Best 19 Almond Paste Recipes

ALMOND PASTE

Steps:

• Grind almonds in a blender. Thoroughly mix in confectioners sugar. Beat egg whites slightly, then stir into the almond mixture. Add almond extract or rosewater (see Cook's Note), using your hands to blend the heavy mixture.
• Store in the refrigerator up to 1 week or in the freezer up to 3 months.

HOMEMADE ALMOND PASTE

Steps:

• Place almonds in a food processor; cover and process until smooth. Add the confectioners' sugar, egg white, extract and salt; cover and process until smooth., Divide almond paste into 1/2-cup portions; place in airtight containers. Refrigerate for up to 1 month or freeze for up to 3 months.

THE BEST ALMOND PASTE BARS

Steps:

• Preheat oven to 350°F.
• Beat together butter, flour, oil, first cup of sugar, baking powder, and first round of eggs until smooth and set aside.
• Beat together the almond paste, second cup of sugar, second round of eggs and almond flavoring until smooth.
• Combine both mixtures.
• Grease a 9x13" pan (Pam is fine), and evenly pour in mixture.
• Bake for 30 to 45 minutes until toothpick comes out clean.
• Enjoy!

STRAWBERRY-ALMOND PASTE SHORTBREAD BARS

Steps:

• Heat oven to 350°F. Line bottom and sides of 9-inch square pan with foil, leaving 1 inch of foil overhanging at 2 opposite sides of pan; spray foil with cooking spray.
• In large bowl, beat butter and granulated sugar with electric mixer on medium-high speed until well mixed. Beat in flour and salt on medium speed just until blended. Press 3 1/2 cups mixture into pan. Bake about 20 minutes or until top begins to brown.
• Meanwhile, in same bowl, mix remaining crumb mixture and crumbled almond paste with fork until small clumps form; stir in almonds.
• Spread preserves evenly over hot base. Crumble almond paste mixture evenly over preserves; press slightly.
• Bake 25 to 30 minutes or until top and edges are golden brown and preserves are bubbly. Using foil handles, lift bars from pan; remove foil from sides of bars. Cool completely on cooling rack before cutting. Sprinkle powdered sugar on top. Cut into 8 rows by 4 rows. Cut each square in half diagonally.

ALMOND PASTE SCONES

Steps:

• If using optional amaretto, soak cherries in amaretto for 15-20 minutes before beginning.
• Preheat the oven to 375°F Stack two baking sheets together and line the top one with parchment paper. In a large bowl, whisk together the flour, sugar, baking powder, and salt. Using the large holes on a box grater, grate the almond paste and then the butter directly into the dry ingredients. With a pastry cutter, cut the almond paste and the butter into the dry ingredients until a few pea-sized lumps remain. Stir in the cherries or mini chocolate chips. (If using amaretto, drain cherries before adding. Drink or discard amaretto.).
• In a separate small bowl, whisk together the heavy cream, egg, and both extracts. With a fork, gradually stir enough of the liquid into the dry mixture until the mixture just starts to come together, reserving about 1 tablespoon of the liquid to brush the tops of the scones.
• Turn the dough out onto a lightly floured surface and very gently pat into an 8-inch round about 1 1/2 inches high. Using a chef's knife or bench scraper. cut the dough round into 8 wedges. Transfer the wedges to the baking sheet, spacing the scones at least 1 inch apart. Lightly brush the tops of the scones with the reserved egg-cream mixture and sprinkle liberally with sugar.
• Bake in the top third of the oven for 15 to 18 minutes or until the tops are golden. Transfer the scones to a wire rack to cool slightly, 3 to 4 minutes. Serve warm.

