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4.15 from 47 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