You can find packaged almond paste in the baking aisle at most grocery stores. But with some almond flour and a few other pantry staples, do-it-yourself (DIY) almond paste is just 5 minutes away. Follow the simple steps below, and you'll quickly decide you never need to buy almond paste again!
Almond paste is used throughout the world and is popular in Scandinavia, the Netherlands, Germany, and France. It is found as a filling in pastries such as croissants and as an ingredient in muffins, biscuits, and cookies. Almond paste is used in the filling for a pear frangipane tart and in almond truffles where it is either crumbled or grated into the mixture.
Wrapped well in plastic wrap and stored in a zip-top bag, the almond paste can be kept for up to three months in the refrigerator or six months in the freezer. Make sure to bring the almond paste to room temperature before using it in recipes.
Although both are made with the same ingredients, almond paste and marzipan are different from each other. Almond paste contains more almonds than sugar and therefore isn't as sweet as marzipan. Marzipan has a much smoother consistency, which is why it is used to cover cakes and make decorations for candies and other sweets. Almond paste can be an ingredient in marzipan and is also used in desserts such as cookies and cakes.
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.
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 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 grind 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.
There is no good substitute for almond paste but if you prefer other types of nuts over almond, you can grind your own nut flour using a food processor and make macadamia nut paste, pistachio paste, pecan paste, pretty much any flavor.
This is great information!! Thank you so much!! Yes, I was planning to do a vanilla buttercream with the almond paste in the middle. I will definitely try out these suggestions and let you know for sure. Once again, thank you so much!!!
Great recipe! So easy to make and was perfect for my pignoli cookie recipe that uses almond paste. Bonus was that I was able to use a confection sugar replacement and make them diabetic friendly.
I stumbled upon this recipe on an internet search when the supermarket was out of almond paste. I consider that day one of my luckiest days lol. I make your recipe exactly as written and everyone loves my rainbow cookies and pignoli cookies. I also use this recipe to make filling fir sweet breads. Thank you so much for sharing it with us!
This was very easy. I live in California and have bitter almonds growing wild next to my backyard fence. I blanched and ground 10 of them and processed them with the rest of the ingredients for a deeper almond flavor.
I just found your blog while searching for an almond paste recipe. I used it making a Chez Panisse Almond Torte and it turned out great! So nice to be able to make the paste with pantry ingredients. Thanks! I look forward to trying more of your recipes.
It did end up a little wet for me when I made the recipe with your proportions, but otherwise it was pretty good! I wonder if you could post the approximate weight of the egg whites you used I used 33g of egg white (the white from a large egg by US grading) and tested out different proportions of almond flour and sugar; 33g of egg white, 157g almond flour, and 100g of powdered sugar was still a bit soft, but doable. My best batch used 33g of egg white, 188g of almond flour (5.68 times the amount of egg white), and 121g of powdered sugar (3.68 times the amount of egg white); the almond paste was dry enough not to stick to my fingers, while still being nicely pliable and easy to shape.
Hi, i am trying to make the almond paste as i cannot find it in stores. I attempted to double your recipe using a 16 oz bag of almond flour and one cup of confectionery sugar. I ended up with 6 cups of dry ingredients. I am afraid to continue with the process. Can you please help. Thank you
You saved my pignoli cookies with this easy recipe! I had a tube of Odense almond paste that was so hard that my food processor cannot even break it up! Found your almond paste recipe when I was looking on the internet how to soften a rock hard almond paste. Now I can add this to my baking repertoire! Thank you so much!
