Homemade Almond Paste can be made in as little as 5 minutes with just 5 ingredients. It is a versatile and delicious filling that will elevate your almond desserts to the next level. Not to mention all the money you’ll save from not having to buy premade almond paste.
Over the years, I’ve used homemade almond paste in so many different desserts and they have always been a hit every single time. If you love almond anything, you need to try these:
- Almond Scones – these have a whole batch of almond paste, chopped up and folded into the dough.
- Apple Tart with Almond Paste Filling – the almond paste is spread on top of the pie crust, then sliced apples are layered on top of the almond paste. Mmm so good!
- Rugelach with Almond Filling – not traditional for sure, but an amazing twist to a typical rugelach recipe.
- Almond Croissant French Toast Bake – if you have leftover almond paste, this recipe is perfect for it since it doesn’t use up the whole batch.
The recipes above are just some of the things you can make with almond paste, but the options are limitless. However, I know our wallets aren’t limitless, and premade almond paste is not exactly cheap. Thus, this homemade version is going to save you some pretty pennies too!
How to make Almond Paste
Ingredients for homemade almond paste
- Almond is the main ingredient for almond paste. You can use almond flour, almond meal or ground whole almond to make your own almond meal.
- Powdered sugar is used instead of granulated sugar for a smoother texture.
- Salt – just a few pinches to enhance the flavor.
- Egg white is used to bind everything together.
- Almond extract is optional but it will enhance your almond paste flavor 10x, so I always use it.
Making almond paste with a food processor
- Add all the dry ingredients in a mixing bowl and mix with a whisk before adding to the food processor. Or you can simply pulse all the dry ingredients together in the food processor bowl.
- Add egg white and almond extract to the dry ingredient mixture.
- Turn the food processor on and allow to process until a smooth paste forms.
Do I have to use a food processor for this almond paste recipe?
I’ve made almond paste both with and without the food processor. I prefer using the food processor for a smoother paste. But if you don’t have a food processor, you can certainly still make it by hand.
Follow all the steps above but use a mixing bowl and a fork instead. When you mix the egg white into the dry mixture, it will be very sticky, work it with a fork until you get a uniform paste. This will yield a paste with slightly more coarse grains but it works just fine.
Almond Paste vs. Marzipan vs. Frangipane
Almond paste and marzipan are very similar in nature. They are both made with mostly almond flour and sugar.
➤ The main difference is that almond paste has a lot less sugar and is primarily used as a filling in baked goods.
➤ Whereas marzipan is much sweeter and is used primarily to make candies and cake decorations.
Frangipane, on the other hand, is a completely different animal. It is an almond cream that is enriched with butter and whole egg. Whereas only egg white is used in almond paste and marzipan for binding.
Here are some recipes using frangipane you might want to try out. And they’re not only limited to almond frangipane either:
- Plum Tart with Frangipane
- Pear Tart with Pistachio Frangipane
- Pineapple Tart with Coconut Frangipane
- Almond Croissants
Should I use almond flour or almond meal for this recipe?
Almond flour and almond meal are both ground almonds, and are technically the same. So in a pinch, you can use either type for this recipe. You can even ground your own whole almonds if that is all you have at the time.
However, there are some differences between the two. Almond flour is typically more finely ground and never contains almond skin. Almond meal, on the other hand, can be coarser, can be blanched (skin removed) or unblanched (with skin). For the unblanched variety of almond meal, you will be able to see the dark flecks of the almond skin in your final product.
➤ While there is technically no difference, I prefer to use almond flour or blanched almond meal for look and uniformity.
Is there a substitute for almond paste?
There is no good substitute for almond paste but if you prefer other types of nuts over almond, you can ground your own nut flour using a food processor and make macadamia nut paste, pistachio paste, pecan paste, pretty much any flavor.
Storing almond paste
Almond paste can be made ahead of time and kept refrigerated for a week to 10 days for all your baking needs. Or freeze it for up to 6 months. Be sure to wrap the paste well, so it doesn’t absorb any refrigerator or freezer smell.
More basis recipes to enhance your baking
If you make this recipe, please let me know! Leave a comment, send me a photo, rate it and don’t forget to tag me @wildwildwhisk on Instagram. I’d love to see what’s cooking up in your kitchen. Cheers!
Homemade Almond Paste
- 1 cup almond flour (129 g, packed)
- ½ cup powder sugar (50 g)
- ⅛ teaspoon kosher salt
- 1 egg white
- ¼ teaspoon almond extract (use ½ teaspoon for more almond flavor)
- Add almond flour, powder sugar and salt in the bowl of a food processor and pulse until evenly mixed.
- Add egg white and almond extract and pulse until a smooth paste forms.
- Roll into a log, cover with plastic wrap and refrigerate until ready to use.
- Almond paste can be prepared well in advance and stored in the refrigerator for up to 10 days.
- This recipe makes about 7 oz of almond paste which is about the same amount as 1 package of almond paste you can buy at the store.
- You can use almond meal or ground your own almond for this recipe.
- Almond extract is highly recommended but if you don’t have it, you can omit.
This post was originally published on 10/18/2018. The recipe has been updated and republished on 7/11/2020 with the latest improvements, extra tips, and a video to help you in the kitchen.