Traditional recipes

Almond paste recipe

Almond paste recipe

  • Recipes
  • Dish type
  • Cake
  • Cake decorating
  • Marzipan

I used unblanched almonds for this recipe, you'll have to soak and skin them. You could use blanched almonds for faster results!

7 people made this

IngredientsServes: 1

  • 150g whole unblanched almonds
  • 100g icing sugar
  • 1 1/2 tablespoons almond extract
  • 1 egg white (as needed)

MethodPrep:40min ›Cook:10min ›Ready in:50min

  1. Soak whole unblanched almonds for 20 minutes in 500ml hot water. Rinse with cold water and skin them one by one.
  2. Add blanched almonds to a food processor and pulse until the almonds are coarsely ground and feel like wet sand.
  3. In a large bowl, combine ground almonds, icing sugar and almond extract. Mix until creamy. Add some of the egg white if needed to make it creamier. Put in fridge until needed; it tastes better if you store it in the fridge overnight.

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DIY Almond Paste

You can find packaged almond paste in the baking aisle at most grocery stores. But with some almond flour and a few other pantry staples, do-it-yourself (DIY) almond paste is just 5 minutes away. Follow the simple steps below, and you'll quickly decide you never need to buy almond paste again!

Ingredients

  • 1 3/4 cups (168g) almond flour
  • 1 1/2 cups (170g) confectioners' sugar
  • 1 large egg white
  • 1/8 teaspoon salt
  • 1 to 1 1/2 teaspoons almond extract, to taste

Instructions

Combine the almond flour and confectioners' sugar in the work bowl of a food processor or in the bowl of a stand mixer. Process or mix to blend briefly, just to combine.

Add the egg white, salt, and almond extract, processing or mixing until the mixture comes together and forms a malleable ball.

Remove the almond paste from the processor or mixer, scraping any residue from the sides of the bowl.

Shape the paste into a log or round. Double wrap it in plastic and refrigerate until ready to use.

Store almond paste, tightly wrapped, for up to 1 month in the refrigerator, or up to 3 months in the freezer.


Almond Paste

There’s a reason our almond paste is famous. We use more top-quality whole blanched almonds than the other guys and it shows. The result is one of those simple ingredients that make such a big difference in things like croissants, fruit tarts and cakes.

Ingredients: Blanched almonds, sugar, water, natural flavor, potassium sorbate (preservative).

Allergens: Contains Tree Nuts. Made in a facility that processes peanuts and other nuts.

Nutrition Facts

Serv. Size 2 TBSP (40g), Servings per Container about 6, Amount Per Serving: Calories 180, Calories from Fat 90, Total Fat 10g (13%DV), Saturated Fat 1g (5%DV), Trans Fat 0g, Cholesterol 0mg (0%DV), Sodium 5mg (0%DV), Total Carbohydrate 19g (7%DV), Dietary Fiber 2g (7%DV), Sugars 16g, Includes 15g Added Sugars (44%DV), Protein 4g, Vitamin A 0%, Vitamin C 0%, Calcium 4%, Iron 6%, Potassium 2%. Percent Daily Values (DV) are based on 2,000 calorie diet.


Place the whole blanched almonds and 1/2 cup of the powdered sugar in a large, 7-cup food processor fitted with a steel blade. Process the nuts and sugar until the nuts are very finely ground, stopping periodically to scrape the sides of the processor bowl. The sugar will help prevent the nuts from turning into almond butter, but still be careful about overprocessing.

Once the almonds are very finely ground, add the rest of the powdered sugar and pulse until it is completely mixed into the ground almonds.

Stop the processor and add the egg white and the almond extract, if using.

Turn the processor back on and process the almond paste until it comes together to form a clump.

If it seems very sticky, add a little more powdered sugar, a spoonful at a time, until it is smooth.

You can use the almond paste at once or wrap it to use at a later date. If keeping for future use, form into a log and wrap well in plastic wrap.

Store in a zip-top bag in the refrigerator or freezer.

Are Almond Paste and Marzipan the Same?

