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Easy Homemade Marzipan Recipe

Easy Homemade Marzipan (Almond Paste)

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From whimsical decorations to covering whole cakes, making my Easy Homemade Marzipan (Almond Paste) will elevate your holiday baking to a new level!

Hi Bold Bakers!

Marzipan, also known as almond paste, is a little like Vegemite in that you either love it or don’t. I have grown to love it over the years. Also, it’s used in one of my all time favorites, Swedish Princess Cake. In Ireland, my Easy Homemade Marzipan is used to cover cakes usually around the holidays!

To be honest, as kids, we would peel off the marzipan and royal icing and just eat the fruit cake. Now that my taste buds have matured I eat the whole thing. There is something about almond extract that has me coming back for more!

What Is Marzipan And What is it Used for?

My Easy Homemade Marzipan can be used as a modeling clay to make cake toppers or fun characters, and is easy to mould into any shape you wish. It can be sealed with egg white, or allowed to dry at room temperature for about 48 hours, before finishing the icing. This is particularly suitable for heavy fruit cake like traditional Irish Christmas Cake.

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How to Make Marzipan

Making homemade marzipan is just a matter of combining ground almonds, sugar, icing sugar, egg, and almond extract. This creates a rich sweet paste that is packed with nutty flavor. The trick is to only handle it as much as necessary as it can become oily, and this oil can seep through the other layer of decorations you’re working with.

[ You might also be looking for How To Make Royal Icing and my Irish Christmas Cake Recipe! ]

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What’s the difference between Marzipan and Frangipane?

While the two recipes are made from similar ingredients, they have very different uses.

Frangipane is often used with baked goods, at the bottom of tarts and galettes, and is also like a liquid and quite loose whereas marzipan can be baked with or used in its raw form and is more like an almond Playdoh — which is perfect for decorating and forming into different shapes.

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3.67 from 21 votes
Homemade Marzipan (Almond paste)
Prep Time
10 mins
Total Time
10 mins

From whimsical decorations to covering whole cakes, making my Easy Homemade Marzipan (Almond Paste) will elevate your holiday baking to a new level!

Course: Dessert
Cuisine: French
Author: Mammy (Patricia) Stafford
  • 2 2/3 cups (8oz/225g) ground almonds
  • 1/2 cup (4oz/115g) sugar
  • 1 cup (4oz/115g) icing sugar, sieved
  • 2 teaspoons almond extract
  • 2 egg yolk*, fresh or pasteurized (see notes for sub)
  1. First mix both sugars and ground almonds. Do this with a whisk to distribute the sugars well.

  2. 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.

  3. 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. 

  4. This recipe is large enough to cover a big cake, like my Irish Christmas Cake, or use to make model cake toppers.

Watch the Recipe Video!

Recipe Notes

Egg sub: You can replace the egg yolks in this recipe with Flax egg. For more info check out my Egg Substitute Chart 



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Katherine Cowgill by Teren Oddo Oct. 2015

Meet Gemma

Hi Bold Bakers! I’m Gemma Stafford, a professional chef originally from Ireland, and I’m passionate about sharing my years of experience to show you how to make game-changing baking recipes with over-the-top results! Join more than 1 Million other Bold Bakers in the community for new video recipes every week!

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Write a Comment and Review

  1. Marina Michaels on January 26, 2019 at 6:37 pm

    Hi Gemma, thanks so much for all the time and love you put into your website. In the US, we make a distinction between almond paste and marzipan (and use them for different things).

    Almond paste is about equal amounts sugar and almonds and is used in baking.

    Marzipan has much more sugar and is used to make shaped candies.

    Except for the egg yolks, your recipe is what we would call almond paste (though almond paste is typically made with egg whites in the US). I’m sure your recipe is delicious, though, and I might try a version of my almond paste and marzipan recipes with egg yolks or even whole eggs to see how they work.

