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Notice a few tiny fruit perched on a cake? Look closer—they might not be fruit at all. There’s a good chance they’re marzipan: the sweet, almond-based confection that has been delighting dessert lovers for centuries (and is often almost too pretty to eat).
Smooth, moldable, and satisfyingly nutty, marzipan is a staple in European and Middle Eastern kitchens, and a favorite for turning sweets into edible works of art.
Whether you’re decorating cakes, rolling candies, or dreaming up your next showstopper, marzipan is a must-know for bakers and pastry chefs of all stripes. Let’s explore how this classic confection is made, shaped, and celebrated around the world.
Hand-sculpted marzipan fruits show off the playful, realistic style of traditional treats.
What Is Marzipan Made Of?
First things first, what is marzipan? Marzipan is a bit elusive to many people, as it’s easily confused with almond paste. Both contain almonds and sugar, but they’re not the same.
Marzipan is both a delicious confection on its own and a flavorful addition to baked goods and candies. It comes together as a sweet, nutty mixture that has a smooth and moldable texture. Think of it as a pastry chef’s Play-Doh—only tastier and actually edible.
Ground almonds and sugar come together to create marzipan’s signature smooth, pliable texture.
It’s made by mixing together ground almonds and a higher proportion of confectioner’s (powdered) sugar until a smooth paste forms.
The magic happens between the almonds’ natural oils and the sugar. When almonds are finely ground, their oils are released, creating a moist, pliable texture. The sugar helps absorb any excess oil and holds the mixture together, resulting in that smooth, moldable consistency marzipan is known for. Plus, powdered sugar typically has cornstarch in it to prevent clumping, which also helps to absorb excess oil and keep it stable.
Once it’s all brought together into a smooth, pliable texture, different regions will customize their marzipan by adding extras like almond extract to make the natural flavor sing, or a splash of rosewater for a floral twist.
Marzipan vs. Almond Paste: What’s the Difference?
It all comes down to the ratio. Almond paste has a more even ratio (often 1:1 of ground almonds and sugar) which results in a coarse, spreadable mixture. It’s much less sweet than marzipan, and it’s used in recipes, like the filling for frangipane tarts, rather than enjoyed on its own.
Wondering if you can swap them? Not really. It’s like trading a cucumber for a zucchini. They might look similar enough in the grocery aisle, but they’re not interchangeable.
Quick Tip: If you’re shaping cute fruits or covering a cake, reach for marzipan. If you’re baking almond-filled treats, almond paste is your go-to.
How Sweet Is Marzipan?
If you’re looking at the recipe and wondering where marzipan falls on the sweetness scale, consider it on the medium or medium-high side. It’s sweeter than an almond cake, but much less sweet than a frosted sugar cookie or a jelly bean.
Keep in mind that sugar is a key component, so it’s naturally going to have that sweetness. But that sugar is what also gives the paste its shelf stability as well as that lovely pliability.
Ratios of sugar do vary, though. Some commercial marzipans are sweeter than homemade or artisan versions. Some countries even regulate the ingredients of what can actually be called marzipan. Under European law, Mazapán de Toledo ensures it must contain at least 50% almonds and adhere to traditional methods.
If you want a less sweet version, you can always try your hand at a homemade version and experiment with using less sugar or swapping in alternatives like honey. Keep in mind the result will be softer (read: more difficult to work with) and less traditional, but depending on how you’re using it, it might still suit your needs.
The Sweet Origins of Marzipan
Like the origins of many other delicious treats, the home of this sweet concoction is famously disputed amongst different countries. While food historians believe it to have originated in the Middle East, its true birthplace is still hotly debated. Early versions have also been traced back to Persia, Italy, Spain, and Germany, with each region adapting and celebrating the confection in its own way.
Venice, Toledo, and Lübeck are especially well known for their historic ties to marzipan-making—so much so that Lübeck marzipan is now a protected designation in Germany. Legend has it that during a grain shortage in 1407, Lübeck bakers were ordered to make “bread” from almonds. They created marci-panis (a rich German confection made with ground almonds and sugar, shaped like a loaf of bread).
Fast forward to the end of the 15th century, and “marchpane” had arrived in England. This confection quickly became a showstopper at grand banquets, often serving as an edible centerpiece crafted to delight and impress guests before being ceremoniously devoured. The name itself likely traveled through Italian and French before becoming “marchpane” in English, adding to the mystery (and charm) of its multicultural past.
Marzipan sweets made by Escoffier pastry students.
From Fruit Shapes to Cake Covers: The Many Uses of Marzipan
Marzipan is an all-rounder in the kitchen, making it easy to see why so many bakers and pastry chefs use it.
