Easy Almond Paste Recipe

Easy almond paste recipe

The Spruce / Cara Cormack

  • Total: 15 mins
  • Prep: 15 mins
  • Cook: 0 mins
  • Yield: 16 pieces (16 servings)
Nutritional Guidelines (per serving)
130 Calories
7g Fat
14g Carbs
4g Protein
See Full Nutritional Guidelines Hide Full Nutritional Guidelines
Nutrition Facts
Servings: 16 pieces (16 servings)
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.)

This easy almond paste is a homemade almond paste recipe that requires just four ingredients and a food processor. After trying this fresh, nutty almond paste, you'll never buy it from a store again.

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 it's easy to make at home. You will need blanched almonds (which you can blanch yourself following these instructions) and a large food processor for this recipe. If the raw egg white is a concern, you can use pasteurized egg whites found in a carton in grocery stores.


  • 1 1/2 cups whole almonds (blanched)
  • 1 1/2 cups powdered sugar (sifted)
  • 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 over-processing.

    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 in a clump in the food processor.

    Turn processor on
    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.

    Add powdered sugar
    The Spruce / Cara Cormack
  7. You can use the almond paste at once or wrap it to use at a later date.

    Use almond paste
    The Spruce / Cara Cormack
  8. Wrap it tightly in plastic wrap and then store it in a zip-top bag.

    Wrap it tightly in plastic wrap
    The Spruce / Cara Cormack
  9. Enjoy!

    Cut almond paste
    The Spruce / Cara Cormack

Raw Egg Warning

Consuming raw and lightly-cooked eggs poses a risk of food-borne illness.


  • Wrapped this way, the almond paste can be kept for up to 3 months in the refrigerator or 6 months in the freezer. Make sure to bring the almond paste to room temperature before using it in recipes.