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This homemade almond paste recipe is super easy and soso much better than the stuff you can buy in the store! I really love homemade almond paste, I use it to make certain traditional Dutch treats such as Dutch Speculaas cookies filled with almond paste or you have Christmas stollen or puff pastry filled with it. My mom makes a delicious rhubarb pie with this paste at the bottom of the pie, works great with apple pie as well actually! Basicallyyou can use this homemade almond paste recipe in anything you like that you think goes with it.
This recipe is for the basic almond paste filling. There is no egg used in this. However, once you are ready to use the homemade almond paste you should add an egg to loosen up the almond paste and make it nice and creamy. If your recipe already calls for an egg to add into the almond paste there’s no need to add an extra egg. Just use what’s needed for your recipe.
The reason why I don’t add an egg here yet is because I like to make almond paste in advance and let it sit for a few days to really take in all the flavors. If I were to add an egg at this stage I wouldn’t be able to keep it for that long without it going bad.
HowTo Make Almond Paste
You’ll need at least blanched almonds (no skin) and granulated sugar. For flavoring I like to add lemon zest and juice, but you could also use water and almond essence.(The full list of ingredients including measurements can be found in the recipe card below.)
Put your almonds in a blender. Make sure you use a blender that can handle blending almonds, this is a heavy mixture so be sure to use a good one. The one I used is only good to use for small amounts, don’t try and make the full recipe in the same type of blender I used cause it might overheat.
Add the sugar.
Give this a quick little 20 second blend.
Add the lemon zest (or almond essence)
And lemon juice (or water)
Blend again.
Check the mixture in between and scrape down the sides if necessary.
Blend until you’ve got a sticky mixture.
Put some clingfilm on your work surface.
Pour the sticky pasteon the clingfilm.
Shape the paste into a block or roll.
Wrap it in clingfilm and put it in the fridge for at least a day before use, however preferably wait about a week before using it so the flavors can really blend in together. Ok, technically you could use it immediately as well (just add an egg) but the flavors ideally need some time to come together so, be patient and give it at least a day.
You’ll have a perfectly nice almond paste ready to use. As you can see this almond paste recipe is super easy to make, really nothing toit! You can keep it in the fridge or freezer till you need to use it.
When you’re ready to use the almond paste add an egg to it and mix it in till incorporated and creamy. If your recipe already requires to add an egg to the paste, no extra egg is needed to add, just follow your recipe.
SAVE THE PIN:https://pinterest.com/pin/53198839331040895/
This recipe is slightly adapted from theNotenstore.nl recipe(site in Dutch)
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This homemade almond paste recipe is super easy and so much better than the stuff you can buy in the store! Learn how to make almond paste today.
Votes: 36 Rate this recipe!
Rating: 4.17
You:
| Type | Other |
| Prep Time | 10 minutes |
| Passive Time | 1 week |
| Servings | cup |
Ingredients
- 1 1/4 cup blanched almonds 250 g
- 1 1/4 cup granulated sugar 250 g
- lemon zest optional for lemon flavor - zest of 1 lemon
- 3 tbsp lemon juice or water if you don't want lemon flavor - 50 ml
- 1 1/2 tsp almond essence optional for more almond flavor - use instead of lemon zest
Ingredients
|
Votes: 36 Rate this recipe! |
Instructions
Put almonds and sugar into a blender and give it a quick 20 second blend. Make sure you use a blender that can handle blending almonds, this is a heavy mixture so be sure to use a good one.
Add lemon zest and lemon juice (or almond essence and water) and mix until you reach a heavy, sticky mass. Make sure to scrape the sides every now and again while mixing.
Once you're almond paste is done, tip it over on some clingfilm, shape into a roll or block. Wrap it with clingfilm and keep in the fridge for at least a day before use, preferably a week so the flavors can really blend in together.
Recipe Notes
Please note that the cup measurements in this recipe are approximate. I have added cups for those that prefer using cups. The recipe is most accurate using weights measurements.
- Use lemon zest and lemon juice for more lemon flavor. Use water and almond essence for more almond flavor.
- When you're ready to use the almond paste add an egg to it and mix it in till incorporated and creamy. If your recipe already requires to add an egg to almond paste, no extra egg is needed to add, just follow your recipe.
- Keep the almond paste in the fridge for at least a week.
- The almond paste can be kept in the freezer, I personally don't keep it longer than 1 month in the freezer (without egg)
- You can substitute the almonds for the same amount of almond meal
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34 comments
Christine Mouw
16 December 2022
Ever since I read this : “My mom makes a delicious rhubarb pie with this paste at the bottom of the pie, works great with apple pie as well actually!” I’ve been looking for a recipe that does this, but can’t find one. Would you (or she) be willing to share? If not, I think I’ll have to start experimenting because that sounds delicious! (all I think I need is how much paste she uses and does it alter the baking time?) thanks!!
Reply
Rachel (Cakies)
19 December 2022
I don’t have a full recipe (yet) but I have asked my mom and she adds a thin layer of almond paste to the bottom of the pie (on top of the pie crust) after that she adds the rhubarb filling on top. She doesn’t alter baking time for the pie.
Reply
Christine
15 January 2023
Thank you!!!! That’s all I really need, then! Thanks again.