Although both are made with the same ingredients, almond paste and marzipan are different from each other. Almond paste contains more almonds than sugar and therefore isn't as sweet as marzipan. Marzipan has a much smoother consistency, which is why it is used to cover cakes and make decorations for candies and other sweets. Almond paste can be an ingredient in marzipan and is also used in desserts such as cookies and cakes.

Raw Egg Warning

Consuming raw and lightly cooked eggs poses a risk of foodborne illness. If the raw egg white is a concern, you can use pasteurized egg whites sold in cartons in grocery stores.

How to Store Almond Paste

Wrapped well in plastic wrap and stored in a zip-top bag, the almond paste can be kept for up to three months in the refrigerator or six months in the freezer. Make sure to bring the almond paste to room temperature before using it in recipes.

How to Use Almond Paste

Almond paste is used throughout the world and is popular in Scandinavia, the Netherlands, Germany, and France. It is found as a filling in pastries such as croissants and as an ingredient in muffins, biscuits, and cookies. Almond paste is used in the filling for a pear frangipane tart and in almond truffles where it is either crumbled or grated into the mixture.


What's The Difference between Marzipan and Almond Paste?

While they both are made of almonds, marzipan and almond paste are completely different kinds of pastes.


Marzipan is smooth, sweet, and often dyed and molded into shapes.


Almond paste, however, is coarser, less sweet, and used as an ingredient or filling for baked goods.


Almond Paste vs. Marzipan vs. Frangipane

Almond paste and marzipan are very similar in nature. They are both made with mostly almond flour and sugar.

➤ The main difference is that almond paste has a lot less sugar and is primarily used as a filling in baked goods.

➤ Whereas marzipan is much sweeter and is used primarily to make candies and cake decorations.

Frangipane, on the other hand, is a completely different animal. It is an almond cream that is enriched with butter and whole egg. Whereas only egg white is used in almond paste and marzipan for binding.

Here are some recipes using frangipane you might want to try out. And they’re not only limited to almond frangipane either:


How To Make Almond Paste

You’ll need at least blanched almonds (no skin) and granulated sugar. For flavoring I like to add lemon zest and juice, but you could also use water and almond essence. (The full list of ingredients including measurements can be found in the recipe card below.)

Put your almonds in a blender. Make sure you use a blender that can handle blending almonds, this is a heavy mixture so be sure to use a good one. The one I used is only good to use for small amounts, don’t try and make the full recipe in the same type of blender I used cause it might overheat.

Give this a quick little 20 second blend.

Add the lemon zest (or almond essence)

Check the mixture in between and scrape down the sides if necessary.

Blend until you’ve got a sticky mixture.

Put some clingfilm on your work surface.

Pour the sticky paste on the clingfilm.

Shape the paste into a block or roll.

Wrap it in clingfilm and put it in the fridge for at least a day before use, however preferably wait about a week before using it so the flavors can really blend in together. Ok, technically you could use it immediately as well (just add an egg) but the flavors ideally need some time to come together so, be patient and give it at least a day.

You’ll have a perfectly nice almond paste ready to use. As you can see this almond paste recipe is super easy to make, really nothing to it! You can keep it in the fridge or freezer till you need to use it.

When you’re ready to use the almond paste add an egg to it and mix it in till incorporated and creamy. If your recipe already requires to add an egg to the paste, no extra egg is needed to add, just follow your recipe.


What&rsquos The Difference Between Marzipan and Almond Paste? Almond paste is grainier and not as sweet and is used in pastries, pies and fillings while Marzipan has a firmer sweeter candy-like consistency. The difference is fairly subtle but is due to the different ratios of almond meal and sugar.

Are Marzipan and Almond Paste the same thing? They are not the same, due to differing ratios of ingredients and slightly different texture. However, in the UK, store-bought marzipan and almond paste are more similar and can be used interchangeably. In other countries, they have a different consistency.

Does Almond Paste Go Bad? If stored properly, the homemade almond paste can last 6 months or longer in the freezer.

Can I Use Almond Filling Instead of Almond Paste? This paste and almond filling are 2 completely different foods and should not be used interchangeably.


Bear Claw

There is nothing that beats fresh pastry or doughnuts on a weekend morning, The problem, of course, is no wants to wake up early to get the dough rising and actually put in the time. Thus, we resort to store bought goods that satisfy our sweet tooth and solve the problem of limited time.

