What is the difference between Almond Paste and Marzipan?

Make your own almond paste recipe and never buy from the store again! It tastes better and can be made in 10 minutes flat. Almond paste is commonly used in pastries like frangipane tarts, bearclaws and tosconer squares while Marzipan is much sweeter and often used to make little candies.
PRINTABLE RECIPE ON BLOG ► sugargeekshow....
INGREDIENTS ►
14 ounces slivered blanched almonds or almond flour
8 ounces granulated sugar
3 ounces water
4 ounces corn syrup or honey
2 ounces butter softened
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[@_J.F_]

In Europe it is the other way around. Marzipan usually has high content of almond (60-80%) whereas almond paste typically has around 40-45% almonds. Marzipan is used for confectionery and almond paste for baking. The world of opposites 😄

[@Beinhartwie1chopper]

Niederegger😋😋😋

[@irenedhakde4692]

And for marzipan, you add bitter almond extract. Very easy to make at home. Like now, going to make my own almond paste for my Easter carrot cake 🍰carrot deco...

[@expo1706]

Yes, I’m from Europe too. And only know of marzipan.

[@SugarGeekShow]

Here is the marzipan recipe if you want to try to make some fun figures for the holidays! sugargeekshow.com/news/marzipan-recipe/

[@SillySmiley94]

I've wondered what the difference was between marzipan and almond paste and had always assumed they were the same. Thanks for the demonstration, Liz! I'd love to use this in an almond croissant.

[@SugarGeekShow]

Yesss! I love making croissants from scratch too!

[@mscekennedy]

5 use marzipan to cover cakes only. Use almond paste as cake mix.

[@SugarGeekShow]

Here is a link to the frangipane tart made with the almond paste which was DELICIOUS sugargeekshow.com/recipe/red-wine-poached-pear-frangipane-tart/

[@munchkinbite1]

Love that you're making different recipes besides cake. You're my favorite baker and cake decorator on KZbin😊

[@SugarGeekShow]

munchkinbite1 thanks so much! We have lots of different dessert recipes coming up soon 😄

[@lauraquiroz7971]

M​@@SugarGeekShow

[@debralunnen3378]

I’m German. We make Marzipan throughout the year. Try DRIED Egg whites. Like when a person makes Royal Frosting for sugar cookies ! Add a bit of Rose Water about a teaspoon !! Thank You for teaching how easy it is to make ! ❤️

[@SugarGeekShow]

Debra Lunnen that’s a great idea! Thank you!

[@breyer1236]

I use raw pasteurized egg whites for royal icing, marzipan, and anything else that requires egg white without cooking. Much safer, but a bit expensive.

[@sandracarli1110]

I once read a German recipe to make it adding also oats and dates. I used also other ingredients to make it more suitable to my taste: 200 g blanched almonds, ground as finely as possible 150 g pitted dates 50 g oat flour juice of 1 mandarine (2-3 Tbsp) some lemon juice 3 tsp rose water or some Italian orange blossom drops. Mix all the ingredients in a food processor. Keep it in the fridge for one night so that the oats can get softer.

[@newguy90]

You can still use egg whites. Just add sugar to your whites and heat to 175F while whisking. The sugar and gentle heat kills any bacteria in the whites. I got the idea from making Swiss meringue buttercream.

[@kekkelpenneypeckeltoot5700]

You can also do two grinds in your almonds if you want it extra fine. Do the second one in a spice grinder or coffee grinder. Make sure it’s circular not oval!

[@raqueleherrera7176]

I'm so glad to be led to this almond paste recipe. This recipe is much healthier and I will make this sooner and I agree with everything you said compared with other almond paste recipes. Many thanks for sharing this recipe with us.

[@Cccoast]

Your video is amazing! I’m so happy I found your video/channel. Thank you! So many people confuse marzipan and almond paste on here.. it’s frustrating lol.

