How to Make Almond Marzipan Easter Eggs

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Traditional East Indian Almond Marzipan Easter Eggs are a delightful way of celebrating the resurrection of our Lord Jesus Christ at Easter! They may take some time to make but they’re delicious and a good treat to both kids and grown-ups.

Many cultures celebrate Easter with different types of easter eggs or Paschal eggs, like chocolate eggs or Waster egg hunts with colored regular eggs. But as East Indians, we grew up celebrating Easter with Easter eggs, bunnies, bonnets, and chickens. It was always fun eating these delicious goodies on Easter morning or after Easter lunch.

Did you know that the Easter we celebrate actually has nothing to do with eggs? We celebrate Easter to celebrate the resurrection of Jesus Christ and his victory over death and hell. But unfortunately, Easter gets its name from the pagan worship of the goddess Ishtar who was the goddess of fertility and that’s why you have all the eggs and bunnies. It was a festival celebrating spring and new life that fell in the same season as celebrating Jesus’s resurrection, and over the millennia the traditions got mixed up.

Anyway, as long as we know the difference, let’s get back to our marzipan Easter eggs. We make Easter eggs of marzipan, but switch between cashew nut marzipan or almond marzipan recipes. Almond marzipan from dad’s side, cashew nut marzipan from mum’s side, and my version of eggless marzipan for my vegetarian friends. I think I love the cashew nut marzipan a bit more though!

This is one of my favorite almond marzipan recipes. It belonged to Mum’s mum. Everyone did love her sweets, especially her honey balls and cordial! But here’s how to make marzipan at home in my granny’s style!

Ingredients For Easter Eggs – Almond Marzipan Recipe

All you need to make these delicious marzipan easter eggs are almonds, rose water, powdered sugar, egg whites, butter, and almond essence. Food colours are optional since you can make the Easter eggs pure white too. Colors have no impact on the taste!

How To Make Almond Marzipan Easter Eggs – East Indian Style

Soak the almonds in water overnight or for a few hours. They will puff up a bit by absorbing water and the skin will become easier to peel off.

If you have less time, boil water and then soak the almonds in it for 10 to 15 minutes, then run them through cold water. This will help to remove the skins a tad quicker.

Almonds soaking in water in a yellow bowl.
Soak Almonds in water overnight
Almonds floating in a yellow bowl of water,
Almonds in the morning
Almonds without skin in a bowl.
Peel the almond skins

Put the peeled almonds in a mixer grinder and grind. Add rose water, since this helps it to grind faster.

Almonds in a mixer grinder.
Grind almonds in a mixer

Next, you ou can also add in the egg whites to the mixer and beat them with the ground marzipan.

Egg whites added to the mixer with almond paste.
Beat in the egg whites

Pour the almond, rose water and egg white mixture in a pot and add the powdered sugar, mix well and allow to rest for about half-hour or so.

Almond paste in an aluminium vessel.
Almond paste in a vessel
Powdered sugar added to a vessel.
Add sugar to the almond paste
Almond paste with a wooden spoon in a vessel.
Mix well and keep for half-hour

After the 30 minutes are up, place the vessel on the stove on a low flame and stir continually. Tha’ts my mum helping me stir. 😍

A vessel on a stove with a hand above stiring.
Stir with a wooden spoon on a low flame

The almond mixture will gradually thicken. Once it does, add in a tablespoon of butter and stir again for a little while.

You can test the consistency with a teaspoon. Remove about a quarter teaspoon of the marzipan and allow it to cool. If it forms into a ball, it is ready to be taken off the flame. If not, keep stirring and check again in a few minutes. Repeat till it’s ready.

A spoon of butter held over a vessel.
Add a tablespoon of butter
Cooked almond paste in a vessel with a wooden spoon.
The consistency will thicken

Once you’re able to form a ball, pour the almond marzipan onto a thala (large flat pan) that has been dusted with powdered sugar.

Thali dusted with powdered sugar.
Dust a thali with powdered sugar
The marzipan poured on a thali with powdered sugar.
Pour on a thala dusted with powdered sugar

Allow the almond marzipan to cool for a bit and then knead it for a while. Form into 3 or more smaller portions, depending on how many colors you prefer to make. We did just 3 this time – pink, green and clear. Sometimes we also add blue or yellow!

3 portions of marzipan with colour in one hand.
Make 3 portions and add colour

Knead the dough well to mix the colour and then use the moulds to form your shapes. You can make eggs, rabbits, bonnets, and even chickens. Ducks too!

Pink, green and white ball of marzipan.
Mix colour, knead and shape
Marzipan shapes on a white board.
Mould the marzipan in different shapes

Once the shapes are ready, allow them to dry for a little while, and then decorate with royal icing. And there you have it, your traditional East Indian almond marzipan Easter eggs are ready! I could just gobble them up right now 😉

Almond Marzipan Bonnets.
Pretty looking bonnets
Marzipan bonnets for Easter on a wooden sheet.
Marzipan sweets for Easter
Marzipan Eggs, Rabbits and Chicks for Easter.
Marzipan Easter eggs, rabbits, and chicks
Almond Marzipan Easter treats.
Almond Marzipan Easter goodies
Almond Marzipan Easter Eggs.
Almond Marzipan Easter Eggs
3 Almond Marzipan Easter Eggs on a wooden sheet.
Delicious Almond Marzipan Easter Eggs

Recipe Pointers For Almond Marzipan Easter Eggs

  • Peel the skin off the almonds before grinding them.
  • Use powdered sugar so you do not have to worry about sugar granules.
  • Use the rose water to grind the almonds in the mixer. It will help the become finer.
  • If you like chocolate, add cocoa powder to get a chocolatey flavour in the marzipan.
  • Once you reach the half-hour mark, remember to check the consistency and try forming a tiny ball to check if it’s ready.
  • If the marzipan gets too dry, add in more rosewater to soften it.
  • If your almond marzipan is too wet, you can either put it back on the stove for a few minutes or add in powdered sugar which is easier.

