The best almond paste recipe made with sugar, water, butter and a little corn syrup tastes amazing and is more cost-effective than store-bought
Make your own homemade almond paste and never buy from the store again! It tastes better and can be made in 10 minutes flat. Almond paste is commonly used in pastries like frangipane tarts, bearclaws and toscaner squares.
Almond paste can be very expensive to buy. It's about $10 for 2 ounces in the grocery store. Obviously, if you buy it in bulk, it's less expensive but unless you're baking with almond paste a lot, it might not be worth it. To save the most money, I used slivered blanched almonds that I bought in the bulk section of winco which cost less than $6 for a whole pound.
Why should you make your own almond paste?
Luckily, you can make your own almond paste pretty easily. The only thing you really need is a powerful food processor to get that finely ground texture. If you don't have a strong food processor, you can start with almond flour instead of blanched almonds but it won't be quite as cost-effective.
The best part about making your own almond paste is that the texture of your pastries will be lighter and more delicious. And you don't have to worry about storing leftovers because you can make exactly the amount of almond paste that you need for your recipe.
Making your own almond paste goes pretty quickly. Just pulse your almonds until they are nice and fine (or use almond flour) and then add in your hot sugar mixture. Blend until smooth! It's very sticky at first so let it cool then knead in the butter which smoothes it out.
What's the difference between almond paste and marzipan?
Almond paste that has been ground superfine is also referred to as marzipan and can be molded and colored to make beautiful edible decorations like these pretty fruits. Marzipan is also used to cover cakes and cookies. Marzipan usually has more sugar than almond paste and is most commonly used in the UK.
How long does this almond paste recipe last?
You can keep the leftover almond paste in the fridge for quite a long time, at least 3 months. Or you can freeze it for a year. It does dry out if you don't wrap it well though so I usually wrap it in plastic wrap then place in an airtight container.
To use the almond paste, cut off the amount you need and let it come to room temperature before incorporating it into your recipes.
Want more almond recipes? Check these out!
Fool-proof French Macaron Recipe
Recipe
Equipment
- 6 cup Food Processor
Ingredients
- 14 ounces slivered blanched almonds or almond flour
- 8 ounces granulated sugar
- 3 ounces water
- 4 ounces corn syrup or honey
- 2 ounces butter softened
Instructions
- Place slivered almonds into the food processor and pulse until almonds are finely ground
- Place water, sugar and corn syrup into a saucepan and bring to a boil
- While mixing on low, drizzle in hot syrup
- blend until smooth then let cool
- Knead in butter and wrap tightly to store in the fridge for up to one month or freeze for 6 months. Bring to room temperature before using.
Patricia D says
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Loy says
Thanks for this recipe. I am always happy when I find a homemade recipe for a store-bought ingredient. I will be making this soon. I was directed here by a post at Baked Bree.
The Sugar Geek Show says
Yay! I love knowing how to make something myself! Even if I decide to buy it sometimes, the option of making it myself is great
cathy wanat says
Hi Liz, Your new approach to your relationship with baking has been interesting and I have been feeling that way for a while. I am getting older and those big jobs like weddings etc have been a lot for me to handle. You asked us to let you know what we like to see on your page, and I am not much into Instagram or Tweets, but I love to get info like make your own almond paste. Especially when the recipe is able to be printed without too much fuss. Thank you for considering your followers/friends and our needs and questions. Good luck to you in your new pursuits. Regards, Cathy Wanat
The Sugar Geek Show says
Thank you so much Cathy! I'm really excited to take you guys on this journey with me 🙂
Joan McTague says
Thank you for sharing!
Zee says
Love Love how easy this was!!! So happy you posted this Liz. I’m attempting your Red Wine Pear Frangipane Tart tomorrow and I couldn’t find almond paste. Can you believe it! One of my favourite things about your recipes is that I can actually find the ingredients - and the one time I couldn’t, you showed me how to make it myself. Thank you.
Elizabeth Marek says
Yay!! I'm so glad!
Sara says
I just made this and it's awesome!!! I'm so happy!!!
Deborah Roberts Burt says
You are a born teacher! Thank you for all the tips with your humor and laugh! Enjoy watching your children as they grow! Deborah
Elizabeth Marek says
Thank you so much <3
Ann Sigford says
Hi! I was a little confused by your measurements in oz. Weight or volume?
Are the dry ingredients by weight and the wet ingredients by volume?
It would be more clear if it is weight in grams and volume in dl.
Puzzled
Elizabeth Marek says
All the ingredients are by weight.