[@nyxan07]

Scandinavians make marzipan from peeled and grounded almonds, egg whites (no nasty bacteria here), flour sugar and a little tragachant (optional). Some like to add one drop of bitter almond extract. If the almond dough is heated and cooled it can be used for kransekake (wreath cake). The process makes it crispy on the outside and a little chewy on the inside.

[@kaylyngruber5775]

I halved the recipe, but since I’m using almond flour, it was probably more like 10 oz and I still used the 4 oz of butter because it was very sticky. Thanks for sharing!

[@beckyd6050]

Im saving this one! I love making bear claws, & have a very hard time finding almond paste in my town. Great information. 😍😍😍

[@Indiegirl007]

I like how she's all about saving dem coints.

[@grahamdouglas-meyer3630]

??? What are you talking about? It doesn’t actually make sense.

[@Gazaforus]

Good job and know I know how to make the persian Baklava fillings which we add to it rose water and cardamon and Tastes very yummy

[@michaelking9053]

I use beaten egg (white and yolk) as a binder, but I also add alcohol: two tablespoons of a spirit such as whiskey (Irish or Scotch), brandy or rum, and two tablespoons of fortified wine such as sherry or port as well as a few drops of almond oil and a little vanilla. The alcohol 'cooks' the egg which means that the almond paste can be kept for a lot longer than a few days. It also gives the almond paste a wonderfully rich flavour.

[@linorm530]

Hi I've made this recipe and it is so good ,so tasty, thank you very much 🥰👍🏻

[@ThrivingWithGaylaDGaia]

Finally got the almond paste to work! I had to add about 1.5 cups almond flour and more butter. Idk why. I'd make with almond flour next time.

[@fibretowne]

I loved this!! So informative.

[@Zero_thehero]

you could totally go through some extra steps to mill down the almonds to even a powder😍

[@bjrnlarsen4635]

In Europe (Norway) marsipan are made of 50% almons and 50% powder sugar + eggwhite we eat a lot in christmas and easter time. Also on top of our cream kake ( Hvit dame) almond paste in danish pastry😂

[@diptidesai8863]

Can’t put so good thanks for sharing your Recpie

[@rkbatruckingshow1873]

Sugar is an acid. As such, it chemically cooks the egg white.

[@AmandaWhitehouse-y9v]

Great recipe thank you

[@raycharles212]

That was explained very well, thanks.

[@kekkelpenneypeckeltoot5700]

Here almonds are around 11.99 and up. Even at winco!

[@blackreazor]

They use egg white becuase it creates a shell. Almond paste in many countries is also dried and used as modeling paste

[@aa-xn5hc]

"why would you use egg-white when you can use sugar?" golden!!!! keto girl there!!

[@mahijaprakash]

I love your way of presentation😍😍👌 Waiting for variety recipes

[@glorylynmaniago2514]

I just wish u guys convert to cups also, just tired of googling the conversation 😁 but thanks for this.

[@lisaflower5994]

Sagisli, I was looking for someone to mention the bitter almond which, for me, is the taste of marzipan. You’re getting it through the amaretto. My children never liked it so I started making my own and adding vanilla or a drop of lemon or orange oil depending what I use it for. I also add powdered white food colouring so it looks white like fondant and colours prettily to make roses or whatever you would make with fondant. It’s not as smooth so the flowers are a little rougher but I’ll sacrifice the smoothness to be eating almonds ant pure sugar fondant.

[@marilynrobertson6265]

I just found your site. I am excited to learn more.

[@raffinataonline]

Thank you!

[@TomNavesink]

Great job, thx!

[@misslemon1970]

2 cups almond flour, 1 cup icing sugar, about 2 tbls COLD water, 1 tsp almond e tract. Mix together and roll out. Refrigerate for one week. That’s it.

[@aaseireneSullivan]

My dad always added a boiled potatoe to almond flour, It did taste like marzipan not to sweet.

[@juliagonzalez956]

Thanks for sharing really help me😍😁😘

[@zds3483]

U r simply awesome. Extremely talented. Like your humourous style of explaining, so patiently

[@zds3483]

Honey is good for health. It's better to use honey than sugar.

