Almond paste is a sweet, nutty confection made from almond flour and sugar. It's subtly flavored with almond extract and rose water. This easy 15 minute recipe uses water as a binder - no egg whites are needed. While you can find it in many grocery stores, you can't beat the taste of fresh, homemade almond paste!
Almond paste is frequently used as a filling for chocolates, rolled out into layers as a cake filling or covering, added to cookie dough for extra almond flavor, and even crumbled and added to streusel topping (yum).
I've used it as a filling in piernik, polish gingerbread cake, and as both a filling and component of the cake batter in this chocolate marzipan layer cake.
The texture is quite smooth, with a pliable, moldable consistency. It's easily workable and only needs a sprinkling of powdered sugar to roll out without sticking. It keeps its shape when rolled into a ball, but is too soft for detailed decorations.
The flavor is sweet and nutty, with notes of almond from both the almond flour and almond extract. To make things easier, I use finely ground almond flour instead of grinding my own almonds.
Some recipes use a higher sugar-to-almond flour ratio and include corn syrup or sugar syrup. However, I've aimed for a balanced sweetness, considering the powdered sugar already adds plenty! Instead of adding extra sweeteners, I use water as a binder.
By using water instead of egg whites, I've eliminated concerns about food safety due to raw eggs. This almond paste is safe to eat raw and can be stored at room temperature for several days
If you want a firmer consistency (think marzipan fruits, flowers and other detailed decorations), I have detailed instructions for how to make marzipan from almond paste in the recipe card notes. Due to the added sugar for thickness and binding, marzipan is significantly sweeter.
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Ingredients
* See recipe card for full list of ingredients and quantities.
Almond flour - Using pre-ground almond flour makes this recipe super easy! For a smooth texture, use finely ground almond flour rather than coarsely ground almond meal.
Powdered sugar - If using a food processor, you don't need to sift the powdered sugar first. If you make the almond paste in a mixer or by hand, sift first to remove lumps.
Almond extract - Since almond extract is a prominent flavor in this recipe, I recommend using a quality pure almond extract.
Rose water - You can find rose water in international grocery stores or online. Be sure to use food grade rose water, and not something formulated for cosmetics.
While not always included in almond paste recipes, rose water is a traditional ingredient in marzipan. I like the additional dimension it provides, so I've chosen to add it here. Feel free to leave it out.
Water - A bit of water pulls the almond "dough" together without incorporating extra sweeteners or raw egg whites.
Instructions
These photos provide basic visual cues. Find the detailed instructions in the recipe card.
Add almond flour and powdered sugar to bowl of food processor.
Mix until fully blended.
Add almond extract, rose water (optional), and 1 Tablespoon of the water.
Mix just until almond paste pulls together into a ball. If needed, add remaining water 1 teaspoon at a time.
Dump mixture out onto a large piece of parchment paper. Knead 5-6 times until mixture is smooth.
Form into a log shape.
Hint: If almond paste is sticky when kneading, sprinkle with a bit of powdered sugar.
Roll in parchment paper (or plastic wrap) and refrigerate for at least 1 hour for easiest handling.
Almond Paste vs Marzipan
It's confusing! Many recipes use the two terms interchangeably, but they're different. Almond paste and marzipan are both made with ground almonds and sugar. However, the level of sweetness, consistency, and usage are what separates the two.
Almond paste is usually made with an equal amount of almond flour and powdered sugar. This creates a sweet, nutty paste that is somewhat soft in consistency. It's often used in cookie dough, as a cake filling, and as a spread for pastries.
Marzipan generally contains more powdered sugar and added corn syrup or simple syrup. It is thicker in consistency for shaping and modeling. It's often used to cover cakes and make cake decorations and small confections (like tiny marzipan fruit!)
This recipe provides instructions for both almond paste and marzipan. You can find marzipan making details in the recipe notes.
Equipment
Food processor - I like to use the food processor for this recipe as it creates a smooth texture.
