Easy Almond Paste

Full of almond flavor and easy to make, this recipe not only comes together quickly, its versatility is your go to for a wide variety of pastry treats.

Almond Paste - Cakewalker

Followers know my culinary explorations of late have been in the realm of pastry. As such, a recipe I’m working on calls for almond paste as a component of the finished product. Store bought varieties certainly provide convenience, but if you have the ingredients on hand, why not make a fresh batch?

Almond Paste Ingredients

There’s no shortage of almond paste recipes on the web, many call for whole blanched almonds. Blanching is an easy process to remove the almond skin. I wrote about how to blanch raw almonds here. As social distancing and staying in rules the day, I didn’t want to venture out to purchase raw whole almonds. Instead, I wanted to use the almond flour I keep in the freezer and I always have confectioners’ sugar and almond extract on hand.Almond Paste MixThis recipe hits the mark in both flavor and ease of preparation. If you’re looking to ramp up your home baked goods, a batch of almond paste will deliver patisserie quality!

Adapted from Wild Wild Whisk

Almond Paste - Cakewalker

Easy Almond Paste

Full of almond flavor and easy to make, this recipe not only comes together quickly, its versatility is your go to for a wide variety of pastry treats.
5 from 2 votes
Print Pin Rate
Course: Dessert
Cuisine: American
Keyword: almond, dessert, paste, pastry
Prep Time: 10 minutes
Cook Time: 0 minutes
Total Time: 10 minutes
Servings: 16
Calories: 55kcal
Author: Brooks Walker

Equipment

  • Food Processor

Ingredients

  • cup almond flour (130 g)
  • 1/2 cup powdered sugar (50 g)
  • 1/8 tsp sea salt
  • 1 egg white
  • 1/4 tsp almond extract

Instructions

  • In the bowl of a food processor fitted with the blade, add the almond flour, powdered sugar and salt. Pulse a few times to blend the mixture.
  • Add the egg white and extract. Pulse several times until the mixture is fully incorporated and becomes a smooth paste.
  • Use right away or store refrigerated, tightly wrapped for up to one week or frozen for up to 3 months.

Notes

Recipe yields 1 scant cup.
If a food processor is not available, the almond paste can be made by hand using a mixing bowl and a stiff wooden spoon. Pasteurized egg white in an equal measure may be substituted for the raw egg white.

Nutrition

Calories: 55kcal | Carbohydrates: 5g | Protein: 2g | Fat: 3g | Saturated Fat: 1g | Sodium: 21mg | Potassium: 3mg | Fiber: 1g | Sugar: 4g | Calcium: 15mg | Iron: 1mg
Tried this recipe?Mention @cakewalkr or tag #cakewalkr!

 

Comments

  1. 5 stars
    Thanks for the recipe! I too have some almond flour. This will be great for bear claws.

  2. 5 stars
    So happy you posted this how to recipe on making an almond paste. This is so much better than store bought . Must make a batch so we can try your delicious Almond Pastry. Hope you are staying well. Take Care

    • Brooks Walker says

      I couldn’t agree more, Bobbi. In making your own, it is most fresh and you have flavor control. We are well, thank you! I’d love to hear how the kringle goes.

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