[@kirenenaidoo231]

Great show but its hard to find ready made marzipan in SA but thanks for the video ...loved it 💗✌

[@SugarGeekShow]

I'm confused by what you mean? You can make your own which is why I posted this video. is that not clear :(

[@kirenenaidoo231]

@@SugarGeekShow yes it is easy and will defiantly give it a try I just purchased the things to try and make it on my own ✊✊☺

[@joshgarcia755]

I also saw some marzipan use egg yolk or whole egg as you use it to combine. I was wondering is it ok to use whole egg or yolk?

[@nazlifouladi4548]

Is it necessary to add butter?

[@rollandrozario7675]

Thanks so much for the video I'm watching you from india ...my query is how do i get a liquid consistency to coat a cake or better still do you have a recipe for almond icing for a Christmas cake...cheers

[@pinagagliano3928]

Hello. Can I use the almond paste to make amaretti cookies?

[@balkangetaway]

28% almonds is a very low quality marzipan!!! It needs 70%+ !!

[@paulgraham5370]

Which is more costly, sugar or almonds? That's why I at least, make my own.

[@sophiebriesen3739]

Industrial marzipan may have less than 50% almonds but that's just a way to produce cheap marzipan. In Europe, traditional marzipan should have more almonds than sugar.

[@ThrivingWithGaylaDGaia]

This recipe didn't work well for me. I used honey. I checked the measurements and converted to cups. My food processor also nearly died. I think it ruined my blade attachment. I'm not sure what I did wrong. I used whole almonds. Going to go buy almond flour now to attempt to fix it. I used pure honey from a local beekeeper. I also added a stick of butter because it was soooo sticky. Never made a firm ball. Hopefully it will come out well with added flour. I also ended up using my Vitamix as that was the only tool that would remotely work. Perhaps I should have made a fine flour to begin with. It was still a tad bit course. I'm making Stollen Sweetbread and I need a firmer log of paste. Wish me luck!

[@Trintrin20]

Will sugar substitute like Lakanto Erythritol or Swerve work in this recipe ?

[@irenedhakde4692]

The store bought marzipan is not the real European thing. They save on the manufacturing cost on putting in far too much glucose than necessary, making it almost inedible. Homemade marzipan is delicious and you definitely feel the almonds.

[@annawoud6051]

Can I use agave syrup instead of honey?

[@gettem6341]

what does the fructose do? can I make it with just sugar and almond flour?

[@breyer1236]

The fructose is the binder. That's what the honey or corn syrup are for.

[@srhaman08]

The dry ingredients and wet ingredients are not proportionate. If you follow this recipe, you'll have a gooey liquidy ball. You need at least 3 1/2 cup almond flour to use with the amount of liquid listed in the recipe.

[@sharondawkins3729]

Hi. I love your tutorials. Can i use almond paste to cover a fruit cake and then fondant?

[@SugarGeekShow]

Yes you sure can

[@sharondawkins3729]

Thank you. Really do enjoy your channel.

[@sharondawkins3729]

Looking to do a christmasy dessert. Any ideas?

[@SugarGeekShow]

Sharon Dawkins yes! I have a Buche de Noel video. kzbin.info/www/bejne/qnzaqpKumM6blck Or I’ve got lots of cookie recipes and a Bundt cake recipe on my blog, sugargeekshow.com.

[@fjellyo3261]

Please don't put fondant over marzipan. It's kinda a waste. I don't like the taste of fondant, because it's basically just sugar. Almond paste tastes better.

