Recipe by Kittencal@recipezazz
Make your own it's easy and less expensive! This can stay in the refrigerator for up to 1 week.
Top Review by rct
There is a fine line between almond paste and marzipan. Because there is no one who sells almond paste within 15 miles I tried this recipe. It was to be a base for pignoli cookies. It was obvious 3/4 of the way through the cookie making process that this recipe was to "loose". All worked out in the end, just much bigger cookies than expected. To be closer to almond paste increase almonds to 2 C and eliminate egg. Also look at using regular sugar with corn syrup to equal all of the powdered sugar.
- 1 1⁄2 cups whole blanched almonds
- 1 2⁄3 cups confectioners' sugar
- 1⁄4 cup egg white
- 1⁄2 teaspoon vanilla (or almond extract) (optional)
Directions See How It's Made
- Using a food processor grind the almonds into a fine powder (this should take about 2 minutes).
- Add in the confectioners sugar and blend well.
- Transfer the mixture to a bowl.
- Using a wooden spoon blend in the egg whites and vanilla (if using) until smooth.
- On a flat surface lightly dusted with confectioners sugar, roll out the almond paste into a 14" x 1-2" log.
- Wrap in parchment paper and chill for a minimum of 1 hour.
- When rested, cut the log in two pieces.
- Wrap in wax paper and chill.