We love all sorts of sweets at breakfast time and this easy bear claw recipe is no exception.

Bear claw pastry is one of life’s simple pleasures. Today, I’m making it even easier to enjoy with the help of a puff pastry. Puff pastry is a delicious shortcut that will save you tons of time in the kitchen while still giving you the same, flaky, buttery pastry.


Almond Paste

I love almond paste or marzipan…when living in Brazil I used to buy “potato balls” or fruit shaped marzipan with the money that my parents would give me for snack and would munch on it on my way home after school.

That might explain my love for marzipan, as each bite of anything with it brings me memories of my childhood.

Almond paste or marzipan, I honestly do not know the difference between the two of them…they are both made with blanched almond and confectioner sugar…because I remember the “potato balls” and fruit shaped candies were called marzipan, I assume that marzipan is used for making candies and almond paste as a filling.

Never mind it’s name…almond paste or marzipan…the recipe for it is very simple and you will be very happy have it handy.

Ingredients:

  • 3 cups blanched almonds
  • 3 cups confectioner sugar
  • 2 egg whites
  • 4 teaspoons almond extract

Blanch the almonds by placing the almonds in a bowl. Cover all the almonds with boiling water. Let the almonds sit for 1 to 2 minutes. Drain, and rinse under cold water. Drain and slip the skin off.

Place the blanched almonds in a food processor and pulse until the almonds are ground. Add the egg white, confectioner sugar and the almond extract. Pulse until the mixture is smooth.

Remove the paste and place onto a silicone mat. Split into 4 equally portions. Roll into logs and wrap the logs with a plastic film. Place the wrapped almond paste in an airtight container or freezer bag. Store the almond paste in a freezer until needed.

When you need the almond paste, take the paste out of the freezer and bring it to room temperature.

Next week I will share with you what I did with this almond paste log…

If you like this simple recipe for almond paste, you might enjoy making bread like this Almond Paste Bread or a cake like Almond Flour Chocolate Cake.

/>Did you know that adding almond to your diet can help lower LDL-cholesterol and reduce cardiovascular disease? This may be due to high content of the antioxidant Vitamin E found in almonds. Although almond is considered healthy, it contains oxalate which should be avoided in individuals with existing kidney and gallbladder problems.


Almond Paste


True Almond paste is often difficult to find in the store and when you do happen to find it, the price is usually ridiculous. Making your own almond paste is pretty simple, offers much better flavor than it’s corn syrup laden store-bought counterpart and helps keep you from running to the store to make your favorite recipes.

You’ll Need:
1 lb Blanched almonds
3 Tablespoons Fresh lemon juice
2 c Sugar
1 c Water

Process the blanched almonds in a food processor until ground and no big chunks are remaining. It should look about like this:

Add all of the lemon juice and give it another whirl in the processor. Transfer the ground almond mixture to a large heat-safe bowl.

Combine water and sugar in a saucepan over medium heat, stirring only until the sugar is dissolved. Continue to cook until the thermometer registers 240F or until it forms the soft ball stage.

Remove it from the heat and add it to the ground almonds, mixing well.

Mix very well. As soon as it is cool enough to handle, knead until smooth. Alternatively, you can dump it into a kitchen-aid mixer with the dough hook attachment and knead it for 5 minutes on a medium setting or back into the food processor and give it a whirl for 30 seconds or so.

Cool. Pack in jar cover, and store in refrigerator for 7-10 days to allow it to ripen. If you want to skip the ripening process and use it Right away you can add 1 tsp of almond extract to the ground almonds PRIOR to adding the simple syrup.

Almond paste can be rolled into small logs, wrapped in wax paper or vacuum seal bags and frozen for up to a year without loss of quality. It can also be stored in the refrigerator for up to a Month.

Since this recipe does not contain egg, it is safe to let frozen almond paste thaw on your counter-top for use in your favorite recipes. If the almond paste happens to be too stiff to handle after storage, it can be sufficiently softened by placing it in top part of double boiler and heat over hot, not boiling, water until it’s soft enough to handle.

If you’re wondering what it can be used for, tried this amazing Fried Ice Cream recipe!