    It might be worth adding a note for your US readers about how they should treat this as almond paste, not marzipan, though maybe that would confuse your other readers. 🙂

    • Gemma Stafford on January 27, 2019 at 1:47 am

      Hi Marina,
      Thank you for this! I really had not spotted that distinction. This is known as almond paste in Ireland too, but the term has become a little confused with marzipan, I will have to up my research into this one.
      It sounds like you have this down. Marzipan is a thing which divides candy lovers, love it or hate it it seems, but when you love it it neess to be just right. Thank you once again,
      Gemma 🙂

  2. Seema on December 31, 2018 at 6:50 pm

    I grew up with rich Christmas fruit cake in Pakistan. My mom used to make it and the marzipan covering. I cannot find the recipe for that rich cake. Would love it if you can make it. Thanks!

    • Gemma Stafford on January 1, 2019 at 2:39 am

      I’m see what I can do, Seema. Sounds delicious.


      • Seema on January 1, 2019 at 5:01 pm

        Thanks Gemma. She used to use British cookbooks for baking, and I remember seeing “Good Housekeeping” etc books which had the recipe.

        • Gemma Stafford on January 2, 2019 at 12:21 pm

          Ah yes i love those too! You’re welcome!

  3. Ann on December 19, 2018 at 6:42 am

    Hi Gemma

    I’ve just made your marzipan recipe for the first time, normally I buy it, but it’s not the normal marzipan yellow colour, I thought the flour didn’t look right when I bought it but it said almond flour on the tag, any suggestions.

    Thanks Ann

    • Gemma Stafford on December 19, 2018 at 9:31 pm

      It might just be the color of the almonds, also did you make it with egg whites or yolks. Its the yolks that really give it that color but it will taste lovely either way. I hope that helps!

  4. Yvonne on December 16, 2018 at 1:06 pm

    Hello, Gemma!
    I’m curious… Why do you use eggs in your marzipan recipe? (I only know of very fine ground almonds, powder sugar and rose water.)
    What does the egg do for the marzipan?
    Thank you!
    Btw, I always enjoy your recipes! ❤

    • Gemma Stafford on December 17, 2018 at 4:11 am

      Hi Yvonne,
      It is a different recipe! This is the traditional way to make this in the UK and in Ireland. I think it is to enrich it, but the idea is so old it is hard to be sure.
      Thank you for your input, that is another way, and the rosewater would be delicious,
      Gemma 🙂

      • Yvonne Ellis-Hammel on December 17, 2018 at 3:23 pm

        Thank you very much! This is what makes baking and cooking so interesting!

        • Gemma Stafford on December 18, 2018 at 3:02 am

          Hi Yvonne,
          Yes it is, variety in everything.
          Happy Christmas to you and yours,
          Gemma 🙂

  5. Mari Farias Chapa on December 7, 2018 at 3:44 pm

    I missed your first Christmas cookie recipe. Where can I find it? That you. You have the most awesome website! I brag about it to everyone!

  6. Tatina0819 on December 6, 2018 at 11:18 am

    Hi Gemma,
    I would like to know if I can make ground almond, I can’t find the recipe. Could you help me about it?
    Thank you

  7. Pauline Buttigieg on December 3, 2018 at 2:56 pm

    Hi Gemma
    I absolutely love your recipes and videos. I was wondering do you have a recipe for rock cakes. Kept up the good work. Thank you Pauline

    • Gemma Stafford on December 3, 2018 at 3:33 pm

      Hi Pauline,
      This is a bit like a scone, though a little richer, and softer, we usually just shape these with two forks, to get a rough finish.
      ( this recipe, with a little more mixed fruit, and made a little more wet, shaped with two forks, and dropped on to the baking pan, will get you this. Try it, it is a similar thing.
      Gemma 🙂

  8. Bob on December 3, 2018 at 10:29 am

    I just made your 2-ingredient ice cream with chocolate, peanut butter and banana… OMG, marvelous!! Thank you

    • Gemma Stafford on December 3, 2018 at 3:54 pm

      Bob, I am happy, thank you,
      Gemma 🙂

  9. Andisbeach on December 3, 2018 at 5:24 am

    Gemma- do you have a recipe for dairy-free sour cream??

