Homemade Almond Paste

It’s been a couple of months now since I last participated in the Bake Along challenge so I was keen to try this month’s challenge which is an Italian Almond Tart.  One of the main ingredients called for is Almond Paste which I have never come across here in the UK.  A quick search on Google revealed quite a heated debate amongst the baking fraternity.

It would appear that Almond Paste means something different depending on which country you come from.  What I did learn is that Marzipan (as we know it in the UK) is not the same as Almond Paste.  Almond Paste generally has equal quantities of ground almonds to sugar whereas Marzipan has a much higher ratio of sugar to almonds.

I did have a look at a couple of brands of Marzipan and the quantity of almonds was only 25%.  I also didn’t recognise a lot of the other ingredients which is never a good thing.  Having established the ratio of sugar to almonds, the next deciding factor is what binding agent to use.

This is where you see the difference between the different countries.  I found recipes which used egg white, egg yolk, whole egg, water, sugar syrup, honey and some even had alcohol in them.  I opted for the whole egg but only because I didn’t want to have to deal with the problem of a stray yolk or 1 egg white to use up.  I also added Cointreau but to be honest I couldn’t taste it in the finished product.

The end result was delicious and made for a perfect Almond Tart.  It is really quick and so easy to make and freezes beautifully.  No excuses… you have to try and make your own homemade almond paste.  You won’t regret it.

Almond Paste

Prep Time15 mins
Total Time15 mins
Servings: 500 grams

Ingredients

  • 250g caster sugar

  • 250g ground almonds

  • 1 large egg

  • 2 tblsp Cointreau (optional)

Instructions

  • Sieve the caster sugar and the ground almonds into a mixing bowl.

  • Give the egg and the Cointreau (if using) a quick mix to combine.

  • Add the egg to the sugar and almond mixture.

  • Mix together until a stiff paste is formed.

  • Use immediately or wrap in cling wrap and store in the refrigerator.

Notes

Almond paste may be kept in the freezer for up to 6 months. Bring back to room temperature before using.