7.16.2013

My Favorite Almond Paste




Have you ever purchased those tubes of almond paste in the grocery store?  They cost a fortune and 9 times of out 10 they are hard as a rock.   I never know how long they have been sitting on the shelf.

A few years ago I started making my own almond paste.  It's fast, easy and will last a long time when refrigerated.  My almond paste is always soft and pliable.  I have tried several recipes and I keep coming back to this recipe.  I'm not real fond of the recipes that use confectioner's/powdered sugar.  Too pasty for my taste.  This one is just perfect.

You better go purchase the ingredients and make it today.  I will be posting a cookie recipe that requires almond paste and your are going to wish you had a stash in your refrigerator.






You will need:

2 cups blanched almonds
1/2 cup granulated sugar
2 egg whites
4 tablespoons unsalted butter, softened
2 teaspoons almond extract




In the bowl of a food processor fitted with a metal blade, add the blanched almonds.  I'm using slivered because they process easily, but whole blanched almonds work great.




Add the granulated sugar.




Process until the almonds and sugar are a fine powder.




Add the 4 tablespoons butter that has been softened to room temperature.




Add the 2 egg whites.




Add 2 teaspoons pure almond extract.




Process until the mixture forms a ball.




20 ounces.  Perfect




I live to divide the paste in half.  I make 2 10-ounce longs.  Wrap in plastic wrap and refrigerate until ready to use.




How easy was that?  Yes, this does make a large batch.  I figure that I might just as well make extra and refrigerate what I don't use.  You can, also, store extra almond paste in the freezer. It will last even longer when frozen.

Get your paste ready to go.  Tomorrow's cookies are to die for!


My favorite Almond Paste

2 cups blanched almonds
1/2 cup sugar
2 egg whites
4 tablespoons unsalted butter, softened
2 teaspoons almond extract

In a food processor, process the almonds and sugar until powdery, about 1 minute.  Add the egg whites, butter and extract.  Process until the mixture forms a ball.    Wrap in almond paste in plastic wrap and refrigerate.  Paste will last in a refrigerator for at least a month and forever if frozen.  (I'm not really sure if it lasts forever, but it lasts a long time).


Print this recipe

59 comments:

  1. Excellent. Perfect. Wonderful.

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  2. Gorgeous!! I can't wait to make it! And it looks a zillion times cheaper than bought almond paste too. My favorite part :)
    ~April

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  3. There's no such thing as "extra almond paste" :P Can't wait for the cookies!!

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    Replies
    1. You are so right. I can eat it with a spoon.

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  4. You can also blanch your own almonds and save yourself money this way. Almonds placed in boiling water for 1 minute and then cooled under cold water can be trivially skinned. Hold one between your thumb and forefinger and it'll pop right out of its papery shell. I buy large bags of Costco and make my own blanched almonds when I want to use them in recipes. Vanilla extract can be made too but it's probably cheaper to buy it, three or so scraped vanilla beans steeped in bourbon for a couple months makes a deliciously pure extract with a nice flavour.

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    1. Great advice. Thanks so much.

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    2. I saved even more money by using my home-grown sweet almonds, difficulty was removing the shells until I soaked them for about 2 hours.

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  5. I have never even considered making my own almond paste but your directions make everything sound so easy! I can't wait to try!

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    1. It IS so easy. You have to try it.

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  6. I love almond paste but have never purchased it and now I don't have to! I would always rather make something myself than purchase it, thanks for making it so easy!

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    1. Purchased almond paste doesn't compare to homemade. I hope you try it someday.

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  7. Ha ha, this is too easy! I can't wait for the cookie recipe, this is on my list to make this week!

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    1. It is so easy. I love to have it on hand. I posted the cookie recipe is the ZCMI Marzipan cookie.

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  8. Hello. Thanks for posting the recipe. One question...at the top it says 1 cup of sugar and on the bottom it says 1/2 a cup of sugar. Which is correct? Thank you!

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    1. Thank you so much for catching that error. I have corrected the amount. It is 1/2 cup sugar.

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    2. Thanks for the information. I will be making it today and then will make my homemade Italian butter cookies. I appreciate the recipe! Jim

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    3. ITALIAN BUTTER COOKIES? They sound divine.

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    4. Yes. I worked in an Italian bakery in New York years ago and they taught me the business as well as how to bake all the Italian products in bulk. Now I just bake for my family and friends but everyone tells me to open my own Italian bakery. Maybe someday since I really loved that business!

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  9. Hello, I do not have a food processor so do you think it is fine to use ground almonds and what quantity do you think I would need?
    Thank you for any advice!

