Homemade Almond Paste is a versatile and delicious filling that’s perfect to add almond flavor to a variety of baked goods. It’s quick and easy, takes just 5 minutes to whip up and will elevate your almond treats to the next level.
I’ve been using this recipe for homemade almond paste for many years in my baked goods. It just occurred to me now that perhaps it would be an useful addition to my library of basic recipes so that you can use it to create some amazing treats of your own. If you’re a fan of all things almond like my husband, you will love this and will try to put this in everything you bake.
How to Make Homemade Almond Paste
I’ve made this 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 still make it by hand. Add all the dry ingredients in a bowl and mix to distribute evenly using a fork, a whisk, or pulse together in the food processor bowl.
Then add the egg to bind everything together. I like to add a splash or two of almond extract to enhance the flavor. With the food processor, it’s much quicker and easier, you just pulse until a smooth paste forms. By hand, you’ll need to work it with a fork until a sticky paste forms. It will be coarse but no less delicious when baked.
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 are primarily used as filling in baked good. 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.
Almond flour vs. Almond meal
Almond flour and almond meal are both ground almonds, and are technically the same. However, 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 unblanched variety of almond meal, you will be able to see the dark flecks of the almond skin within the package. While there is technically no difference, I prefer to use almond flour or blanched almond meal for look and uniformity.
Try our Almond Paste with these recipes
If you make this recipe, please let me know! Leave a comment, 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!
- 1 cup almond flour (129 g, packed)
- 1/2 powder sugar (50 g)
- 1/8 teaspoon kosher salt
- 1 egg white
- 1/4 teaspoon almond extract
- 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 store in the refrigerator for up to 10 days.
Calories estimated is for the entire batch.
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