Name: Homemade German Marzipan Recipe
Prep time: 15 min
Cook time: 5 min
Total time: 20 min
Cuisine: German
Ingredients: 200 g almonds (or blanched ground almonds); 100 g powdered sugar; 2 tsp almond extract; 1 tsp vanilla extract; 1/2 tsp rosewater; Water (as needed)

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Introduction

Homemade German marzipan is a simple yet luxurious treat made from almonds and sugar. This recipe yields a smooth, flavorful marzipan perfect for candy making or decorating desserts. With just a few ingredients, you can create an authentic almond paste from scratch.

A light beige log-shaped dough is partly sliced into five thick round pieces on a light wooden cutting board. The dough texture looks smooth and slightly crumbly. Around the dough and board are scattered whole almonds and dustings of white powdered sugar. In the background, there are blurred red and green decorative elements on a white marbled surface. A knife with a white handle lies to the side. photo taken with an iphone --ar 4:5 --v 7

Ingredients

200 g almonds (or blanched ground almonds)
100 g powdered sugar
2 tsp almond extract
1 tsp vanilla extract
1/2 tsp rosewater
Water (as needed)

Instructions

Step 1: If you use whole almonds, place them in a saucepan and add enough water to cover. Bring to a boil and simmer for no longer than 2 minutes. Quickly strain and slip off the skins. Dry the almonds with a kitchen towel.
Step 2: Grind the almonds in a food processor until fine.
Step 3: On your work surface, mix the ground almonds and powdered sugar. Add the almond extract, vanilla extract, and rosewater.
Step 4: Knead the mixture by hand, adding small amounts of water as needed, until you achieve a smooth dough. Avoid over-kneading to prevent the almond oil from making the paste dry.
Step 5: Enjoy the marzipan immediately or wrap it tightly in cling film and store it in the refrigerator. For recipes requiring shaping, you may add additional powdered sugar to make the dough more elastic and easier to handle.

Tips & Variations

Use blanched ground almonds to save time, but fresh whole almonds will give the best flavor and texture.
Add more powdered sugar if you want a sweeter, smoother dough that’s easier to shape for candies or decorations.
Experiment with flavored extracts like orange or lemon to create unique marzipan varieties.
If the dough feels sticky, dust your hands with powdered sugar while kneading to prevent sticking.

Storage

Wrap marzipan tightly in cling film and store it in the refrigerator for up to two weeks. For longer storage, freeze it in an airtight container for up to three months. Bring to room temperature before using to restore pliability. Avoid prolonged exposure to air to keep it from drying out.

How to Serve

A light brown dough log rests horizontally near the top of a long wooden cutting board, with five round slices cut and neatly spread out below it, showing a slightly crumbly texture. A wooden rolling pin is placed diagonally on the right side of the board, and scattered whole almonds and white flour powder are sprinkled around the dough and cutting board. A white-handled knife lies to the left beside the board. Near the top left corner, there is a golden pine cone and a small red Christmas ornament nestled in dried straw, all set against a white marbled textured background. Photo taken with an iphone --ar 4:5 --v 7

Serve this delicious recipe with your favorite sides.

FAQs

Can I use almond flour instead of whole almonds?

Yes, you can use blanched almond flour or ground almonds, which saves time. The texture might be slightly finer but it works well for most recipes.

Why is my marzipan dry or crumbly?

This usually happens if the dough is over-kneaded or has too much powdered sugar. Add a small amount of water and knead gently to bring it back together.