SWEDISH BAKED APPLES WITH ALMOND PASTE FILLING

Steps:

• Preheat the oven to 350 F / 180 C /gas mark 4.
• Peel the apples and carefully core them almost to the bottom.
• Brush apples with melted butter, then roll them in the breadcrumbs; place onto a shallow oven proof dish.
• Fill the centres of the apples with almond paste; if you have any butter and breadcrumbs left over, drizzle the butter and sprinkle the breadcrumbs evenly over the apples.
• Bake for 40-50 minutes, or until apples are soft.

EASY HOMEMADE ALMOND PASTE (MARZIPAN)

Steps:

• Using a food processor grind the almonds into a fine powder (this should take about 2 minutes).
• Add in the confectioners sugar and blend well.
• Transfer the mixture to a bowl.
• Using a wooden spoon blend in the egg whites and vanilla (if using) until smooth.
• On a flat surface lightly dusted with confectioners sugar, roll out the almond paste into a 14" x 1-2" log.
• Wrap in parchment paper and chill for a minimum of 1 hour.
• When rested, cut the log in two pieces.
• Wrap in wax paper and chill.

VEGAN ALMOND PASTE

Steps:

• Place almonds in the bowl of a food processor; process to a meal-like consistency, scraping down the sides and over the bottom of the bowl as needed. Don't overprocess it--at this point, the mixture should still be crumbly, not paste-like.
• Combine 1/2 cup plus 1 tablespoon sugar and water in a small saucepan. Bring to a boil and cook over medium heat for 4 minutes. Start checking the temperature with a candy thermometer every minute or so, and continue to cook until it reaches 240 degrees F (115 degrees C) and is a medium-thick syrup, about 6 to 8 minutes longer. Don't overcook the syrup, otherwise it will harden when cool.
• Remove from the heat and stir in almonds and almond extract. Return to the heat and cook, stirring with a spatula and scraping over the bottom and down the sides of the pan to prevent scorching, just until the almond paste holds together, 30 to 60 seconds. Be careful not to cook it for too long, or it will caramelize.
• Remove from the heat. When cool enough to handle, use it right away, or wrap it in waxed paper and store in an airtight container to use within a few weeks. Or, place the wrapped almond paste in a freezer bag and freeze for up to six months.

ALMOND PASTE

Steps:

• Grind your almonds.
• In the second grinding add the sugar.
• Gradually add your egg white working the mixture vigorously.
• Use dough hook in mixer or knead on a pastry board.
• The mixture should be firm& smooth when ready.

ALMOND PASTE

Steps:

• In a food processor, grind the almonds into a fine powder, approximately 2 minutes. Add the confectioners sugar and blend well. Transfer the mixture to a large bowl and with a wooden spoon blend in the egg whites until smooth. On a flat surface lightly dusted with confectioners sugar, roll out the almond paste into a 14" long x 1" round log. Wrap in parchment paper and refrigerate for 1 hour.
• When rested, cut the log in two. On a smooth clean surface, roll out each piece to double its length, approximately 20 inches. Flatten each roll with your fingertips. Using a knife or a metal spatula, score the tops of the logs with crisscross marks. Coil each log and place on a serving plate. Refrigerate until ready to serve. You can store in a closed container in the refrigerator for one week.

ALMOND PASTE - MAKE YOUR OWN

Steps:

• Place the almonds in a food processor and process until very finely ground.
• Using a wooden spoon, mix the confectioner's sugar with the ground almonds until they are completely blended.
• In a separate bowl, break the eggs and beat until they are frothy.
• Pour them into the sugar and almond mixture.
• Work the mixture using a clean odor-free wooden spoon or a spatula first and then using your hands until it comes away from the sides of the bowl.
• Almond paste can be held for several days when wrapped in plastic film and stored in the refrigerator.
• Notes: The proportion of the ingredients can be modified according to the end result that you wish to achieve; for example, you can use double the amount of sugar in respect to the almonds to obtain a sweeter and denser paste.
• You don't necessarily have to use confectioner's sugar, which makes for a very smooth paste.
• You can use ordinary sugar to obtain a more granular effect.
• Eggs: The function of this ingredient is to bind the sugar and the almonds.
• If you use only egg whites, you will obtain a soft paste, while whole eggs give a more medium-textured paste.
• Almond paste made with egg yolks is thick and compact.
• When you are mixing the almond paste, the egg should be added gradually, with a small amount of orange flower water.
• If you see that the paste is becoming too wet, you can keep back some of the eggs.
• Mixing almond paste: Be careful not to handle the mixture for too long: if almonds get too hot, they tend to give out their oil, and the paste will turn out greasy.

