Easy homemade almond paste recipe

I use my homemade almond paste recipe in my baked goods a lot and it’s really easy to make this paste yourself. I love baking with this delicious ingredient, especially during the holiday season. Recipes with this almond filling are very popular for Christmas and the Dutch holiday ‘Sinterklaas’.

Make your own almond paste

The almond paste recipe is very simple because it has a fixed ratio of almond flour to sugar. The amount of sugar and almond flour are always the same. Add a little egg and possibly some lemon zest to make it complete. I like the addition of lemon zest, but it’s optional. I share the simple steps in the recipe card down below, but first want to share some more information about the ingredients.

As you will see, my recipe has gram measurements. I did include a converter so you can see the ingredients in ounces. But I would advice to invest in a good scale, they aren’t expensive. It makes baking so much easier.

About the ingredients

I’ve seen that American recipes for almond paste are sometimes a bit different than the Dutch recipes, so I thought it would be helpful to tell a bit more about the ingredients and why some things are different. Both recipes are similar enough to use interchangeable. Let start with the simple ingredients in my recipe:

• Almond flour: The key ingredient! You can use store bought almond flour, or you can use my recipe for almond flour. It’s very easy to make, you only need almonds and a food processor. You could also use almond meal if you can’t find almond flour.
• Sugar:​ I like to use fine granulated sugar. Normal granulated sugar can be used as well.
• Egg:​ Beat your egg and use half of it for the recipe. No need to separate the egg and only use the yolk or egg whites.
• Lemon zest: This one is optional, but I like the fresh addition of the zest and always use it. I can recommend to try this out if you’ve never tried it before.

And that’s it. Simple isn’t it? But now for the differences according to the American recipes for almond paste I’ve seen:

• Sugar: I like to use my (fine) granulated sugar, but I’ve seen recipes with powdered sugar as well. Powdered sugar provides a finer texture, so If you like that it’s totally fine to make it this way. Fine granulated sugar gives a more coarse texture which I like. Fun fact: if you want to make homemade marzipan, you definitely should use icing sugar!
• Egg white:​ Most recipes only use egg whites. To be honest: that’s a perfect option as well. I’m just used to use a beaten egg.
• Almond extract: I was surprised to see almond extract in so many recipes. You can add it if you like a more intense almond flavor, but it’s not necessary at all because the almonds itself already have a rich almond flavor.

That’s all you need to know to make this homemade version of almond paste. The taste is amazing and way better than the packages of paste you can find in the baking aisle at your local grocery store.

Both in terms of ingredients and equipment, this recipe is simple. A bowl and a (wooden) spatula are all you need. And maybe a food processor or stand mixer if you want. Remember: make sure your ingredients are on room temperature before you start.

What is almond paste?

Almond paste is simply a mixture of mostly almonds and sugar. These are mixed together in equal parts with lemon zest and a little egg. The lemon zest is a flavoring and the egg ensures that the almond paste remains creamy and holds together well during baking.

The paste is used a lot in Dutch desserts. Think of Christmas cake, filled speculaas or cookies filled with almond paste. These are all delicious, typical Dutch treats with an almond paste filling.

But there’s more! I love a good almond cake myself. Oh, and have you tried almond croissants?! Make them at home with your homemade paste!

Why does it needs time to mature?

In my recipe you can read that for best results you should let the almond paste mature overnight in the refrigerator. By letting it ripen, the flavor becomes stronger and better. So if you start on time, it would be even better to let it mature in the fridge for a few days. No time at all? Just use the paste right away after you’ve made it, no problem at all.

Is almond paste the same as marzipan?

No, it is not the same. Marzipan contains proportionally more sugar, and the recipe calls for icing sugar instead of granulated sugar.

Can I make almond paste without almonds?

It’s pretty obvious the recipe calls for almonds, but maybe you’re allergic to almonds or just don’t like them very much. Fortunately, you can make an alternative paste without almonds. For example, you can replace the almonds with pecans, macadamia nuts, or pistachios.