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Homemade Almond Paste Recipe
Homemade Almond Paste Recipe photo by Taste of Home

Homemade Almond Paste Recipe

Publisher Photo
When a recipe she wanted to try called for almond paste, Anne Keenan of Nevada City, California decided to make her own. "It saves the expense of the store-bought kind," she says, "and results in a lighter baked product."
TOTAL TIME: Prep: 10 min. + chilling
MAKES:24 servings
TOTAL TIME: Prep: 10 min. + chilling
MAKES: 24 servings

Ingredients

  • 1-1/2 cups blanched almonds
  • 1-1/2 cups confectioners' sugar
  • 1 egg white
  • 1-1/2 teaspoons almond extract
  • 1/4 teaspoon salt

Nutritional Facts

1 serving (1 tablespoon) equals 84 calories, 5 g fat (trace saturated fat), 0 cholesterol, 29 mg sodium, 9 g carbohydrate, 1 g fiber, 2 g protein.

Directions

  1. Place almonds in a food processor; cover and process until smooth. Add the confectioners' sugar, egg white, extract and salt; cover and process until smooth.
  2. Divide almond paste into 1/2-cup portions; place in airtight containers. Refrigerate for up to 1 month or freeze for up to 3 months. Yield: 1-1/2 cups.
Originally published as Homemade Almond Paste in Taste of Home December/January 2007, p11

Nutritional Facts

1 serving (1 tablespoon) equals 84 calories, 5 g fat (trace saturated fat), 0 cholesterol, 29 mg sodium, 9 g carbohydrate, 1 g fiber, 2 g protein.

Reviews for Homemade Almond Paste

AVERAGE RATING
   (3)
RATING DISTRIBUTION
5 Star
 (2)
4 Star
 (1)
3 Star
 (0)
2 Star
 (0)
1 Star
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MY REVIEW
Reviewed Aug. 10, 2014

I've never used Almond Paste , just heard the name of it. I Love almonds and eat them every day. Can this be used as a spread on toast. Or is Almond Paste basically used as an ingredient in other recipes, such as desserts ?

MY REVIEW
Reviewed Mar. 12, 2012

i do alot of recipes and one thing i dont have is a food processor what do you do when it calls for one for the recipes

MY REVIEW
Reviewed Jul. 30, 2009

Would Ms. Childs risk this Bear Claw thing? I think not. I'd love to sit down and have some tho.

Velda

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