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    1. Hmmmm...well this is what I would do. If you have a high powered blender with a strong motor, you could use that instead. I'm wondering if using almond flour (that contains nothing, but blanched almonds) along with the other ingredients would work. Perhaps putting the almond flour and other ingredients in a heavy duty mixer would work. The almond flour is ground better than using a food processor. Food processors tend to spin the almonds around so when you look closely at them they are tiny round balls of almonds. I would think the almond flour would work well. Like I said, I haven't tried either of these suggestions. I hope this helps. ??

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    2. P. S. I would use 2 cups almond flour or ground almonds.

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    3. Thank you so much for the advice. I will try almond flour and see if that gives a good result. I will do some experimentation, nothing awful about too much almond paste!

      Happy Thanksgiving to you and your family and thank you once again. I love your blog and enjoy many of your recipes.

      (I thought I posted a reply before but I think my computer ate it so apologies for any double post if it shows up)

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  10. Thank you very much for your advice. I will try out the almond flour and maybe see if the stores have any other coarse ground almonds.
    I will do some experiments, more almond paste is never a bad thing!

    Happy Thanksgiving to you and your family.

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    1. Good luck, Jen. Keep in touch regarding your almond paste.

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    2. Hi Janet,

      Just wanted to update you and let you know that I made your recipe substituting the almonds with pre-ground blanched almonds.

      I used 2 cups and followed the rest of your recipe as written. The almond paste turned out fantastic!
      It was a bit grainy but as I was using it in a baked pastry I didn't mind that at all.

      Thank you again for your recipe and advice! I won't buy store bought again.

      Merry Christmas!
      Jen

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    3. Such a great idea. I have about 10 lbs of ground blanched almonds. I'll try it. Thank you so much.

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  11. I am planning to make pignoli cookies and have a quick question: does resting improve its taste or can it be used right away without sacrificing any optimum flavor? Thanks!

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    1. I have kept this in the refrigerator for several weeks and haven't really noticed much of a flavor change. Go ahead and use it right away.

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  12. Hi!

    Was so elated to bump into your recipe and cant wait to try making it tmr!
    Does this recipe works well for pistachio paste as well?

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    1. I have never used pistachio's for making this paste, but I don't see why not. Yum that would be just delicious. I would just substitute equal amounts in place of the almonds. Please let me know how it turns out.

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  13. This is the best Almond paste I have ever tasted... I will never purchase it from the store again. Thanks so much!!

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    1. Thank you so much. I agree now there is no need to purchase dry hard almond paste again.

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  14. I was quite pleased to find this recipe; I too only had ground almonds on hand. The amount I ended up using was a whopping 4.5 C of ground almond to your recipe above; I got a nice, only slightly sticky paste that was perfect for rolling in to the center of my fruit loaf. Happy Holidays :o}

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    1. Thank you for sharing this idea. I have plenty of ground almonds and I will try it in the recipe. Merry Christmas.

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    2. How do you measure a tablespoon of softened butter?
      Lucy

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    3. If you live in the US and buy your butter in sticks the tablespoon measurements are on the package, just slice off the right amount. If you have your butter softened you can put the butter into tablespoon measuring spoon. 1 tablespoon is equivalent to 1 ounce or 30 grams.

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    4. Thank you very much Janet. I am in the UK and constantly flawed by American measurements. We get butter in 250g packets!
      I hope you have a very happy almond eating Christmas!
      Lucy

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  15. Is there any way to make it if you don't have a food processor? :(

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  16. How long should I process it before it becomes a ball? After 5 minutes it was thick but never got to a ball. The flavor is awesome but the consistency is a little grainy. Perhaps I should have processed the almonds more?

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  17. My yield was only 12 ounches. Did yours make 20 ounces?

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    1. I ended up using 4 cups of almond flour which gave me a yield of 14 ounces, pretty sure i measured everything right... my eggs were the 59g-sized ones

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  18. Cynthia C.4/2/14, 9:02 AM

    Hi...I had a big bag of fine ground almonds I picked up at Costco and a pint of pasteurized egg whites, I checked and 3T equals one egg white. So the first part of the recipe went according to plan but adding the pasturized egg white thinned it out too much and I ended up with a thicker batter as opposed to a ball. So I had to add more of everything else, But my processor balked. SO...moved the whole thing over to the big KA. Okay..that worked very well and I ended up with about 2 12oz rolls.

    Then I wanted to make a batch of sugarfree almond paste for my husband who is diabetic. Started out with the mixer with the metal batter attachment, increasing the almond flour a bit, using the 1/2 c of splenda, and letting it process on the slowest setting, to bring out the almond oil. Then I added the other ingredients, this time using 2T egg white per egg and the addition of 2T agave. That worked out pretty well....

