Easy Homemade Almond Paste Recipe

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

1. Measure Ingredients

   Weigh 8 oz of raw almonds and 8 oz of powdered sugar using a food scale.

   Time: PT5M

2. Boil Water

   Fill a pot with enough water to cover the almonds, bring to a rolling boil.

   Time: PT5M

   Temperature: 100°C

3. 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

4. Shock and Drain

   Using a slotted spoon, transfer the almonds to a bowl of ice water to stop cooking, then drain.

   Time: PT2M

5. Dry and Peel

   Pat the almonds dry with a clean kitchen towel, then pinch each almond to pop off its skin.

   Time: PT15M

6. Grind Almonds

   Place the blanched, skinned almonds in the food processor and pulse until finely ground.

   Time: PT3M

7. Add Powdered Sugar

   Add the sifted powdered sugar to the ground almonds and pulse to combine.

   Time: PT2M

8. 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

9. 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

10. Form and Wrap

    Scrape the paste onto a clean surface, shape into a log, and tightly wrap in plastic wrap.

    Time: PT2M

11. 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