DIY Marzipan

DIY Marzipan - Healing and Eating

Why buy marzipan when it is super simple to do it yourself. With Halloween right around the corner, my husband and I wanted to make some chocolate covered marzipan truffles, which is one of our favorite sweet treats. I will post this recipe next guys!

Marzipan is gluten and dairy free, so it’s great if you are allergic or sensitive to either of those things. Personally, my husband and I love anything almond flavored, so naturally marzipan has a special place in our hearts.

The recipe for DIY marzipan does contain confectioner’s sugar, which is obviously not ideal, but I wanted the same taste and texture that you would find in a grocery store. This recipe also contains a raw egg white as a binder, so if you are vegan this recipe isn’t for you. I don’t have an issue with raw eggs, since I make my own paleo friendly mayo all the time, and I like my eggs over easy for breakfast. That said, use common sense, like keeping the marzipan stored in the fridge or cook with it as soon as possible.

DIY Marzipan
Prep time
Cook time
Total time
Serves: 12 ounces
  • 1½ cups of confectioner's sugar (aka powdered sugar)
  • 1¾ cups almond flour
  • 1 egg white (from one egg)
  • 3 tsp of almond extract
  1. Put the sugar and almond flour into the food processor, and pulse to mix and get rid of any clumps.
  2. Then, add in almond extract to food processor. Pulse to mix.
  3. Then, separate yolk and egg white, and add in egg white to food processor, and pulse until it turns into a dough.
  4. Then put dough onto wax paper, and kneed it until it forms a log shape.
  5. Then wrap marzipan log in plastic wrap and store in fridge, or use in cooking/baking.


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