Total Time
168hrs 15mins
Prep 15 mins
Cook 168 hrs


  1. Force blanched almonds through fine blade of food chopper 4x or whirl in electric blender. Add lemon juice.
  2. Cook water and sugar until candy thermometer registers 240*F or until a small amount of mixture dropped into cold water forms a soft ball. Add to ground almonds. Mix well. When cool enough to handle, knead until smooth. Cool.
  3. Pack in a jar, cover & store in refrigerator for at least 1 week to ripen. Makes about 2 pounds.
  4. NOTE: If almond paste is too stiff to handle after storage, place in top part of double boiler and heat over hot, NOT boiling, water until sufficiently soft to handle. Use in cookies, coffee cakes or in other pastries and desserts.
Most Helpful

Fantastic! Thanks! I tk Mrs Goaadall's advice however and added a splash of Almond Extract. WOW! TY for posting.

Tallie in Pacific NW March 22, 2009

I liked this recipe very much. I would recommend adding some almond extract for an extra flavor boost. The instructions are good and nice simple ingredients. Don't cook over 240, keep a close eye on the thermometer. I tried to use my blender to chop the nuts and it was a bit of a disaster. That said, the finer you get the nuts the better the paste consistency. Thanks Babara for a great recipe.

Mrs Goodall November 15, 2008