Quick Almond Paste Recipes

HOMEMADE ALMOND PASTE

Homemade Almond Paste image

Almond paste with blanched untoasted almonds is best for delicate cakes, tarts, and pastries where you don't want to overpower the other flavors.

Provided by nch

Categories Desserts Nut Dessert Recipes Almond Dessert Recipes

Time 10m

Yield 12

Number Of Ingredients 4

Ingredients

1 ½ cups whole blanched almonds
1 ½ cups confectioners' sugar
1 large fresh egg white, at room temperature, lightly beaten, or more as needed
¼ teaspoon almond extract

Steps:

Place almonds and confectioners' sugar in the bowl of a food processor; process to a meal-like consistency, scraping down the sides and over the bottom of the bowl as needed. Don't overprocess it--at this point, the mixture should still be crumbly, not paste-like.
Add egg white and almond extract; process until it lumps together. If it remains crumbly, add more egg white, a few drops at a time.
Use a silicone spatula to remove almond paste from the food processor. It not using it right away, wrap it in waxed paper and store in an airtight container to use within a few hours. Or, place the wrapped almond paste in a freezer bag and freeze for up to six months.

Nutrition Facts : Calories 165.2 calories, Carbohydrate 18.6 g, Fat 9.2 g, Fiber 1.9 g, Protein 4.3 g, SaturatedFat 0.7 g, Sodium 9.8 mg, Sugar 15.6 g

HOMEMADE ALMOND PASTE

Homemade Almond Paste image

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."

Provided by Taste of Home

Time 10m

Yield 1-1/2 cups.

Number Of Ingredients 5

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

Steps:

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., 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.

Nutrition Facts : Calories 84 calories, Fat 5g fat (0 saturated fat), Cholesterol 0 cholesterol, Sodium 29mg sodium, Carbohydrate 9g carbohydrate (7g sugars, Fiber 1g fiber), Protein 2g protein.

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