How To Make Homemade Almond Paste

How To Make Homemade Almond Paste

Homemade Almond Paste

Have you been avoiding recipes like these Italian Almond Cookies because of the exborbitant cost for a can of almond paste? Well look no further. For about the same cost of one can, you can make about 3-4 batches of homemade almond paste, in about 1/8 of the time it would take you to get into the car and buy some at your local grocery store (if they even have it that is).

Homemade Almond Paste Dough

While you are welcome to used real almonds, Almond flour is the easiest way to go in my opinion. It literally took me about 5 minutes to make almost 12 ounces of almond paste. The can that you buy at the grocery store is typically around 10 ounces. Wrapped tightly in saran wrap, or in a jar or tupperware, the paste will stay fresh for about 3 weeks.

Homemade Almond Paste

 

Homemade Almond Paste

Ingredients

    Homemade Almond Paste
  • 1 1/2 cups Almond Flour
  • 1 1/2 cups powdered sugar
  • 1-2 tsp almond extract
  • 1 egg white slightly beaten

Instructions

  1. Using a food processor, pulse the almond flour and powdered sugar a few times to break up any clumps.
  2. Add 1 tsp of almond extract and pulse to combine.
  3. Test at this point to see if it has enough almond flavoring. I really like almond so I added 2 teaspoons.
  4. Add egg white and to your food processor on for 2 minutes.
  5. At this point, the mixture should be smooth and formed a ball.
  6. If dough is still sticky add 1 tbsp more of almond flour.
  7. Wrap tightly and store in refrigerator.
http://theseasidebaker.com/how-to-make-homemade-almond-paste/

 Almond Paste

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22 Responses to How To Make Homemade Almond Paste

  1. carol April 9, 2013 at 9:08 am #

    well, this is a wonderfu posting. I have often liked to make german stollen and the really good ones have a moist wonderful filling through the middle consisting of almond paste. The cost of the canned stuff has made me look at other holiday coffee cakes, especially because I make at least six at a time. Thank you very much.

  2. Pamela Joy April 10, 2013 at 1:29 pm #

    Wow How cool! I never would buy the stuff in the can, because I have this thing about buying things in can’s 😉 , so good to know how to make my own ! Thank you!

  3. Alice June 21, 2013 at 4:52 pm #

    Does anyone know if this is the same type of almond paste that they sell in the Dutch delicatessens?

    • The Seaside Baker June 21, 2013 at 5:20 pm #

      I don’t…sorry!

      • Elisa Layman September 12, 2013 at 10:28 am #

        Can you use whole almonds finely ground? And how much would you use in place of almond flour?
        Thank you

  4. the almond queen July 5, 2014 at 7:16 am #

    This will make marzipan not almond paste. Reduce your sugar to one half cup to make paste!

    • delish dreams July 20, 2014 at 8:59 pm #

      Actually this is an almond paste recipe as it has almond extract. Marzipan has rose water.

    • Paticia February 19, 2015 at 2:17 pm #

      Can I use this recipe to cover a fruit cake??

    • Helen December 20, 2016 at 7:03 am #

      The main difference between US/European almond paste and marzipan is the ratio of ground almonds (almond meal) to sugar. Generally, almond paste will have roughtly equal proportions of almonds and sugar (plus other ingredients) and marzipan will have a higer ratio of sugar (up to 75% sugar) plus other ingredients.Apr 25, 2012

  5. Darlene July 23, 2014 at 12:20 pm #

    Love your recipes Seaside Baker!! I’ve made & used this recipe in several cakes & bars. DELISH. I could just spread this over a hard crust bread!

    I see you have a recipe for French macaroons. Do you have one for the expresso/coffee flavor macaroons?

  6. Jane December 23, 2014 at 7:52 am #

    Thank you for such a simple recipe!!! I’ve been wanting for years to try my hand at Banket…a Dutch treat but can never seem to find almond paste. A couple times I was “tricked” into buying marzipan labled as paste and it completely destroyed the end product (no one could chew through it!) The fact you had the recipe in imperial measures and not that silly metric was a huge benefit too….not every cook has a scale in the house! I just made this and will use it in my baking tomorrow!

  7. Syndi Reibman April 5, 2016 at 3:13 pm #

    Oh my lord — thank you so, so much for a simple version of this! I have been researching this recipe for a few weeks now and have seen from simple to crazy – boiling honey, water and sugar to make a syrup, and then blanching, peeling, cooling and grinding your own almonds, etc. This ROCKS! I am very excited and grateful.

  8. Jen June 20, 2016 at 12:23 am #

    Hi! I just need confirmation. Is it ”1 and a 1/2 cup” of almond flour and ”1 and a 1/2 cup” of powered sugar or only ”one half cup” of each. Huge difference. It’s a bit confusing to me now, because I saw another comment of you in a reply to someone and there you mentioned something about ”one half cup”. May I use castor sugar? I suppose this is the same as powered sugar. Thanks for your recipe!

  9. Francisco Antonio November 27, 2016 at 3:50 pm #

    thank you very much.

  10. amma52 March 5, 2017 at 9:10 pm #

    how about adding a bit of xanthan gum as with other gluten free flours

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