Easy Almond Paste

Easy almond paste recipe

The Spruce / Cara Cormack

  • Total: 15 mins
  • Prep: 15 mins
  • Cook: 0 mins
  • Servings: 16 servings
Nutritional Guidelines (per serving)
130 Calories
7g Fat
14g Carbs
4g Protein
See Full Nutritional Guidelines Hide Full Nutritional Guidelines
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Nutrition Facts
Servings: 16
Amount per serving
Calories 130
% Daily Value*
Total Fat 7g 9%
Saturated Fat 1g 3%
Cholesterol 0mg 0%
Sodium 26mg 1%
Total Carbohydrate 14g 5%
Dietary Fiber 1g 5%
Protein 4g
Calcium 35mg 3%
*The % Daily Value (DV) tells you how much a nutrient in a food serving contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
(Nutrition information is calculated using an ingredient database and should be considered an estimate.)

Almond paste is a key ingredient in marzipan and many other European-style candies and pastries. It can be expensive to buy in stores but luckily it's easy to make at home. This almond paste recipe requires just four ingredients (one optional) and a food processor. You will need blanched almonds (which you can blanch yourself if you prefer), powdered sugar, an egg white, and almond extract if you like. After trying this fresh, nutty almond paste, you'll never buy it from a store again.

Ingredients

  • 1 1/2 cups whole blanched almonds
  • 1 1/2 cups sifted powdered sugar, divided
  • 1 large egg white (lightly beaten, at room temperature)
  • Optional: 1/2 teaspoon almond extract

Steps to Make It

  1. Gather the ingredients.

    Ingredients for easy almond paste
    The Spruce / Cara Cormack
  2. 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.

    Grind almonds
    The Spruce / Cara Cormack 
  3. 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.

    Grind almonds
    The Spruce / Cara Cormack
  4. Stop the processor and add the egg white and the almond extract, if using.

    Add egg whites
    The Spruce / Cara Cormack
  5. Turn the processor back on and process the almond paste until it comes together to form a clump.

    Processing the almond paste
    The Spruce / Cara Cormack
  6. If it seems very sticky, add a little more powdered sugar, a spoonful at a time, until it is smooth.

    Adding powdered sugar
    The Spruce / Cara Cormack
  7. 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.

    Wrapped almond paste
    The Spruce / Cara Cormack
  8. Store in a zip-top bag in the refrigerator or freezer.

    Almond paste in plastic wrap and zip-top bag
    The Spruce / Cara Cormack
  9. Enjoy.

    Cut almond paste
    The Spruce / Cara Cormack

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.