    • Gemma Stafford on December 3, 2018 at 6:19 am

      Hi there,
      Often sour cream in the store is thickened with some form of gelatin/Carrigeen Moss/agar agar/China grass, depending on where you find it.
      The big issue is the cream, this is particular to animal sourced milk, it is a naturally occurring thing. you can make a substitute, but not the real cultured cream. I think you should google a vegan recipe for this, it will take a bit of trickery but you may find one to suit,
      Gemma 🙂

      • Andisbeach on December 3, 2018 at 6:36 am

        Thanks- I will look.

  10. Andisbeach on December 3, 2018 at 5:23 am

    Thanks Gemma. I wasn’t logged in, so I didn’t see a print button. As soon as I logged in, I saw it. I have already shared your recipes. Andrea

    • Gemma Stafford on December 3, 2018 at 6:20 am

      I know, that is how it works! with me too, it is not there, oh wait, there it is lol!
      Thank you for letting me know,
      Gemma 🙂

      • Andisbeach on December 3, 2018 at 6:58 am

        I love your videos. Short, easy, superb, tasty. Thank you!!

        • Gemma Stafford on December 5, 2018 at 7:37 pm

          Thank you so much for your support! I hope you find some favorite recipes–new ones release every Tuesday, Thursday and Sunday!

  11. Mila on December 3, 2018 at 4:26 am

    Is it safe to eat raw egg?

    • Gemma Stafford on December 3, 2018 at 6:25 am

      Hi Mila,
      The source of your eggs is what matters. Here in the US, and in other places, there is a quality assurance on the eggs. What matters is where you live, if the eggs are unsafe without cooking, then you should not use them raw,
      Gemma 🙂

  12. Andrea Lee on December 2, 2018 at 7:59 pm

    Could you please make an easy print button. That would be very helpful-thanks.

    • Gemma Stafford on December 3, 2018 at 2:23 am

      hi Andrea,
      There is a print button:
      Print Recipe – this is located in the written recipe box, just under the thumbprint photo of the recipe. When you click on this it should bring up your own printer, then off you go.
      I think some browsers fight with this, though I am not too sure about that.
      I hope you can resolve this for you,
      Gemma 🙂

  13. Cassie16 on December 2, 2018 at 1:25 pm

    Hi Gemma. If you were going to use all icing sugar, would you use another half a cup to replace the granulated sugar, or would you use the equivalent granulated sugar weight, which would be a greater volume.

    • Gemma Stafford on December 4, 2018 at 10:45 am

      I would use another 1/2 cup of powdered sugar.

    • Cassie16 on December 8, 2018 at 12:05 am

      Thanks Gemma. I used 230g icing sugar. Just made a batch and it’s fantastic!!! It’s well and truly passed the ‘hubby’ test lol. Marzipan seems really difficult to buy from South Australian supermarkets and I have such trouble sourcing it each year around Christmas time. Not any more. Thanks for all your fantastic recipes. They are really appreciated. Hope you have a lovely Christmas.

      • Gemma Stafford on December 8, 2018 at 4:22 am

        Hi there Cassie,
        Good! I am really happy to hear this. I had no idea it would be difficult to buy, but it seems to be the case in lots of places.
        Thank you for being in touch, delighted that your husband approves,
        Gemma 🙂

  14. Kathleen on December 2, 2018 at 10:38 am

    Hi Gemma!
    Are ground almonds the same as almond flour? Can almond flour be used in this recipe??
    Thank you,

    • Gemma Stafford on December 3, 2018 at 4:46 pm

      Yes they are great question! Almond four can be used in place of almond meal 😀

  15. LISA WOOD on December 2, 2018 at 10:01 am


  16. Len Pasek on December 2, 2018 at 9:07 am

    Did you say to put the final product (marizpon mixture) in your refrigerator for 8 weeks? When can it be used?

    Len Pasek

    • Gemma Stafford on December 3, 2018 at 3:21 pm

      Hi Len,
      I think I caused confusion, though I am not sure how!
      This recipe is designed to be made and used. If you need to keep it, or if there are leftover pieces, then you may keep them, well wrapped, in the fridge for up to 8 weeks. I suggest you use it as soon as you make it though.
      I hope this helps,
      Gemma 🙂

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