Homemade German Marzipan (Marzipanrohmasse)

4.86 from 7 votes

Learn how make Marzipanrohmasse- marzipan pates that is a key ingredient for many German baking recipes.

Course Dessert

Cuisine German

Prep Time 15

Total Time 15

Servings roll

Calories 1742kcal

If you use whole almonds, place the almonds in a saucepan. Add enough water to cover the almonds. Bring the water to a boil and simmer for no longer than 2 minutes. Then, quickly strain the almonds. You will find that the skin just slips off. Dry the almonds with a kitchen towel.
200 g almonds, water
Add the almonds to your food processor and grind them until fine.
Place the almonds and powdered sugar on your work surface and mix them. Add the almond and vanilla extracts and rosewater and knead. I always have a little bowl of water by the side because it is difficult to tell exactly how much liquid you may need. It depends on how fresh your almonds are, as freshly ground almonds will have more liquid than pre-ground almonds
200 g almonds, 100 g powdered sugar, 1 teaspoon vanilla extract, ½ teaspoon rosewater, 2 teaspoon almond extract
Knead the ingredients by hand until you achieve a smooth dough. Try not to knead the dough for too long; otherwise, the oil from the almonds may seep out, and this may make the marzipan dry.
You can eat the marzipan straight away or wrap it in cling film and store it in the fridge. As this is a basic marzipan paste, you will add more sugar to the paste in most recipes. Adding more powdered sugar will make the dough more elastic and smoother, which makes it easier to form and shape.

There are many variations on how to make marzipan. It depends on your own taste

use unroasted almonds - this will give you a whiter marzipan and has a different flavor
instead of rosewater use orange blossom.
add vanilla sugar or vanilla extract to your marzipan for fuller flavor.
add a little salt to your marzipanrohmasse to contrast the sweetness.
make marzipan without sugar by replacing the sugar with honey or any other sugar replacement.
add liquor such as rum or Grand Manier to flavor your paste

Store your marzipan airtight and keep it in the fridge. I usually wrap it in cling film. This way it will last up to three weeks.

To make the marzipan soft again you can gently warm it up in the microwave for 30 seconds at 400 Watts.

It is also possible to freeze homemade marzipan. However the longer you freeze it the more it loses its flavor. So do not freeze it for too long.