Homemade German Marzipan

Bahan-bahan

Here are the three classic ways we make it in Germany, plus two variations you always see during Christmas time:

Classic German Marzipan (Rohmasse)

150 g blanched almonds (1 heaping cup)

150 g powdered sugar (1 heaping cup)

1–2 tbsp water

A few drops almond extract (optional)

Blend almonds, mix with sugar, add water slowly, knead until smooth.

Edelmarzipan (premium, less sweet)

150 g blanched almonds (1 heaping cup)

100 g powdered sugar (2/3 cup)

Same method — richer almond flavor.

Honey Marzipan (Honigmarzipan)

150 g blanched almonds (1 heaping cup)

80–100 g honey (1/4–1/3 cup)

Warm honey slightly, mix & knead. Add more almonds if sticky.

Chocolate-Covered Marzipan

Marzipan of choice

100–150 g dark chocolate (3.5–5 oz)

Shape marzipan, dip in melted chocolate, let set on parchment.

Marzipan Potatoes (Marzipankartoffeln)

Marzipan of choice

1–2 tbsp cocoa powder

Roll small balls, coat in cocoa. Done.🌰✨

So many of you told me how much you miss — or want to recreate — this feeling of a German December at home.

That’s why I’ve begun gathering our traditional family recipes in one place…

so you can bring this warmth into your own home very soon. 🤍

All my recipes include both metric & US measurements so everyone can follow along easily.

If this feels like home… you’re welcome to stay. ✨