Almond Paste

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In a recent Daring Kitchen challenge, I needed some almond paste and searched frantically (and in vain I might add) for some in the local supermarket. So I resorted to an internet search and found this superb little recipe at Simply So – go visit the site for Janet’s excellent process photos and recipe which I haven’t adapted at all. Try it – you won’t be disappointed!



Prep Time 2 mins
Cook Time 3 mins
Total Time 5 mins
Course Paste
Servings 2.5 Cups


  • 1 Food Processor


  • 2 cups blanched almonds
  • 1/2 cup sugar
  • 2 egg whites
  • 4 tbsp unsalted butter (softened)
  • 2 tsp almond extract or essence


  • Pop the almonds and sugar into a food processor and blitz for about 1 minute until it’s very finely textured. Add the egg whites, butter and almond essence. Process again until the mixture forms a ball – if it’s too wet at this point, you’ll need to add more ground almonds. Wrap the paste in plastic wrap and refrigerate until needed (it will last at least a month). Otherwise, simply freeze it.
Keyword Almond Paste
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