Almond Paste with Whole Almonds

This type of almond paste is best for rustic sweet breads and whole grain pastries.

Prep Time:
10 mins
Total Time:
10 mins
1 1/2 cups


  • 1 ½ cups whole unskinned almonds, lightly toasted

  • 1 ½ cups confectioners' sugar

  • 1 large fresh egg white, at room temperature, lightly beaten, or more as needed

  • ¼ teaspoon almond extract


  1. Place almonds and confectioners' sugar in the bowl of a food processor; process to a meal-like consistency, scraping down the sides and over the bottom of the bowl as needed. Don't overprocess it--at this point, the mixture should still be crumbly, not paste-like.

  2. Add egg white and almond extract; process until it lumps together. If it remains crumbly, add more egg white, a few drops at a time.

  3. Use a silicone spatula to remove almond paste from the food processor. It not using it right away, wrap it in waxed paper and store in an airtight container to use within a few hours. Or, place the wrapped almond paste in a freezer bag and freeze for up to six months.

Cook's Notes:

It's important to note that almond paste requires whole almonds. Using almond meal or almond flour won't give you the same slightly coarse texture.

Most almond paste recipes call for egg whites. Because the almond paste is generally used for baking, the risk of salmonella contamination is low, as the hot oven temperatures kill the salmonella bacteria.

Nutrition Facts (per serving)

163 Calories
9g Fat
19g Carbs
4g Protein
Nutrition Facts
Servings Per Recipe 12
Calories 163
% Daily Value *
Total Fat 9g 12%
Saturated Fat 1g 4%
Sodium 5mg 0%
Total Carbohydrate 19g 7%
Dietary Fiber 2g 8%
Total Sugars 16g
Protein 4g
Calcium 44mg 3%
Iron 1mg 4%
Potassium 134mg 3%

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

** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.

(-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.

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