Easy Homemade Almond Paste Recipe
Easy Homemade Almond Paste Recipe is a medium Jewish recipe that serves 12. 480 calories per serving. Recipe by KosherBacon on YouTube.
Prep: 34 min | Cook: 7 min | Total: 51 min
Cost: $4.90 total, $0.41 per serving
Ingredients
- 8 oz Almonds (raw, will be blanched and skins removed)
- 8 oz Powdered Sugar (sifted)
- 2 tsp Almond Extract (optional, adjust to taste)
- 2 tbsp Egg White (acts as binder; can substitute cold water or aquafaba for vegan version)
- 2 tbsp Cold Water (alternative binder if you prefer not to use egg white)
Instructions
Measure Ingredients
Weigh 8 oz of raw almonds and 8 oz of powdered sugar using a food scale.
Time: PT5M
Boil Water
Fill a pot with enough water to cover the almonds, bring to a rolling boil.
Time: PT5M
Temperature: 100°C
Blanch Almonds
Add the almonds to the boiling water and blanch for 1–2 minutes until they float and the skins begin to loosen.
Time: PT2M
Temperature: 100°C
Shock and Drain
Using a slotted spoon, transfer the almonds to a bowl of ice water to stop cooking, then drain.
Time: PT2M
Dry and Peel
Pat the almonds dry with a clean kitchen towel, then pinch each almond to pop off its skin.
Time: PT15M
Grind Almonds
Place the blanched, skinned almonds in the food processor and pulse until finely ground.
Time: PT3M
Add Powdered Sugar
Add the sifted powdered sugar to the ground almonds and pulse to combine.
Time: PT2M
Incorporate Flavor and Binder
Add 2 tsp almond extract and 2 tbsp egg white (or cold water). Pulse until a smooth, pliable paste forms.
Time: PT3M
Adjust Consistency
If the paste feels too wet, add 1–2 tbsp additional powdered sugar and pulse until the desired texture is reached.
Time: PT2M
Form and Wrap
Scrape the paste onto a clean surface, shape into a log, and tightly wrap in plastic wrap.
Time: PT2M
Store
Refrigerate wrapped paste for up to 2 weeks, or vacuum‑seal and freeze for up to 3 months.
Time: PT0M
Temperature: 4°C
Nutrition Facts
- Calories
- 480
- Protein
- 10 g
- Carbohydrates
- 55 g
- Fat
- 25 g
- Fiber
- 6 g
Dietary info: Vegetarian, Kosher, Gluten‑free
Allergens: Tree nuts (almonds)
Ingredient Substitutions
- Instead of Almonds: toasted almonds, cashews (different flavor)
- Instead of Powdered Sugar: granulated sugar processed in a blender
- Instead of Almond Extract: vanilla extract (different flavor), almond essence
- Instead of Egg White: cold water, aquafaba (chickpea liquid)
- Instead of Cold Water: egg white, aquafaba
Equipment Needed
- Food Scale
- Pot
- Slotted Spoon
- Large Bowl
- Clean Kitchen Towel
- Food Processor
- Rubber Spatula
- Plastic Wrap
- Stand Mixer (optional) (optional)
Critical Steps — Do Not Skip
- Blanching the almonds correctly to loosen skins
- Removing all almond skins for a smooth texture
- Achieving the right consistency with the binder
- Forming the log and wrapping tightly to prevent drying
Chef Tips from the Video
- Toast the almonds lightly before blanching for a deeper, nuttier flavor.
- Add a pinch of orange zest for a subtle citrus note that brightens the paste.
- For a vegan version, replace the egg white with 2 tbsp aquafaba.
Troubleshooting
Paste is too wet and sticky.
Add additional powdered sugar a tablespoon at a time, pulsing after each addition, until the paste no longer sticks to the processor blade.
Paste is too dry and crumbly.
Add a little more egg white or cold water (½ tsp at a time) until the mixture comes together.
Almond skins remain in the paste, making it gritty.
Make sure all skins are removed before grinding; re‑blanch any missed almonds or rub the mixture through a fine mesh sieve.
Food processor motor gets hot.
Process in short bursts and let the processor rest for a minute between batches.
Storage
Refrigerator: Wrap tightly in plastic wrap and store in an airtight container for up to 2 weeks.
Freezer: Vacuum‑seal or place in a freezer‑safe bag; keep for up to 3 months.
Room temperature: Do not store at room temperature; it will spoil quickly.
Make-Ahead Tips
- Freeze almond paste in 2‑oz portions for easy future use.
- Allow frozen paste to thaw in the refrigerator before shaping.
Frequently Asked Questions
What is the cultural significance and history of homemade almond paste in Jewish cuisine?
Almond paste, known as marzipan in many traditions, has long been used in Jewish holiday baking, especially for desserts like almond crescents and tarts during Passover and Rosh Hashanah. It provides a sweet, nutty flavor that complements spices and fruit fillings.
What are the traditional regional variations of almond paste in Jewish cooking?
In Eastern European Jewish kitchens, almond paste is often flavored with a hint of lemon or orange zest, while Sephardic recipes may add rose water or cinnamon. Some families sweeten it with honey instead of powdered sugar for a more rustic taste.
How is homemade almond paste traditionally served in Jewish celebrations?
It is commonly rolled into logs and sliced for almond pastries, used as a filling for babka, or shaped into decorative marzipan fruits for festive tables. During Passover, it is a key component of flour‑free desserts.
What occasions or celebrations is homemade almond paste associated with in Jewish culture?
Almond paste appears in holiday treats for Passover, Rosh Hashanah, and Hanukkah, as well as at weddings and bar/bat mitzvah celebrations where elegant almond pastries are served.
What makes homemade almond paste special or unique in Jewish cuisine?
Making it at home allows control over sweetness, texture, and kosher compliance, ensuring no non‑kosher additives are present. Freshly ground almonds give a brighter flavor than store‑bought versions.
What are the most common mistakes to avoid when making homemade almond paste?
Common errors include over‑blanching almonds, not removing all skins, using too much binder which makes the paste wet, or adding too much powdered sugar which makes it dry and crumbly. Follow the timing cues and adjust binder gradually.
Why does this homemade almond paste recipe use egg white as a binder instead of oil?
Egg white provides a neutral, protein‑based binder that keeps the paste firm without adding extra fat, preserving the traditional texture and allowing the almond flavor to shine. Oil would make the paste greasy and alter its consistency.
Can I make homemade almond paste ahead of time and how should I store it?
Yes. Wrap the log tightly in plastic wrap and refrigerate for up to two weeks. For longer storage, vacuum‑seal and freeze; it will keep for three months and can be thawed in the fridge before use.
What texture and appearance should I look for when making homemade almond paste?
The paste should be smooth, glossy, and pliable—able to hold a shape without cracking. It should have a uniform pale‑tan color with no visible almond skins or sugar granules.
What does the YouTube channel KosherBacon specialize in?
The YouTube channel KosherBacon focuses on kosher-friendly cooking, offering practical home‑cooking tutorials that blend traditional Jewish flavors with modern techniques, often emphasizing easy, ingredient‑light recipes.
How does the YouTube channel KosherBacon's approach to Jewish cooking differ from other Jewish cooking channels?
KosherBacon emphasizes straightforward, no‑fuss methods and often provides alternatives for ingredients that may be hard to find, while still maintaining strict kosher standards. The host also shares personal tips and troubleshooting that are less formal than many traditional cooking shows.
Last updated: September 1, 2026
