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You are here: Home / Recipes / Cookies / My Favorite Almond Paste

My Favorite Almond Paste

July 16, 2013 Updated December 31, 2018 89 Comments

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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 you 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 the 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!
4.59 from 12 votes
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My favorite Almond Paste

Always have fresh almond paste on hand with easy to make almond paste in just minutes with a food processor and 5 ingredients.  

Course Dessert
Cuisine American, French, German, Norwegian, Swedish
Keyword Almond paste, almond paste from scratch, homemade almond paste
Author Janet Barton

Ingredients

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

Instructions

  1. 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. 

  2. Wrap in almond paste in plastic wrap and refrigerate. The 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).


 

 

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Filed Under: Cookies, Dessert, Jams, Jellies, and Condiments Tagged With: almond paste, almonds, blanched almonds, Homemade almond paste, marzipan, raw almonds, step-by-step instruction, step-by-step photo's.

Previous Post: « Chocolate Zucchini Sheet Cake
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Comments

  1. Jim says

    December 19, 2020 at 11:22 pm

    Hello. Ive bee using your recipe for a long time and it is great! Just wonder, for a smoother consistency, can powdered sug be used instead oF granulated sugar? Thank you!

    Reply
    • Janet Barton says

      December 21, 2020 at 6:01 pm

      I think that’s a brilliant idea. I use powdered sugar all the time for marzipan. Why not do the same with almond paste?

      Reply
  2. Co Verstraten says

    February 15, 2020 at 5:12 pm

    Can sugar be Substituted with for instance splenda for low carb almond paste?

    Reply
    • Janet Barton says

      February 17, 2020 at 5:01 am

      I’m sorry that I don’t have experience with Splenda or other sugar substitutes. I wish I could help. Have you tried Google?

      Reply
  3. Tann says

    November 11, 2019 at 4:24 am

    5 stars
    Best almond paste reCipe ive tried!!

    Reply
    • Janet Barton says

      November 11, 2019 at 7:34 pm

      Thank you so much. It’s so easy to make.

      Reply
  4. Delia Bottoms says

    March 29, 2019 at 12:40 pm

    5 stars
    janet, I discovered this recipe last year and loved the fact that it is so easy to make and so delicious. Perfect consistency for baking. It blows away the store bought version…doesn’t even compare! I used it to make coconut macaroons. They came out so delicious! What a difference in flavor when using homemade almond paste! thank you so much for sharing. this is now one of my ‘go to’ recipes. :0)

    Reply
    • Janet Barton says

      March 29, 2019 at 5:32 pm

      Thank you so much for sharing this with me. You have made my day. Homemade tops store-bought any day. 😋

      Reply
  5. Amy S says

    February 4, 2019 at 3:59 am

    This is delicious but something’s bothering me; It was my understanding that egg whites only keep in the fridge for 2-4 days. Is there something about the process or contents for this recipe that makes it safer for so much longer?

    Reply
    • Janet Barton says

      February 4, 2019 at 11:12 pm

      You are right Amy. I checked into how long egg whites last mixed in with dough and it’s about 3-4 days. I generally wrap my almond paste tightly in plastic wrap then in foil, if I’m not using it within a weeks time, and freeze it. It should freeze well for up to a year. I hope this helps clarify things.

      Reply
  6. aSHLEY says

    November 8, 2017 at 2:41 am

    lOVED YOUR RECIPE. i USED ALREADY PROCESSED ALMOND FLOUR. tHE SCONES i MADE USING THIS CAME OUT FANTASTIC.

    Reply
    • Janet Barton says

      November 9, 2017 at 10:39 pm

      Brilliant idea!!! I’m going to use almond flour in my next batch. Thanks for simplifying my life.

      Reply
  7. Anonymous says

    November 17, 2016 at 10:53 pm

    Have you ever made half of a batch?? I'm afraid to have extra on hand…no will power:( I'm going to try Dutch Letter bars and recipe calls for 8 oz can of paste…would that roughly be equivalent of a cup? or is paste heavier enough that 8 oz is less? Am anxious to try recipe…both of them:)

    Reply
    • Janet Barton says

      December 3, 2016 at 12:42 am

      I have never 1/2 the recipe. I'm sure you could. It will freeze for months, if you'd like to make the entire batch then wrap it well and place in freezer. If your recipe calls for 8 oz. I would weigh the almond paste rather than using a measuring cup. sorry to respond so late. A few comments slipped passed me.

      Reply
  8. Anonymous says

    July 20, 2016 at 3:15 pm

    This recipe sounds great, but I prefer it sugar-free that's healthier. I've heard that Splenda is not healthy so for the sugarless recipe I would suggest using a healthier option which is called "stevia" (sugar from a plant) instead of white sugar. I read that stevia is 3x sweeter than ordinary sugar so I think 1/3 part of the amount of sugar mentioned in this recipe would do.
    As I was looking for sugar-free almond paste I think I will try it with stevia.

