Vegan Marzipan

YIELD: 10 Servings

Sold in tiny tubes at specialty stores or in the baking aisle of your neighborhood grocery, marzipan is easy to make at home, saving you both money and the effort of finding one that is dairy-, egg- and gluten-free, which can be difficult. Bonus: almonds, the main ingredient here, are tiny powerhouses rich in calcium, iron, potassium, magnesium, copper, and zinc!


  • 1 tablespoon flaxseed meal
  • 2 tablespoons water
  • 3 cups blanched almond meal
  • 1 cup confectioners sugar, plus extra for rolling
  • Dash salt


  1. In a small bowl, combine the flaxseed meal with the water and allow to rest until thickened, for about 5 minutes.
  2. In a food processor, blend the 3 cups almond meal until clumpy and the texture becomes somewhat like a paste, scraping down the sides and bottom of the bowl often. It should take 7 to 10 minutes blending time to become clumpy.
  3. Add the confectioner’s sugar and salt and pulse until once again crumbly, for about 30 seconds to 1 minute. Drizzle in about half of the prepared flaxseed meal while the food processor is blending and continue to add a little more until the mixture clumps together into a dough.
  4. Remove from food processor and form into a cylinder. Roll out gently onto a confectioner’s sugar–covered surface and then wrap tightly to store. Use immediately or keep refrigerated for up to 2 weeks.