Almond Paste- Easy and homemade!
Posted by Gabi on 4 November 09
As you can probably tell by now I am an almond paste addict. I love to put it in all sorts of baked goods. The problem is that at $9.00 for 8 ounces and up it can be rather expensive to buy and sometimes it is a bit past its prime as well. But luckily it is so easy to make at home- it just takes a bit of time, some good quality ingredients and a food processor.
I made 2 pounds of it a couple of weeks ago. The cost without my labor was around $5.75 instead of $36.00- not a bad savings and may I say a rather superior product as I know exactly what went into it and just how fresh it is?It will keep for weeks in the fridge or months in the freezer and can be used for marzipan candies and other baked goods during the upcoming holidays.
Almond Paste-
(to make two pounds total – can be halved)
- 1-1/2 pounds whole natural almonds (about 4 cups)
- 2 cups granulated sugar
- 1 cups water
- 1/4 cup Lyle’s Golden Syrup (cane syrup)
- 1/4 teaspoon pure almond extract
Place the almonds in a large glass or metal bowl. Cover them with boiling water and let them sit for 2-3 minutes. Drain well and then pinch each almond on the fat end and they should pop right out of their skins. If they are resistant, drain and recover with more boiling water. This should be kind of fun and easy to do.
When you have removed all of the skins, blot the almonds on paper towels and place on to a rimmed baking sheet into a warm but not hot oven. You can preheat to 200F and then turn off the oven while skinning the almonds and it should be about right. Leave them in there while cooking the sugar syrup. They should be warm when you begin to grind them.
Place the sugar, water and golden syrup into a heavy bottomed saucepan over medium heat and cook without stirring until the mixture reaches 235F* which is between a thread and soft ball stage. Remove from the heat and stir in the almond extract.
Grind the almonds in your food processor fitted with the metal blade. It may be necessary depending on the size of your bowl to do this in batches. Pulse them until the texture is fine and smooth- you can add a tiny bit of water if necessary to loosen the grind up a bit -but only a little and only if absolutely necessary. Once the almonds are ground finely, pour the sugar syrup in a slow steady stream while the processor is going. Process until all is uniform.
Place two sheets of plastic wrap flat on to your counter or work surface and remove the paste from the work bowl onto them. Wrap the paste tightly in the wrap and store in the refrigerator until you are ready to use it.
The paste may be used in pastries,cookies, cakes, pies or made into marzipan with the addition of confectioner’s sugar, egg whites and vanilla. More on that later…
I put some in these cherry scones…yum…so terrific!
Have a grand day!
Arlene said,
I am an almond paste/marzipan junkie. I can’t be around it or it pops into my mouth. I love to use it in my homemade Stollen and you’re right about the cost and the staleness factor. I am going to try this; it’s time for me to get my Stollen going. Thanks!!
Deborah said,
What a great way to save some money!!
Danielle said,
there are some things you just never “think” about making from scratch. thank you for posting this
Gabi said,
Hi Arlene! Oh this would be great in Stollen!
Deborah- thanks- yes I am into saving any money I can these days
Thanks for coming by Danielle! Hope you try it!
Joanne said,
Great recipe! Almond paste is so expensive this is a super idea to make it yourself.
Catalina said,
O thank you! This is such a great recipe!
I’ve always wanted to make almond paste.
I can’t believe all the interesting things I’m learning this week – how to make coconut milk AND NOW almond paste.
Nila said,
Thanks for the post!! Only one question though. I have a processor but it doesn’t have a way to add stuff while on. Could I mix it by hand or in a blender?
lo said,
I will say — it’s a great idea to make your own almond paste. Did I miss it, or did you mention how long it keeps in the fridge?
Marie said,
Thank you Gabi for this recipe, I saved it in my favorites. I love to make Italian pine nut cookies but the almond paste is a fortune! You are brilliant!
xoxoxox
Holly said,
First off, I’m so sorry I’ve been an absentee bloggy friend for so long – sheesh! Life, what can I say! Thanks so much for not forgetting me!
Second, I have so badly been wanting to try my hand at making almond paste for a while – when I get around to it (which probably won’t be for a while anyway) I am totally recruiting you to show me the ropes!
Gabi said,
Joanne- Thank you-lovely woman!
Catalina- Thanks for stopping by- I hope you try it and i’ll have to check out your coconut milk
Nila- Thanks! – I’d try adding the syrup gradually by removing the top of the processor and adding a bit then mixing and then adding some more. You could also do it by hand as the paste is easy to work with while warm- just use a spoon to mix it in and then knead a bit with your hands. I don’t know if I’d try a blender because they tend to overblend at the bottom with thick mixtures and you don’t want to make almond butter.
Lo- Thanks for the nice comment and question- it keeps maybe 2-4 weeks in the fridge but you can also freeze it for several months and just thaw in the fridge when ready to use and give it a few kneads on a sugared board to regain a good texture.
Marie- Thanks xoxoxo! I LOVE those pine nut cookies! mmmmmm
Holly- I would never forget you and whenever you are ready we can definitely do some almond paste making together
jess said,
can you make almond paste with almond butter…I bought the wrong item and I can’t return it!
Gabi said,
I haven’t ever tried it – almond butter is usually ground so fine (from roasted almonds) that all the oils come out- a very different product really. If you are feeling experimental you could try a small portion and mix it well so the oil is incorporated then make the sugar syrup and add it and see what you get. It would not be traditional almond paste which is delicate in flavour and texture- but you might get something you would like that you could use in candy or whatever. If you try the experiment let me know how it turns out.
Best of Luck,
Gabi
Polly B. said,
Thank you for the easy technique on how to remove the almond skins. This formula sound much more tastier than the ones we made in our culinary class. I never heard of Lyle’s Golden Syrup, however. I am sure if I search on Internet for it, I will find it or somewhere locally in San Jose, CA…. Trader’s Joe? is it like MAYA Malt Rice Syrup?
Gabi said,
Hi Polly,
You are most welcome! Thank you for the nice comment.
The Lyle’s Golden Syrup is a product from the UK- it is a cane sugar syrup. You can find it at most groceries these days. I’m not sure about the Malt Rice Syrup- I haven’t tried it. You can substitute Karo corn syrup in the recipe if you like.
Let me know how it goes.
xo
Gabi
Polly B. said,
Thank you, Gabi, for the information. I know a small store in Campbell that sells products from England. I will try it there.
Thanks, again for your time.
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