Bold Baking Basics, Homemade Ingredients

Easy Homemade Marzipan (Almond Paste)

4.15 from 47 votes
From whimsical decorations to covering whole cakes, making my Easy Homemade Marzipan (Almond Paste) will elevate your holiday baking to a new level!
Easy Homemade Marzipan Recipe

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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Homemade Marzipan (Almond paste)

4.15 from 47 votes
From whimsical decorations to covering whole cakes, making my Easy Homemade Marzipan (Almond Paste) will elevate your holiday baking to a new level!
Author: Mammy (Patricia) Stafford
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!
Author: Mammy (Patricia) Stafford

Ingredients

  • 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)

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.

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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eva
eva
1 year ago

I’m going to make your marzipan and I am so pleased that you are giving the quantities in grams as well, not just cups. Can’t really get on with cups, ounces fine, but how does one measure a cup of butter??? 🙂 🙂

Yvonne
2 years ago

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! ❤

Brittany
Brittany
1 year ago

Hi Gemma, I wonder if it would work to use almond flour, rather than ground? Asking as that’s all I’ve got in the house at the moment.

Ann
Ann
2 years ago

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

Divya Goel
Divya Goel
17 days ago

Hi Gemma, made marzipan yesterday but added water instead of egg yolks…also rolled them and made easter eggs but I want them to be dry or crunchy from outside..pls let me know how to do that..many thanks in advance

3 months ago

I was SO pleased when I found this recipe. One of our Chritmas traditions is to make little marzipan fruits for us to eat but this year I was not able to find any marzipan anywhere. Not event he ridiculously expensive kind. Knowing that you had a whole bunch of home-made basic items, I went in search of this and have to say it is outstanding. Mammy Stafford has outdone herself with this recipe. I have made a ball which is sitting in my fridge now to cool down a little to be shaped. WOOHOO! Thank you so much. 🙂… Read more »

Claire
Claire
3 months ago

Tried this yesterday. Not sure if my Large eggs were actually medium as needed 3 and half eggs to it; to come together in a dough. Struggled to roll out as was very dry and kept breaking. Managed to get it on my cake but was a bit of work and a lot of smoothing. Not the tidiest. Next time I will make wetter to allow for rolling out.

Bernice
Bernice
4 months ago

My name is Bernice ,Hi Gemma , I normally spread a very thin layer of apricot jam on top of my cake so the almomnd paste will stay on the cake better , I will be keeping my cake for about 3-4 weeks and hoping the jam will not go off /(mouldy ) Is this at all possible ? Thankyou Gemma

Teresa Potter
Teresa Potter
4 months ago

made this marzipan yesterday wow so easy to make and tastes really good won’t buy shop bought again i am going to use to cover my Christmas cake any left over i will cover with chocolate for little treats ( unless i eat it first) many thanks Gemma

Keith Ross
Keith Ross
4 months ago

Will the granulated sugar combine and melt into the dough or remain as it is?

About Us

Meet Gemma

About Us

Meet Gemma

Hi Bold Bakers! I’m Gemma Stafford, a professional chef originally from Ireland, and I want to help you bake with confidence anytime, anywhere! No matter your skills, I have you covered. Sign up for my FREE weekly emails and join millions of other Bold Bakers in the community for new recipes, baking techniques, and more every week!