Homemade almond paste is so easy to make and it taste much better than bought. And you make it in less than 10 minutes with only four ingredients.
This basic recipe for almond paste is perfect to use if you want to make your own marzipan. You can add colour and flavour essence and shape beautiful edible decorations. Or use it as a cover for cakes or cookies or use it in different pastries such as Semla and Semmelkladdkaka – Swedish Gooey Almond Cake. Almond paste is so useful in baking.
You can store the remaining almond paste in the refrigerator for at least 3 months. Or you can freeze for a year. It dries out if you do not pack it well. I usually wrap it in plastic wrap and place it in an airtight container. To use frozen almond paste, thaw it in the fridge overnight.
How to make homemade Almond paste
- First you really need a powerful food processor to get that finely ground texture. If you don’t have a strong food processor, you can start with almond flour instead of blanched sweet almonds.
- You need some blanched bitter almonds. It taste much better if you use real bitter almond rather than bitter almond essence. If you can’t find bitter almonds, you can crush the core from an apricot and there you will find the bitter almond. Bitter almonds contain amygdalin which may develop hydrogen cyanide after ingestion. Severe poisoning is uncommon with only 3 bitter almonds. The risk of poisoning by bitter almonds at e.g. incorrect dosing in baked goods heated in an oven is extremely rare, as the toxic substance evaporates in the oven heat. And for this almond paste you only need 3 (three) bitter almonds.
- Use icing sugar when making the paste.
- Finally water, 2 Tbsp spoon is all you need. Add more icing sugar if the mass becomes too moist, or possibly a few drops of cold water if it becomes too dry and compact.
How to blanch almonds
- Place the almonds in a bowl.
- Pour boiling water into the bowl to barely cover the almonds.
- Let the almonds sit for 1 minute and no longer.
- Use a colander to drain the almonds.
- Rinse the almonds under cold water and drain again.
- Wipe the almonds dry with a soft cloth or paper towel.
- Grind the skins off the almonds.
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