    Reply
  9. Anonymous says

    February 7, 2016 at 2:30 pm

    How much does this recipe yield? I want only 1/3 almond paste

    Reply
    • Janet Barton says

      February 18, 2016 at 3:50 pm

      This recipe makes over 16 oz. or over 2 cups. It freezes great for months.

      Reply
  10. Catherine Gordon says

    October 8, 2015 at 12:21 am

    Perfect – thank you – even blanched the almonds too!

    Reply
  11. Anonymous says

    July 8, 2015 at 4:46 am

    Hi… what a great recipe… thanks… I had to use up some slivered almonds before they went too far beyond their "best used by" date! So I gave your recipe a whirl (pun not intended, but accurate!) Yum! I had a bit more than 2 cups of almonds, so added a bit more of butter & sugar.. Turned out well, but a bit too soft, I think I added too much butter.. So added 2 tbsp.of flour & 2more tbsp. of sugar…perfect! Oh, as a taste enhancer (not that it needed it) I also used brown sugar for a small part of the sugar. Gave it a kind of rich taste & a pretty color..almond colored! LOL! My name is Liz; wasn't sure what to post under… Thanks for the post!

    Reply
  12. Lynn says

    April 21, 2015 at 7:44 pm

    Why not add the whole egg?

    Reply
    • Janet Barton says

      May 1, 2015 at 1:33 pm

      Eggs: The function of this ingredient is to bind the sugar and the almonds.
      If you use only egg whites, you will obtain a soft paste, while whole eggs give a more medium-textured paste.
      Almond paste made with egg yolks is thick and compact.I hope this helps.

      Reply
  13. Anonymous says

    April 13, 2015 at 8:19 pm

    This Almond Paste sounds great, I was wondering if subbing the Sugar with Sugar Sub, as my husband is diabetic would work. I use Splenda in all my baking and looking for no flour sweets for him.

    Reply
    • Janet Barton says

      April 15, 2015 at 6:54 pm

      I'm sorry I have never worked with sugar substitute. I don't know the consistency of Splenda. If you have had success with other recipes, I'm sure it's worth a try. Please let me know if you try it.

      Reply
  14. Anonymous says

    February 24, 2015 at 10:11 pm

    Just made this, my fist time. Only took 10 minutes, it smells wonderful. Placed it in the frig…for future use. Going to make some Petite Fours for Easter. Awaiting the cutters and a book on how to design and other recipes.

    Reply
    • Janet Barton says

      February 26, 2015 at 3:00 am

      Thank you for sending your comment. I'm so impressed you are already preparing for Easter. I think you'll love the almond paste. I'd love to see pics of your Petite Fours. I'm sure they are going to be darling.

      Reply
  15. Janet Barton says

    August 17, 2014 at 6:49 pm

    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.

    Reply
  16. Anonymous says

    August 16, 2014 at 10:14 pm

    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?

    Reply
  17. Alle says

    August 1, 2014 at 7:11 pm

    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?

    Reply
    • Janet Barton says

      August 1, 2014 at 8:37 pm

      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.

      Reply
  18. Anonymous says

    July 11, 2014 at 1:39 am

    Any idea if this can be made without eggs?

    Reply
    • Janet Barton says

      July 11, 2014 at 3:38 am

      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

      Reply
  19. Anonymous says

    June 6, 2014 at 9:49 pm

    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.

    Reply
    • Janet Barton says

      June 6, 2014 at 10:23 pm

      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.

      Reply
    • Anonymous says

      June 7, 2014 at 2:33 pm

      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:-)

      Reply
  20. Ben says

    May 17, 2014 at 11:47 pm

    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.

    Reply
  21. Hermin says

    May 10, 2014 at 12:46 am

    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

    Reply
  22. Fifi Cimino says

    April 4, 2014 at 1:26 pm

    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!!

    Reply
    • Janet Barton says

      April 9, 2014 at 8:15 pm

      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.

      Reply
  23. Cynthia C. says

    April 2, 2014 at 3:02 pm

    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.

    Reply
    • Janet Barton says

      April 9, 2014 at 8:33 pm

      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.

      Reply
  24. yumrie says

    February 5, 2014 at 11:37 pm

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

    Reply
    • Mary T says

      August 3, 2014 at 10:33 am

      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

      Reply
  25. yumrie says

    February 5, 2014 at 11:30 pm

    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?

