Best 6 Almond Paste Make Your Own Recipes

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Almond paste is a versatile and delicious ingredient that can be used in a variety of recipes, from sweet to savory. It is made from ground almonds, sugar, and sometimes other flavorings, such as vanilla or almond extract. Almond paste can be purchased pre-made, but it is also easy to make your own at home. With just a few simple ingredients and a little bit of time, you can create a delicious and fresh almond paste that is perfect for your favorite recipes.

Let's cook with our recipes!

HOMEMADE ALMOND PASTE



Homemade Almond Paste image

When a recipe she wanted to try called for almond paste, Anne Keenan of Nevada City, California decided to make her own. "It saves the expense of the store-bought kind," she says, "and results in a lighter baked product."

Provided by Taste of Home

Time 10m

Yield 1-1/2 cups.

Number Of Ingredients 5

1-1/2 cups blanched almonds
1-1/2 cups confectioners' sugar
1 egg white
1-1/2 teaspoons almond extract
1/4 teaspoon salt

Steps:

  • Place almonds in a food processor; cover and process until smooth. Add the confectioners' sugar, egg white, extract and salt; cover and process until smooth., Divide almond paste into 1/2-cup portions; place in airtight containers. Refrigerate for up to 1 month or freeze for up to 3 months.

Nutrition Facts : Calories 84 calories, Fat 5g fat (0 saturated fat), Cholesterol 0 cholesterol, Sodium 29mg sodium, Carbohydrate 9g carbohydrate (7g sugars, Fiber 1g fiber), Protein 2g protein.

ALMOND PASTE



Almond Paste image

This recipe is for those of you who wish to make your own almond paste. I prefer making my own. When I feel lazy, I purchase it in specialty stores. Rose water can be substituted for the almond extract, and can be purchased in Middle Eastern stores, or maybe even health food stores.

Provided by Carol

Categories     Desserts     Nut Dessert Recipes     Almond Dessert Recipes

Time 20m

Yield 12

Number Of Ingredients 4

1 pound blanched almonds
1 (16 ounce) package confectioners' sugar
3 egg whites
1 teaspoon almond extract

Steps:

  • Grind almonds in a blender. Thoroughly mix in confectioners sugar. Beat egg whites slightly, then stir into the almond mixture. Add almond extract or rosewater (see Cook's Note), using your hands to blend the heavy mixture.
  • Store in the refrigerator up to 1 week or in the freezer up to 3 months.

Nutrition Facts : Calories 368.9 calories, Carbohydrate 44.7 g, Fat 19.2 g, Fiber 4.5 g, Protein 9 g, SaturatedFat 1.5 g, Sodium 14.6 mg, Sugar 38.4 g

ALMOND PASTE



Almond Paste image

Provided by Food Network

Categories     dessert

Time 25m

Yield About 2 cups

Number Of Ingredients 6

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
1/4 cup plus 1 tablespoons plus 1 teaspoon (50 grams) Kirsch or simple syrup, optional
Scant 1/4 cup (50 grams) butter

Steps:

  • Place the sugar, honey and water in a saucepan and bring to a strong boil. Place the almonds in the food processor and grind until coarse. Remove the boiling sugar from the heat and pour over the coarse almonds. Blend until smooth. This may take 10 minutes or more, depending on the strength of the food processor. Remember, food processors are not usually strong enough to yield the same consistency as the almond paste that you can buy. If your mixture is too thick and the food processor is straining, you can add a little Kirsch or simple syrup to the processor. Add the liquid slowly and stop when the processor is moving more freely. The quality of almond paste is determined by how smooth the consistency is.
  • Wrap the almond paste in plastic wrap and allow it to cool. When you are ready to use it, knead in the butter. The butter makes it smooth and not so sticky.

HOMEMADE ALMOND PASTE



Homemade Almond Paste image

Almond paste with blanched untoasted almonds is best for delicate cakes, tarts, and pastries where you don't want to overpower the other flavors.

Provided by nch

Categories     Desserts     Nut Dessert Recipes     Almond Dessert Recipes

Time 10m

Yield 12

Number Of Ingredients 4

1 ½ cups whole blanched almonds
1 ½ cups confectioners' sugar
1 large fresh egg white, at room temperature, lightly beaten, or more as needed
¼ teaspoon almond extract

Steps:

  • Place almonds and confectioners' sugar in the bowl of a food processor; process to a meal-like consistency, scraping down the sides and over the bottom of the bowl as needed. Don't overprocess it--at this point, the mixture should still be crumbly, not paste-like.
  • Add egg white and almond extract; process until it lumps together. If it remains crumbly, add more egg white, a few drops at a time.
  • Use a silicone spatula to remove almond paste from the food processor. It not using it right away, wrap it in waxed paper and store in an airtight container to use within a few hours. Or, place the wrapped almond paste in a freezer bag and freeze for up to six months.

