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)
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.
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