Lol i just used this recipe for pignolis too, they came out soooo crisp-on-the-outside, fluffy-on-the-inside, with the perfect punch of almondy flavour. Will be using this recipe forever probably
Create your delicate pastries, signature candies, and decadent cakes with this can of American Almond almond paste! An essential ingredient in many modern and traditional baking and confectionary applications, this almond paste is the perfect addition to your bakery or pastry shop. With its rich, sweet almond flavor, this almond paste can be used in a variety of treats where a velvety, nutty taste is required. Use it in your chewy, golden brown macaroons to put a festive twist on a classic favorite, or add it to your buttery almond cake and serve it to your guests with fresh berries and cream for an elegant summer delight. It can also be used to make a sweet almond filling for your flaky almond croissants, bear claws, and Dutch blankets.This almond paste is made from select grades of California-grown almonds to ensure superior quality and taste. The almonds are blanched, ground into a fine consistency, and cooked with pure granulated sugar to form a smooth paste with remarkable flavor. Because it's ready to use right out of the can, this almond paste reduces your prep time and the ingredients needed for baking. For best results, this product should be covered tightly and stored in a refrigerator once opened. From scrumptious cookies and quick breads to delectable tarts and pies, your customers are sure to love the delicate almond flavor that this almond paste provides.Delivering quality, nut-based products since 1924, American Almond is committed to ensuring customer satisfaction with a name you can trust. What started as a small-batch business has since expanded into a versatile line of sweetened nut pastes, nut butters, nuts flours, and a variety of other tree nut ingredients. Using old-world, artisan techniques and the finest ingredients to craft their one-of-a-kind signature products, American Almond combines time-honored tradition with modern innovation. With their premium quality and delicious flavor, American Almond products are sure to fulfill all of your baking needs!
Natural Moreish offers 100% natural almond paste with no additives or preservatives. Keep this delicious and beneficial paste in an air-tight container in a dark and cool place. Storing it in the refrigerator may help you keep it fresh for a longer period.
Mamra Almond paste tastes just like almonds with a soft texture similar to a spread, but it is not ready to use right out of the bag. Our mamra almond paste is often confused with Marzipan, they look very similar, but the main difference between them is the amount of sugar in them. Natural Moreish mamra almond paste contains zero sugar and 100% mamra almonds and nothing else.
I am tempted to make the Apfelkuchen recipe, but I am confused about which almond paste to use. One US brand, Mandelin -pastes-marzipan/, has 6 varieties of paste (and that does not include its marzipan offering), with varying level of sugar and textures. It would be great to know which brand Milk Street uses so that I may replicate the recipe accurately. Anyone care to weigh in
Hi Liberty -The almond paste we use in the Milk Street kitchen is 45% almonds to sugar. I don't think we've tried the Mandelin brand (we use what's available in our local market) but I think their classic almond paste is closest to what we use at 50% almonds to sugar. Whatever almond paste you do use, make sure it's fresh and pliable or the cake will be dry. Best, Lynn C.
I made the Apfelkuchen recipe last night with almond paste I had in the pantry - Mandelin natural almond paste. Turned out perfect! The almond paste was easy to work with and blended right in. It did give the cake a darker crumb, but my husband and I thought it looked beautiful and slightly more rustic. Having never used Mandelin before, I visited their web site last night. Super informative! They carry about 6 different almond pastes. It appears that Mandelin is first and foremost an almond grower which is something that appeals to me as a consumer. Lastly, I noticed that King Arthur carries the Mandelin premium almond paste in their online store.
Hi Annette - Mandelin has a few varieties of almond paste with different proportions of almonds to sugar. It's possible that the one you purchased had a higher proportion of almonds, which may have made the cookies drier. The almond paste we use here is 45% almonds to sugar, so I'd check to see which one you've got. If it's close in percentage to ours, others above have had good luck using it to make our Apfelkuchen. It's a delicious apple-almond cake that is perfect for the holidays! Best, Lynn C.
Learn our tried and tested almond paste recipe, perfect for ganaches, pralinés, and all kinds of fat-based fillings, with our newest free online subscription video! With a simple and comprehensive approach, Chef Melissa will give you all the information you require to make this recipe your own. Covering topics such as: roasting times and how they affect flavor profile, whether you need to add more oil to your paste or not, and which appliance options work best to prepare perfectly smooth nut pastes; this video will teach you all you need in under ten minutes. Use this recipe as is, or skip the almonds and use any other nut you want. Hazelnuts, pistachios, pecans, macadamia nuts: with this recipe, the result will always be perfect! 59ce067264