FAQs About Almond Marzipan Easter Eggs

Why is marzipan called marzipan?

It is not very clear why Marzipan is called Marzipan, it can be traced back to the 1500s in and around Europe when almond flour was used as a replacement for wheat flour due to a shortage. Marzipan is a German name that is more well known than the old English word ‘marchpane’ or march bread. Marzipan was made of almond meal and sugar and sometimes egg. There are different variations of marzipan all over Europe. East Indian marzipan is a cultural recipe that was brought to India by our Portuguese conquistadors in the 15th century. When they forced us to convert from Syriac Christianity to Catholicism, they also implanted a lot of their food traditions in our culture. Some of them were good like the vindaloo, sorpotel, marzipan, and vanilla cream.

Is marzipan made with egg whites or yolks?

Traditional almond marzipan is made using the white of the eggs which is lighter in colour. You could use egg yolks too, but you will have a slightly darker colour and that marzipan is called golden marzipan. The traditional European raw recipe for almond marzipan uses egg whites, not yolks to avoid the risk of salmonella. Our East Indian recipe however, is a cooked version, not raw.

What can marzipan be used for?

Marzipan can be used to make Christmas sweets like mass pav, or even marzipan muffins, tarts, or Easter eggs. We can also use marzipan to layer sugarcraft cakes.

How long can Marzipan be stored?

Marzipan can be stored in an air-tight container for up to 6 months in a refrigerator. Marzipan Easter eggs can be stored in air-tight containers at room temperature for a few weeks.

Can you freeze almond marzipan?

Yes, you can freeze almond marzipan for as long as 5 to 6 months. Simply thaw it before eating.

Can We Make Marzipan Without Eggs?

Yes, you can make marzipan without eggs if you want to. Just substitute with rose water and it works well. The reason we use egg whites in marzipan is so that it holds its shape better and lasts a few weeks longer. But if you want to try it, here’s my sister’s recipe for eggless marzipan.

What Other Easter Desserts Can You Make?

Easter desserts we make in India usually include traditional cashew nut marzipan Easter eggs, blancmange Easter eggs, carrot cakes, or some unusual chocolate marzipan Easter eggs. I’ve also created a vegetarian version of Easter Eggs for my eggless veggie friends.

Can you eat Marzipan on its own?

Yes, Marzipan is delicious and you can eat it as is, as a dessert. It’s perfectly delicious!

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3 Almond Marzipan Easter Eggs on a wooden sheet.

How to make Almond Marzipan Easter Eggs

Traditional East Indian Almond Marzipan Easter Eggs are a delightful way of celebrating the resurrection of our Lord Jesus Christ at Easter! They may take some time to make but they’re delicious and a good treat to both kids and grown-ups.
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Prep Time 15 mins
Cook Time 35 mins
Resting time 30 mins
Total Time 1 hr 20 mins
Course Dessert, Easter
Cuisine East Indian
Diet Gluten Free
Servings 30 pieces
Calories 54 kcal


  • 250 grams Blanched Almonds Without Skin
  • 350 grams Powdered Sugar
  • 2 Egg Whites
  • 1 tbsp Butter
  • 10 ml Almond Essence
  • 150 ml Rose Water
  • 2 drops Pink food colour
  • 2 drops Green Food Colour


  • Soak the almonds in water overnight, and the next morning peel the skins.
  • Grind the almonds in a mixer grinder with rose water. Once ground to a fine paste, also beat in the egg whites.
  • Pour the almond paste mixture in a cooking pot and add the powdered sugar.
  • Mix well and allow to rest for half an hour.
  • Once the time is up, place the pot on the stove on a low flame and stir for approx. 30 to 40 minutes.
  • The mixture will thicken, add a tablespoon of butter and continue stirring.
  • Check the consistency and when it's ready pour onto a thali dusted with powdered sugar.
  • Allow to cool a little and then knead the almond marzipan dough into 3 to 4 balls and add different colours.
  • Use Easter moulds to shape the Easter eggs into eggs, bonnets, bunnies, and chicks.
  • Decorate with icing sugar and your almond marzipan Easter eggs are ready. Happy Easter!

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  • Peel the almond skin before using them.
  • Use powdered sugar so you do not have to worry about sugar granules.
  • Use the rose water to grind the almonds in the mixer. It also adds flavor!
  • Once you reach the half-hour mark, remember to check the consistency every few minutes and try forming the tiny ball to check if it’s ready.
  • If the marzipan gets too dry, add in more rosewater to soften it.

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Nutrition (Per Serving)

Calories: 54kcal | Carbohydrates: 14g | Protein: 2g | Fat: 5g | Saturated Fat: 1g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 3g | Trans Fat: 1g | Cholesterol: 1mg | Sodium: 6mg | Potassium: 65mg | Fiber: 1g | Sugar: 1g | Vitamin A: 12IU | Calcium: 23mg | Iron: 1mg

Disclaimer: Nutrition Information per serving is estimated by a third party software based on the ingredients used, and is for informational purposes only. It will vary from product to product, based on methods of preparation, origin and freshness of ingredients. Please consult the package labels of the ingredients you use, or chat with your dietician for specific details.

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