Homemade almond paste with 50% almonds
Homemade almond paste with 50% almonds is a easy French recipe that serves 8. 500 calories per serving. Recipe by Ludo's Workshops on YouTube.
Prep: 16 min | Cook: 20 min | Total: 46 min
Cost: $5.80 total, $0.73 per serving
Ingredients
- 150 g Whole almonds (unsalted, to toast)
- 150 g Almond flour (or blanched almonds to grind)
- 120 g Powdered sugar (sift before use)
- 30 g Egg whites (about 1 medium egg white, or equivalent aquafaba)
- 2 gouttes Bitter almond extract (optional, to intensify flavor)
- few drops Food coloring (optional) (optional, to color the paste)
Instructions
Toast the whole almonds
Preheat the oven to 150 °C. Spread the 150 g of whole almonds on a baking sheet lined with parchment paper and bake for 10 minutes.
Time: PT10M
Temperature: 150°C
Cool the almonds
Remove the sheet from the oven and let the almonds cool at room temperature (about 5 minutes).
Time: PT5M
Grind the toasted almonds
Process the cooled almonds in a food processor until a very fine powder is obtained (2 minutes).
Time: PT2M
Toast the almond flour (if used)
If you start with almond flour, spread the 150 g on a baking sheet lined with parchment paper and toast for 10 minutes at 150 °C, then let cool.
Time: PT10M
Temperature: 150°C
Sift the almond flour and powdered sugar
In a large bowl, sift the toasted almond flour (or ready almond flour) with the 120 g of powdered sugar.
Time: PT2M
Incorporate the egg whites and flavoring
Add the 30 g of egg whites (about 1 white) and the 2 drops of bitter almond extract. Mix by hand with the spatula until a homogeneous, thick paste is obtained. If you want color, add the coloring at this point and mix well.
Time: PT5M
Shape and wrap the almond paste
Form a ball, shape into a large cylinder, then wrap tightly in plastic wrap. Refrigerate.
Time: PT2M
Nutrition Facts
- Calories
- 500
- Protein
- 10 g
- Carbohydrates
- 30 g
- Fat
- 40 g
- Fiber
- 5 g
Dietary info: Vegetarian, Gluten-free, high-fiber
Allergens: Almonds (tree nuts), Eggs
Ingredient Substitutions
- Instead of Whole almonds: Roasted almonds, More almond flour
- Instead of Almond flour: Ground almonds, Homemade almond flour
- Instead of Powdered sugar: Very fine granulated sugar
- Instead of Egg whites: Aquafaba, Pasteurized egg whites
- Instead of Bitter almond extract: Vanilla extract, Orange zest
- Instead of Food coloring (optional): Cocoa powder, Beet powder
Equipment Needed
- Oven
- Baking sheet
- Parchment paper
- Kitchen scale
- Food processor or coffee grinder
- Mixing bowl
- Silicone spatula
- Kitchen gloves (optional) (optional)
- Plastic wrap
Critical Steps — Do Not Skip
- Toast the almonds at 150 °C for exactly 10 minutes.
- Grind the almonds to a very fine powder without turning them into butter.
- Incorporate the egg whites until a homogeneous and compact paste is obtained.
Chef Tips from the Video
- For an even more pronounced aroma, add the zest of a candied orange or a few drops of orange blossom extract before the final mixing.
- If you prepare colored decorations, separate the paste into several portions before adding colorings to avoid color mixing.
Troubleshooting
The paste remains grainy and does not hold together.
Make sure the almonds are finely ground and the egg whites are fully incorporated. Add a few drops of water or a bit more egg white if needed.
The paste becomes too sticky.
Lightly dust with extra powdered sugar and work the paste between two sheets of parchment paper.
Bitter smell after toasting.
Do not exceed the indicated cooking time; watch that the almonds stay golden, not brown.
Storage
Refrigerator: Wrap in plastic wrap, keep for 15 days in the refrigerator.
Freezer: Can be frozen for 2 months, well wrapped.
Room temperature: Not recommended, the paste dries out quickly.
Make-Ahead Tips
- Almond paste keeps for 15 days in the refrigerator, ideal for preparing decorations in advance.
- For longer storage, freeze the paste in individual portions.
Last updated: August 21, 2026
