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Homemade Almond Paste

Homemade Almond Paste 1.500
Dec 31, 2009

This is very easy to make with a food processor or a high-performance blender. It is great to have when you can't find almond paste in the baking shelves of the store.

This makes about 1/4 cup more than you will need for the cake. You can use the leftovers in other baked goods.

The paste can be used immediately or refrigerated in an airtight container for 1 month or frozen for up to 3 months.


Servings: 1.5

Yield: cups (9 ounces)

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

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Directions

Place almonds in a food processor or high-performance blender, such as a Vita-Mix; cover and process until smooth. If using a food processor, you may need to add a couple of teaspoons of flavorless oil, such as canola, in order for it to become completely smooth. Add the confectioners' sugar, egg white, almond extract and salt; cover and process until smooth.

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Recipe Source

Adapted from a recipe at TasteofHome.com.

Tested by Leigh Lambert.

E-mail questions to the Food Section.

E-mail questions to the Food Section at food@washpost.com.

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Nutritional Facts

Calories per ounce: 209


% Daily Values*

Total Fat: 12g 18%

Saturated Fat: 1g 5%

Cholesterol: 0mg 0%

Sodium: 78mg 3%

Total Carbohydrates: 22g 7%

Dietary Fiber: 3g 12%

Sugar: 18g

Protein: 6g


*Percent Daily Value based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.

Total Fat: Less than 65g

Saturated Fat: Less than 20g

Cholesterol: Less than 300mg

Sodium: Less than 2,400mg

Total Carbohydrates: 300g

Dietary Fiber: 25g

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