Almond Paste
Almond Paste is a nutty paste that is made with blanched almonds, confectioners' sugar, an egg white, almond extract, and salt.
Servings: 1 cup*
Ingredients
- 1 ½ cups (214.5 g) whole, natural almonds
- 1 ½ cups (187.5 g) confectioners' sugar divided
- 1 large egg white, room temperature, lightly beaten
- ½ teaspoon almond extract
- ⅛ teaspoon kosher salt
Instructions
Blanching Almonds
- Bring a small pot of water to a boil over medium-high heat
- Place almonds into the pot and boil for one minute.
- Strain and rinse the almonds under cold water.
- The skins of the almonds should be loose and shriveled. Gently squeeze the almonds out of their skins, placing them onto a paper towel-lined plate. Allow the almonds to dry completely before using them.
Paste
- Place almonds and ½ cup of the confectioners' sugar in the bowl of a food processor. Process on high until finely ground, scraping the bowl as needed.
- Add remaining sugar, egg white, almond extract, and salt. Process until the mixture comes together, scraping the sides as necessary. The texture will be similar to looser playdough and is a light tan in color. (If it is too sticky, add more confectioners' sugar, one tablespoon at a time, until the paste has reached your desired consistency.) This will make 1¼ cups (392 g) of paste.
- Tightly roll the paste in a sheet of plastic wrap. Store in the refrigerator for up to a month or in the freezer for up to 3 months.
Notes
*This recipe makes approximately 1 1/4 cups of almond paste.