Almond Paste Recipe

almond-paste-recipe

Yay! Finally I got the Almond Paste Recipe done!

I really should have done this one sooner since for the past month I have been sharing tons of recipes that all call for ALMOND PASTE!

I learned pretty quickly that not all of you can get it as easily as the rest of us, or the price tag can be a real turn off.

Believe me this ingredient is not cheap! Especially when you are getting into recipes that need 1 and 2lbs of it!

So now, thanks to Chef Tom (a fellow Gretchenator who passed this recipe along to me) we can all get to making the Italian Rainbow Cookies, Italian Bakery Style Butter Spritz Cookies, Apple Raspberry Frangipane Tart and why not make Petit Fours the Classic way with real deal Frangipane Cake!

In the video I show you how to blanch the almonds first, but if you want to save on time you can by them already blanched (this step took me about a half an hour to skin 1 lb!)

You do need a food processor to pull this off though, since it is important to get the almonds to a paste and the only way I can see that happening is with a food processor.

And unless you have a VitaMix , I can’t see a regular blender doing this trick.

Note that although this recipe is interchangeable in recipes that call for almond paste, this homemade version is going to look much different.

This recipe will resemble mashed potatoes more than it will resemble a store-bought almond paste.

Not to mention since we do not have the heavy duty rollers that crush and grind the almonds to a paste as in the factory style manufacturing process, ours will be a bit grainy as well.

This is why I suggest in the video to puree the paste in smaller batches to get it as smooth as possible without burning out your motor!

Often times in recipes that call for almond paste, the author will suggest to soften the store bought almond paste with a bit of egg white.  This is not necessary here since our homemade version is going to be super soft already.

Ok let’s get going with this recipe so you can start making tons of other treats!

Oh yeah and PS- The main difference between Marzipan and Almond Paste is the ratio of almond meal to sugar. Marzipan has a higher ratio of sugar and it has other ingredients as well.

It also depends on the country – in the U.S. they are different but in places like the UK, they are pretty much the same.

almond-paste-recipe

Almond Paste Recipe
 
Prep time
Total time
 
*You can use almond meal/flour interchangeably with the blanched almonds here
Author:
Serves: 2lbs
Ingredients
  • *Blanched Almonds 1lb (454g)
  • Confectioner's Sugar 1lb (454g)
  • Pasteurized Egg Whites 3 (90g)
  • Almond Extract 2 teaspoons (10ml)
Instructions
  1. Place the blanched almonds into the food processor and grind to medium meal
  2. Add half of the confectioners sugar and grind some more (I only did it in halves so that I wouldn't stress my machine)
  3. Add the rest of the confectioners sugar and you will soon have a very fine meal
  4. Add the egg whites and the almond extract and continue to process until you have a paste.
Notes
Store almond paste in an airtight container in the refrigerator for up to 3 weeks.
 

 

 

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26 Comments

  1. Excellent this saves so much time trying to find almond paste in the stores, I have made it for the Italian Spritz Cookies and both turned out perfect…but my decorating need a bit for work but they are yummy… Thank you
    Merry Christmas

  2. Thank you gretchen, you have done an extremely amazing job getting all of your recipes out for us this year, my congratulations to you. I just want to tell you I have used your famous buttercream recipe so many times over the last few years, it has become a family tradition now that for Christmas Eve I make mint and dark chocolate muffins with mint buttercream. They are totally awesome. I am sure the tradition will continue so from our family to yours a very merry Christmas and a blessed new year.

  3. Tysm for dis. I wonder if dis works with aquafaba or flax seeds 🙂 .will definitely make dis.
    Hehe m so used to u n ur site..I just cannot miss visiting ua site or GB FB page even if m not baking nething :p
    Take care
    God bless

  4. Hey Gretchen, can I use the almond meal/flour and skip the blanching and other stuff because I have a few pounds on my hand and would like to use it up before purchasing. All the best for 2016

        1. I have not tried this with almond meal, however if it is 100% ground almonds, it will be the same thing so just follow the weights measurements

          1. Ok! I will post results when I give it a try. Thanks Gretchen. My Family is doing a bake sale to fund raise for our walk to end Alzheimer’s Disease. All my creations will be from your wonderful recipes so Ive gotta get baking!!

  5. Could I freeze any extra almond paste I have left over? Please let me know. I would hate to waste anything. Thanks Gretchen. You are the best. I SO love your website that every morning I check my bank account, Facebook, current news and your website! You have made me love baking again!

  6. Hi Gretchen

    Thank you so much for the recipe. In Indian cuisine we usually make almond paste with milk and cook them until the paste thickens, cut them to shapes and have them as a bar. In this recipe can i skip egg whites and use milk to make paste out of almonds? Thank you so much again for the wonderful recipes. I just love your hot milk vanilla sponge ckae.

    1. I have not tried that so I cannot say if it would be the same (this is definitely not a recipe that you can “cut” with a knife, it is a paste very creamy as it should be for using in recipes)

  7. Hi Gretchen,
    Now that you have this recipe up perhaps you can give us a frangipane cake recipe we can use for the petit four recipe? I visited you in New Jersey and the petit fours were exquisite!

  8. Just wanted to say Thank You ! I made this almond filing for my sisters Birthday Cake along with raspberry filing. The different layers blended so well. I used the almond flour/meal that was already ground and ready to use from the store. Everyone raved about the taste, especial the almond paste ( which is my sisters favorite). I had left over and froze it.. I hope I can reuse it for future deserts. Topping the cake off with your Swiss Buttercream. Amazing flavor!!

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