Marzipan: The Almond Sweet You Must Try This Holiday Season

The holiday season is filled with indulgent, sugary treats, and marzipan is undoubtedly one of the top picks. Wondering what marzipan is? It's a fragrant confection made from almond meal and sugar, loved in Europe, the Middle East, and Latin America. Known for its versatile use in candies and cake decorations, it has a dough-like consistency that easily transforms into shapes like flowers and miniature figures.

Though it's a delicious treat, marzipan still hasn't fully entered the American mainstream — but it's gaining popularity. As reported by The Strategist, marzipan sales surged during the 2019 holiday season, with younger generations drawn to its colorful appearance and pristine cake decorations. They enjoy its vibrant rainbow hues, beautiful designs, and its distinctive flavor, often described as sweet almonds with a texture reminiscent of Play-Doh.

As marzipan continues to rise in popularity, now is the perfect time to give it a try. To guide you through the process, we spoke with marzipan expert Liz Marek, a pastry chef, educator, and the creator of the Sugar Geek Show.

Marzipan's Origins

The exact origins of marzipan remain uncertain, but food historians have several theories. Some suggest it was first made in Persia before being introduced to Europe by the Turks. Others point to Toledo, Spain, as the birthplace of marzipan around the 13th century. Yet, some sources even trace its history to ancient Egypt, around 1800 B.C.E.

Although its origin remains debated, marzipan's widespread popularity is indisputable. It's cherished across Europe, with cities like Toledo, Spain, and Lübeck, Germany, taking marzipan production very seriously. In Lübeck, manufacturers like Niederegger ensure their marzipan contains two-thirds almonds by weight, a mark of premium quality. According to European Union standards, marzipan must have at least 14 percent almond oil to be classified as such. In the U.S., marzipan is defined as containing at least one-quarter almonds by weight, while anything with less is labeled almond paste.

Making and Using Marzipan

According to Marek, traditional marzipan is made with almond meal and a sweetener like honey or corn syrup, though some chefs add a twist with ingredients like rose water or almond extract. Her go-to marzipan recipe includes finely ground blanched almonds, powdered sugar, extract (almond, vanilla, or rose water), and either corn syrup or honey.

"The simplest way to create your own marzipan is to start with blanched almonds, as they have no skin and will give you a smooth, light texture," Marek shares via email. "If you don't have a high-powered food processor, using fine blanched almond meal is your best alternative."

With its pliable, putty-like consistency, marzipan is ideal for decorating cakes with intricate details like flowers, fruits, and realistic figurines. "Marzipan is a fantastic medium for decorative sweets due to its neutral [ivory] color," says Marek. "Adding food coloring or powdered food coloring gives it a beautiful, lifelike appearance. The slightly textured surface when shaping marzipan also helps enhance the realism of the decorations."

The Many Uses of Marzipan

But the possibilities for marzipan are endless. Some bakers coat fruit cakes in marzipan, while others top carrot cakes with a marzipan layer. Marzipan is also a perfect filling for pastries and croissants, and the classic German cake, stollen, features a marzipan surprise in the middle.

If making your own marzipan isn't an option, a store-bought version is just as effective. You can find marzipan in most grocery stores near baking items like chocolate chips; marzipan treats are also available online. For authentic marzipan from Toledo, Spain, check out international marketplaces like La Española Meats or Spanish Shop Online, where handcrafted Toledo marzipan is available for global shipping.

Whether you buy it or make it yourself, your marzipan will stay fresh for a long time. "Marzipan has an incredibly long shelf life due to its high sugar content and low moisture," says Marek. "It essentially preserves itself. You can store it in the fridge for up to a month or freeze it for a year or more."