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How to make Homemade Marzipan – better flavour, less expensive!

How to make Homemade Marzipan. Better flavour, less expensive! Now you can make it at home fresh every time you need it; much better than store bought.

Homemade Marzipan

Homemade Marzipan

Homemade marzipan was the answer to a big pain in the neck for me. I do like a layer of marzipan to top a dark rich fruitcake like my English Style Fruitcake at Christmas or to bake into the centre and finish off a traditional Simnel Cake for Easter.

On occasion, in years past, I’ve baked a few wedding cakes and when traditional fruitcake is used, many request the traditional layer of marzipan as well.

A problem that I have often run into though, is availability and quality. In these parts, marzipan is not readily available at all time of the year. Often supermarkets and some specialty stores only bring it in for the Christmas season.

Homemade Marzipan

Homemade Marzipan

They can switch brands from year to year too and sometimes there just isn’t enough of that delicious almond flavour for my taste.

I ended up researching the subject and one cake decorator that I spoke with in a specialty store once, mentioned that she had made it for years from a recipe from a magazine. I tweaked that recipe a little because I always like to add a little more almond extract.

I don’t know if it’s the smell or taste of almond extract, I love more but many years of adding it into  Newfoundland Cherry Cake have left me with a real fondness for it. It does add that flavour punch that some commercial brands really lack. Try this method and see if you agree.

If you liked this recipe you should also check out:

Ultimate Nut Fruitcake. Using 5 different delicious nuts!

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How to make Homemade Marzipan

How to make Homemade Marzipan

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4.34 from 3 votes
Homemade Marzipan
How to make Homemade Marzipan - better flavour, less expensive!
Prep Time
10 mins
Total Time
10 mins
How to make Homemade Marzipan - better flavour, less expensive! Now you can make it at home fresh every time you need it; much better than store bought.
Servings: 1 & 1/2 pounds marzipan
Author: Barry C. Parsons
  • 2 cups finely ground blanched almonds
  • 2⅔ cups icing sugar powdered sugar
  • ½ cup corn syrup
  • 3 tsp pure almond extract
  1. In a food processor blend together the almonds and icing sugar.
  2. Stir together the corn syrup and almond extract.
  3. With the food processor turned on, slowly add the corn syrup mixture in a slow stream throughout he feeder a the top of the machine. 
  4. When all of the mixture has been added the marzipan should hold together with the consistency of firm play dough. 

  5. If it is a little too dry add corn syrup a tablespoon at a time until the proper consistency is reached. 
  6. Separate the marzipan into three equal portions and wrap each one in plastic wrap until ready to use. No need to refrigerate.
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Wednesday 31st of July 2019

I'm looking to make some marzipan figures for a cake. I'd like to make them ahead of time but wasn't sure how far ahead I could make it and how I would store it. Any advice would be appreciated.

Barry C. Parsons

Saturday 5th of October 2019

I'm not a cake decorator I'm afraid.


Monday 26th of November 2018

Can I use it in Stollen bread, and what's the best way to store it? UNTIL next use.thanks

Barry C. Parsons

Friday 14th of December 2018

You mean on top of stollen? I store it well wrapped in the fridge.


Wednesday 12th of September 2018

I. got. Addicted. To. MarzipanBut I love to make. Marzipan. Shaped. Rose's. Or. Apples. Covered. In. Chocoate


Saturday 2nd of December 2017

Hey Barry! Does the marzipan need time to cure? I followed the instructions and even added more almond extract but I find it’s lacking umpf...what can I do to give it more of that special taste? I plan to use it on my Christmas cake.

Barry C. Parsons

Tuesday 5th of December 2017

Letting it sit for a few days should help. Make sure the almonds are fresh. I find older nuts fade in flavour.


Sunday 29th of October 2017

Do we roll this out on icing sugar? How much does this recipe make? thanks

Barry C. Parsons

Monday 30th of October 2017

It makes a pound and a half. Depending on how I'm using it, I sometimes roll it out between parchment sheets or plastic wrap to top a cake, so it doesn't dry out by adding too much icing sugar. Icing sugar is fine if you are forming decorations though.

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