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The Seaside Baker

Delicious Recipes!

April 9, 2013

How To Make Homemade Almond Paste

20.4Kshares

Avoid spending way too much money on store-bought Almond Paste when you can make it in about 5 minutes for half the cost!

Homemade Almond Paste

Newly updated photos, this post has proven to be my #1 post during the holidays! Making homemade Almond Paste is the easiest most cost-efficient way! This post includes affiliate links to my favorite products used to make the almond paste. 

Homemade Almond Paste

Have you been avoiding recipes like these Italian Almond Cookies because of the exorbitant 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

While you are welcome to use 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

Simply pulse the almond flour (or meal) and powdered sugar in your food processor for a couple of seconds.

Homemade Almond Paste

Then add the almond extract and egg whites.

Homemade Almond Paste

Pulse again until a dough ball forms and no longer sticks to the sides of your bowl.

Avoid spending way to much money on store-bought Almond Paste when you can make it in a about 5 minutes for half the cost!

And that’s it my friends! Homemade almond paste ready for all of your incredible recipes! Enjoy!

 

 

Homemade Almond Paste (2)

Homemade Almond Paste
Print
Homemade Almond Paste
Prep Time
5 mins
Total Time
5 mins
 
Course: Dessert
Cuisine: American
Keyword: homemade almond paste recipe, how to make almond paste
Author: Jackie
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.

Recipe Video

This post contains affiliate links. Thank you for supporting TheSeasideBaker!  

 

20.4Kshares

Filed Under: Food, Kitchen, Pantry, Popular, Random, Recipes, Sauces + Dressing, Sweets Tagged With: almond, almond paste, Christmas Cookies, diy ingredients, easy, how to, ingredient

Reader Interactions

Comments

  1. carol says

    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.

    Reply
    • The Seaside Baker says

      April 9, 2013 at 11:07 am

      Thank you Carol! I think everyone should know this!

      Reply
  2. Pamela Joy says

    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!

    Reply
  3. Alice says

    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?

    Reply
    • The Seaside Baker says

      June 21, 2013 at 5:20 pm

      I don’t…sorry!

      Reply
      • Elisa Layman says

        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

        Reply
  4. the almond queen says

    July 5, 2014 at 7:16 am

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

    Reply
    • delish dreams says

      July 20, 2014 at 8:59 pm

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

      Reply
    • Paticia says

      February 19, 2015 at 2:17 pm

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

      Reply
      • Jackie Bruchez says

        February 22, 2015 at 2:16 pm

        It is pretty pliable, so I am assuming yes.

        Reply
    • Helen says

      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

      Reply
    • J.C. Gregg says

      November 10, 2017 at 7:43 pm

      Actually, this is almond paste. Almond paste ( in the United States) is equal portions of sugar and almond with egg white. Marzipan has whole egg and 75% of the base is sugar instead of 50-50 ratio.

      Reply
  5. Darlene says

    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?

    Reply
  6. Jane says

    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!

    Reply
    • Sabine Allen says

      March 5, 2018 at 6:55 pm

      Silly metric, hrumph!

      Reply
    • Amanda says

      December 15, 2018 at 3:28 am

      Metric is an amazingly accurate way to bake quickly & consistently.

      Invest in a food scale… its like $15.

      Signed,
      An American

      Reply
      • Barbara says

        December 26, 2018 at 3:29 pm

        I work in a lab where I use metric, so I go back and forth between the two at home.

        Reply
  7. Syndi Reibman says

    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.

    Reply
  8. Jen says

    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!

    Reply
    • Dual Unit Baker says

      November 3, 2017 at 8:05 pm

      1.5 cups each
      You want icing sugar for this recipe. If you only have castor sugar, whirl it by itself in your food processor until it’s superfine.

      Reply
    • helen says

      December 21, 2017 at 4:07 pm

      how many oz. does the recipe make?

      Reply
  9. Francisco Antonio says

    November 27, 2016 at 3:50 pm

    thank you very much.

