I love an easy recipe and this homemade almond paste is definitely one of those. There are so many ways to use almond paste and it can be frozen until required.
- Rich in almond flavour, sweet and a little creamy.
- Just 5 ingredients …
- … and 5 minutes.
- No cooking and you can make it ahead.
All true almond lovers will love this recipe. With a bold almond flavour, it’s a wonderful hero in things like Danishes, croissants, cakes and cookies – and more. Being able to make it ahead and freeze is a great time saver when you want a quick dessert later too.
I use this to make my bear claw pastry and you could also try this pistachio paste.
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What is almond paste?
Similar to marzipan but with a coarser texture, almond paste is a sweet, almond flavoured filling used for pastries or to make cakes and cookies.
Almond paste vs marzipan
Almond paste and marzipan do differ and aren’t interchangeable either. Marzipan contains more sugar, is paler in colour and is more smooth and able to be moulded. While you can make marzipan from almond paste, you can’t make almond paste from marzipan and you can’t use marzipan where a recipe calls for almond paste.
Almond paste ingredients
Just 5 super simple ingredients makes this recipe so easy to make at home.
Jump to the recipe for full ingredients and instructions.
- Almond meal / almond flour: It’s called different things in different places but you’re after blanched, finely ground almonds. It looks like a coarse flour and is nothing but almonds processed after their skins are removed. You can make it from scratch by processing blanched almonds but you’ll need to take your time so as not to release the oils.
- Sugar: You just need icing sugar (aka powdered sugar).
- Egg white: A fresh, cold raw egg white or you can swap it for carton pasteurised egg whites, if you can get them.
- Almond extract: Just to up that almond flavour, a little almond extract is added (not essence, which is synthetic).
- Salt: Just a touch of salt brings out the flavours of everything.
How to make almond paste (step-by-step)
Making almond paste is incredibly simple and just requires the ingredients and a food processor.
Jump to the recipe for full ingredients and instructions.
- Combine ingredients in a food processor.
- Process until the mixture is clumping. If it feels very sticky, you can add a little more sugar but don’t add too much or you’ll make it extra sweet.
- Wrap in plastic wrap and keep in the fridge for 7 days or you can freeze it too.
That’s it! Five ingredients, three steps and it’s done.
What is almond paste used for?
Almond paste is best used at room temperature as it is quite firm straight from the fridge. It’s great for baking projects like tarts, cakes and cookies.
More specifically, it is used in recipes likes almond croissants, French pithivier, bear claws, Danish kringle, Italian almond cookies. Also for stuffing the inside of cream puffs or profiteroles. This soft, sweet almond filling has an amazing almond nut taste and is really is quite versatile.
FAQs
Marzipan contains more sugar and also corn syrup or glucose. It’s made to be more candy-like and able to be moulded. Marzipan is also much smoother than almond paste.
Yes. You need to store it in the fridge or in the freezer.
No. Almond paste has a different texture and sweetness to marzipan and the two are not interchangeable.
Yes. Almond paste is made with the majority portion of blanched almonds (which just means almonds with the skin removed.
Yield and storage
This recipe makes about 300g / 10.5oz.
Almond paste can be stored, wrapped tightly in plastic wrap, in the refrigerator for up to 7 days. It also freezes well for up to 3 months.
More recipes you’ll love
- Pistachio paste
- Chocolate pastry cream
- How to make pastry cream
- Maple butter
- Homemade chocolate sauce
- Vanilla bean powder
Did you try this almond paste recipe?
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Almond paste
Ingredients
- 1 ½ cups almond meal / almond flour 150g
- 1 cup icing sugar powdered sugar
- 1 large egg white
- ½ teaspoon almond extract
- ⅛ teaspoon salt
For best results, always weigh ingredients where a weight is provided
Equipment
Instructions
- To the bowl of a food processor, add the almond meal, icing sugar egg white, almond extract and salt.
- Process until it starts forming large clumps.
- Test the texture – add a little more sugar if it feels VERY sticky (a little sticky is fine).
- Roll into a log shape and wrap in plastic wrap. Store in the fridge for up to 7 days or the freezer for up to 3 months.
- Please take a moment to leave a comment & rating. It's appreciated and so helpful.
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