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.
- *Blanched Almonds 1lb (454g)
- Confectioner's Sugar 1lb (454g)
- Pasteurized Egg Whites 3 (90g)
- Almond Extract 2 teaspoons (10ml)
- Place the blanched almonds into the food processor and grind to medium meal
- Add half of the confectioners sugar and grind some more (I only did it in halves so that I wouldn't stress my machine)
- Add the rest of the confectioners sugar and you will soon have a very fine meal
- Add the egg whites and the almond extract and continue to process until you have a paste.