Ingredients
Scale
- 1 cup blanched almonds (almonds without skin)
- 1 cup powdered sugar
- 1 egg white
- 1 teaspoon almond extract (optional, for extra flavor)
- A few drops of water (if needed)
Instructions
Grind the Almonds
- Place the blanched almonds in a food processor or blender.
- Grind until fine, resembling almond flour.
Mix in the Sugar & Extract
- Add the powdered sugar and almond extract (if using).
- Blend again until evenly combined.
Add the Egg White
- Slowly add the egg white while blending.
- Continue mixing until the paste becomes smooth and sticky.
Adjust the Texture
- If the paste is too dry, add a few drops of water.
- If it’s too wet, add a little powdered sugar to thicken.
Shape and Store
- Roll the paste into a log or ball.
- Wrap tightly in plastic wrap.
- Store in the refrigerator for up to two weeks.
Notes
- Use fresh blanched almonds for the best flavor and texture.
- Let the almond paste rest in the fridge for an hour before using if you prefer a firmer consistency.
- Perfect for marzipan, almond croissants, cookies, and Danish pastries.
- Prep Time: 10 minutes
- Cook Time: 0 minutes
- Category: Baking Ingredient
- Method: Blending
- Cuisine: European
- Diet: Gluten Free
Nutrition
- Serving Size: 1 tbsp
- Calories: 80
- Sugar: 6 g
- Sodium: 1 mg
- Fat: 4g
- Saturated Fat: 0.5g
- Unsaturated Fat: 3.5g
- Trans Fat: 0g
- Carbohydrates: 8g
- Fiber: 0.5g
- Protein: 2g
- Cholesterol: 0 mg