[@April4YHWH]

I’ve been struggling to find an easy but cute cake idea for my grandson’s first birthday. I am leaning towards a cake constructed primarily with RKTs and adding cake components. I’ve seen your tutorials and learned I can cover with a couple coats of BC before final coating (planning on mm fondant), which was my plan until I saw this. Now I want to coat it in almond paste. *IN YOUR PROFESSIONAL OPINION* Do you think using almond paste would be a nice flavor combo and tone down the sweetness of the RKTs and fondant? Thanks! P.S.: I’m in your neighborhood! My sister is working in Oregon, so I am down visiting her for the week 😊 I love this state ❤️

[@SugarGeekShow]

Almond paste is not as sweet as fondant so it's definitely a great alternative. I would actually make marzipan and cover with that as it's easier to handle. sugargeekshow.com/news/marzipan-recipe/

[@April4YHWH]

Sugar Geek Show You had me at “easier to handle”. 😊 Checking it out right meow 👍 Thank you!

[@April4YHWH]

Sugar Geek Show Looks very easy and somewhat redeemable using honey instead of corn syrup. SOME QUESTIONS: - the info states this yields 14 ounces; how much marzipan does this recipe make with regard to covering a cake a la fondant style? (Sorry if this was in a video and I missed it, I only read the blog) - since it tears easier than fondant, should marzipan always be rolled out thicker than fondant would typically be rolled? (Common sense says yes, but I’ve been surprised before - I merely wish to go into this endeavor as informed as possible!) - should it come to room temperature before attempting to roll out or best to start rolling it out fairly chilled? As always, much appreciated!!!

[@seeemsee]

Skip to 7:30 for the answer to the title.

[@marygarrett9724]

There is no fructose in egg white.

[@francoise-mariethein682]

Can I do the almond paste with the almond pulp I have after doing my almond milk ? Thank you.

[@xtiangunther860]

Good question! Anyone have an answer?

[@akampayasin3122]

Great

[@ehmaho]

Can you please post a link to your Marzipan video. I couldn't find it.

[@SugarGeekShow]

sugargeekshow.com/recipe/marzipan-recipe/

[@ehmaho]

@@SugarGeekShow Thank you :)

[@DanielAttila]

You left out the alcohol and the vanilla.

[@mariaanderson6503]

Thank you for teaching 😍😍😍😍😍😍😘😘😘😘😘

[@signalfire6]

Way too much liquid used in this recipe - this would be a problem if you didn't have the additional almond flour to add to it. This is the only recipe I've ever seen that adds butter although that may be appropriate for pastry fillings.

[@susangardner3418]

Yummy

[@eblackbrook]

So does the corn syrup or honey act "as a binder" or does it "keep things nice and soft"? Frankly neither makes much sense. Corn syrup can act as a binder for dry ingredients but so could sugar syrup, and since your already making sugar syrup the corn syrup or honey isn't adding anything in that way. Corn syrup does help prevent sugar from crystalizing and perhaps honey and egg white can also (?), but I would bet if you made it with only sugar, almonds and butter you'd notice no difference other than the lack of a honey flavor.

[@SugarGeekShow]

eblackbrook if you used straight corn syrup it would be a lot sweeter. Then it would be more like marzipan. Honey has a strong flavor so you don’t want to use too much or it’s overpowering. There’s more to a recipe than just the function of the ingredients :)

[@eblackbrook]

@@SugarGeekShow Well, sure of course adding or not adding those things affects the flavor. But that's not what you said in the video, you were justifying it in the video on texture grounds, which is what I questioned.

[@SugarGeekShow]

@@eblackbrook I guess I don't understand your question. The corn syrup acts as a binder but if I only used corn syrup it would be too sweet. If I only used sugar syrup it wouldnt hold together enough. Thats why there is both.

[@eblackbrook]

@@SugarGeekShow I'm saying sugar syrup acts as a binder the same as corn syrup. Think about hard candy. Or soft candy. It's just a matter of how much water you cook out of it.

[@SugarGeekShow]

@@eblackbrook unless you cooked all of the water out of the sugar syrup it would remain like water. Sugar only thickens when you cook it to soft ball or hard crack stage. Corn syrup is an invert sugar that doesn't harden. It's not quite the same thing. But hey if you want to do it that way you are more than welcome. This is just my way of making almond paste. You don't have to follow my recipe. After all, I'm not following the traditional way of making it either.

