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Almond Flour Marzipan – FRAN COSTIGAN

Almond paste and Marzipan are frequently used interchangeably, and while the main ingredient is almond, there are differences.

Almond Paste, which is considered a baking ingredient, usually has a coarser texture and is softer than Marzipan, so it can be spread or used as a filing. Marzipan is stiff and used to make confections.


The following recipe is a straight adaptation from King Arthurs Baking DIY Almond Paste. Mine replaces the egg white with aquafaba and is made stiff enough to shape. So let’s say it is Marzipan.

Use more almond flour if your paste isn’t thick enough and add ¼ tsp additional almond extract for a stronger flavor.

Note that I have a recipe in my cookbook, Vegan Chocolate: Unapologetically Luscious and Decadent Dairy-Free Desserts that is made with a small amount, 2Tbsp of confectioners’ sugar and an equal amount of rice syrup. Blanched almonds are used to make that lower sugar version.


DIY Marzipan adapted from King Arthur Baking recipe for Almond Paste

Yield: 334g /about 11.8oz


  • 160 g / 5.8 oz blanched almond flour
  • 165 g / 5.6 oz confectioners’ sugar vegan
  • 1/8 tsp salt
  • 2 T/ 23g aquafaba: mine is always reduced
  • 1 ¼ tsp almond extract


  1. Add the almond flour and confectioners’ sugar and salt to the bowl of a food processor and process 30 seconds.

  2. Add the aquafaba, and almond extract and process until the mixture forms a smooth ball of dough. Stop the machine and scrape down the sides of the bowl a few times. The amount of time needed will depending on the size and power of your processor.

  3. Remove the paste from the bowl and divide it in half. Shape each half into a log. Wrap each tightly in plastic wrap and refrigerate until it is firmer.

  4. Store the almond paste, tightly wrapped for up to 2 weeks in the refrigerator, or up to 4 months in the freezer.



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