However, don't let that stop you from making it! You can definitely use a mixer or even your hands. Simply make sure you use fine almond flour, and sift both the almond flour and powdered sugar well.
Storage
Wrap well with parchment paper or plastic wrap and place in an airtight container at room temperature for up to 2 days, or in the refrigerator for up to a week.
Keep in the freezer for up to 3 months. Defrost in the refrigerator overnight.
Due to the significantly higher sugar content, marzipan can be stored for about twice this long if well wrapped.
Frequently asked questions
What are common uses for almond paste?
- Pastries - As a filling in croissants, danishes and other pastries.
- For an easy treat, slice store-bought croissants in half horizontally, spread with almond paste, sandwich together and bake in a 375 degree oven for about 10-12 minutes.
- Cakes - Incorporate into cake batter for a rich, moist texture and nutty flavor. Alternatively, roll out almond paste and use as a filling between cake layers.
- Cupcakes: Roll a teaspoon into a ball and push into the middle of cupcake batter before baking for a sweet almond center.
- Tarts and pies: Use to line the crust of fruit tarts or pies for added flavor.
- Marzipan: Make into marzipan for decorative cake toppings or candies.
- Chocolates: Dip into melted chocolate for a quick truffle.
Love this recipe? Please leave a comment and star rating. ★★★★★ Your feedback, suggestions, and adaptations are very helpful to other bakers!
📖 Recipe
Almond Paste
INGREDIENTS
- 167 grams (1½ cups) almond flour, finely ground
- 180 grams (1½ cups) powdered sugar
- 1½ teaspoons almond extract, pure
- ½ teaspoon rose water, culinary grade (optional)
- 1-2 Tablespoons water, cold (start with smaller amount)
INSTRUCTIONS
- To the bowl of a food processor, add the almond flour and powdered sugar. If making in a mixer or by hand, sift almond flour and powdered sugar well.167 grams (1½ cups) almond flour, 180 grams (1½ cups) powdered sugar
- Pulse briefly until combined.
- Add almond extract, rose water, and 1 Tablespoon of water. Process until mixture comes together in a ball. If needed, add remaining water 1 teaspoon at a time to pull mixture together.1½ teaspoons almond extract, ½ teaspoon rose water, 1-2 Tablespoons water
- Dump almond paste out onto parchment paper. Knead 4-5 times.If almond paste is very sticky, sprinkle with a bit of powdered sugar so your hands don't stick.
- Shape into a cylinder.
- Wrap with parchment paper or plastic wrap and chill in the refrigerator for at least one hour*.*Chilling the almond paste helps it firm up and makes handling easier. If using the almond paste as a spread, you can skip the chilling step.
- Store well wrapped in an airtight container at room temperature 2 days, in the refrigerator for up to 2 weeks, in the freezer up to 3 months. If frozen, defrost in refrigerator overnight prior to use.
Notes
- Using finely ground almond flour creates a smooth almond paste. It makes this recipe extra quick since you don't have to grind the nuts.
- Rose water is traditionally included in marzipan recipes. I love the added layer of flavor so I include it in my almond paste. You can omit it if you don't enjoy the floral notes it provides.
- This recipe produces a medium consistency almond paste, which is great for most of my baking needs, especially cake fillings.
- It's workable and pliable. It holds its shape when formed into a ball and is easy to roll out. It will not hold very detailed shapes.
- Chilling the almond paste helps it firm up and makes handling easier. If using the almond paste as a spread, you can skip the chilling step.
- I recommend using half of the almond paste (6.5 ounces) unless you need a LOT of marzipan.
- To 6.5 ounces almond paste, add ¼ cup corn syrup and 1 cup (4 ounces) sifted powdered sugar. Knead in an additional 1 cup sifted powdered sugar.
- This should create a firmer consistency marzipan that can be rolled to cover a cake.
- To make marzipan fruits, add additional powdered sugar as needed to achieve desired firmness.
- The added powdered sugar and corn syrup will significantly increase the sweetness. If you're using it for small bites or decorations, it shouldn't be an issue!
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