Easy almond marzipan

This easy almond marzipan is one of those recipes that quietly sits in the background of other bakes - but once you make it from scratch, you realise just how much better every bake it's in can be!

I originally shot this just before Christmas, when trays of mince pies were coming out of the oven daily and the kitchen smelt permanently of citrus zest and warming spice. I was cutting little marzipan stars to sit on top of each pie - they soften slightly in the oven, turning golden at the edges while staying tender in the centre. It felt like a small detail, but it completely transformed them.

And then, as December tends to do, everything moved quickly and the recipe and images were quickly forgotten as 2026 moved into focus - but the recipe waited patiently... and Easter holiday has finally offered some slower days, and time to share it.

Why Make Your Own Marzipan?

Good marzipan should taste deeply of almonds - not just sweet, but nutty, fragrant and almost creamy once kneaded. Homemade marzipan has a softer texture and a cleaner flavour than most commercial versions, and it takes only minutes to bring together.

It’s also surprisingly versatile.

Yes, it’s beautiful on top of Christmas mince pies (see my recipe for Christmas mince here), but it deserves a place in the kitchen year-round.

How else to use easy almond marzipan

• Tucked into croissants before baking - it melts into a soft almond filling, much like the one in my almond croissants.

• Rolled thin and layered through sponge cakes.

• Cubed and folded through brioche or sweet buns.

• Grated over stone fruit tarts before baking.

• Dipped in dark chocolate for an easy petit four.

• Rolled into small balls and dusted in cocoa as an afternoon treat.

Because it’s essentially sweet almond paste, it pairs beautifully with berries, chocolate, coffee and citrus - not just festive spice.

Storing Marzipan

If you don’t use it all at once, wrap it tightly in baking paper and then seal in an airtight container or reusable wrap. It will keep in the fridge for up to three weeks. For even longer storage, it freezes well. Just ensure it's wrapped securely to prevent drying out, then thaw it out overnight in the fridge before using. If it feels slightly firm after chilling, a brief knead will bring it back to a pliable consistency.

It’s worth having a portion tucked away - ready to elevate a batch of pastries or to press into something spontaneous.