Skip to Content

Marzipan Recipe Without Eggs

Marzipan Recipe Without Eggs

An excellent marzipan recipe without eggs to make over and over again. Made with homemade blanched ground almonds, powdered sugar, rose water and bitter almond oil. Such a great marzipan recipe for all the German recipes on this blog that call for marzipan.

I know that most of recipes on this blog call for marzipan and not everyone has access to it. Thus why I thought it’s high time I show you how to make marzipan.

Marzipan is simply a sweet almond paste with a great consistency that’s very popular in Germany and comes in all shapes and colors. It also happened to be my husband, Jo’s favorite treat. For Jo, no Christmas, Easter, or his birthday is complete without marzipan.

Marzipan is used to decorate cakes like here or as a baking ingredient like here and here. It can also be eaten on its own, coated with cocoa powder (aka. Marzipankartoffel) or coated with chocolate (Marzipan Pralinen), etc.

This homemade marzipan recipe is absolutely delicious – not too sweet with a great texture, so easy to make and versatile. This recipe calls for rose water, but if you don’t have access to it feel free to use grand Marnier (orange liqueur) or amaretto liqueur.

If you don’t have access to bitter almond oil, try to use about 1/8 teaspoon almond extract instead. If you can’t find almond extract either, then just use about 1 tablespoon sunflower oil. Because if you don’t use oil to make your marzipan, it will be hard to shape it.

What you’ll need to make easy marzipan recipe without eggs

  • 200 g (7.1 oz) whole almonds with skin-on
  • 100 g (3.5 oz/ about ¾ cup) powdered sugar (Confectioners’ sugar/ icing sugar)
  • 1 tablespoon rose water
  • 8 drops bitter almond oil

How to make vegane marzipan recipe with whole almonds

Begin by blanching almonds. Simply put the almonds in a cup or a bowl and pour over boiling water. Then let them soak for about 5 minutes.

Drain the almonds in a colander and rinse under cold tap water to cool them.

Place the almonds on a clean kitchen towel and gently press the towel on the almonds to remove excess water.

Next squeeze each almond between your fingers to remove the skin.

Put the blanched almonds in a blender. Turn the blender on or push and pulse for a few seconds at a time until the almonds are finely ground.

Keep scrapping from time to time the sides and corners of the processor with a spatula or a spoon.

Transfer ground almonds to a working surface and add icing sugar. Make a well in the middle and add rose water and bitter almond oil. 

Then mix the wet ingredients into the ground almond mixture until you have a firm dough.

 

Use up your marzipan immediately, or shape it into a baguette loaf shape, then wrap it very tightly in a cling film and refrigerate for about 2 weeks. 

 

One of my favorite ways to use marzipan is this apple strudel recipe.

Marzipan Recipe Without Eggs

An excellent recipe for marzipan to make over and over again. Made with homemade blanched ground almonds, powdered sugar, rose water and bitter almond oil. Such a great marzipan recipe for all the German recipes on this blog that call for marzipan.
Prep Time20 mins
Total Time20 mins
Course: Confectionery, Dessert
Cuisine: European, German
Keyword: German almond paste, German marzipan recipe, marzipan recipe whole almonds, marzipan vegan, vegan marzipan recipe
Servings: 310 g (11 oz)
Author: Ester | esterkocht.com

Equipment

  • Blender

Ingredients

  • 200 g (7.05 oz) whole almonds with skin-on
  • 100 g (3.5 oz/ about ¾ cup) powdered sugar (Confectioners’ sugar/ icing sugar)
  • 1 tablespoon rose water
  • 8 drops bitter almond oil

Instructions

  • Begin by blanching almonds. Simply put the almonds in a cup or a bowl and pour over boiling water. Then let them soak for about 5 minutes. Drain the almonds in a colander and rinse under cold tap water to cool them. Place the almonds on a clean kitchen towel and gently press the towel on the almonds to remove excess water. Next squeeze each almond between your fingers to remove the skin.
  • Put the blanched almonds in a blender. Turn the blender on or push and pulse for a few seconds at a time until the almonds are finely ground. Keep scrapping from time to time the sides and corners of the processor with a spatula or a spoon.
  • Transfer ground almonds to a working surface and add icing sugar. Make a well in the middle, add rose water and bitter almond oil and then mix the wet ingredients into the ground almond mixture until you have a firm dough. Use up your marzipan immediately, like do or shape it into a baguette loaf shape, then wrap it very tightly in a cling film and refrigerate for about 2 weeks.

Notes

  • This recipe calls for rose water, but if you don't have access to it feel free to use grand Marnier (orange liqueur) or amaretto liqueur.
  • If you don’t have access to bitter almond oil, try to use about 1/8 teaspoon almond extract instead.
  • If you can’t find almond extract either, then just use about 1 tablespoon sunflower oil. Because if you don't use oil to make your marzipan, it will be hard to shape it.

Did you make this marzipan recipe without eggs? I’d love to hear from you! Simply write a review and add rating to it.

Recipe Rating




This site uses Akismet to reduce spam. Learn how your comment data is processed.

This site uses Akismet to reduce spam. Learn how your comment data is processed.