3-Ingredient Homemade Marzipan

A roll of marzipan on a bed of almonds

Getty Images / Dianazh 

  • Total: 15 mins
  • Prep: 15 mins
  • Cook: 0 mins
  • Yield: 24 servings
Nutritional Guidelines (per serving)
150 Calories
5g Fat
24g Carbs
3g Protein
See Full Nutritional Guidelines Hide Full Nutritional Guidelines
Nutrition Facts
Servings: 24 servings
Amount per serving
Calories 150
% Daily Value*
Total Fat 5g 7%
Saturated Fat 0g 2%
Cholesterol 0mg 0%
Sodium 19mg 1%
Total Carbohydrate 24g 9%
Dietary Fiber 1g 3%
Protein 3g
Calcium 33mg 3%
*The % Daily Value (DV) tells you how much a nutrient in a food serving contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
(Nutrition information is calculated using an ingredient database and should be considered an estimate.)

Popular around the world, marzipan has countless variations: In Germany, sugar and almonds are ground into a paste. In France, syrup sweetens the mixture. In the Middle East, marzipan includes a dash of rosewater. This homemade marzipan comes together in a few minutes and uses just three ingredients. Since this marzipan has an almond paste base, you won't even need any raw or blanched almonds. You'll love its smooth texture and delicate flavor, which you can enhance with some almond extract. Get creative with your marzipan: use it on celebration cakes or form it into adorable, edible animals and figurines.


  • 1 pound almond paste
  • 3 cups powdered sugar (sifted)
  • 2 large egg whites (lightly beaten)
  • Optional: 1/2 teaspoon almond extract

Steps to Make It

  1. Gather the ingredients.

    Powdered sugar, egg whites, and almonds for making almond paste
     The Spruce
  2. Coarsely chop up almond paste into quarter-size chunks, then place the almond paste in the bowl of a large stand mixer fitted with a paddle attachment.

  3. Add powdered sugar to the bowl and mix on low speed until the mixture has a fine, sandy texture. If you don't have a stand mixer, feel free to use a food processor. Pulse the almond paste and powdered sugar until the mixture resembles wet sand.

    Coarsely ground almond paste with sugar, powdered sugar, and egg whites
     The Spruce
  4. With the mixer on low, slowly add the egg whites until the mixture pulls away from the sides of the bowl and forms a ball. If you are using a food processor, you'll notice a similar change. You may not need to add all of the egg whites.

    Mixing marzipan dough
     The Spruce
  5. Dust a countertop with powdered sugar and knead the marzipan until it develops a smooth, pliable texture. It should have no lumps or dry patches.

    Marzipan dough ball.
     The Spruce
  6. Use the marzipan immediately or store it for later use.

    Homemade marzipan dough
     The Spruce
  7. To store your marzipan, cover it tightly in plastic wrap, then seal it in a plastic bag. Not only will your marzipan stay moist, but it also won't absorb any unfortunate odors or tastes. Marzipan will keep for three months in the refrigerator or up to six months in the freezer. Make sure to bring marzipan to room temperature before using it.

    Homemade marzipan.
     The Spruce
  8. Enjoy it on your favorite cake or as a tasty, nutty snack.


  • Almond paste is available at most grocery stores. You'll find it in the baking aisle, where it comes in cans or 7-ounce tubes.
  • If you can't find the almond paste, you can also make your own with this almond paste recipe.
  • Feel free to pasteurize your egg whites before you add them to the ground almonds and sugar.
  • For a holiday twist on your favorite chocolate chip cookies, add chunks of marzipan to the dough.
  • Marzipan goes surprisingly well with stone fruit—spread a thin layer onto the base of an uncooked pie shell, then add an apricot, cherry, or peach filling.