Ingredients
- I cup plus 3 tablespoons (250 grams) sugar
- 1/4 cup (75 grams) honey
- 1/3 cup plus 1 tablespoon plus 2 teaspoons (100 grams) water
- 3 cups plus 3 tablespoons (500 grams) blanched, whole, almonds
- 1/4 cup plus 1 tablespoons plus 1 teaspoon (50 grams) Kirsch or simple syrup, optional
- Scant 1/4 cup (50 grams) butter
Directions
Place the sugar, honey and water in a saucepan and bring to a strong boil. Place the almonds in the food processor and grind until coarse. Remove the boiling sugar from the heat and pour over the coarse almonds. Blend until smooth. This may take 10 minutes or more, depending on the strength of the food processor. Remember, food processors are not usually strong enough to yield the same consistency as the almond paste that you can buy. If your mixture is too thick and the food processor is straining, you can add a little Kirsch or simple syrup to the processor. Add the liquid slowly and stop when the processor is moving more freely. The quality of almond paste is determined by how smooth the consistency is.
Wrap the almond paste in plastic wrap and allow it to cool. When you are ready to use it, knead in the butter. The butter makes it smooth and not so sticky.
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By athnewyork
on December 23, 2012
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Fabulous! I used this recipe as a base for marzipan by, once complete, kneading in bakers sugar and lemon peel, but frankly, liked it just as it was. Making another batch tomorrow with a bite more ground almond to see if I can firm it up enough to shape. We didn't have kirsch, so I substituted Amaretto. Sublime.
By Cookiest
New York, NY
on January 15, 2012
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This is the best recipe for Almond Paste that I've made to date. Very light and tasty. I've tried several other more complicated recipes using more sophisticated ingredients and processes but this one produced the best results by far. Thank you for sharing!
By WellHeeledChef
New York, NY
on September 25, 2011
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Almond Paste is a hard-to-find ingredient, and this recipe worked to a T! I am a professional pastry chef and I think it tastes better than the commercially bought stuff. My batch tasted so delicious and was so tender, I did not feel the need to knead in any butter. This is a great recipe.
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