Hi Marina, It sounds like it was overprocessed. I process it in a normal food processor for about 20 seconds or less.
Cheryl says
I have plenty almond flour. How many grams would I use instead of starting with whole almonds to make almond paste?
If marzipan is not going into a baked item, I don't feel comfortable using egg white. What can I use instead?
Thank you in advance.
Kelly says
Hi Cheryl, substitute 210g of almond flour for the 210g of whole almonds. This recipe hasn't been tested with anything other than egg whites, however you can use pasteurized eggs.
Jenny says
Great flavor - I used 1.5 cups of almond flour instead of blanched almonds - and ended up with 12 oz instead of 16 oz.
Kelly says
Hi Jenny. So happy you liked the flavor! When substituting almond flour for the blanched almonds, I measure the almond flour by weight (using 210g). That way you will end up with the 420 grams of almond paste.
Marissa says
I love both marzipan and almond paste, but have never made my own. Thank you for such a thorough, informative post, Kelly! I'm so excited to try making these at home.
Kelly says
It's surprisingly easy! Thanks so much Marissa!
2pots2cook says
Now this is great ! I have some cookies to bake frof this Christmas that need some marzipan ! And, of course, homemade is the best ! Thank you so much !
Kelly says
I love homemade marzipan! It makes the most wonderful holiday cookies!
Neil says
I was about to look up what Almond paste is but thankfully you answered that for me in the first paragraph! I love marzipan and it's coming to the time of year when usually I just buy it. However, this looks like a delicious and simple to make homemade version. Must try it. Thanks Kelly!
Kelly says
It's easy to make, more economical, and tastes so much fresher! Thanks so much, Neil!
taruna says
My daughter and I love marzipan, especially the truffles, and I posted something similar on the blog but it is without eggs.
Kelly says
Thanks so much, Taruna!
sherry says
this sounds great kelly. i do like me some marzipan:)
Kelly says
Thanks so much, Sherry!
Katherine | Love In My Oven says
This is terrific Kelly! Love marzipan! I have got to try your simple homemade version!
Kelly says
It's so good! Thanks so much, Katherine!
John / Kitchen Riffs says
Yum! Have never made marzipan -- should really do it. It's easy! Good post -- thanks.
Kelly says
It's incredibly easy! Thanks so much, John!
David Scott Allen says
I have always wanted to make homemade almond paste and marzipan. I will definitely try this using the best quality almonds I can find. This is just in time for my Christmas baking!
Kelly says
The best quality almonds are key, David. One reason that store bought almond paste doesn't taste as good is because of the iower quality almonds they use. Thanks so much!
Cookie Monster says
Fantastic
Kelly says
Thanks, Cookie Monster!
angiesrecipes says
My husband loves marzipan! Definitely something I should make for him this holiday season. Yours looks so much better than the store version.
Kelly says
Homemade marzipan has such a lovely, fresh taste! Thanks so much, Angie!