    Reply
  26. Anonymous says

    January 5, 2014 at 7:42 pm

    Is there any way to make it if you don't have a food processor? 🙁

    Reply
  27. Dr. Brian Johnston says

    December 25, 2013 at 4:51 am

    just made it, wow! thank you.

    Reply
  28. Colleen Morton says

    December 22, 2013 at 12:12 am

    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}

    Reply
    • Janet Barton says

      December 22, 2013 at 5:16 am

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

      Reply
    • Anonymous says

      December 22, 2013 at 7:52 pm

      How do you measure a tablespoon of softened butter?
      Lucy

      Reply
    • Janet Barton says

      December 24, 2013 at 4:57 am

      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.

      Reply
      • Emily says

        December 29, 2018 at 2:59 am

        Small correction: 1 oz butter = 2 T butter

        Reply
    • Anonymous says

      December 24, 2013 at 1:21 pm

      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

      Reply
  29. Rere says

    December 20, 2013 at 2:59 pm

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

    Reply
    • Janet Barton says

      December 21, 2013 at 6:04 am

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

      Reply
  30. Jin Ting Quah says

    December 13, 2013 at 2:10 pm

    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?

    Reply
    • Janet Barton says

      December 14, 2013 at 4:40 am

      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.

      Reply
  31. Greg Scott says

    December 1, 2013 at 10:37 pm

    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!

    Reply
    • Janet Barton says

      December 14, 2013 at 4:41 am

      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.

      Reply
  32. Jen says

    November 28, 2013 at 8:33 am

    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.

    Reply
    • Janet Barton says

      November 30, 2013 at 4:59 am

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

      Reply
    • Jen says

      December 22, 2013 at 1:37 am

      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

      Reply
    • Janet Barton says

      December 22, 2013 at 5:15 am

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

      Reply
  33. Jen says

    November 27, 2013 at 8:05 pm

    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!

    Reply
    • Janet Barton says

      November 27, 2013 at 8:17 pm

      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. ??

      Reply
    • Janet Barton says

      November 28, 2013 at 4:43 am

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

      Reply
      • Jenn p says

        June 14, 2020 at 12:41 pm

        5 stars
        Hi, this sounds delicious! my friend makes amazing almond scones and i’d liKe to make my Own almond paste for that part. I have a bag of almond flour ready to use and wondered if your guess on the qty above was about right? Looking forward to tEsting and COMPARING the results for hErs. Thanks!

        Reply
        • Janet Barton says

          June 16, 2020 at 5:56 pm

          I’m sorry to respond so late. For some reason, this comment was not showing. I think 2 cups almond flour is pretty accurate. If the paste seems too soft, just add in more almond flour in small amounts until you get the consistency you want.

          Reply
          • Jenn says

            June 16, 2020 at 9:31 pm

            Thank you Janet – I don’t know how you keep up with all the comments and questions! Amazing recipes thanks ❤️ PS i’d Like to subscribe to your emails please.

          • Janet Barton says

            June 16, 2020 at 10:20 pm

            Thank you so much! You can find a “subscribe” box halfway down the page on the right side just under trending recipes. Let me know if that doesn’t work for you.

    • Jen says

      November 29, 2013 at 6:15 am

      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)

      Reply
  34. Anonymous says

    November 23, 2013 at 7:19 pm

    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!

    Reply
    • Janet Barton says

      November 24, 2013 at 5:18 am

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

      Reply
    • Anonymous says

      November 24, 2013 at 6:33 pm

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

      Reply
    • Janet Barton says

      November 25, 2013 at 1:20 am

      ITALIAN BUTTER COOKIES? They sound divine.

      Reply
    • Anonymous says

      November 25, 2013 at 4:51 am

      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!

      Reply
  35. Anonymous says

    August 5, 2013 at 12:35 am

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

    Reply
    • Janet Barton says

      August 5, 2013 at 2:09 am

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

      Reply
  36. Mercedes says

    July 23, 2013 at 2:49 pm

    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!

    Reply
    • Janet Barton says

      July 24, 2013 at 7:12 pm

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

      Reply
  37. Tracy | Pale Yellow says

    July 18, 2013 at 10:14 pm

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

    Reply
    • Janet Barton says

      July 21, 2013 at 3:44 am

      It IS so easy. You have to try it.

      Reply
  38. Anonymous says

    July 17, 2013 at 2:47 pm

    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.

    Reply
    • Janet Barton says

      July 21, 2013 at 3:44 am

      Great advice. Thanks so much.

      Reply
    • Anonymous says

      August 21, 2014 at 9:39 am

      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.

      Reply
  39. Danhiskka says

    July 17, 2013 at 2:02 am

    There's no such thing as "extra almond paste" 😛 Can't wait for the cookies!!