    I LOVE this recipe as written.. The flavors are delicate and delicious. Personally I hate splenda, but my husband likes it and I can actually create desserts that are almost indistinguishable from sugar based recipes, so it's a win for him. I'm going to try your marzipan cookie recipe with the splenda and see how that works out. It's so unique and with all that texture, it should mask the splenda back taste..

    THANK YOU. I've just discovered this site and I love it.

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    1. Thanks you so much for your helpful suggestions. I'm sure you are a huge help to many diabetics that may be reading this. Your husband is one lucky man. I want to try making date sugar to use in recipes rather than refined sugars. I love how you experiment with splenda and other options for your husband.

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  19. I just wanted to add, this is an extraordinary almond paste!! I have been really working it for longer periods in the processor, to release the almond oils and to grind the sugars down and when it's done the deliciousness makes me want to stand over it and scoop it up and eat it all, but oh! is it SO SO good.

    Still working on that bag of ground almonds, I made a batch with turbonado sugar, just because I wanted to see if the bigger grains of sugar would break the almond flour down even finer plus that slight molasses flavor. YES YES!! this is a good batch!! Plus I used a very very fresh butter which made it even more extraordinary.

    Almond lovers: I paid $18 for that almond flour and so far I have five pounds of almond paste and I still have appx two cups left to make either the last batch or I'll use it for something else. I'm tempted to shlepp back up to Costco and buy a couple of more bags of almond flour and freeze it. It's like I want to gather and hoard the stuff...just so I can make this every week.

    Thank you for this recipe. And for all your wonderful recipes and videos. I've just discovered your blog. It's like finding treasure!!

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    1. Thank you so much for all of your comments and fabulous suggestions. I am always trying to find a substitute for regular sugar. You have given some great tips. It is dangerous to have in the kitchen. I love slicing off a few pieces to nibble on. You have made my day.

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  20. Thank you, thank you. My class will be saturday and i am to do almond paste. It cost $1400 per pound. I brought the ingredients.A pack of Almond $300. Sugar, eggs, butter and extract at home waiting for me to use them cost $140+300=$440. My time is free and I will be learning to make almond paste. Thanks again

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  21. Thanks for the recipe, made this last night and it smells so good. One note, I was a little confused about how much 4tbsp of butter was and worked out it was about 60gms. Now for the cookies.

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  22. Hi, I absolutely detest almond paste/marzipan (especially that awful bright yellow commercial stuff) but sometimes there's no way to avoid it! So, two questions, if I may.....1) is the almond extract essential? I hope the answer's no! 2) Is your recipe firm enough for making models?

    Thanks.

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    1. 1) No you can omit the almond extract. 2) You may want to add a little less egg white if you want it form enough to form into shapes. It does taste much better than commercial almond paste and doesn't have the sugary grit of marzipan.

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    2. Thank you so much! I should really know that homemade paste tastes OK as I use almond flour a LOT. I even make pancakes with it - no wheat flour at all - and they don't taste remotely of marzipan. I expect I had a bad experience as a child:-)

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  23. Any idea if this can be made without eggs?

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    1. Yes this can be made without eggs. I have found the following recipe for Vegan almond paste so you can compare the recipes. http://gayathriskitchenbasics.blogspot.com/2014/01/homemade-eggless-almond-paste.html

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  24. Hi, I am about to use your recipe to make some almond paste for Pignolis. However I only have unsalted dry toasted slivered almonds. Will this make a difference as opposed to using raw blanched almonds?

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    1. I think you'll be ok. Toasting almonds brings out the flavor. The almond paste should be great. Please let me know how it turns out.

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  25. Help...my mixture is very runny, it never formed a ball in the processor. by the way, I weighed a stick of unsalted butter, it's 4 ounces, that's 8 tablespoons, therefore 4 tablespoons would be 2 ounces, so a tablespoon of butter is 1/2 ounce not an ounce. I figured 2 ounces per egg white so I used 1/2 cup egg whites, 4 ounces. Did I over judge the egg whites?

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  26. 1 egg white = 2 Tablespoons
    4-6 egg whites = 1/2 cup

    The butter is measured by weight and the egg whites are measured by liquid ounces. I think you may have doubled the amount of egg whites needed. You should have used 1/4 cup egg whites. Try reducing the amount and you've got it made OR just add double the amount of the other ingredients to the almond paste that you already have and try to mix it up. It's just might pull it together so you don't have to toss out the thin batch.

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