This easy homemade marzipan recipe contains only 3 ingredients and is ready in literally 5 minutes! The recipe is vegan (egg-free), naturally gluten-free, and can be made without refined sugar (keto friendly)!

Preparation time 5 minutes
Cooking time 0 minutes
Total time: 5 minutes
servings 4
Tools
• Food Processor*
• Kitchen Scale*
ingredients
• 3/4 cup + 1 tablespoon (90 g) blanched and finely ground almond flour (*see notes)
• 9 tablespoons (70 g) of powdered sugar or powdered erythritol (*see notes)
• 1 1/2 tablespoons (20 ml) water or liquid sweetener (*see notes)
• 1/4-1/2 teaspoon (1/4-1/2 teaspoon) almond extract (optional but highly recommended)
• 1/2 teaspoon (12 teaspoons) food grade rose water (optional)
instructions
1. I recommend using a kitchen scale for this recipe.
2. Put the almond flour and powdered sugar (I used erythritol which I processed in an electric coffee/spice grinder to make a powder) in a food processor and use until smooth and homogeneous.
3. Add water (or your favorite sweetener), almond extract and rose water (optional) and mix several times until the dough comes together and forms a ball.
4. If the dough is too dry and does not hold together, add a little water (or syrup). Make sure to add a little to make a thick paste. If it's too sticky and wet, add more almond flour.
5. Remove the marzipan ball and knead it on a clean surface for 30 seconds. Now you can shape it into a log, wrap it in plastic wrap and put it in the fridge. It will firm up a bit in the fridge.
6. If you are using agave syrup or corn syrup, you should be able to store it in the refrigerator for up to 2-3 weeks (maybe longer) or up to 3 months in the freezer. If you use water, you should use it within 10 days or so because it will spoil faster.
Notes
• Almond flour: Instead of almond flour, you can use 90 grams of whole almonds. Cover it with boiling water. Wait until the water is lukewarm, then slide the peel off with your fingers. Drain the almonds well (dry them with a paper towel) and process them in a food processor. You will need less water, maybe only 1/2 to 1 tsp. Add more if mixture is too dry. I recommend using finely ground almond flour for convenience.
• Powdered sweetener: If you are using powdered sugar/powdered sugar, make sure it is vegan (not all brands) or use erythritol as you did with the sugar-free version.
• Water or a liquid sweetener: If you're a candy lover, you can use agave syrup, light corn syrup, malt syrup, or another liquid sweetener to sweeten marzipan.
• Recipe makes a small batch of 150 grams (5.3 ounces). Double the recipe by a larger amount.
• Nutritional facts for a quarter of a recipe made with powdered sugar.
Nutrition Facts
Homemade marzipan recipe
Amount per service
197 calories from fat 102
% Daily Value*
Fat 11.3 g 17%
Saturated fat 0.85 g 4%
Carbohydrates 19.4 g 6%
Fiber 2.5 g 10%
Sugar 18.1 g 20%
Protein 4.7 g 9%