Homemade almond paste
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: Recipes
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Suzanne Urpecz, creator and editor of The Hungarian Girl. Click on my About page for more info.
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thank you! I have been wanting this very recipe! One question: can it be frozen?
Hi Elsbeth,
Yes, you can freeze almond paste. I’ve never done it myself. It will last for up to a month or so.
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
I also had a hard time finding almond paste in my area. That’s why I thought it would be helpful to post a homemade recipe for it.
oh, thank you thank you thank you!!! Almond paste is my favorite thing ever, you just made it much more affordable. YUM.
Thanks! I know it makes things so much easier for me. Enjoy!
Hi,
I wonder if you have a recipe for a cookie known as Krakovski? It has a shortbread base, raspberry jam and an almond macaroon top. I am told that after assembling the cookies, they are left to dry for 2 days before baking. I’m pretty reluctant to let unbaked cookies sit out for 2 days.
I bought Krakovski today and have made them before. I wish I’d written the recipe down (but who knew I’d be successful, I was just testing out my theory on how they made these fabulous bites of deliciousness). I don’t think they let them sit at room temp at all. Day one make the sable and roll it out on a parchment lined cookie sheet and chill. Once the dough is cold and firm, spread with a thin layer of seedless raspberry jam and freeze.Day two, make the almond macaroon and spread quickly over the frozen jam. Freeze the tray overnight. Before baking cut them into .5 inch squares and space them an inch or two apart before baking. I made them twice once perfect, the second time my macaroon was too firm and didn’t spread.
Steph – For the almond macaroon, is that a French type macaroon? I am desperate to make this cookie. First of all I love them. Secondly, I have to come up with something for an upcoming cookie exchange and this is a perfect excuse to work on these.
Yes, almond macaroons are French. I do think you could do the whole process in one day but I’d still chill the recipe overnight before cutting and baking. I haven’t made this particular recipe but it looks somewhat similar although I’d add a little extra sugar and egg white so its not as crisp ( the almond extract and oil are optional) ——— http://www.kingarthurflour.com/recipes/almond-cloud-cookies-recipe. Have fun!
Its also similar to Italian amaretti.
Thanks Steph, I’m going to try it you way!
[...] be made gluten free. However, most marzipan is made with wheat-derived glucose. But you can always make your own. You can also buy organic icing sugar that is corn free (with tapioca [...]