Almond Paste


  • 1 cup water
  • 2 1/2 cups sugar
  • 1 pound almonds, blanched
  • 1 1/2 tsp almond extract


  1. Put the sugar and water in a heavy pot and cook as for candy to the soft-ball state (240 °F).
  2. Meanwhile, put the almonds through the fine blade of a meat grinder 4 times, to grind fine and release the oil. The first time through, add them a few at a time to avoid jamming the grinder.
  3. Add the ground almonds to the sugar mixture with the almond extract, stirring until creamy.
  4. Turn out the almond mixture onto a marble surface. Let cool.
  5. Knead the almond mixture together until smooth.
  6. Wrap in a damp cloth and put in an airtight container. Let mellow refrigerated one week before using.

Storage Instructions

Store airtight in the refrigerator, or for longer periods in the freezer.

Dish Types: 

Main Ingredients: