You can make this Easy Almond Paste in five minutes! Skip the overly sweet store-bought versions and use this delicious, homemade almond paste to bring a fresh, nutty flavor and wonderful texture to your Italian baked goods and more!
Once you make this Easy Almond Paste, you'll never want to buy it again.
We tested this recipe over and over to achieve:
- The perfect level of sweetness while using less sugar than most recipes.
- The right amount of salt and almond extract to produce bold, delicious almond flavor.
- Precise measurements for spooning the ingredients into cups or weighing them, for consistent results.
- A recipe that yields 14 ounces of almond paste ― this clocks in at 13.8 ounces.
- An almond paste that works well in recipes like Italian rainbow cookies, elevating their taste and texture.
That's right ― we used the almond paste in our cookies, then went back to make adjustments to the almond paste recipe as needed. Then, we tested the paste again in our cookie recipes, until we achieved amazing results!
Recipe ingredients
Almond Flour: This refers to ground, peeled almonds sifted into a fine powder.
We haven't tested this recipe with almond meal, which is made from ground almonds with skins.
You can buy almond flour at Costco, grocery stores or online (affiliate link). Store it in the freezer to maintain freshness.
You can use it in other recipes like chocolate Torta Caprese and this Gluten-Free Pear Crisp.
Powdered Sugar: This is sometimes sold as "confectioners sugar." Don't substitute granulated sugar, because it will be too grainy for this paste.
Egg White: Make sure to use the egg white from a large egg, as opposed to an extra-large or jumbo egg. We don't want to include too much liquid in the almond paste.
Almond Extract: Use pure almond extract (affiliate link) for the best flavor. We're using a generous amount (1 ½ teaspoons) in this almond paste, which will make our baked goods extra delicious.
Salt: We're using just enough to make the flavors pop. No bland almond paste allowed!
How to make it
See the card at the end of this post for the full recipe, but here's an overview.
- Add the dry ingredients to the bowl of a food processor (affiliate link) and give them a quick stir with a spoon.
- Pulse until blended, then add the egg white and almond extract.
- Pulse until the mixture forms a ball.
- Shape the almond paste into a log.
Recipe tips
- If you have a food scale, (affiliate link), weigh the almond flour and powdered sugar for the most accurate results.
- If you don't have a scale, measure the almond flour and powdered sugar by lightly spooning them into measuring cups. This will be more accurate than scooping out the ingredients with a cup.
- If you need to cut this recipe in half, still use one large egg white but halve the remaining ingredients.
Uses for almond paste
Almond paste is not used raw. It's a key ingredient in several Italian baked goods, including cookies, cakes and pastries. It's also used in German recipes.
Besides tri-color cookies, almond paste stars in pignoli cookies (recipe coming soon!), amaretti, and almond cakes. Here are more ways to use almond paste.
Frequently asked questions
Wrap the fresh almond paste tightly and then place it in a zip-top plastic bag (or double-wrap it). Refrigerate it until you're ready to use it.
Store the almond paste in the refrigerator for up to a month or in the freezer (use a freezer bag) for up to three months.
Let the almond paste come to room temperature before using it.
No, almond paste is different than marzipan. They cannot be used interchangeably.
While almond paste and marzipan both contain ground almonds and sugar, marzipan is sweeter than almond paste and is used for sculpting decorative figures. It's similar to fondant, as Food & Wine explains.
Marzipan often is dyed and sold as candy that looks like fruit.
No, almond paste is different than almond filling. They should not be used interchangeably.
Almond filling is a pastry cream (thick custard) known as frangipane. It contains ground almonds, butter, sugar, flour and eggs.
More Italian dessert recipes
- Chocolate-Dipped Biscotti
- Pizzelle Cookies with Almond or Anise
- Italian Sprinkle Cookies
- Overnight Panettone
Enjoy!
If you try this Easy Almond Paste recipe, please leave a comment and a rating!
Easy Almond Paste
Ingredients
- 2 cups almond flour (Measure by spooning into cups or weighing 186 grams.)
- 1 ½ cups powdered sugar (Measure by spooning into cups or weighing 162 grams.)
- 1 large egg white (Don't use extra-large or jumbo.)
- 1 ½ teaspoons almond extract
- ¼ teaspoon salt
Instructions
- Add the almond flour, powdered sugar and salt to the bowl of a food processor fitted with its blade. Use a spoon to stir the ingredients a bit.
- Pulse the almond flour mixture briefly to combine further. Stop the machine to scrape down the sides with a plastic spatula as needed.
- Separate the egg white from a large egg. (Store the yolk in the refrigerator for another use.) Add the egg white and almond extract to the food processor bowl. Pulse the machine again until the almond paste comes together in a ball.
- Scrape out all of the almond paste from the food processor and shape it into a log. Place the log onto a sheet of plastic wrap. Wrap the paste tightly and then place it in a zip-top plastic bag (or double-wrap it). Refrigerate it until you're ready to use it.
- Store the almond paste in the refrigerator for up to a month or in the freezer (use a freezer bag) for up to three months. Let it come to room temperature before using it.
Notes
- Almond Flour consists of ground, peeled almonds sifted into a fine powder.
- We have not tested this recipe with almond meal, which is made from ground almonds with skins.
- Store almond flour in the freezer to maintain freshness. It can be used right out of the freezer.
- If you need to cut this recipe in half, still use one large egg white but halve the remaining ingredients.
- Nutrition information provided is for one ounce of almond paste.
Nutrition
(Recipe Source: Cooking with Mamma C)
Barbara Carbin
What if you don’t have a food processor.
Mamma C
Hi Barbara - You should be able to mix it with your hands in a bowl until it forms a dough.
Rita M Zabarauskas
How fantastic! Thank you!
Mamma C
Hi Rita - You're welcome!