If you’ve ever bought almond paste and thought it tasted a little too sweet, too artificial, or just off, you’re not alone. Once I learned how easy it is to make at home, I never went back. This Homemade Almond Paste is soft, naturally gluten-free, and perfectly balanced. It tastes like pure almond goodness and comes together in minutes!
Homemade Almond Paste: Easy, Fresh, and Way Better Than Store-Bought
I’ve never been a fan of store-bought almond paste. The flavor always seems too strong and slightly fake, even though I love the idea of almond paste in cookies and pastries. One day, while getting ready to make my beloved Pignoli cookies, I thought, for crying out loud, I can just make my own and control the flavor myself!
That simple experiment completely changed my baking. The homemade version turned out smoother, fresher, and more nuanced than anything I’d ever bought. It’s naturally gluten-free, preservative-free, and ready in literally minutes. I can’t wait for you to try it. I think you’ll agree it’s miles ahead of anything from the store!
What Is Almond Paste (and Why Bakers Swear by It)
Almond paste is a soft, moldable blend of ground almonds, sugar, and egg white. Bakers love it for the rich flavor, moisture, and texture it adds to cookies, cakes, and pastries. Once you’ve made it from scratch, you’ll never grab a store-bought tube again.
Almond Paste vs. Marzipan vs. Frangipane
They’re all almond-based, but that’s where the similarities end:
- Almond Paste – Coarser, less sweet, and best for baking or fillings.
- Marzipan – Smoother and sweeter; used for candies and cake decorations. (You can make marzipan from almond paste by adding sugar and simple syrup, but not the other way around.)
- Frangipane – A creamy almond filling made with butter, sugar, eggs, and ground almonds. It’s spread into tarts or croissants before baking, not shaped or molded.
Curious? Try frangipane tarts or rustic fruit galette, then come back to this easy almond paste recipe: just five ingredients and five minutes to pure almond bliss.
Why You’ll Love This Recipe
- It’s made with only four wholesome ingredients, so you know exactly what’s going into your almond paste.
- The whole recipe comes together in just five minutes, no fancy equipment or extra steps required.
- It’s naturally gluten-free and can be easily adapted to a keto or low-carb diet.
- There are no preservatives; just pure, fresh almond flavor you can actually taste.
Ingredients & Easy Substitutions
- Almond Flour: I use fine almond flour (I like Kirkland’s and Bob’s Red Mill) for convenience, but you can absolutely start from scratch with whole almonds.
- Powdered Sugar: AKA confectioners’ sugar or icing sugar, is the most traditional sweetener for almond paste, but for a low-carb or keto version, try monk fruit powdered sugar or another zero-calorie sweetener blend.
- Egg white: Helps bind everything together. For a vegan or egg-free option, use aquafaba (the liquid from canned chickpeas) or a touch of corn syrup.
- Vanilla Bean Paste & Almond Extract: These will infuse the almond paste with a deeper flavor!
💡 A note about raw egg whites: Most grocery store eggs are pasteurized, which means they’re safe to use. Plus, almond paste is almost always baked or cooked (like in Pignoli cookies), so there’s no risk. If you’re extra cautious, look for pasteurized egg whites in cartons. I recommend organic if possible.
Get the full recipe in the recipe card below.
Can I Make Almond Paste with Whole Almonds?
Yes! Just start by blanching and peeling your almonds (or purchase blanched almonds). Boil raw almonds for 1 minute, drain, rinse with cold water, then slip off the skins; they’ll pop right off. Spread them on a towel to air-dry completely (or dry in a 200°F oven for 10 minutes). Once dry, pulse the almonds in a food processor until you have a fine, sandy texture —basically, homemade almond flour. From there, proceed with the recipe as written.
(Tip: make sure the almonds are dry before grinding; any moisture can make the paste too soft.)
Step-by-Step: How To Make Homemade Almond Paste
Step 1 – Combine Dry Ingredients
In a food processor fitted with a chopping blade, pulse almond flour, powdered sugar, and salt until combined. Pulse a few times to break up any clumps.
Tip: Careful not to blend for too long so that you don’t make almond butter!
Step 2 – Add Wet Ingredients
With the motor running, slowly drizzle in the egg white (you may not need all of it), along with the vanilla and almond extract.
Run the processor for 2–3 minutes, scraping down the sides as needed, until the mixture comes together into a thick, slightly oily paste.
Step 3 – Knead by Hand
Using a fork or spatula transfer the paste to a clean surface and knead for 1–2 minutes. Roll into a log shape; it’ll feel a little oily from the almonds, which is completely normal.
Step 4 – Wrap & Chill
Wrap tightly in plastic wrap and refrigerate for at least a few hours (or overnight) before using.
Adjusting texture: The perfect almond paste should be soft, pliable, and slightly tacky. Firm enough to slice, but not crumbly. If the paste feels too dry, add a bit more egg white or extract. If it’s too sticky, add a spoonful of almond flour and mix again.
How To Store, Freeze, and Thaw Almond Paste
Once it’s shaped into a log, wrap it tightly in plastic wrap (pressing out as much air as you can), then slip it into an airtight container or a zip-top bag. It will keep beautifully in the refrigerator for up to 1 month.
