Homemade Almond Paste
This homemade almond paste recipe is super easy and so so 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! Basically you 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.
How To 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 paste on 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 to it! 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 the Notenstore.nl recipe (site in Dutch)
| Prep Time | 10 minutes |
| Passive Time | 1 week |
| Servings |
cup |
- 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
| |
- 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.
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
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!!
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.
Thank you!!!! That’s all I really need, then! Thanks again.
let it cure for 6 weeks in clad wrap, before using. the longer it lay`s the nicer it taste.
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!
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.
Can’t wait to try this recipe!
Has anyone used an artificial sweetener for the almond past instead of real sugar?
Can I substitute the sugar for another artificial sweetener?
I am diabetic and have to stay away from sugar.
I haven’t but you can try to make a little bit with an artificial sweetener and see if it works.
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?
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 ?
I think if you keep the sugar and almond ratio the same it should be okay.
Using lime zest and juice is even nicer as that is somewhat softer.
When you grind the almonds for your recipe, how many cups does it yield? That info might help those who purchase ground almonds….
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.
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 to
That sounds delicious as well!
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 ❤️
You’re welcome 🙂 Happy to hear you enjoyed the recipe!
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.
Thank’s for the tip. I hope you’ll enjoy making your own almond paste 🙂
Hallo Trudy, they are real Almonds and let me tell you it tastes so much better then the store bought almond paste 🙂
I was wondering if you could use already ground almonds from the bulk store. I don’t have a food processor or blender!
Hi Anita,
You can use ready ground almonds, same amount, it’ll be even quicker to make!
Yes, you can use ground almonds from the bulk food store.
Almond flour is something different that gets used for gluten free people in stead of normal flour
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 ..
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
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.
The nuts that you picture are pine nuts.shoulnt they be almonds?
The nuts in the picture are actually blanched almonds, not pine nuts. I guess I need to work on my photography skills ??
Your post/information is excellent. Thank you.
You’re welcome 🙂