ALMOND PASTE OR MARZIPAN

Steps:

• Sift the 2 sugars into a bowl.
• Stir in the eggs and yolks.
• Place over a pan of nearly boiling water and whisk until thick and fluffy.
• Remove from heat and sit base in some cold water.
• Whisk in essence, brandy and juice.
• Carry on until cool.
• Stir in ground almonds and knead to form a firm paste.
• Use as you will.
• To cover a cake roll out into a circle and drape over the cake (it depends on the size).
• Press into place and leave to set for at least 2 days.
• Ice the cake.

HOMEMADE ALMOND PASTE

Steps:

• Place almonds and confectioners' sugar in the bowl of a food processor; process to a meal-like consistency, scraping down the sides and over the bottom of the bowl as needed. Don't overprocess it--at this point, the mixture should still be crumbly, not paste-like.
• Add egg white and almond extract; process until it lumps together. If it remains crumbly, add more egg white, a few drops at a time.
• Use a silicone spatula to remove almond paste from the food processor. It not using it right away, wrap it in waxed paper and store in an airtight container to use within a few hours. Or, place the wrapped almond paste in a freezer bag and freeze for up to six months.

SCANDINAVIAN STYLE ALMOND PASTE

Steps:

• If you're using blanched almonds, you can skip this step. But the almonds have to be skinless for this to work or else the skin bits make it all gross and I'd rather pay $4 for a large bag of skinned almonds than $9 for blanched when I can do it myself. Anyway, blanch your almonds by placing them in warm water for 15-30 seconds so all the skin peels off.
• Pulverize the almonds in a food processor.
• Add the sugar, butter, and almond (or vanilla) extract. Keep mixing until smooth and perfectly melded.
• Store in a glass jar or strong airtight plastic container, you can keep it at room temperature for up to 5 days and freeze for about 2-3 months. (Providing it won't magically disappear when you and your friends taste it! lol) Yields about 2 cups.
• When you want to unfreeze it-- DO NOT microwave, transfer it to the fridge to thaw for a couple hours.

ALMOND PASTE

Steps:

• In a food processor, grind half the almonds until very fine. Remove and repeat with remaining almonds. Total ground nuts will yield 1-3/4 cups. Put all nuts and remaining ingredients in the food processor. Cover and process until a paste forms. Gather together and store, tightly sealed, in a plastic bag.

HOMEMADE ALMOND PASTE

Steps:

• 1. Process the blanched almonds in a food processor until ground and no big chunks are remaining. It should look about like this:
• 2. Add all of the lemon juice and give it another whirl in the processor. Transfer the ground almond mixture to a large heat-safe bowl.
• 3. Combine water and sugar in a saucepan over medium heat, stirring only until the sugar is dissolved. Continue to cook until the thermometer registers 240F or until it forms the soft ball stage.
• 4. Remove it from the heat and add it to the ground almonds, mixing well.
• 5. Mix very well. As soon as it is cool enough to handle, knead until smooth. Alternatively, you can dump it into a kitchen-aid mixer with the dough hook attachment and knead it for 5 minutes on a medium setting or back into the food processor and give it a whirl for 30 seconds or so.
• 6. Cool. Pack in jar; cover, and store in refrigerator for 7-10 days to allow it to ripen. If you want to skip the ripening process and use it Right away you can add 1 tsp of almond extract to the ground almonds PRIOR to adding the simple syrup.
• 7. Almond paste can be rolled into small logs, wrapped in wax paper or vacuum seal bags and frozen for up to a year without loss of quality. It can also be stored in the refrigerator for up to a Month.
• 8. Tips-n-Tricks Since this recipe does not contain egg, it is safe to let frozen almond paste thaw on your counter-top for use in your favorite recipes. If the almond paste happens to be too stiff to handle after storage, it can be sufficiently softened by placing it in top part of double boiler and heat over hot, not boiling, water until it's soft enough to handle. If you don't know the fabulous things you can do with almond paste, put it in the search engine and see what comes up! That's just the tip of the iceberg!!!
• 9. I got this recipe, as well as the pic from: http://www.budget101.com/scratch-recipes-storebought-items/how-make-almond-paste-1500.html

