Prep 10 mins
Cook 20 mins
Almond paste is used in many recipes. You can buy it in the baking section of most supermarkets and then tint and color it yourself, but it is much fresher and cheaper to make your own. It's good to make it at least a week in advance so that the flavor of the almonds can ripen fully. It will keep for six months, refrigerated.
- 473.18 ml blanched whole almonds
- 236.59 ml sugar
- 118.29 ml water
- 29.58 ml light corn syrup
- 0.19 ml almond extract
- Combine the sugar, water, and corn syrup in a pan and cook, without stirring, until the temperature is 235 degrees F. Then stir in the almond extract.
- While the syrup is heating, preheat the oven to 250 degrees F. Put the peeled almonds on a cookie sheet and leave them just long enough to warm up, about 8 to 10 minutes. Then, while they're still warm, grind them in a food processor until the texture is fine and smooth. If necessary, add 1 or 2 tablespoons of water to loosen the mixture and make it easier to process.
- With the food processor going, gradually pour in the syrup in a slow, steady stream. Process until the paste is uniform. Remove it from the work bowl, wrap it well in plastic wrap, and refrigerate it until needed. To make it soft and easy to work with, put it in a warm place, such as on top of the stove while the oven is on, or heat it in a double boiler or a steamer set over simmering water.
I made three different almond paste recipes I found here on Zaar. All were quite good but this one was my favorite recipe. The instructions are very good and I like having no egg or powdered sugar. I think there could be more almond extract though. I appreciate having precise temperature instructions and the 235 degrees is the best of the different temperatures I tried (both higher and lower temps were tried). Thanks Canada Girl!
I needed almond paste for Cinnamon-Almond Croissants on this site and was out. I whipped this together quickly and I loved it as the filling in the criossants. I didn't blanch the almonds as I don't mind the flecks from the skins. Once all blended it did dry out quickly, but I put the leftover in the fridge and we'll see what happens when I need to use it. Maybe I'll have to moisten a bit. I DO love the idea of not having to buy almond paste for recipes in the future!
I have never used almond paste before, but I needed some to fulfill a special Thanksgiving request for an Almond tart. I halved the recipe, and immediately after making it, I thought that it was way too sticky to use in the recipe. But after wrapping and chilling overnight, it was perfect! I found a good deal on almonds at Aldi's so this was vvery economical. Thanks for sharing!