This easy Almond Paste recipe is made with simple ingredients and comes together quickly - less than 5 minutes! Use it for cakes, desserts and Christmas treats.
Almond paste can be used for a variety of different desserts.
However, it is most popular as a filling in many pies and pastries.
Sure, you could buy it at the grocery store, but I love to make my own. It's super quick and easy and has a wonderful 'freshness'.
You only need a few simple ingredients, whizzed in a food processor.
It's perfect in German Stollen, Bear Claw pastries, or even rolled into balls and covered with melted chocolate for almond paste candies.
Almond paste is very similar to marzipan, but has a grainier texture and is less sweet.
It's usually used as a filling, whereas marzipan is often considered to be a candy in its own right, or rolled out as a topping for Christmas cake (fruitcake).
Why You'll Love This Recipe
It is super easy to make from scratch.
It can be used in a variety of different dessert recipes (think stollen, pastries, candy).
This recipe takes less than 5 minutes to make.
You can make it ahead and keep it in the fridge.
Homemade almond paste freezes well.
You can buy Solo or Odense almond paste at the grocery store, but making your own from scratch is easy, rewarding and tastes so good!
Ingredients & Tools
Almond Meal: this is the main ingredient and can be made from scratch or purchased. It's also known as ground almonds or blanched almond flour (the grainy kind, not powdery). Look for one made with blanched almonds with their darker skins removed. You'll know because the almond meal will be yellow with no dark flecks. Most is sold this way.
Powdered Sugar: This makes the almond meal slightly sweet and adds a thickness to the texture. Aka icing sugar or confectioner's sugar.
Salt: Balances out the flavors of the almonds and sugar.
Egg White: The purpose of the egg whites is to bind the paste together. Make it vegan by replacing with 2 tbsp of aquafaba (the liquid from a can of chickpeas!).
Almond Extract: Gives the paste a more intense nutty flavor that is sweet and aromatic.
Food Processor: You’ll need one of these to make sure everything comes together evenly.
How to make almond paste
Prepare to be amazed at just how easy it is to make this homemade almond paste recipe from scratch!
Follow this step by step photo tutorial, then scroll down to the recipe card for the full ingredients list and method.
Put the almond meal (ground almonds), powdered sugar and salt into a food processor and pulse briefly until it’s well mixed and a little finer.
Add the lightly beaten egg white and the almond extract, then pulse until it’s mixed and forms a ball. If it’s still very sticky, add another tablespoon of powdered sugar and process again.
Your homemade almond paste is now ready to use, or you can wrap it and store it in the fridge for up to 10 days.
Make sure the almond meal has no flecks of almond skin in it for. a finished paste that has an even yellow color.
Pulse in the food processor until everything is the same powdered consistency.
If storing in the fridge or freezing, make sure it is wrapped tightly to keep from drying out.
If your almond paste is too sticky, add a small amount of powdered sugar until the correct consistency is achieved.
Egg whites are used in this recipe, so make sure you use fresh pasteurized eggs to prevent any chance of salmonella.
Try using it in this Buttery Almond Bear Claw Recipe.
Crumble into this Pear and Gingerbread Parfait.
Use it in this British Bakewell Tart.
Add some Homemade Pumpkin Pie Spice Blend to the mix.
If you’re allergic to almonds, try using another nut such as pecans, walnuts or even cashews.
For a completely different flavor profile, replace the almond extract with maple or vanilla extract.
Use a liquid sweetener such as honey or corn syrup to bind the paste together instead of egg whites for a sweeter flavor (which would also make this a vegan almond paste recipe).
Gluten Free: The ingredients in this recipe are naturally gluten-free but be sure to check your labels on individual ingredients as they may vary.
Vegan: If you would like to make vegan almond paste, simply replace the eggs with honey, corn syrup or even agave nectar. Please note that this will change the consistency of the almond paste a little bit and more powdered sugar may be needed to make it less sticky. Alternatively, swap the egg for 3 tablespoons of aquafaba (the liquid from a can of chickpeas). For all these substitutions, you may need to adjust the amount of sugar or almond meal to get the right consistency for the vegan almond paste.
Storing: Freshly made almond paste can be stored in the fridge for up to 10 days so long as it is wrapped tightly in plastic wrap.
Freezing: You can freeze almond paste if it is wrapped tightly in plastic and sealed in an airtight container. It will last approximately 6 months. Allow it to thaw in the fridge before using (though I LOVE eating a sneaky bit straight from the freezer!).
What’s The Difference Between Marzipan and Almond Paste? Almond paste is grainier and not as sweet and is used in pastries, pies and fillings while Marzipan has a firmer sweeter candy-like consistency. The difference is fairly subtle but is due to the different ratios of almond meal and sugar.
Are Marzipan and Almond Paste the same thing? They are not the same, due to differing ratios of ingredients and slightly different texture. However, in the UK, store-bought marzipan and almond paste are more similar and can be used interchangeably. In other countries, they have a different consistency.
Does Almond Paste Go Bad? If stored properly, the homemade almond paste can last 6 months or longer in the freezer.
Can I Use Almond Filling Instead of Almond Paste? This paste and almond filling are 2 completely different foods and should not be used interchangeably.
Recipes to use almond paste
There are lots of great ways to use your paste! Try these tasty recipes:
Get the recipe
Easy Almond Paste Recipe
- 1 ¼ cup (140g) almond meal (aka ground almonds, grainy blanched almond flour) ideally blanched - no flecks of almond skin
- ½ cup (70g) powdered confectioner's sugar
- ⅛ teaspoon salt
- 1 egg white lightly beaten (*see notes for vegan alternatives)
- ½ teaspoon almond extract
- Put the almond meal (ground almonds), powdered sugar and salt into a food processor and whiz briefly until it’s well mixed and a little finer.
- Add the lightly beaten egg white and the almond extract, then pulse until it’s mixed and forms a ball. If it’s still very sticky, add another tablespoon of powdered sugar and process again.
- Your homemade almond paste is now ready to use, or you can wrap it and store it in the fridge for up to 10 days.
Alternatively, swap the egg for 3 tablespoons of aquafaba (the liquid from a can of chickpeas). For all these substitutions, you may need to adjust the amount of sugar or almond meal to get the right consistency for the vegan almond paste.