    Reply
  10. amma52 says

    March 5, 2017 at 9:10 pm

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

    Reply
  11. muriel cuddington says

    October 2, 2017 at 4:03 am

    I used this recipe in making Banket and the filling run out and made a mess. I have made this for over 30 years using bought almond paste. Can you tell me what went wrong? thank you

    Reply
  12. VC Pauline Symon says

    October 13, 2017 at 5:56 pm

    Hi, can you help!
    My group, DBE Brigadoon Chapter in Houston make 40+ fruit cakes (Christmas Cakes) every year for the British Festival.Previous years The Almond Co in NY kindly donated 48 lbs to us, but since they were taken over by another company we no longer get the items donated. This year I ordered 6 cans of Roland Almond paste and now I find the product is very crumbly, difficult to role out and cover the cakes. Can you suggest what I can add to the Almond paste to make it less crumbly and more pliable – do I add more powdered sugar or What. Any help would be appreciated. I have emailed the company, so they may be able to help.

    Thanks Pauline Symon

    Reply
  13. Bev Krastel says

    November 24, 2017 at 7:20 pm

    Hello and thank you very much for the recipe for almond paste. I just love almond paste. Now my question to you is can I use almonds that are already ground which I buy for other things like almond tarts etc. or do I have to start with the hole almonds??

    Reply
  14. Doreena says

    December 7, 2017 at 12:54 pm

    Thank you so much for this simple money saving recipe. I had a large bag of almond flour in my cupboard I needed to use up. Every Christmas season I make pignoli cookies. They are everyone’s favorite and they rant and rave over them. However they are costly to make between the almond paste and the Pignoli. So I made the paste, used all the flour up and I wrapped them in 8 oz. blocks in wax paper. Put them in a container and froze. Since then I have made the pignoli cookies, twice. Not just for Christmas anymore. I get special requests to make them because I am told mine are better than the Italian bakery’s. Wonderful! I just bought another bag of flour to make more!

    Reply
  15. Harinder Dhanoa says

    December 13, 2017 at 3:29 pm

    Can I save this in frig for months as store bought almond paste. It does have a raw egg white the one you are showing.

    Reply
  16. Harinder Dhanoa says

    December 13, 2017 at 3:35 pm

    Your almond paste have a raw egg white , how long can you keep this almond paste in the fridge.store bought paste keep a while in the fridge.

    Reply
  17. Susan says

    December 18, 2017 at 9:31 am

    Thanks for sharing this! I suspected that almond flour could be us d and you confirmed it! On to my Pignoli Nut Cookies!
    A true game changer!

    Reply
  18. Susan says

    December 18, 2017 at 9:32 am

    Thanks for sharing this! I suspected that almond flour could be used and you confirmed it! On to my Pignoli Nut Cookies!
    A true game changer!

    Reply
  19. Debbie says

    December 18, 2017 at 6:58 pm

    I only have almond meal that has almond that are NOT balanced. Can I use that to make the almond paste?

    Reply
    • Debbie says

      December 18, 2017 at 6:59 pm

      Sorry..That was supposed to say…almonds that are NOT blanched. Is that suitable for almond paste?

      Reply
    • Jane Forrester says

      December 20, 2018 at 5:35 am

      Almonds are really easy to blanch yourself. It’s a really satisfying job and children love doing it for you.. put the whole almonds in a pan of boiling water for a minute or two, then strain and plunge in cold water.
      Then you just squeeze them and the skins slide/pop off. EASY PEASY !

      Reply
  20. Lori says

    December 23, 2017 at 11:50 am

    This is by far the easiest and best recipe for almond paste. I will be making a moroccan cookie, which requires the almond paste to be flavored with orange. Excellent flavor and consistency for shaping. Thank you
    Merry Christmas

    Reply
  21. Piet Pecskovszky says

    December 24, 2017 at 9:57 am

    I tried almond flour, I found it over processed and lacking flavor.

    I went to the scoop and save and purchased ground almonds they worked much better.

    Reply
  22. Jo says

    January 4, 2019 at 9:24 am

    Hi! Can this be wrapped and frozen?

    Reply
  23. Angela L Nielsen says

    January 5, 2019 at 6:38 pm

    Wow, this is great news. Wish the posters would include links to their wonderful sounding recipes.

    Reply

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