Homemade Almond Paste

Last week I was buying groceries and although I picked up a couple of baking items, I didn't have it in my budget to purchase many so when I saw almond paste, I left it there and continued on my way.

Of course today Super Walmart was completely sold out of almond paste, the dollar store didn't have any, and our local grocery is closed on Sundays.

No worries.

I have a bag of almonds in the cupboard and can just as well make my own. Now although there are some recipes that call for just powdered sugar and ground almonds, the end is not going to be like the almond paste you want. You need a sugar syrup base. This recipe is odd. Sometimes (depending on the weather?) I need to add just about 1/4 c more ground almonds to the mix. Other times it's a bit dry and I add just a teaspoon or two more corn syrup. I also found that I like to add just a touch of vanilla flavoring to the mix - I use real vanilla for this one but if you only have extract that's cool.

I used a mixture of whole, raw almonds and blanched;
thus the darker color from the skins

Still warm from the syrup and in a RubberMaid container to let it set up firmer
and for the flavors to meld

Homemade Almond Paste

10 oz bag blanched almonds
1 1/4 c powdered sugar
2/3 c granulated sugar
1/4 cup corn syrup
1 cup water
1/2 t vanilla extract

Make a sugar syrup by placing the water, granulated sugar and corn syrup in a saucepan. Stir it to combine. Bring it to a boil for 3-4 minutes and let it cool.

Place the almonds in a food processor and process them fine. Add the powdered sugar. With the food processor running, slowly add the sugar syrup until the mixture forms a paste.

Store the almond paste tightly covered. Let it set 24 hours before using if you can so the flavors mix. If you will be storing it for more than a week, store in the refrigerator.Print Friendly and PDF