In less than 15 minutes of time, you can make your very own homemade Almond Paste. Not only is this easy dessert filling recipe simple to make, but the sweet flavor is a great addition to so many baked goods. If you’re a baker, this easy almond paste recipe is one that you need to make!
Many bakers use almond paste in a lot of their cakes, cookies, and tarts. It’s a fast and easy treat that really does enhance the sweetness and flavors of the dessert that you’re adding it to. And if you’re tempted to eat the almond paste on its own, I would recommend trying it.
It will have a mildly sweet flavor, but it’s meant to be an accompaniment to other recipes and ingredients, not to be eaten any other way.
Since making edible almond paste only takes six ingredients, there’s really no reason why you can’t make it on your own. Save yourself some time and money and don’t pay those big prices at the store!
Once you make this simple almond paste recipe once, you’re going to love how easy it is. This would be perfect for holidays, or a weekend baking even with all your family and friends.
Why You’ll Love This Homemade Almond Paste Recipe
- Minimal ingredients for maximum flavor
- Easy to make and a simple addition to enhance other baked goods
- Great to prep ahead of time
Almond Paste Ingredients
Remember earlier when I told you that you just needed six simple ingredients to make this almond paste recipe?
Be sure to scroll down to the recipe card for the full measurements needed.
- Almond Flour
- Powdered Sugar
- Egg White
- Almond Extract
How To Make Almond Paste
Combine the flour and powdered sugar in a bowl and mix well.
Add the mixture to a large food processor and blend for about a minute or until no lumps remain.
Add all the remaining ingredients except the water and mix another minute or two, pausing to scrape down the sides.
If the mixture seems dry to where it won’t mold into a ball, add a teaspoon of water at a time until it takes on a doughy consistency.
Add the mixture back to a bowl and knead until it nicely and smoothly forms into a loaf or logs shape.
Wrap tightly with plastic wrap and place in the fridge. You can use the almond paste immediately or store it until you’re ready to use it.
The mixture is going to seem very thick while it’s in the food processor. As you knead it, it will loosen up a bit.
Be slow in adding water. You need to knead it first and then pinch a bit between your two fingers. If it molds well, you can then move on to the kneading portion of the recipe. (If you do add water, it’s going to be very minimal!)
If you notice black flecks in the almond paste, it’s common and it’s from the almond flour.
How to Store
Due to the ingredients of the almond paste, it needs to be stored in the fridge. Wrap it in plastic wrap so that it’s airtight until you’re ready to use it.
This recipe for almond paste isn’t meant to be eaten or served raw. This is important! This recipe is meant to be added to baked goods and then cooked right along with the rest of the recipe. A great example is these Moroccan cookies (like this one and this one)!
No, they’re too different things. Almond paste is softer and can be spread while marzipan holds its shape.
There may be some almond paste recipes that you can eat raw but this isn’t one of them. This one needs to be cooked and used as an ingredient in other baking recipes.
Almond paste is a classic ingredient needed in some baked goods. This recipe makes it easy for you to whip up your own at home. A rich almond flavor within an easy recipe.
- 2 Cups Fine Almond Flour
- 1 ¾ Cup Powdered Sugar
- 1 Large Egg White
- 3 Teaspoons Water (optional)
- 2 Teaspoons Almond Extract
- Pinch of Salt
- Large Food Processor
- Combine the flour and powdered sugar in a bowl and mix well.
- Add the mixture to a large food processor and blend for about a minute or until no lumps remain.
- Add all the remaining ingredients except the water and mix another minute or two, pausing to scrape down the sides.
- If the mixture seems dry to where it won’t mold into a ball, add a teaspoon of water at a time until it takes on a doughy consistency.
- Add the mixture back to a bowl and knead until it nicely and smoothly forms into a loaf or log shape.
- Wrap tightly with plastic wrap and place in the fridge. You can use the almond paste immediately or store it until you’re ready to use it.
- The mixture will seem grainy and thick while still in the food processor. Once you start kneading it, the mixture will smooth out and condense.
- Don’t add too much water until you’ve gone through the kneading stage as this stage will let you know truly how much water needs to be added. It’s hard to tell before this stage if it’s too dry. Try pinching some in between your fingers and if it molds well, go to the kneading stage.
- I’ve never had to add more than 3 teaspoons of water. So, be aware that it doesn’t take much liquid for this recipe to be successful.
- I usually wrap this almond paste in plastic and leave it stored in the fridge for a month, sometimes longer.
- I only use this recipe in baked goods. I’ve never used it raw due to the egg white. Be aware that almond paste is meant to be cooked into other recipes. This recipe specifically has that in mind.
- Your end result may have black flecks in it. This is simply from the almond flour.
- Various types of almond flour can cause your mixture to adjust in dryness and absorption. Sometimes I have to add water, sometimes I don’t. So, be aware that you might not have to add extra water.
- If you don’t have a food processor, you can use a sifter or fork to ensure there are no lumps in the flour/sugar mixture. It’s important the lumps are removed.
- When you remove it from the fridge, it will feel extra firm. This is ok and normal. Simply use a knife to slice it in order to get the amount you need.