[@brenttesterman1198]

At:48, what the heck was that? You are so silly and cute!

[@ev..]

Corn syrup is VERY bad for your health. Seems an unwritten law that in the USA everyone has to use that bad sugar, corn syrup.

[@snakewhitcher4189]

Those fake fruits made from marzipan are damn near my favorite thing to eat. Lobster might be on par, but it's a close call.

[@jorgefiguerola1693]

Please correct me if I'm wrong, but the difference between almond paste and marzipan is none, only the degree of arrogance and pomposity that one wants to exude by choosing to call it marzipan.

[@nigelgaynor]

Corn syrup is NOT glucose!

[@lragot8392]

Hello liz

[@lragot8392]

I love your job just to tell you that for me you are my mentor since I found your channel my work has really progress and I always want to be better in every cake I'm baking. When I sell a cake my clients are just like ""wow" they would have not imagine such a result, and I am still learning..

[@SugarGeekShow]

@@lragot8392 Keep up the good work!

[@lragot8392]

Thank you

[@dorisvelmani5103]

I have problem with your measurements

[@omarobaidullah1031]

😍😍😍😍😍😍

[@DrPatANelson]

butter? No, that's so wrong!!!

[@octowalrus5924]

Stay Inyo lane foo!!!!

[@petermihacerar1137]

Pastries are not easy, when made healthier. Not like what she is selling. Hey you folks a saying goes something like this: MONEY TALKS, BULLSHIT WALKS! Then they call themselves good and honest persons!? GO FIGURE!!!!! DUH!!!!!

[@ForgingMyLife]

Corn Syrup is soooooo bad for you.

[@fjellyo3261]

In Germany we only have Marzipan. The higher quality Marzipan has more almonds in it. Originally a bit of rose water is in the mixture aswell ;).

[@josemeyer7464]

Traditionally marzipan is 2 parts sugar to 1 part almonds. Almond paste is 2 parts almonds to 1 part sugar

[@deanalucia8874]

Lübeker Marzipan is the best! I miss it soooooooo much!

[@gemmasoyls6445]

Sometimes, instead of rose water, Germans use Brandy in making marzipan.

[@ohauss]

@@josemeyer7464 Sorry, but here are the ingredients of marzipan by Niederegger, pretty much THE German brand: "The raw mixture must contain a minimum of 65% almonds and a maximum of 35% sugar. Extra sugar may be added during further processing, but Niederegger makes a point of not doing so." www.niederegger.de/en/marzipan/hand-craftsmanship/

[@c.a5226]

In Morocco we have almond paste with rose water, cinnamon and Arabic gum

[@reginacostanza1831]

Thank you!!!

[@Rebecca-yf9ci]

By far the most comprehensive review of the products talked about! I love that you compared all the different receipts and store bought types! So informative :)

[@SugarGeekShow]

Thank you so much! I strive to include info that is missing from other recipes

[@ohauss]

@@SugarGeekShow Though unfortunately, in terms of the question of the title, you missed out a bit. Comparing almond paste with one cheap marzipan sample is not really well researched. Cf. www.niederegger.de/en/marzipan/hand-craftsmanship/ "The raw mixture must contain a minimum of 65% almonds and a maximum of 35% sugar. Extra sugar may be added during further processing, but Niederegger makes a point of not doing so."

[@92TampaChick813]

I love that I can literally search on KZbin for any of my baking questions and you have a video for everything 😊 my absolute favorite KZbinr 😘

[@SugarGeekShow]

Lala Ortiz yesss! Thank you so much 🙏😄

[@JustHuntr]

I was looking for a marzipan recipe bc well ive never used it bc im not much on baking (up til now that is). I ran across her video and thought, oh cool a sugar geek! Lol.. So i subscribed! I had no idea that marzipan was simply almonds 😳

[@creativeweeb2103]

@@SugarGeekShow I can't wait to try this my fathers mother is from Germany!

[@sheryamiraslani6596]

I agree, me too. From retaining walls to marcipan !