ALMOND PASTE

Steps:

• Bring it a boil, the water, the regular sugar and honey . Let it cool some what.
• Place the almonds in a food processor and process the almonds to a fine powder. Add the powdered sugar, slowly add the honey syrup and almond extract until the mixture forms a paste.
• store in the refrigerator.

QUICK ALMOND PASTE

Steps:

• In a food processor, grind half of the almonds until very fine. Remove and repeat with the remaining almonds. Total ground nuts will yield 1-3/4 cups. Put all nuts and remaining ingredients in the food processor. Cover and process until a paste forms. Gather together and refrigerate in a tightly sealed plastic bag.

HOW TO MAKE ALMOND PASTE.

Steps:

• 1. Easy Almond Paste is a homemade almond paste recipe that requires just four ingredients and a food processor. After trying this fresh, nutty almond paste, you'll never buy it from a store again. Almond paste is a key ingredient in marzipan and many other European-style candies and pastries. It can be expensive to buy in stores, but it's easy to make at home. You will need blanched almonds and a large food processor for this recipe. If the raw egg white is a concern, you can use pasteurized egg whites found in a carton in grocery.
• 2. How to Blanch Almonds: Boil them for about 1 minute, then drain. (You can pour boiling water over them, as in the case of almonds - it doesn't really matter how you do this.) Submerge or rinse in cold water, to prevent any further cooking and softening; Peel them. For the case of almonds, you should not rub them in order to peel. Just pinch the end - they should pop right out of their peels. If you find it taking any more effort than this, stop, don't waste any more time on peeling, and just blanch them again. If you've blanched them long enough, peeling will be very easy. Once you've blanched the almonds they will need to be dried. I place them on a cookie sheet lined with parchment paper and place them in an oven with just the heat of the pilot light. If you have an electric oven, heat oven on low and then turn off the oven, then place the almonds on the try in. Leave the door open. Leave them, but turn them over to dry all sides.
• 3. 1 1/2 cups whole blanched almonds 1 1/2 cups powdered sugar, sifted 1 large egg white, lightly beaten, at room temperature 1/2 tsp almond extract (optional) Preparation: 1. Place the whole blanched almonds and 1/2 cup of the powdered sugar in a large food processor (at least 7 cups in volume) fitted with a steel blade. Process the nuts and sugar until the nuts are very finely ground, stopping periodically to scrape the sides of the processor bowl. The sugar will help prevent the nuts from turning into almond butter, but still be careful about overprocessing. 2. Once the almonds are very finely ground, add the rest of the powdered sugar and pulse until it is completely mixed into the ground almonds. 3. Stop the processor and add the egg white and the almond extract, if using. Turn the processor back on and process the almond paste until it comes together in a clump in the food processor. 4. If it seems very sticky, add a little more powdered sugar, a spoonful at a time, until it is smooth. 5. You can use the almond paste at once or wrap it to use at a later date. Wrap it tightly in plastic wrap and then store it in a zip-top bag. Wrapped this way, the almond paste can be kept for up to 3 months in the refrigerator or 6 months in the freezer. Make sure to bring the almond paste to room temperature before using it in recipes.