Total Time
Prep 1 hr
Cook 0 mins

Make your own it's easy and less expensive! This can stay in the refrigerator for up to 1 week.

Ingredients Nutrition

  • 1 12 cups whole blanched almonds
  • 1 23 cups confectioners' sugar
  • 14 cup egg white
  • 12 teaspoon vanilla (or almond extract) (optional)


  1. Using a food processor grind the almonds into a fine powder (this should take about 2 minutes).
  2. Add in the confectioners sugar and blend well.
  3. Transfer the mixture to a bowl.
  4. Using a wooden spoon blend in the egg whites and vanilla (if using) until smooth.
  5. On a flat surface lightly dusted with confectioners sugar, roll out the almond paste into a 14" x 1-2" log.
  6. Wrap in parchment paper and chill for a minimum of 1 hour.
  7. When rested, cut the log in two pieces.
  8. Wrap in wax paper and chill.


Most Helpful

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.

rct January 29, 2011

Be careful! I'm surprised no one ever mentioned this before but that recipe is for Marzipan. Almond paste and Marzipan are not, repeat not the same thing!. Almond paste has less sugar and does not contain egg whites. Almond paste is a baking ingredient. Marzipan is more of a decorating or candy making item as in edible fruit shaped items, as it is meant to be molded like clay.
as you can see in the picture below one is in the red box, the other in blue as they are not interchangeable.

Steve P. October 06, 2012

This is a great and easy recipe. Turns out great. I even tried it with the almond skins on and it's still great. Thanks Chef Perry

Perry In Petaluma July 08, 2010

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