Gluten Free Almond Paste and Gluten Free Marzipan

Needing some gluten free almond paste for an upcoming recipe that I’m creating, I decided to make my own. Though you may grind your own blanch almonds, which I did, you will find that most blanched almond flour has a smoother texture than freshly ground almonds from a food processor. I chose to use agave syrup in this recipe, as it react much slower in your blood stream than honey or sugar. Most sweeteners spike your blood sugar levels. Many people now are borderline diabetics that agave really is a smarter choice. This almond paste is not very sweet, therefore, you may add a tad bit more agave, but not too much or you’ll be on your way to making marzipan instead. As an alternative you may substitute the agave with honey. I love that this almond paste recipe can be made in about 10 minutes.

I provide my gluten free marzipan recipe, as well, which is where the sweetness and almond flavor come into play. I chose to use brown rice syrup in this recipe, though you may use corn syrup. And as another corn-free option, I used Trader Joe’s organic powdered sugar made with tapioca starch versus cornstarch. Though you may use whichever powdered sugar you prefer.

This is great for making candy, used in pastries, desserts, and more!

Gluten Free Almond Paste and Gluten Free Marzipan


Yield: Makes appx. 7.2 oz. almond paste/15 oz. marzipan

Gluten Free Almond Paste and Gluten Free Marzipan

A gluten free almond paste sweetened with agave nectar and a gluten free marzipan recipe using brown rice syrup and corn-free powdered sugar, or with corn options.


    For the Almond Paste:
  • 1/4 cup agave nectar/syrup, heated
  • 1 cup almond flour (or blanched slivered almonds, ground)
  • 1 Tablespoon butter
  • For the Marzipan:
  • 7.2 oz. almond paste (above ingredients)
  • 1 1/2 cups confectioner's / powdered sugar
  • 3 Tablespoons brown rice syrup (or corn syrup)
  • 1 1/2 teaspoons pure almond extract


    To Make the Almond Paste
  1. If using blanched slivered almonds, grind them in your food processor until the consistency of almond meal flour.
  2. Heat agave syrup. I microwaved mine on high for 30 seconds. With almond meal in the food processor, add heated agave syrup and butter. Blend for about 5 minutes, or more, if you food processor is not very powerful. Your food processor may sound as if it is struggling. If it is struggling too much, add a bit more agave syrup, about 1/2 tablespoon at a time. Just keep in mind that you want the paste to be the consistency of dough.
  3. Allow the paste to cool; form into a disc shape or square and wrap in plastic wrap. Refrigerate until ready to use.
  4. To Make the Marzipan
  5. Add the almond paste to your mixer and break it up using the standard whisk tool by mixing for a few seconds on low speed.
  6. Add 1 cup of the powdered sugar and beat on the lowest speed until crumbly, about 1 minute.
  7. Add the remaining 1/2 cup of powdered sugar and mix for another 1 minute. The mixture should still be crumbly.
  8. Add the brown rice syrup or corn syrup along with the almond extract to your mixer. With the paddle tool of your mixer, knead the dough until soft. Do not use your regular whisking tool at this stage, as it may twist the whisk out of proportion. If the mixture is too wet knead in a little more powdered sugar. Scrape the dough from the bowl of your mixer onto a sheet of plastic wrap and refrigerate until ready to use.


The marzipan will be much smoother than the almond paste.

If you're just going to make the almond paste, you may wish to consider adding a bit of almond extract directly to it.

2 Replies to “Gluten Free Almond Paste and Gluten Free Marzipan”

  1. Agave syrup contains *fructose* – please, please, please be aware that many many people are fructose intolerant (it’s like being lactose intolerant). No fun.

  2. I have tried making my own marzipan before by grinding slivered almonds and processing them into a paste with almond flavor, margarine, and powdered sugar. The result tasted nice but was not as smooth as I would have liked this recipe sounds like it’ll turn out much better.

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