Almond Paste

 is coarser in texture, whereas marzipan is smoother and is often molded into shapes.Marzipan can be enjoyed as candy, while the almond paste is used for fillings in desserts or as an added ingredient (not to be eaten as-is).

Do I Have the Blanch the Almonds?

No, you do not have to blanch the almonds. However, I wanted to remove the skins before making the paste, so I blanched them to easily remove the skins. If you do not blanch the almonds and leave the skins on, you will get a darker color and more almond flavor. Another option would be to buy slivered almonds that have already had their skins removed.

How to Store

Almond paste lasts for quite a while, so it will be available to use in your treats. Wrap the paste in plastic wrap (doubling the wrap is even better) and store it in the refrigerator for up to a month. Or, freeze it for up to 3 months. Let almond paste come to room temperature before use.

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Almond Paste

PREP TIME5MINUTES MINS

COOK TIME15MINUTES MINS

TOTAL TIME20MINUTES MINS

Almond Paste is a nutty paste that is made with blanched almonds, confectioners' sugar, an egg white, almond extract, and salt.

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Ingredients

▢1½ cups (214.5 g) whole, natural almonds▢1½ cups (187.5 g) confectioners' sugar divided▢1 large egg white, room temperature, lightly beaten▢½ teaspoon almond extract▢⅛ teaspoon kosher salt

Instructions

Blanching Almonds

Bring a small pot of water to a boil over medium-high heat

Place almonds into the pot and boil for one minute.

Strain and rinse the almonds under cold water.

The skins of the almonds should be loose and shriveled. Gently squeeze the almonds out of their skins, placing them onto a paper towel-lined plate. Allow the almonds to dry completely before using them.

Paste

Place almonds and ½ cup of the confectioners' sugar in the bowl of a food processor. Process on high until finely ground, scraping the bowl as needed.

Add remaining sugar, egg white, almond extract, and salt. Process until the mixture comes together, scraping the sides as necessary. The texture will be similar to looser playdough and is a light tan in color. (If it is too sticky, add more confectioners' sugar, one tablespoon at a time, until the paste has reached your desired consistency.) This will make 1¼ cups (392 g) of paste.

Tightly roll the paste in a sheet of plastic wrap. Store in the refrigerator for up to a month or in the freezer for up to 3 months.