If you notice any drying around the edges, just knead the paste gently before using; the warmth of your hands will bring it right back to life.
Freezing: Homemade almond paste freezes very well!
- Wrap the log tightly in plastic wrap, then in a layer of foil, or place it in a freezer-safe bag with the air pressed out. Label and date it (future you will thank you later!). Freeze for up to 6 months. Though I’ve heard people say they found some from a year ago, thawed it, and it was just fine! So go ahead, live dangerously!
- For convenience, you can also portion it into smaller 4-ounce pieces before freezing; perfect for quick baking projects.
How to Use Almond Paste (and Why It’s a Game-Changer)
Homemade almond paste adds richness, prevents soggy bottoms in fruit pies and tarts, and gives cookies and pastries a luxurious almond flavor. It’s that “secret ingredient” that makes baked goods taste like they came from a fancy bakery. Try it in:
- Cookie recipes like almond crescents, pignoli cookies, Dutch Letter Bars, or Swedish dreams
- Pastries, scones, and cakes like this Strawberry almond cake.
- Chocolate truffles or filled confections for a nutty, aromatic twist
Keto or Low-Carb Almond Paste Option
To make a sugar-free version, swap the powdered sugar for your favorite powdered monk fruit or erythritol blend. I like a mix that measures 1:1 with sugar. The texture stays nearly identical, and it’s perfect for keto-friendly cookies, almond desserts, or even energy bites.
12 Ways to Use Homemade Almond Paste
- Almond Macaroons (Amaretti) – soft, chewy, and deeply almond-flavored.
- Pignoli Cookies – Italian pine nut cookies with a chewy almond paste base.
- Swedish Almond Dreams (Drömmar) – tender, buttery cookies with a hint of almond.
- Dutch Gevulde Koeken – buttery cookies filled with a layer of almond paste.
- Almond Horns (Mandelhörnchen) – dipped in chocolate and rolled in almonds.
- Almond Scones – Add moisture and a huge pop of almond flavor!
- Fruit Tarts – spread a thin layer under apples, pears, or stone fruit before baking.
- Galettes – tuck almond paste under the fruit filling for extra richness.
- Bakewell Tart – a British classic with jam, frangipane (almond paste-based), and icing.
- Raspberry or Cherry Almond Hand Pies – keep fillings from soaking the crust.
- Swedish Princess Cake – sponge layers with almond paste under the marzipan.
- Danish Kringle – a flaky pastry filled with almond paste.
Why Making Your Own Almond Paste Matters
Homemade almond paste has completely changed my baking game. If you’ve ever been intimidated by the idea of making your own, I promise that it’s so simple. If I can do it, you can too. Once you try this fresh, flavorful almond paste, there’s no going back to store-bought!
More DIY Recipes to Try
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Video
Ingredients
Homemade Almond Paste (make ahead)
- 2 ½ cups almond flour almond meal or ground blanched almonds
- 1 ¾ cups powdered sugar aka confectioners sugar (may also use sugar-free replacement)
- ¼ teaspoon salt
- 1 large egg white at room temperature
- 1 teaspoon vanilla bean paste or pure vanilla extract
- ½ teaspoon almond extract See note 2
Instructions
Make the Almond Paste (preferably 24 hours ahead):
- In a food processor, combine the almond flour, powdered sugar, and salt. Pulse a few times to mix.2 ½ cups almond flour, 1 ¾ cups powdered sugar, ¼ teaspoon salt
- With the motor running, slowly drizzle in the egg white (you may not need all of it so add a little at a time), along with the vanilla bean paste (or extract) and almond extract.
- Process 2–3 minutes, scraping down the sides if needed, until the mixture comes together into a thick, almost oily paste. If it’s crumbly and won’t hold, add a touch more egg white until it does.
- Remove from the processor and knead by hand for 1 to 2 minutes.
- Roll into a log (it'll be oily from the almonds, which is totally normal). Wrap tightly in plastic wrap and refrigerate until ready to use.
Notes
- Storage: Wrap tightly and refrigerate up to 1 month. If it dries a bit, knead gently to soften.
- Freezer-Friendly: Wrap well (plastic + foil) and freeze up to 6 months. Thaw in the fridge overnight, then bring to room temperature before using.
- Whole Almonds: To make your own almond flour, blanch, peel, dry, and grind whole almonds.
- Keto: Swap powdered sugar with powdered monk fruit or allulose.
- Vegan: Replace egg white with 1–2 teaspoons water or aquafaba (chickpea liquid) until the paste holds together.
Nutrition
Michael
so simple to make and great flavor
Thanks so much Michael!!
Dakota
Something is off in the measurements. I added a full TBSP more of egg white and still didn’t get a paste, just a very flavorful crumbly log.
Sounds like your eggs might have been smaller? Can you add another egg white, Dakota?
Alison
Thanks Kathleen. I just made this marzipan to go in my homemade stollen. The recipe is very easy to follow. I like to taste the almonds, so I added a full teaspoon of almond essence and only half a teaspoon of vanilla, which worked well.
I love hearing this Alison, oooh and a homemade stollen! Yum! So glad you liked it and I love that you customized it to your taste!