5 Ingredients or Fewer

AlmondĀ Paste

May 14, 2014
3 Ratings
  • Makes 1 pound
What You'll Need
  • 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.

See what other Food52ers are saying.

  • Claire
  • Patrice Seibel
    Patrice Seibel
  • Attila
  • etalerman
  • Angela Poulter
    Angela Poulter
My family's from Sichuan, so I have an unparalleled appreciation for Chongqing-style hot pot, fuqi feipian (room temp beef and offal dressed in a really spicy sauce), and pretty much anything doused in red. I also like tart foods. More lime juice please.

16 Reviews

Claire December 21, 2018
This has become my standard almond paste recipe, very easy to make. One innovation my daughter suggested, which works really well, is to add 1-2 Tb of almond oil, which helps it all clump together well (I had some of this around from a bout of soap making).
Stu W. September 24, 2017
Done this twice now, thanks for the great recipe. Recommendations to others trying it: Feel free to grind the almonds in your good blender but transfer to mixer with a dough hook and add the wet ingredients. This may save you a blender motor - it killed my Vitamix (thankfully under warranty)
Rhoda@Bulachki March 11, 2017
Thanks for a great recipe, I tested and reviewed it on my blog:
Kerry G. February 5, 2017
Used 220grams almond flour instead of whole almonds (1.5 cups whole almonds=220grams), and it worked really well! This makes 16oz almond no paste.
Claire December 10, 2016
This is one of the best recipes for almond paste I've ever found. Unlike others, it doesn't have the raw, pasty taste of confectioners sugar, it doesn't require making a sugar syrup, and it's very easy to cook with. Or, you can just roll it in a log and keep it around to snack on.
Patrice S. August 16, 2016
About how many cups of almond paste will this make?
Attila September 16, 2015
beejay45, I also had trouble finding the almond scone recipe with the comment from Antonia James. I did, though! Here is the link for you: http://food52.com/recipes/8134-almond-scones#comments
beejay45 March 26, 2020
Thank you, so much!
etalerman December 24, 2014
Do the almonds need to be blanched?
Angela P. June 19, 2014
Could pre-ground almond meal/flour be substituted for the blanched almonds?
cosmiccook February 2, 2023
I used almond meal the first time. I read a Serious Eats article about subbing almond meal for blanched almonds (and toasted too). The blanched almonds give the paste a stronger flavor. But I just add the almond extract--LOVE the almond oil idea will try to look for it locally.
Anne May 20, 2014
Can this be frozen if you're not using it right away?
Manhattan T. May 21, 2014
Yes! See AntoniaJames post on the recent Almond Scone recipe, in which she gives a different, seemingly more moist recipe that allows for freezing.
beejay45 August 7, 2014
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!
Annamaria G. March 26, 2020
beejay45 March 26, 2020
There's a food62???