Almond Paste

By • May 14, 2014 5 Comments

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Makes 1 pound

  • 1 1/2 cups blanched almonds
  • 1 1/2 cups confectioner's sugar
  • 1 egg white
  • 1 teaspoon almond extract
  1. In a food processor, process the almonds until finely ground, about 1 minute. They'll likely clump together because of the oils in the nut. Add the rest of the ingredients. Process the mixture together for another minute or so until well-combined.
  2. Empty the contents onto a surface dusted with confectioner's sugar and form the clump into a log shape. Wrap the log in plastic wrap and refrigerate for about an hour or until firm. At this point, the almond paste is ready to use. It can be stored in the refrigerator for about a week.

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Comments (5) Questions (0)


8 months ago etalerman

Do the almonds need to be blanched?


about 1 year ago Angela Poulter

Could pre-ground almond meal/flour be substituted for the blanched almonds?


over 1 year ago Anne

Can this be frozen if you're not using it right away?


over 1 year ago Manhattan Tart

Yes! See AntoniaJames post on the recent Almond Scone recipe, in which she gives a different, seemingly more moist recipe that allows for freezing.


about 1 year ago beejay45

I've been searching for this recipe, but I'm not finding it. Do you have a link? Or how is it different from yours??? Thanks!