On its own, you might see it shaped into figures, animals, or those deceptively-convincing fruits. Marzipan is the perfect medium for trompe l’oeil treats (French for “deceiving the eye”), which are treats that look like one thing but taste like another. Marzipan is often used in candy making too, simply rolled into small balls and then dipped into chocolate.
Trompe l’oeil marzipan pigs blend craftsmanship with culinary fun and holiday tradition.
In place of fondant, marzipan can also be rolled out and used to cover cakes, such as wedding cakes or Christmas cakes, making it especially nice for those who prefer a more subtle nuttier taste. Though not traditional, some may incorporate marzipan into frangipane for extra almond flavor in a French King’s Cake. Frangipane is yet another almond concoction, but this time it’s a sweet almond cream made by blending butter, sugar, ground almonds and eggs into a soft spread. If you really love the taste of almonds, this is a great filling for baked goods to add to your almond repertoire alongside marzipan.
This sweet treat also plays a starring role in holiday traditions across the world, showing up as good luck charms, festive treats, and beautiful decorations. In Germany, marizan-shaped pigs are gifted on New Year’s Eve for good fortune or baked into rich Christmas stollen. If you find yourself in Sicily around November 1st (All Saints Day) expect to see elaborate marzipan fruits filling bakery windows, with the sweet treats typically lingering into the Christmas season. And across England and Ireland, Christmas cakes are traditionally covered in a layer of marzipan before adding a final coat of icing.
Traditional German stollen often hides a rich marzipan center.
How to Make Traditional Marzipan
Whether you’re shaping tiny fruits or sneaking bites straight from the bowl, marzipan is a treat worth exploring.
Here’s how to make it.
Ingredients:
- 1 cup (100g) blanched and peeled almonds
- 2 cups (240g) powdered sugar
- 2–3 teaspoons almond extract or 1–2 teaspoons rose water (optional)
Steps:
- After blanching and peeling the almonds, let the almonds cool then place into a food processor and mix until you achieve a fine powder consistency.
- Add powdered sugar and continue to mix until fully blended. If the mixture is struggling to come together, add a teaspoon of water at a time, until the mixture holds together. It should form a pliable dough, not feel sticky or dry.
- (Optional) Add flavoring and mix.
- Transfer the mixture to a clean surface and knead on a lightly powdered sugar-dusted surface gently for 1–2 minutes until smooth.
- Shape into a log or disc, wrap air tight in plastic wrap, and refrigerate for at least 1 hour.
Homemade marzipan is fresh for about 2-3 weeks at a cool, room temperature. To keep it at its best, you’ll want to make sure it’s tightly wrapped with plastic wrap, pressing out all the air bubbles and storing in an airtight container. Marzipan is shelf stable and can be kept in the pantry, but you can also refrigerate it for up to a month. Just bring it to room temperature before using. One last option is to freeze it (up to six months), making sure to let it thaw overnight in the fridge before bringing it to room temperature. You may need to knead it a bit to bring it back to a smooth consistency.
Is Marzipan Safe to Eat Raw?
Yes, marzipan is fully edible as is. Though the paste looks almost like a simple, pliable dough, it’s not raw in the same way cookie dough is “raw” because it contains no eggs or unstable ingredients. The same goes for store-bought versions.
Tips & Tricks for Working with Marzipan
When you’re ready to work with marzipan, remove it from the refrigerator and let it come to room temperature to soften it, about 30-60 minutes depending on what you’re making. If you’re using marzipan to sculpt small shapes, room temperature is best for smooth blending and detail. Covering a cake? Let it come to a slightly cool temperature (but not cold), as it will be easier to manage because it won’t be too sticky.
When sculpting marzipan, like this boxed collection of colorful fruits, room temperature marzipan is easiest.
No matter how you plan to use it, start by kneading the marzipan for a minute or two to boost pliability, just like you would for any dough. Once it’s soft and supple, you can start shaping or rolling.
If you plan on coloring your marzipan, opt for gel-based food coloring. It’s more concentrated than liquid food coloring and less likely to change the consistency of your dough. Tip: wear food-safe gloves if you want to avoid sporting brightly colored hands for a few days.
If at any time the marzipan feels oily, sticky, or not holding its shape while you’re working with it, pop it back in the refrigerator for a few minutes to firm up again.
With a little practice, and a few tricks up your sleeve, you can be ready to shape, roll, and create with marzipan like a pro.
Sweet Takeaways
Whether you’re a home baker or a future pastry pro, understanding how to make and use marzipan opens up a world of creative (and delicious) possibilities. From intricate decorations to classic holiday treats, this versatile almond confection invites endless experimentation.
Ready to take your pastry skills even further? Explore our Baking & Pastry Arts Program and explore the techniques, traditions, and artistry that brings sweets like marzipan to life.
