Almond Paste

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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.

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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!

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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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The recipe is a revelation. Who knew it was such a simple process with easily found ingredients to make one's own almond paste at home? As a person who has a fondness for European pastry, finding sufficient quantities of almond paste at stores sold at a reasonable price was impossible. Having made my own at home for a fraction of the price and coming up with a delicious result is such a surprise and has solved my problems on that front.

Mandlehorn cookies, Almond Poundcake, and many other yummy baked goods are on the menu at my house now thanks to this recipe. Thank you Jacques.

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This is an easy recipe and a big money saver over purchasing almond paste. It stores well in the freezer. The consistency is much better than purchased almond paste, which can be too dry and difficult to work with.

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I love this recipe! it is very easy to make and took no time at all. I halved it and it came out perfect. not to mention it tastes great!