Almond Paste- Easy and homemade!

almond paste wrapped

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.

almonds soaked

Almond Paste-
(to make two pounds total – can be halved)

  • 1-1/2 pounds whole natural almonds (about 4 cups) or use ready made almond flour in the same weight
  • 2 cups granulated sugar
  • 1 cups water
  • 1/4 cup Lyle’s Golden Syrup (cane syrup)
  • 1/4 to 1/2 teaspoon pure almond extract, depending on your taste

With almond flour so readily available now, you can choose to skip this step and just buy it and proceed with the recipe below. Or, you can make this paste from the generally cheaper whole almonds, it’s your choice.
If using natural whole almonds, 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.

squeezing almonds 

blanched almonds

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, stir to dissolve the sugar and then cook without stirring until the mixture reaches 235F* which is between a thread and soft ball stage. (Remember to calibrate your thermometer particularly if you live at a high elevation and then use the adjusted temperature. My thermometer boils at 204F so I increase the temperature by eight degrees to 243F. Get it, got it, good? ) Remove from the heat and stir in the almond extract.

Grind the almonds in your food processor fitted with the metal blade. Do this in batches so that you get finely ground almonds without making almond butter. If the mass starts to clump let it rest for a minute, you don’t want the almonds releasing all of their oils because that will turn them into almond butter  and not ground almonds. 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…

almond paste wrapped

I put some in these cherry scones…yum…so terrific!

cherry scones

Have a grand day!


  1. Marisa says:

    Just wanted to let you know that I have shared your recipe with my friends and I make the paste to use it in my holiday baking. I have found that rubbing the almonds between my hands removes the skins much faster. I get through the four cups of almonds quicker this way. The photographs are really helpful.

  2. Marisa says:

    Your method of making almond paste is easy to make. I like using fresh ingridients in my baking and to know exactly what they are. It is inexpensive to make and always fresh. Thank you for your easy-to-follow directions – they are great.


  3. Polly B. says:

    Hello, Gabi
    I want to drop a note to let you know that I tried this home made Almond Paste. It turned out wonderful. (I used the light corn syrup.)It taste so good. I also used it to make the Marzipan Pear for the special occasion cake decoration. Thank you, again for the recipe.

  4. Polly B. says:

    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.

  5. Gabi says:

    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.

  6. Polly B. says:

    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?

  7. Gabi says:

    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,

  8. jess says:

    can you make almond paste with almond butter…I bought the wrong item and I can’t return it!

  9. Gabi says:

    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 🙂

  10. Holly says:

    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!

  11. Marie says:

    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!

  12. lo says:

    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?

  13. Nila says:

    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?

  14. Catalina says:

    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.

  15. Gabi says:

    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! 🙂

  16. Arlene says:

    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!!

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