Nutrition Facts : Calories 165.2 calories, Carbohydrate 18.6 g, Fat 9.2 g, Fiber 1.9 g, Protein 4.3 g, SaturatedFat 0.7 g, Sodium 9.8 mg, Sugar 15.6 g

ALMOND PASTE - MAKE YOUR OWN



ALMOND PASTE - Make your own image

You can make special varieties with different flavors by replacing all or some of the almonds with hazelnuts, peanuts, or walnuts.

Provided by Kim D.

Categories     Dessert

Time 30m

Yield 2 1/4 pounds

Number Of Ingredients 4

1 1/8 lbs confectioners' sugar
1 1/8 lbs almonds, blanched
2 eggs
orange flower water (optional)

Steps:

  • Place the almonds in a food processor and process until very finely ground.
  • Using a wooden spoon, mix the confectioner's sugar with the ground almonds until they are completely blended.
  • In a separate bowl, break the eggs and beat until they are frothy.
  • Pour them into the sugar and almond mixture.
  • Work the mixture using a clean odor-free wooden spoon or a spatula first and then using your hands until it comes away from the sides of the bowl.
  • Almond paste can be held for several days when wrapped in plastic film and stored in the refrigerator.
  • Notes: The proportion of the ingredients can be modified according to the end result that you wish to achieve; for example, you can use double the amount of sugar in respect to the almonds to obtain a sweeter and denser paste.
  • You don't necessarily have to use confectioner's sugar, which makes for a very smooth paste.
  • You can use ordinary sugar to obtain a more granular effect.
  • Eggs: The function of this ingredient is to bind the sugar and the almonds.
  • If you use only egg whites, you will obtain a soft paste, while whole eggs give a more medium-textured paste.
  • Almond paste made with egg yolks is thick and compact.
  • When you are mixing the almond paste, the egg should be added gradually, with a small amount of orange flower water.
  • If you see that the paste is becoming too wet, you can keep back some of the eggs.
  • Mixing almond paste: Be careful not to handle the mixture for too long: if almonds get too hot, they tend to give out their oil, and the paste will turn out greasy.

ALMOND PASTE



Almond Paste image

Make and share this Almond Paste recipe from Food.com.

Provided by Barbara5

Categories     Dessert

Time P7DT15m

Yield 2 pounds

Number Of Ingredients 4

1 lb blanched almond
3 tablespoons fresh lemon juice
1 cup water
2 cups sugar

Steps:

  • Force blanched almonds through fine blade of food chopper 4x or whirl in electric blender. Add lemon juice.
  • Cook water and sugar until candy thermometer registers 240*F or until a small amount of mixture dropped into cold water forms a soft ball. Add to ground almonds. Mix well. When cool enough to handle, knead until smooth. Cool.
  • Pack in a jar, cover & store in refrigerator for at least 1 week to ripen. Makes about 2 pounds.
  • NOTE: If almond paste is too stiff to handle after storage, place in top part of double boiler and heat over hot, NOT boiling, water until sufficiently soft to handle. Use in cookies, coffee cakes or in other pastries and desserts.

Nutrition Facts : Calories 2123.5, Fat 119.8, SaturatedFat 9, Sodium 49.1, Carbohydrate 244, Fiber 22.6, Sugar 210.7, Protein 48.9

Tips:

  • Choose high-quality almonds for the best flavor and texture.
  • Blanch the almonds to remove the skins easily.
  • Use a food processor or high-powered blender to grind the almonds into a fine paste.
  • Add a little bit of oil or water to help the almonds blend smoothly.
  • Season the almond paste to taste with sugar, salt, and other spices.
  • Store almond paste in an airtight container in the refrigerator for up to 2 weeks, or in the freezer for up to 6 months.

Conclusion:

Making your own almond paste is a simple and rewarding process. With just a few ingredients and a little bit of time, you can create a delicious and versatile ingredient that can be used in a variety of recipes. Whether you're using it to make cookies, cakes, or pastries, or simply spreading it on toast, almond paste is a delicious and versatile addition to your kitchen.

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