    Reply
    • Janet Barton says

      July 21, 2013 at 3:43 am

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

      Reply
  40. April says

    July 17, 2013 at 12:35 am

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

    Reply
    • Janet Barton says

      July 21, 2013 at 3:45 am

      SO much cheaper!

      Reply
  41. MarmePurl says

    July 16, 2013 at 10:37 pm

    Excellent. Perfect. Wonderful.

    Reply
    • Janet Barton says

      July 21, 2013 at 3:45 am

      Thank you 🙂

      Reply

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About Me

Janet Barton

Hi I'm Janet and this is where I share my delicious made-from-scratch seasonal recipes that I make at home for my family every day.

I believe cooking from scratch, using unprocessed and whole foods is an important part of healthy eating. My goal is to help you create amazing recipes by providing easy step-by-step photos and instructions.

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It’s time for Miffy cookies! I love these cute l It’s time for Miffy cookies! I love these cute little French shortbread Miffy Petit Beurre cookie. These cute little butter shortbread cookies melt in your mouth. 🐰💗

You don’t need a Miffy cookie cutter in order to make this delicious shortbread cookie. You can make them any shape.

#easter #bunny #shortbread
My favorite chocolate cupcakes topped with the flu My favorite chocolate cupcakes topped with the fluffiest white chocolate icing. 

This is an old vintage recipe from my childhood and is called “Ermine frosting”. It is so smooth and creamy. It’s definitely not your normal icing. It is less sweet and super fluffy. I think you’ll love it❣️

The recipe is linked in my bio. 😘

#valentinesday #feb14 #valentine
Oh baby! This combination: Chocolate, Banana, and Oh baby!  This combination: Chocolate, Banana, and Nutella🔥The most extremely moist chocolate banana cupcakes, with Nutella icing… Plus a little surprise of chocolate chunks inside!

The Nutella icing is so creamy and delicious.  It’s loaded with Nutella and a bit of sour cream. 🤤 

#chocolatebanana #chocolatecupcakes #nutellabanana
Valentine’s Day = Sugar Cookies! Am I the only Valentine’s Day = Sugar Cookies!

Am I the only one who craves sugar cookies beginning February 1st?  It’s time to stock up on butter & Valentine sprinkles. 💗

You can find my favorite Valentines sugar cookie recipes in the link in my bio. They are all so buttery 🤤 and will melt-in-your-mouth and freeze great. 

Baking starts now!! 

#valentinescookies #sugarcookies #thebestsugarcookies #valentines
The lunar new year is soon approaching this Sunday The lunar new year is soon approaching this Sunday, January 22. We are celebrating the year of the rabbit with these homemade Mandarin Pork Potstickers with Ginger Soy Sauce for dipping!!

Wishing you a fabulous year filled with love, peace, bunny ears, and potstickers. ✌️❤️🐰 🥟

#lunarnewyear #potstickers #yearoftherabbit
Why I love slow cooker lentil soup: * I can throw Why I love slow cooker lentil soup:

* I can throw the ingredients into a slow cooker before I go to bed and it will be hot and steamy when I finish a long, cold run in the morning.
* I can toss the ingredients into a slow cooker in the morning and let it do its magic all day for a quick supper. 
* It’s brothy!  I love brothy soups. 
* It’s noted with healthy and nutritious ingredients.
* This recipe can be made in an instant pot in about 20 minutes!
Recipe link in bio

#lentilsoup #crockpotsoup #slowcookersoup
This is a very quick version of Christmas Stollen This is a very quick version of Christmas Stollen flavored bread. The sweet dough is filled with dried fruit, candied orange and lemon peel, and almonds. 

The dough is wrapped around a ribbon of marzipan filling. Bake until golden then dust heavily with powder sugar. 

I like to toast a thick slice then scoop out the warm marzipan and spread it all over my toasted Stollen 🤤

#christmasbaking #stollenbread
#christmasrecipe
Biscotti literally means “twice baked”, and do Biscotti literally means “twice baked”, and double baking is the secret to these crunchy Italian cookies. Their hard texture makes them perfect for dipping into your hot drink. 

Chocolate Hazelnut Biscotti are my favorite and I add them to my Christmas cookie list because they make such a cute gift, but most of all I love dipping them in my cocoa. 

#biscotti #christmascookies #christmasbaking
During my September runs I start looking for the p During my September runs I start looking for the perfect juniper bush for my natural gingerbread houses. 
The bushes must be filled with perfect purple berries. 

In December in start snipping those twigs and berries to adorn my natural little houses. I add nuts, cinnamon sticks, whole cloves, herbs, and a dusting of powdered sugar. ☺️

#gingerbreadhouse #gingerbread
#nature
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