Lubeck Marzipan Recipe -
  • READY IN 15 mins

Lubeck Marzipan

Recipe by  

"This Marzipan is a German specialty from the region of Lubeck, although it's believed to have Byzantine origins. This is great for making petit fours, filling chocolates and covering cakes."

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Ingredients Edit and Save

Original recipe makes 1 pound Change Servings
  • PREP

    15 mins

    15 mins


  1. Place the blanched almonds in the container of a food processor or blender. Process until finely ground, but do not make almond butter. Transfer the almonds to a medium bowl, and mix with egg whites, confectioners' sugar, and almond extract. Knead until the dough is smooth and uniform. If you have a stand mixer, use the dough hook attachment to mix. Divide into pieces and color as desired to make fruits, or whatever you desire.
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Reviews More Reviews

Most Helpful Positive Review
Jan 25, 2011

it was wonderful. i'm living in germany and i made this. al my friends said "just like grandma used to make!"

Most Helpful Critical Review
Aug 18, 2003

This marzipan had an okay taste. In my opinion, I would leave out the added almond extract. It gives it far too much of an almond taste ! It was hard to make it the right texture without adding too much powdered sugar, so I think I would leave out one egg white next time ! The recipe wasn't very clear on how to store the marzipan after coloring. I shaped mine into fruits, and colored them, but it never really got hard on the outside like the ones you buy in candy stores. I am still searching for the perfect recipe.


7 Ratings

Feb 13, 2007

for my high school German class, we are having a Valentine's party and i am "trying" this recipe... unfortunatly, since you specified that one was not to creat an "almond butter" i was hesitant with my grinding of the almonds and i believe that has contributed to the gooey mess i have. i have just check other marzipan recipes and they talk about almond paste which i assume is what almond butter meant. additionally, i am trying to add tiny amounts of powdered sugar and flour to add some structure to my marzipan... but to no avail. ALL FUTURE USERS OF THIS RECIPE BEWARE!

Feb 14, 2014

This is a very good starting point but there is no way that marzipan could be made with these proportions (Maybe i have HUGE eggs). I had to add almost a whole additional bag of powdered sugar but the results were heavenly. Perfect for shaping and coloring (I made fruit for a German competition). For my needs this recipe worked because i had an extra bag of powdered sugar on hand. This recipe is what you need if you're a newbie like me and have never made it before, just add more powdered sugar until the consistency is to your liking.

Jul 25, 2011

good flavor but mine was too thin to mold.

Jun 06, 2012

Did not turn out anything like marzipan. Just a big glob of gooey mess that tasted like almonds.


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  • Calories
  • 147 kcal
  • 7%
  • Carbohydrates
  • 18.5 g
  • 6%
  • Cholesterol
  • 0 mg
  • 0%
  • Fat
  • 7.2 g
  • 11%
  • Fiber
  • 1.5 g
  • 6%
  • Protein
  • 3.8 g
  • 8%
  • Sodium
  • 15 mg
  • < 1%

* Percent Daily Values are based on a 2,000 calorie diet.

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