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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
- Pignoli
- Italian Almond Paste Cookies (Almond Macaroons)
Recipe
Easy Homemade Almond Paste (and Marzipan!)
Kelly
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!
4.86 from 7 votes
Print Recipe Pin Recipe
Prep Time 3 minutes mins
Total Time 3 minutes mins
Course Dessert
Cuisine American
Servings 16 ounces
Calories 160 kcal
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
Calories: 160kcalCarbohydrates: 25gProtein: 3gFat: 6gSaturated Fat: 0.5gPolyunsaturated Fat: 1gMonounsaturated Fat: 4gTrans Fat: 0.003gSodium: 28mgPotassium: 85mgFiber: 1gSugar: 23gVitamin A: 1IUCalcium: 28mgIron: 0.4mg
Keyword almond paste, marzipan
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