This Homemade Almond Paste Recipe is an easy recipe with just five simple ingredients. It takes just 5 minutes to make and costs less than store-bought!
It costs $4.68 to make sixteen servings of this Almond Paste. The cost per serving is $0.29.
Many recipes call for almond paste. This Homemade Almond Paste is perfect for my Almond Coffee Cake Ring!
Almond Paste adds an enhanced almond flavor to recipes. It also adds moisture and sweetness and takes things to a new level, especially desserts and pastries. I love baking with this delicious ingredient.
However, I do not love the price tag when buying it, especially when making this homemade Almond Paste recipe is so easy! It is a quick and simple recipe that uses just four ingredients.
You combine almond flour and powdered sugar, egg white, and almond extract and process them together to make Homemade Almond Paste.
INGREDIENTS AND COST
Per Serving Cost: $0.29
Recipe Cost: $4.68
- 2 cups fine almond flour – $3.84
- 1 ¾ cup powdered sugar – $0.50
- 1 large egg white – $0.10
- 2 teaspoons almond extract – $0.24
- 3 teaspoons water (optiona) – $0.00
NOTE: The recipe prices are calculated by using grocery store websites. The actual cost of the recipe will vary depending on what ingredients you already have.
INSTRUCTIONS
- First, mix the almond flour and powdered sugar in a medium bowl.
- Next, place the mixture in a food processor and blend for about one minute.
- Add the remaining ingredients, with the exception of the water, to the food processor and mix for another minute, scraping down the sides as needed.
- You may need to add additional water, a teaspoon at a time if the mixture is too dry.
- Then, place the almond paste in another bowl and knead until the paste is smooth and forms into a loaf.
- Finally, tightly wrap the almond paste in plastic wrap and set it in the fridge until ready to use.
***Get full recipe details in the recipe card below.
RECIPE VARIATIONS
- Instead of using almond flour you can use make your own by processing blanched almonds in a food processor until a fine meal forms.
STORAGE TIPS
SERVE: I’ve never used almond paste on its own (mostly because of the raw egg white), I’ve always used it in baked goods like my Almond Coffee Cake Ring.
STORE: Wrap the almond paste in plastic and then place it in an airtight container or Ziploc bag. Stored this way it will keep in the refrigerator for 4-6 weeks.
FREEZE: I do not recommend freezing the homemade almond paste. The freezer dries it out too much.
COOK’S TOOLS
- Mixing bowls
- Food processor
- Measuring cups and spoons
- Mixing spoon
RECIPE FAQs
Marzipan traditionally has a higher amount of sugar, resulting in a sweeter, smoother, more flexible paste. Marzipan can be served on its own or rolled and molded into a shape, like a fruit. Whereas almond paste is typically used in recipes to help enhance the almond flavor, such as desserts and pastries.
The main difference between the two is the ingredients. Almond butter is mostly nuts, while almond paste has additional components, mostly powdered sugar. Therefore, almond paste is sweeter than almond butter.
If you ground almonds down, it then becomes the almond meal. Therefore, Almond Meal can be used in place of almond flour in most recipes. However, be aware that the texture, taste, and appearance may differ from the original recipe if you make this swap.
MORE $5 RECIPES
- Instant Pot Miso Soup
- Broiled Chicken Thighs
- Cucumber Tomato Feta Salad
- Outback Steakhouse Honey Wheat Bushman Bread
- Skillet Green Beans
- Easy Tomato Soup with Basil
- Gas Grill Chicken Breasts
- Easy Oven-Baked Chicken Thighs
- Homemade Brown Sugar
Homemade Almond Paste
Equipment
- mixing bowls
- food processor
- measuring cups and spoons
- mixing spoon
Ingredients
- 2 cups fine almond flour I used Bob’s Red Mills
- 1 ¾ cup powdered sugar
- 1 large egg white
- 2 teaspoons almond extract
- pinch of salt
- 3 teaspoons water optional
Instructions
COMBINE:
- In a medium bowl combine the almond flour and powdered sugar.
PROCESS MIXTURE:
- Add the mixture to a large food processor and blend until no lumps remain, about 1 minute.
- Add all the remaining ingredients, except for the water, to the food processor and mix for another minute or two. Scrape down the sides of the food processor as needed.
- If the mixture seems dry to where it won’t mold into a ball, then add a teaspoon of water at a time until it takes on a doughy consistency.
KNEAD ALMOND PASTE:
- Add the almond paste to a bowl and knead until the paste is nice and smooth and it forms into a loaf or log shape.
SHAPE AND CHILL:
- Wrap the almond paste log tightly in plastic wrap and place it in the fridge.
- You can use the almond paste immediately or store it in the fridge until you’re ready to use it.
Notes
- The mixture will seem grainy and thick while still in the food processor. Once you start kneading it, the mixture will smooth out.
- I’ve never had to add more than 3 teaspoons of water. So, be aware that it doesn’t take much liquid for this recipe to be successful.
- You’ll know the mixture has enough water when after processing it, if you pinch some in between your fingers and it molds well. If it does this then go to the kneading stage.
- Don’t be surprised if you have little black flecks in your almond paste. This is just from the almond flour.
- If you don’t have a food processor, then you can use a stand mixer.
- When you remove it from the fridge, it will feel extra firm. This is ok and normal. Simply use a knife to slice it in order to get the amount you need. Then you will need to let it come to room temperature to use it in your recipe.
Nutrition
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Great recipe! Followed it to a T and it turned out great. I made it into a slightly different shape for making almond croissants, and they were absolutely delicious! Thanks for sharing 🙂
I’ve actually never used almond paste before so I’m glad you linked to some recipe I can try it with. I can see how it adds so much flavor and texture to a recipe and it does look easy to make.
I have tried making almond butter but have not yet tried almond paste. I’ll give this a try and add this when I make cupcakes for the kids!
Perfect for my next baking experiment!