Almond Paste Recipe

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Servings: 1


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  1. Here is a recipe for Almond Paste from the book "Secrets of A Jewish Baker"
  2. by George Greenstein. It is really a treasure trove of how to's. This is one recipe I have yet to try.
  3. Grind the almonds and 2 Tbsp. of the water in a food processor till the mix has a smooth texture when rubbed between your fingers.
  4. Hot the remaining 2 Tbsp. of water in a heavy saucepan. Add in the sugar and corn syrup. Heat the mix slowly till the sugar melts, then bring it to a boil. Cover and boil for 3 min.
  5. Remove the lid but don't stir the mix. Heat the mix to 240 degrees F (soft ball stage). (You may find it helpful to use a candy thermometer) Remove the pan from the heat and add in the almond extract.
  6. With the food processor running, slowly add in the warm syrup to the almonds till the paste forms a ball.
  7. When almond paste is cold, place in a sealable plastic bag or possibly tightly covered container and chill. Allow to season for one week. Bring to room temperature before using.
  8. Yield: About 1 lb.


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Nutrition Facts

Amount Per Recipe %DV
Recipe Size 307g
Calories 911  
Calories from Fat 1 0%
Total Fat 0.09g 0%
Saturated Fat 0.0g 0%
Trans Fat 0.0g  
Cholesterol 0mg 0%
Sodium 30mg 1%
Potassium 11mg 0%
Total Carbs 234.28g 62%
Dietary Fiber 0.0g 0%
Sugars 212.13g 141%
Protein 0.0g 0%
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