Ingredients
Almond Paste Ingredients
- 167 grams (1½ cups) almond flour, finely ground
- 180 grams (1½ cups) powdered sugar
- 1½ teaspoons pure almond extract
- ½ teaspoon culinary grade rose water (optional)
- 1-2 Tablespoons cold water (start with smaller amount)
Instructions
- Combine Dry Ingredients: Add the almond flour and powdered sugar to the bowl of a food processor. If you don't have a processor, sift and mix the almond flour and powdered sugar thoroughly by hand or in a mixer to ensure a smooth texture.
- Pulse to Blend: Pulse the mixture briefly until the dry ingredients are combined evenly.
- Add Flavorings and Water: Add the almond extract, rose water, and 1 tablespoon of cold water to the dry mixture. Process until the almond paste comes together in a ball. If the mixture is not coming together, add the remaining water one teaspoon at a time as needed.
- Knead the Mixture: Dump the almond paste onto a piece of parchment paper and knead it gently 4-5 times. If it is sticky, dust your hands or the paste with a small amount of powdered sugar to prevent sticking.
- Shape and Chill: Shape the almond paste into a cylinder, wrap it tightly with parchment paper or plastic wrap, and chill in the refrigerator for at least one hour to firm up. Chilling makes the paste easier to handle, especially for baking or rolling out.
- Storage: Store the almond paste wrapped in an airtight container at room temperature for up to 2 days, refrigerated for up to 2 weeks, or frozen for up to 3 months. If frozen, defrost overnight in the refrigerator before use.
Notes
- Using finely ground almond flour produces a smooth almond paste and speeds up preparation since no grinding is required.
- Rose water adds a traditional floral note common in marzipan but can be omitted if undesired.
- This almond paste has a medium consistency suitable for cake fillings and general baking; it's pliable but not ideal for intricate shapes.
- Chilling the almond paste enhances firmness and makes it easier to handle; skip chilling if using as a spread.
- To create firmer marzipan for cake covering or modeling, mix 6.5 ounces of almond paste with ¼ cup corn syrup and 1 cup sifted powdered sugar, kneading in additional powdered sugar to achieve desired firmness.
- Extra powdered sugar and corn syrup increase sweetness, suitable for small decorations or bites.
- Prep Time: 10 minutes
- Cook Time: 0 minutes
- Category: Confectionery
- Method: No-Cook
- Cuisine: European
- Diet: Vegetarian
