Homemade almond paste is a rich, versatile ingredient used in a variety of desserts, from marzipan to almond croissants and pastries. Making it from scratch ensures a fresher, more natural flavor with a soft texture that enhances your baked goods. This simple recipe requires just a few ingredients and can be prepared in minutes. The result is a smooth, sweet paste that brings a wonderful nutty richness to your favorite treats and can be stored for future use in everything from cakes to cookies.
Ingredients:
- 1 1/2 cups blanched almonds
- 1 1/2 cups powdered sugar
- 1 large egg white
- 1 tsp almond extract
- 1/4 tsp salt
Instructions:
- Prepare the Almonds: If you’re using whole almonds, blanch them in boiling water for 1 minute, then transfer to cold water. Slip off the skins and pat dry. Alternatively, use pre-blanched almonds for convenience.
- Process the Almonds: In a food processor, pulse the blanched almonds until they are finely ground but not yet turning into almond butter. Scrape down the sides as needed.
- Add the Sweeteners: Add the powdered sugar, almond extract, and salt to the ground almonds. Pulse to combine until the mixture starts to resemble a coarse dough.
- Add the Egg White: Add the egg white to the almond mixture and process until the mixture comes together into a smooth, pliable paste. If the paste seems too dry, add a tiny bit more egg white, but be careful not to make it too wet.
- Store: Transfer the almond paste to a piece of plastic wrap, shaping it into a log or disk. Wrap tightly and store in the refrigerator for up to a week or freeze for up to three months.
Enjoy this fresh, homemade almond paste in your favorite recipes, from almond-filled pastries to cookies and cakes!
