Start to Finish: 15 minutes, plus chilling time
Servings: Yields 1 1/2 cups of paste
Almond paste and marzipan are not the same. Marzipan is a sweet, almond-flavored candy dough usually shaped to make chewy candies. The stronger flavor of almond paste gives baked goods such as biscotti an intense flavor. Almond paste cannot be used in place of marzipan in a recipe, and marzipan is not a substitute for almond paste. This recipe for almond paste is adapted from ones by Mangia Bene Pasta and Simply So Good.
- 1 1/2 cups blanched almonds, slivered or crushed
- 3/4 cup white sugar
- 3/4 cup powdered sugar
- 1 egg white
- 1 teaspoon almond extract
Pulse the blanched almonds and white sugar in a food processor for 2 to 5 minutes until it becomes a fine powder.
Add the confectioner's sugar and process for 30 to 60 seconds until the almonds and sugars fully combine. In a small bowl, beat the egg white with the almond extract.
Run the food processor on low speed and slowly add the flavored egg white, 1 tablespoon at a time. Stop processing as soon as you have added all of the egg white to the food processor.
Push down any unmixed paste from the sides of the processor bowl using a rubber spatula, then blend again to a slightly crumbly but even paste that stays together when you blend it.
Transfer the paste to an airtight tub and store it in the refrigerator for no more than six months.
To make the paste closer to marzipan in texture, reduce the amount of almonds by one-third. Add 2 tablespoons of unsalted butter during processing.
Purchase whole or slivered blanched almonds at a health food, grocery or bulk foods store. You can also blanch your own almonds.
Blanching Almonds at Home
Bring a large pot of water to a rolling boil.
Add 3 cups of whole almonds to produce roughly 1 1/2 cups of crushed or slivered blanched almonds.
Boil the almonds for 5 minutes, then pour them and the water into a colander. Let them cool for 5 minutes before peeling off the skin with your fingers.
Rinse the almonds to remove excess pieces of skin, dry them, then use them as you would store-bought blanched almonds.