How to make almond paste with just 3 base ingredients, tons of adaptability, and in as little as 5 minutes. Best of all, this recipe is gluten-free, egg-free, and can be made refined sugar-free for a quick and easy vegan almond paste (that can be turned into vegan marzipan too!)
If you're starting with whole, unblanched almonds, you'll first need to blanch them. If you're beginning with blanched, slivers, or almond meal/flour- skip this step.
Step 2: Process the almonds
Depending on whether you’re using whole, slivered, or almond meal/flour, this process will take a different amount of time. If wanted and depending on your machine, you can process the almonds a bit by themselves – just enough for them to be like almond meal or a slightly gritty almond flour consistency. I directly add the whole blanched almonds with the rest of the ingredients.
If you're using powdered sugar:Add all the ingredients and process until the mixture starts to clump up into a dough. It should be a malleable mixture that is formable but not too tough.If you’ve added almond extract, taste the almond paste and adjust if needed.
If you're using liquid sweetener:Begin by adding 1 tablespoon of the syrup/water to the almond and then increase 1 teaspoon at a time until it forms a malleable dough – voila! Add a pinch of salt and any additional ingredients at the same time as the first spoonful of syrup. Then taste and adjust if needed.
For a more spreadable, almond butter-like consistency:If you prefer to use this almond paste like you would any other nut butter, then you can simply keep on blending until you achieve a runny consistency. Voila – a sweet blanched almond butter.
Step 3: Shape and store the almond paste
Traditionally almond paste (and marzipan) and stored rolled up in a log. To do this, transfer the paste to a sheet of beeswax wrap, parchment paper, or clingfilm. Fold the paper/film over the mixture and use it to help you shape a log. Then twist the ends like a Christmas cracker to seal.Alternatively, if you've made it slightly softer and more spreadable, simply store it in an airtight container.
To store:Fridge: The prepared almond paste can be stored wrapped tightly (and then kept in a bag for further ‘airtight’ storing) or in an airtight container for up to 10 days if you use water or several weeks using syrup or without added liquid (3-4 weeks).Freezer: Make sure to wrap the almond paste well (to avoid freezer burn). I like to wrap it and then place that in a freezer-safe bag. Store in the freezer for up to 3 months.Allow the paste to come back to room temperature before using.
The cost of almonds: If you need to buy almonds for this recipe, different almond products can be cheaper than others. For example, buying whole almonds might be cheaper than blanched almond slivers or almond meal/flour. So, look out for the prices when you purchase them.
Using blanched almond meal/almond flour: This almond paste is basically ground almonds. By using already ground almonds, you save yourself a ton of blender/food processor time! However, almond flour with fat removed may change the texture (read FAQs on the blog post).
For vegan marzipan/ to adjust consistency: You can easily adjust this recipe whether you want a smooth, spreadable almond paste or thicker, rollable vegan marzipan simply by adjusting the ingredients. If you find that the consistency is too 'wet,' add a little extra almond flour or powdered sugar. Too dry- add in a little more liquid.
If you soak your almonds overnight: I know that some people like to soak almond to reduce the phytonutrients within them and make them more easily digestible. If you do this, you can skip drying them out and you shouldn't need any additional binding ingredient as the nuts will be moist themselves.
Be careful not to overprocess the almonds: Or you'll just end up with sweet blanched almond butter (which will taste delicious but might not be what you are looking for).
Ingredient Notes:If you find that your machine isn't powerful enough to do the process without some form of liquid binder then you could choose from one of the below.
Water: Many almond paste recipes call for egg whites as a binder. Since this recipe is egg-free and uses powdered sugar, you'll need a little water to help you form the malleable dough. You could also use almond milk and may also be able to use an aquafaba egg – however, I haven't experimented with that.
Liquid sweetener: Instead of powdered sugar, you can use agave syrup, rice malt syrup, or honey (not vegan). The amounts will change depending on which you use, so you just need to add enough to form a dough (add 1 tablespoon then 1tsp at a time until it's the correct consistency). If using a liquid sweetener, no additional water is needed, but I recommend including the pinch of salt!
Almond extract: Though this isn't necessary, adding almond extract can pack in a ton of concentrated almond flavor and is often used in almond paste recipes.
Rosewater: Rosewater (food grade!) is traditionally an ingredient for marzipan but will taste delicious with this almond paste, too. Add ¾ tsp, taste, and adjust to personal preference.