Make Your Own Almond Paste

| 11/10/2015 10:05:00 AM

Tags: almonds, nuts, baking, recipes, holidays, Texas, Wendy Akin,

It’s easy and very economical to make your own almond paste. You’ll use this to fill pastries, cakes and your special Christmas Stollen. This makes 2 pounds, 2 ounces — as much as six of those pricey little cans — and you control the quality.

For equipment, you’ll need the usual bowls, a food processor, a decent pot (I use my 3-quart Revere), a candy thermometer, a quart jar with lid (I prefer wide-mouth) for storing the paste in, a baking sheet, and a couple kitchen towels. Almond paste isn’t processed, so the plastic lids are good here.

I’m sure pastry chefs made almond paste and marzipan long before the Cuisinart was invented; they would have used a nut grinder and a whole lot of elbow grease.


• 1 pound of almonds
• 2 cups water
• 1 cup cane sugar (the organic is brownish, so I use conventional cane)
• 1/2 tsp almond extract – or more if you want it strongly flavored
• Optional: just a few drops of rose water

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