Almond Paste

Almond paste often used interchangeably with Marzipan. They are similar, but marzipan is a stand-alone confection and can be used to make fondant cake decorations.
Marzipan is also sweeter than almond paste. It is also softer as it is used as a filling in baked goods and is not serves alone as a cookie or confection.

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Almond Paste

Almond paste can be made in advance and stored in the refrigerator. Cut off as much as you need when baking pastires.

Planning

  • Prep Time:

    20 minutes

  • Bake/Cook Time:

    20 minutes

  • Chill/Set Time:

    4 hours

  • Servings:

    Makes 12-14 oz

Preparation

  • Materials

    Sifter/Sieve
    Whisk
    Pastry Mat
    Plastic Wrap

  • Prep

    Eggs separated and whites at room temp

  • Oven/Stove

    Not applicable/Uncooked

  • Shopping List

    Almond Flour
    Confectioner’s Sugar
    Vanilla Extract
    Almond Extract
    Rose Water
    Egg Whites

Ingredients & Steps

  • Ingredients

    Almond Flour 1.5 cups
    Confectioner’s Sugar 1.5 cups
    Vanilla Extract 1 tsp
    Almond Extract 2 tsp
    Rose Water 1 tsp
    Egg Whites 1 large

  • Steps

    STEP 1: Whisk  powdered sugar into almond flour.

    STEP 2: Mix in extracts & rose water.

    STEP 3: Mix in egg white to make a paste.

    STEP 4: Turn the dough onto a pastry mat and work until smooth.

    STEP 5: Form into a log, cover with plastic wrap and store in the refrigerator.
    Warm to room temperature before using.

Notes

Use almond paste as a filling for pastries or as a spread for breads and pastries.

STORING
Keeps for at least a month in the refrigerator or up to 6 months in the freezer. Bring to room temperature before using in any recipe

MARZIPAN vs ALMOND PASTE vs FRANGIPANE
Marzipan is very sweet almond meal eaten as a cookie or confection.

Almond Paste is a soft almond meal filling

Frangipane is a custard-based pastry and pie filling

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