| Level: | Easy |
| Total: | 25 min |
| Prep: | 20 min |
| Cook: | 5 min |
| Yield: | About 2 cups |
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
- 1/4 cup plus 1 tablespoons plus 1 teaspoon (50 grams) Kirsch or simple syrup, optional
- Scant 1/4 cup (50 grams) butter
Instructions
- 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.
Nutrition Facts
| Serving Size | 1 of 22 servings |
| Calories | 369 |
| Total Fat | 23 g |
| Saturated Fat | 3 g |
| Carbohydrates | 37 g |
| Dietary Fiber | 5 g |
| Sugar | 30 g |
| Protein | 9 g |
| Cholesterol | 5 mg |
| Sodium | 5 mg |
Reviews
It has good flavor. Used super fine almond flour instead of blanched almonds. Not a “high quality” smooth almond paste, but I am ok with that for home use. Weighed all ingredients. Wish it was a bit more firm. Since I don’t usually use alcohol I used water and almond extract instead of kirsch or simple syrup. Used this to make Frangipane for bear claws.
I have blanched almond flour. Should I still mix it with the other ingredients in the food processor or mix it by hand?
My cookie dough was supposed to be very thick. With bought almond paste it was but not so with this recipe. What made the difference?
wBetter than store bought. Recipes that require egg whites make cookies very flat and not tasty. Worried about using raw egg whites. Glad I used this recipe when I made cookies for an Italian 50th anniversary.
This is a brilliant recipe. I needed almond paste for a recipe and did not feel like spending $20 for a kg of paste. I had almonds that needed using up and left over simple syrup with a wonderful apricot flavour as I had been plumping up some dried apricots the day before. The whole process took me 10 minutes (at most). The paste tastes better than store bought. My Kitchenaid food processor managed to make it very smooth. I looked at other recipes for paste but likes this better as it did not use raw egg whites. Really glad I went with this one. Will not be buying store bought almond paste ever again.
don’t have a food processor so I used almond “flour” from trader joes. it’s very finely ground. this turned out okay, but all I taste is honey. I really wanted to taste the almonds. the almond flour has skins so it is speckly and brown, a more rustic looking paste I guess. but it made a huge amount and I have no idea what to do with all this. can it be frozen?
Jacque Torres has the best almond paste recipe. I used his recipe to make 750 + Almond horns last year. I added large egg per 1 of the recipe above.
I then chill the almond mixture in the refrigerator for at least 24 to 48 hrs. This will firm up the mix. Use a small ice scooper. On a flat or plate, add sliced or slivered almond (raw). Make round almond balls from the mix previously made. Shape it like a boomerang then roll it gently on the sliced or slivered almonds. Bake at 350 degrees F for 10-15 minutes or until golden brown. Let cool on tray. When the Almond Horns are firm and room temp, brush lightly with apricot glaze. Melt chocolate of choice in a double boiler and dip the ends of the horns. They can be frozen after it’s baked in the freezer for up to 2 months. Thanks Mr. Torres for your recipe. I never buy almond paste again. I use this recipe and change the nuts. Perfect.
I then chill the almond mixture in the refrigerator for at least 24 to 48 hrs. This will firm up the mix. Use a small ice scooper. On a flat or plate, add sliced or slivered almond (raw). Make round almond balls from the mix previously made. Shape it like a boomerang then roll it gently on the sliced or slivered almonds. Bake at 350 degrees F for 10-15 minutes or until golden brown. Let cool on tray. When the Almond Horns are firm and room temp, brush lightly with apricot glaze. Melt chocolate of choice in a double boiler and dip the ends of the horns. They can be frozen after it’s baked in the freezer for up to 2 months. Thanks Mr. Torres for your recipe. I never buy almond paste again. I use this recipe and change the nuts. Perfect.
absolutely perfect!
Fabulous! I used this recipe as a base for marzipan by, once complete, kneading in bakers sugar and lemon peel, but frankly, liked it just as it was. Making another batch tomorrow with a bite more ground almond to see if I can firm it up enough to shape. We didn’t have kirsch, so I substituted Amaretto. Sublime.
This is the best recipe for Almond Paste that I’ve made to date. Very light and tasty. I’ve tried several other more complicated recipes using more sophisticated ingredients and processes but this one produced the best results by far. Thank you for sharing!