Homemade Almond Paste

Made with just 5 ingredients and no food processor, this almond paste recipe is quick and easy to make at home. Similar to marzipan, this baking staple is versatile enough to bake into French toast casserole or shape into cake decorations.

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Almond paste is one of those ingredients that takes things from good to great without you ever knowing it’s there. It’s used to make favorites like flaky almond croissants, cookies, and cakes.

And although almond paste is synonymous with fancy French pastries and bakery goods, this recipe for almond paste is incredibly simple to make at home. Once you start making it, you’ll always want to keep this sweet ingredient on hand.

Your new baking assistant

• No Food Processor: By using almond flour, you can make an almond paste without a food processor.
• 5 Ingredients: You don’t need much to make almond paste. Like most classic French recipes, this bakery staple uses minimal ingredients.

It’s really just a bunch of pantry staples

Making almond paste with flour only requires pantry staple ingredients. Jump down to the recipe card for exact measurements.

• Almond Flour: I prefer fine ground almond flour over almond meal. This helps with a smooth texture.
• Powdered Sugar: Powdered sugar or confectioner’s sugar is processed into a powder instead of granulated form, which results in a better almond paste.
• Egg White: This will bind and add moisture to the paste. Be sure to save the yolk for another recipe, like vegan meatballs!
• Salt and Almond Extract: Both of these add flavor to the recipe. Almond extract is very strong, so be sure to measure it carefully.

Almond paste vs. marzipan

If you’re familiar with either of these, you might wonder what the difference is. They both use similar ingredients, but almond paste uses a much higher ratio of almonds, leading to a grainy consistency, like cookie dough. Marzipan has a smoother texture, making it better for molding into shapes for cake or cookie decorations.

let’s make it!

Making almond paste involves mixing the ingredients and then shaping. This is an overview of the recipe. Jump to the recipe card for the full printable recipe.

1. Mix the dry ingredients together in a large bowl.
2. Add the wet ingredients to the dry.
3. Shape the mixture into a log using plastic wrap.
4. Refrigerate it until ready to use, then slice it into rounds as needed.

ways to use almond paste

Almond paste is incredibly versatile in desserts and breakfast recipes. Here are just a few of my favorite ways to use it.

• Healthy Chocolate Cupcakes can be filled with almond paste for a nutty addition.
• Stuffed French Toast is already stuffed, so why not blend the cream cheese with almond paste?!
• Foolproof Strawberry Rhubarb Crisp gets elevated by incorporating this sweet paste into the crumble.

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Easy Homemade Almond Paste (5 Ingredients)

5 from 3 ratings

By: Sarah Bond

Prep: 5 minutes minutes

Chill Time: 2 hours hours

Total: 2 hours hours 5 minutes minutes

Servings: 12 servings

Made with just 5 ingredients and no food processor, this almond paste recipe is quick and easy to make at home. Also known as marzipan, this baking staple is versatile enough to bake into French toast or shape into cake decorations.

Ingredients 

1x2x3x

• ▢ 1 ½ cups almond flour, 114 g
• ▢ 1 ½ cups powdered sugar, 180 g
• ▢ ¼ tsp salt
• ▢ 1 large egg white, save yolk for another use
• ▢ 1 ½ tsp almond extract, 7 mL

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Instructions 

• Dry Ingredients: In a large bowl, stir together 1 ½ cups almond flour, 1 ½ cups powdered sugar, and ¼ tsp salt.
  
• Add Wet Ingredients: Stir in 1 large egg white and 1 ½ tsp almond extract
  
• Shape: Lay out a piece of plastic wrap (or parchment paper), then transfer the mixture to the center. Shape into a log (about 1 to 2 inches thick), twisting the ends to secure it shut.
  
• Refrigerate: Transfer to the fridge until firm, about 2 hours.
  
• Use: When ready to use, slice the almond paste into rounds (or simply crumble off pieces). Great in cookies, cakes, and pies!
  

Notes

Can I use almond meal? No, this is thicker and doesn’t create a great paste-like consistency like almond flour does.

Storage: Keep this in the fridge sealed in its plastic wrapped log for up to 2 weeks.

Nutrition

Serving: 1serving | Calories: 107kcal | Carbohydrates: 16.7g | Protein: 2g | Fat: 4g | Saturated Fat: 0.3g | Cholesterol: 0mg | Sodium: 53mg | Potassium: 64mg | Fiber: 1g | Sugar: 15.1g | Calcium: 22mg | Iron: 0mg

Nutrition information calculated by Sarah Bond, degreed nutritionist.

did you make this?Leave a comment below and tag @liveeatlearn on social media! I love seeing what you’ve made!