How to make marzipan

This marzipan recipe is perfect for creating sweet, pliable almond paste perfect for decorating cakes and including in delicious pastries.

  • 1 hr preparation
  • 5 mins cooking
  • Makes 500 Gram
  • Print
Marzipan is a sweet confectionery made from almonds, fine icing sugar, and a small amount of liquid to help form it into the deliciously sweet and pliable ingredient it is. Here, we have used egg yolk, brandy and a little bit of lemon juice to get a lovely smooth and pliable consistency, but other recipes might use egg white, or add a dash of vanilla or almond essence. Perfect for icing cakes, forming into decorations for cupcakes, or as filling, this marzipan recipe will prove an invaluable addition to your pastry-making toolkit.


  • 2 1/3 cup (375g) pure icing (confectioners') sugar
  • 1 cup (125g) almond meal
  • 2 tablespoon brandy
  • 1 egg yolk
  • 1 teaspoon strained lemon juice


  • 1
    Sift icing sugar and almond meal into a large bowl; discard any lumps. Stir in remaining combined ingredients.
  • 2
    When mixture becomes too stiff to stir, use your fingers to press the ingredients together. Turn paste onto surface dusted with extra sifted icing sugar; knead gently until paste becomes smooth and pliable.
  • 3
    Wrap paste in plastic wrap to keep airtight until required.


Almond paste will keep well in the refrigerator for 2 weeks or frozen for several months. Thaw the frozen paste in the refrigerator overnight.

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