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Homemade Almond Paste

[ 6 ] January 28, 2010 | The Hungarian Girl
Whole blanched almonds are excellent for baking.

Whole blanched almonds are excellent for baking. Photo courtesy of istockphoto.com.

Almond paste is used in a variety of cakes and pastries such as stollen, strudel, macaroons, etc.  It is a very common ingredient used throughout Central and Eastern Europe. Unlike marzipan, almond paste has less sugar and more almond flavor. The following is a standard recipe for making almond paste.

If you do not have a food processor, you may use a nut or spice grinder to process the almonds. A stand mixer with a dough hook can be used to combine the rest of the ingredients.

Ingredients

1-1/2 cups (200 grams) whole blanched almonds
1-1/2 cups (165 grams) confectioners’ sugar
1 egg white
1/2 teaspoon vanilla extract
1-1/2 teaspoons almond extract
1/4 teaspoon salt

Directions

Place almonds in a food processor; cover and process into a fine powder. 

Add the confectioner’s sugar, egg white, vanilla extract, almond extract, and salt and continue to blend until a stiff paste forms. Use paste immediately, or cover with plastic wrap and store in the refrigerator for up to 2 weeks.

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Category: Desserts

About The Hungarian Girl: Suzanne Urpecz, creator and author of The Hungarian Girl and "The" Hungarian Girl herself! Click on my About page for more info. View author profile.

Comments (6)

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  1. Elsbeth says:

    thank you! I have been wanting this very recipe! One question: can it be frozen?

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  2. Laura says:

    cool… when i wanted to make your recipe for glazed almond cake, i had to go to kitchener to get almond paste. none in my town that i could find !
    thanks
    ~laura

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  3. oh, thank you thank you thank you!!! Almond paste is my favorite thing ever, you just made it much more affordable. YUM.

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