[@_J.F_]

Thanks for the video and the recipe. A question though, surely adding butter will reduce the shelf life just like egg whites? I make marzipan following an old Danish recipe simply calling for 2 parts of almond flour to 1 part of confectioners sugar mixed thoroughly together and then kneaded with a little bit of water (3-5 tablespoons per pound but just add little by little till required consistency is reached), or some prefer rose water, or a 1:1 sugar syrup, and a fairly small amount of almond essence (I would say half a teaspoon per pound of marzipan to your taste). It literally takes 5 minutes to make and with no egg white, and no butter, it will keep for a very long time. This recipe of course ends up providing roughly 66% almond, which is considered high quality marzipan in Europe, and obviously a fair bit less sweet but still absolutely delicious for confectionary or for baking alike. You can make it by hand, or in a stand mixer, food processor, or even a hand mixer with dough hooks. Also, you can play around with the almond to sugar ratio to suit your taste, and e.g. go for at 50/50 version if you like your marzipan sweeter. Try it!

[@floydwurst9948]

Ingredients in sensible units 400g blanched almonds 225g sugar 85ml water 113g corn syrup or honey 56g softened butter

[@osiversen]

If your Marzipan only contains 28% almonds, you are buying the cheap and wrong stuff. Real Marzipan should be about 60% almonds.

[@christinekaye6393]

If you want finer almond flour, blitz the almond flour and sugar in your food processor, but be sure not to over do so the nut oil doesn't turn it into almond butter. I love the taste of almonds, so I add a little almond extract to the mix. Divine!

[@scaredycat2002]

when the imposter is *almong* us be like:

[@kaktus11kaktus]

Leaving out eggs for extended shelf life and then working butter in? That doesn't make sense. It's only sticky because its warm. Get your hands wet, wrap your almond paste in plastic and cool. After cooling it will not stick on your fingers and you can work it easily. And you extend the shelf life dramatically :-D But the recipe itself is great

[@buvanaskaimanam1633]

We may add honey i think

[@JuanGarcia-wo3ok]

Love the technique. USA measurement is different from many countries. I think your channel will benefit if you put also the weights in grams. Thanks for the video.

[@smooth49er]

The fact that it didn't come out right at first made me subscribe !

[@hocuspocus111]

almond paste, what is it? who wants it? whos got it?

[@Video-Games-Are-Fun]

add cardamom for an amazing sweet spice flavor!

[@mariondsouza4832]

can almond paste be used to cover a christmas fruit cake

[@charislarson9980]

QUESTION? I just made Almond Paste for the first time and it tastes delicious but it required the sugar syrup to be cooked to 244 degrees (soft ball) I used a combination of corn syrup and honey. It was not sticky after I combined it with the almonds. Could this cooking step negate the need for butter?

[@AdrianClement]

Thank you for teaching me something today!! Great info!!

[@pattyfairytale4024]

In Germany Rohmarzipan = rough marzipan the stuff you bake with contends 2parts almonds+1part sugar and it is cautious roasted !

[@tangoromeo1739]

In production for such product is little bit different for long shelf life Like the almond should be heated to a proper degree the sugar sometimes is mixed with dextrose or glucose syrup with little percentage of water to not add more moisture in the final product the glucose will act as a humactent to bind the water activity The heat of the syrup mixture depending on the final desired texture

[@mtabernig]

C'mon, you are a strong woman, you can do the entire thing by hand. Thank you for the video.

[@lk6789]

Definitely not, Marzipan is has a high ground almond content, 100 year old English recipe Ground Almonds, Icing sugar, and Egg yolks, not egg whites and no water. usually used for the traditional Christmas Cake, the egg whites are then used to make the Royal Icing for the cake. Personally I add a drop of rose water but you can add almond or vanilla extract which is more traditional.Please bin the corn syrup.

[@ooXChrissieXoo]

because almond is very expensive. $45 for 2lb almond.

[@expo1706]

Coming from Europe myself, I’ve always known of marzipan, never of almond paste.