Homemade Almond Paste

Homemade Almond Paste

Making almond paste at home is easy, economical and especially useful when you need it in a pinch.

Being I’m a spur-of-the-moment, somewhat impulsive baker the ability to crank out my own batch of almond paste really comes in handy. It’s not one of those things I routinely stock my pantry with unless it’s holiday time when I use it for my favorite Christmas treat, stollen.

If you have a food processor, whole almonds, sugar, honey and water then you are well on your way to making your very own almond paste. It won’t be quite as smooth as the type you buy nor as sweet. I found that letting it sit a few days in the refrigerator helped soften it and allowed the flavors to develop but you can use it right away too with perfectly good results. I do. You can also freeze the leftovers.

The recipe is from Jacques Torres who also recommends kneading in some butter to make it less sticky and smoother, a step I routinely skip – I guess it all depends on what you’re using the almond paste for. If you’re just baking it into cookies or filling a stollen I don’t think you need the extra butter.

You do need to use blanched almonds – I included a link below showing how to blanch them if you find yourself with the skin-on type. It’s an easy process but does add an extra step.

You can try it out in these delicious Chinese Almond Cookies.

DIY Almond Paste

Homemade Almond Paste

Rating: 51

Prep Time: 20 minutes

Cook Time: 10 minutes

Yield: about 2 cups

Homemade Almond Paste

Making almond paste at home is easy, economical and especially useful when you need it in a pinch.

Ingredients:

1 cup plus 3 tablespoons (250 grams) sugar
1/4 cup (75 grams) honey
1/3 cup plus 1 tablespoon plus 2 teaspoons (100 grams) water
3 cups plus 3 tablespoons (500 grams) blanched, whole, almonds
Up to 1/3 cup (about 50 grams) Kirsch or simple syrup, optional
Scant 1/4 cup (50 grams) butter, optional

Instructions:

  1. Add the sugar, honey and water to a medium saucepan set over medium-high and bring to a boil, stirring often.
  2. Grind the almonds in a large food processor until coarsely chopped. Pour the boiling water over the almonds and continue blending until smooth up to 10 minutes, scraping down the sides of the bowl if needed. It will be hard to get the same consistency as store bought almond paste and that's ok.
  3. If the mixture is so thick that the food processor is straining, you can add a little more hot water, kirsch or simple syrup.
  4. Wrap the almond paste in plastic wrap and allow it to cool or store in refrigerator 2 - 3 weeks or freeze up to 3 months.
  5. *Optional:
  6. When you are ready to use the almond paste knead in the butter - it will make it smooth and not so sticky. (I skipped this step with good results.)
  7. *Here is a tutorial showing an easy way to blanch almonds if you find yourself with only the skin-on almonds and want to make this.

Notes:

Adapted from Food Network

Copyright ©2013 Cinnamon Spice and Everything Nice by Reeni Pisano All Rights Reserved

http://www.cinnamonspiceandeverythingnice.com/homemade-almond-paste/

For More Delicious Recipes Check out my Index!

Comments

  1. Becki's Whole Life says

    I bet this tastes way better than the stuff in the tube. My favorite use of almond paste is an almond croissant. Although fresh market also makes the almond stuffed cookies which are my favorite. This makes me want to make them!!

    • Reeni says

      I LOVE anything with almond paste Becki! Panera makes really good bear claws filled with lots of almond paste. . . so yummy.

  2. Doris says

    Hey Reeni!
    For some reason I have not gotten any recipes from you recently —-so I checked your website and found this one for almond paste. I will definitely try it —you know how Italians love their pignoli cookies! Hope all is well with you and the kitty.

    • Reeni says

      Hi Doris! I’m sorry! I changed servers for my site and am having trouble with my feed. I think it’s fixed now – I won’t know for sure until I post a new post. I’m glad you stopped by! I have almond paste leftover to make pignoli cookies! Just waiting for my pine nuts to come in the mail. Hope you are well and enjoying your weekend!

      • Doris says

        Happy Sunday Reeni!
        I got you message and saw that when posting mine you now have to add or minus some numbers which were not there before—well, at least I now know what was happening. By the way, I don’t know if you have a Trader Joe’s near you—they are from the West coast I believe, but they have one here in Charlotte and I get my pignoli’s there—$7.99 for 8 ounces . I think that is a deal in my neck of the woods—happy cookie making!

      • Reeni says

        Hi Doris! Thanks for responding! The plus or minus is to deter spammers – I figure it’s quicker/easier than having you fill in a captcha code. That is a great price for pine nuts! Unfortunately I don’t have one nearby. I pay $11 for 8 ounces. Not too bad. Have a great week Doris!

      • Doris says

        Yes, I like the idea of the number thing—very easy. Well, living in any part of N.Y. is expensive.Have a wonderful week!

    • Reeni says

      Hi Justin! No, I didn’t use the cherry liqueur! I liked it just fine without. You could start with a small amount and add more in to taste. I think it would be easy to work it in.
      .

  3. Kate says

    Hi Reeni – How long will this last once you make it? Also, what’s the best storage method?
    Thanks – cant wait to try!

    • Reeni says

      Hi Kate! It will last a few weeks in the refrigerator – I used some after a month and it was still good. I store it in a tightly sealed glass jar. It seems to taste better after sitting for a few days – the flavor really develops.

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