Reply
Dina Johanna Ouwinga
14 December 2022
let it cure for 6 weeks in clad wrap, before using. the longer it lay`s the nicer it taste.
Reply
Christine
27 November 2022
You mentioned : “My mom makes a delicious rhubarb pie with this paste at the bottom of the pie.”
Where can I find this recipe, please? I’ve looked online but only see tarts with frangipane. Or does she just add a thin layer of paste on top of the crust and go on as normal? Thanks!Reply
Rachel (Cakies)
1 December 2022
I don’t have the full recipe available but I have asked my mom and she adds a thin layer of paste on top of the crust (bottom part) and adds the filling on top of that.
Reply
Priscilla De Haan Tempelman
12 November 2022
Can’t wait to try this recipe!
Reply
Cole
17 March 2022
Has anyone used an artificial sweetener for the almond past instead of real sugar?
Reply
Cole
20 January 2022
Can I substitute the sugar for another artificial sweetener?
I am diabetic and have to stay away from sugar.Reply
Rachel (Cakies)
23 January 2022
I haven’t but you can try to make a little bit with an artificial sweetener and see if it works.
Reply
CV
21 December 2021
Can a sugar substitute (Swerve , Splenda or the like) be used instead of sugar?
This is important information for someone who is a diabetic.
Would the ration be the same if the sugar and sugar substitute are 1:1?Reply
hedy buurmeester
26 November 2021
i have th same recipe & made it last it year. want to use pre-ground almonds this year, but wondering if 1 1/4 c pre ground would be more than 1 1/4 c blanched ?
Reply
Rachel (Cakies)
27 November 2021
I think if you keep the sugar and almond ratio the same it should be okay.
Reply
Don frenser
22 November 2021
Using lime zest and juice is even nicer as that is somewhat softer.
Reply
MaryAnn Geertsema
21 February 2021
When you grind the almonds for your recipe, how many cups does it yield? That info might help those who purchase ground almonds….
Reply
Rachel (Cakies)
22 February 2021
I don’t know exactly how many cups it yields. I haven’t checked that yet. I usually use my scale so I forget to check cups when I’m making it.
Reply
sloth (sleepy)
14 May 2020
Excellent recipe, using ground almonds though I did cut the sugar down a little. Now for the gevulde speculaas..
Might try this as well with coconut flour & rum instead of water or Hazel & Cognac just have to work out the right sort of cake to fill/add toReply
Rachel (Cakies)
19 May 2020
That sounds delicious as well!
Reply
Paul
14 November 2020
Hi there 😀 Paul here from Germany.
Just made the gevulde speculaas and fantastic. And so easy the whole house smells like Xmas lol thank you for a great recipe ❤️Reply
Rachel (Cakies)
16 November 2020
You’re welcome 🙂 Happy to hear you enjoyed the recipe!
Reply
AlisonH
3 June 2019
I have found that with hazelnuts, adding any liquid before the nuts are down to a fine meal risks killing your food processor; afterward, it’s fine.
Thank you for this recipe. I have a small local shop that sells freshly-made almond paste I’ve been buying for years, but the owner is retiring and I’m going to need to finally make my own. Looking forward to this.
Reply
Rachel (Cakies)
5 June 2019
Thank’s for the tip. I hope you’ll enjoy making your own almond paste 🙂
Reply
Liesbeth Gregory
28 February 2019
Hallo Trudy, they are real Almonds and let me tell you it tastes so much better then the store bought almond paste 🙂
Reply
Anita
22 November 2018
I was wondering if you could use already ground almonds from the bulk store. I don’t have a food processor or blender!
Reply
Rachel (Cakies)
24 November 2018
Hi Anita,
You can use ready ground almonds, same amount, it’ll be even quicker to make!Reply
Gertie
27 February 2019
Yes, you can use ground almonds from the bulk food store.
Reply
Jenny ziebe
19 October 2018
Almond flour is something different that gets used for gluten free people in stead of normal flour
Reply
Elise Gregory
20 December 2021
I just finished making the almond paste and it is resting in the fridge I used Almond flour to do it I took a gamble with that because every year I do the real almonds but now I wanted to try the other way and let me tell you it came out fantastic .
I used two bags of almond flour and a whole little bottle of extract it was a small bottle so don’t flip out hahaha
I put sugar in it and water because I don’t like lemon juice. I made it nice a full I rolled it in a ball and voila.. try it you might like this easy way ..Reply
Jenny sheffers
23 August 2018
Can I use almond flour instead off the nuts. If so how much flour should I use to replace the nuts 1 1/4 cups. Many thanks
Reply
Rachel (Cakies)
31 August 2018
Hi Jenny, I haven’t tried making it with almond flour yet, but I think it can work. It’s worth a try anyway!
I would try 1 1/4 Almond flour with 1 cup sugar first but same amounts will probably work as well. This is a pretty forgiving recipe. If you find there’s too much sugar, add more nuts or the other way around.Reply
Trudy
22 December 2017
The nuts that you picture are pine nuts.shoulnt they be almonds?
Reply
Rachel (Cakies)
24 December 2017
The nuts in the picture are actually blanched almonds, not pine nuts. I guess I need to work on my photography skills ??
Reply
Rhoda Verbaan
30 December 2020
Your post/information is excellent. Thank you.
Reply
Rachel (Cakies)
3 January 2021
You’re welcome 🙂
Reply
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