Marzipan Nut Balls

In the Kitch is reader-supported. External links may earn us a commission at no additional cost to you.

There are plenty of delicious desserts out there that are more than worth the effort to make from scratch. Cakes, cookies, and pies are all popular but a little typical. Sometimes you want to try something a little bit different.

If this sounds like you, we’ve got the perfect treat for you to try – marzipan. In its most basic form, marzipan is simply the combination of almond flour and sweeteners mixed together into a tacky, moldable, and delicious form.

Marzipan Nut Balls in purple and white baking cups, on wooden background.

While often used as a kind of decoration to go with other desserts, marzipan is delicious enough to be eaten on its own in many forms. Today, we’re showing you how to make one of them that we think will really impress you–marzipan nut balls.

Marzipan Nut Balls in purple and white baking cups, on wooden background.

When making these delicious marzipan nut balls, be prepared for a real taste sensation. With this simple but effective bite-size recipe, you’ll be tempted to try them out frequently. Even though moderation is the name of the game, we wouldn’t blame you if you snuck in an extra ball or two.

One of the best features of marzipan is how versatile it is. You can easily mix things up by trying different types of nuts, different citrus, or adding some chocolate to your next batch just to see what you like.

Marzipan Nut Balls in purple and white baking cups, on wooden background.

Of course, this also includes the all-important ability to shape your marzipan into whatever cute culinary delights you can make. The limits to what you can do with this dish are really just your imagination.

Because this is a no-bake recipe, it is safest to use pasteurized egg whites, which you can find in the refrigerated section of the grocery store. You can store the marzipan balls in an airtight container in the refrigerator for up to 1 month or freezer for up to 6 months.

Marzipan Nut Balls in purple and white baking cups, on wooden background.

The origin of marzipan is very unclear, but some of the possibilities include Germany, Spain, France, Italy, Persia and China.

In addition to marzipan, are there any other classic desserts you’d like to see us take on? If so, leave a comment down below so we can get cracking on a new recipe as soon as possible.

Marzipan Nut Balls in purple and white baking cups, on wooden background.

Marzipan Nut Balls

Joss D
If you want to try something a little bit different for dessert, check out these Marzipan nut balls, a delicious one-bite sweet treat!
No ratings yet
Prep Time 15 mins
Total Time 15 mins
Course Dessert
Cuisine German
Servings 32 nut balls
Calories 83 kcal


  • 2 cups almond flour
  • 1 ½ cups powdered sugar
  • 2 egg whites - (you can find pasteurized egg whites at the grocery store)
  • ½ tsp. ground cinnamon
  • Zest of ½ an orange
  • ¾ cup nuts - finely chopped
  • Powdered sugar - for dusting


  • Mix almond flour and sugar in a bowl.
  • In a separate bowl, beat the egg whites with an electric hand mixer until creamy.
  • Add the egg whites to the almond flour mixture, along with the cinnamon and orange zest.
  • Mix until well incorporated.
  • Wet your hands and form 32 balls. Roll each ball in the chopped nuts and place them in mini baking cups.
  • Dust with powdered sugar.


Mini baking cups
Hand mixer


Storage information:
  • wrap the balls in plastic and then place them into an air-tight container
  • Refrigerator: up to 1 month
  • Freezer: up to 6 months
  • if you are freezing the marzipan, thaw in refrigerator before serving


Calories: 83kcalCarbohydrates: 8gProtein: 2gFat: 5gSaturated Fat: 1gSodium: 4mgPotassium: 23mgFiber: 1gSugar: 6gCalcium: 18mgIron: 1mg

Nutrition information on In the Kitch is provided as a courtesy and is an estimate only. It may not include toppings and/or sauces.

Tried this recipe?Mention @inthekitchdotnet or tag #inthekitchgrams!

Leave a Comment: