Homemade marzipan

Jane Mason
A lot of people don't like marzipan but they do like almonds!
I get it – a lot of commercially made marzipan is mostly sugar and almond essence with a bit of almond thrown in. Home made, marzipan, on the other hand, is a whole other thing.
This is a simple recipe that you can use in lots of different kinds of bread. Semlor, Stollen, Kringel – search for these in the search bar and you will be thrilled when you try the results.
The recipe makes lots which is good because it's really edible, just with a spoon.


  • spoon, bowl


  • 400 g Ground almonds also called almond flour
  • 1 tsp Vanilla extract
  • 1 Egg yolk OR 1 egg white depending in if you want it yellow or white
  • 5-10 tbsp Icing sugar
  • Pinch of salt
  • 1/2 tsp Rose water


  • Measure everything EXCEPT the sugar into a big bowl and mix it all together, Your hands are best at this.
  • Taste the mixture and then add the icing sugar, one spoon at a time.
  • When it is to your likeing, stop adding the sugar.
  • Your marzipan is ready to eat, or use in bread.
Tried this recipe?Let us know how it was!

Marzipan – in its many forms – is a luxurious addition to cooking world wide.  Clearly it originated where the almond trees originate – in China and Central Asia – and then it spread as people spread:  along the silk road and to the Mediterranean countries.

Around high days and holidays is when Marzipan really comes into its own. At Epiphany, the French eat Galette du Roi.  On Shrove Tuesday, the Swedes eat Semlor.  At Easter, the English eat Simnel Cake and all of continental Europe tucks into sweetbreads stuffed with Marzipan.  Throughout advent, the Germans eat stollen which always has almonds in it and frequently has a log of marzipan in the middle bits of marzipan folded into the dough.

How to shape stollen if you want marzipan in it
Marzipan with hidden stollen

Marzipan is simply a paste made of ground almonds (now also known as almond flour) with other things added and there are as many recipes as there are people.  The most important thing to know is this:  If you like almonds you like marzipan.  Many people believe they do not like marzipan and I believe them!  Many kinds of commercial marzipan are horrible, and the dry, flat stuff you get in the cake decorating shop or supermarket is pretty gross, although I confess I even like that.

Easter bread stuffed with Marzipan
Easter bread stuffed with marzipan

To make marzipan you need ground almonds, something sweet – to taste – and something to bind it altogether.  Optional additions are grated orange or lemon, a flavouring like vanilla, rosewater, or orange blossom water, or alcohol of some kind like rum or brandy or a fruit liqueur.  The sweetener can be sugar or icing sugar or honey or maple syrup or glucose.  The binder can be egg white or ground flax “egg” or water.  It depends if you are vegan or not.  It depends what time of year you traditionally made it (no eggs in winter in the old days) and it depends where you are from.  You can substitute other nuts too like pistachios or hazelnuts if you prefer or are allergic to almonds.

recipe for cream buns
Semlor from Sweden with marzipan and cream

The important thing is the texture. In order to bake successfully with marzipan, it should be stiff and on the edge of crumbly.  You should JUST be able to form it into a ball or blob with your hands and your hands should be pretty dry and clean afterward. Anything else melts in the oven at which point it simply bursts out of the bread dough or bubbles over the pie pan.  To bake with, marzipan should not be spreadable.  You kind of “dot” it on the dough.

Below is my standard recipe for marzipan – it’s rough and ready and completely delicious.  I use it all the time both to bake with and as a “layer” in cakes and buns.  If you think you don’t like marzipan, give it a try.  Substitute pistachios or hazelnuts if you like.  It’s really good.  If you are vegan, you can search “vegan marzipan recipes” and I am certain there is a lot out there for you to find.

The recipes for all of the bread photographed above are in All You Knead Is Bread, by Jane Mason.

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