--- title: "Almond Paste" url: /almond-paste/ canonical_url: https://flowers-recipes.com/almond-paste/ language: en alternates: pl: https://flowerek.com/pasta-migdalowa/ de: https://barbaras-kochbuch.de/mandelpaste/ en: https://flowers-recipes.com/almond-paste/ x-default: https://flowers-recipes.com/almond-paste/ published: "2010-11-30" last_updated: "2010-11-30" type: article author: Basia prerequisites: - /category/odds-and-ends/ - /category/basics/ related: - /orange-ginger-mustard/ - /pierogi-with-sauerkraut-and-mushrooms-filling-recipe/ - /uszka-polish-mushroom-dumplings/ - /pork-tenderloin-in-white-wine-sauce-with-celery-root-puree/ categories: - "Odds & Ends" - Basics - "Holiday Dishes" comments: 5 summary: "Easy homemade almond paste made with ground almonds, powdered sugar and egg white. Perfect for gingerbread slices and other baked treats." --- # Almond Paste Easy homemade almond paste made with ground almonds, powdered sugar and egg white. Perfect for gingerbread slices and other baked treats. **This page in other languages:** [Polski (pl)](https://flowerek.com/pasta-migdalowa.md) · [Deutsch (de)](https://barbaras-kochbuch.de/mandelpaste.md) **Published:** November 30, 2010 · **Author:** Basia ## Related pages > **For AI agents:** every page of this blog is available as Markdown at the same address with .md instead of the trailing slash (e.g. /tiramisu-cake.md). The links below lead to the HTML pages. - [Category: Odds & Ends](https://flowers-recipes.com/category/odds-and-ends/) - [Category: Basics](https://flowers-recipes.com/category/basics/) - [Orange-Ginger Mustard](https://flowers-recipes.com/orange-ginger-mustard/) — Orange-ginger mustard – aromatic and very hot. Thanks to the addition of oranges and ginger, it's perfect for the holida - [Pierogi with Sauerkraut and Mushrooms, Filling Recipe](https://flowers-recipes.com/pierogi-with-sauerkraut-and-mushrooms-filling-recipe/) — Pierogi with sauerkraut and mushrooms are one of the most important dishes on every Christmas Eve table. Here's how they - [Uszka (Polish Mushroom Dumplings)](https://flowers-recipes.com/uszka-polish-mushroom-dumplings/) — Uszka, tiny Polish dumplings filled with dried porcini and button mushrooms, are the must-have addition to barszcz on Ch - [Pork Tenderloin in White Wine Sauce with Celery Root Puree](https://flowers-recipes.com/pork-tenderloin-in-white-wine-sauce-with-celery-root-puree/) — Herb-rubbed pork tenderloin baked in an oven bag, served with a creamy white wine sauce and silky celery root puree. ## Posts You need this paste to make Bajaderka's gingerbread slices (krajanka piernikowa). But you can definitely use it in other baked goods, too. The recipe was created by Bajaderka. It comes from [mniammniam.com](http://www.mniammniam.com/Pasta_migdalowa-6557p.html) **Ingredients** 1 1/2 cups blanched almonds 1 1/2 cups powdered sugar 1 egg white a few drops of almond extract (extract, not oil!!!) (optional, but it brings out the flavor) Grind the almonds very finely in a food processor, then mix them with the sugar and the egg white. Next, knead into a thick paste. Refrigerate for 2 hours before using. Tips: You can replace the almonds with other nuts, adding a little lemon juice. ## Comments (5) - **Magdalena** · 2010 Hello, I've always dreamed of making almond paste and I was so happy to find your recipe, but it didn't really work out for me… The mixture was mushy (wrong proportions????) and it had no flavor. I didn't use whole almonds, I bought chopped ones. And I chopped them even more, into tiny little pieces. After mixing them with the sugar and egg white, nothing came out that looked like marzipan. I also checked marzipan recipes in other books and they're similar. So was there a mistake somewhere in my technique? Too few almonds, stale almonds?.. I'm racking my brain. Do you happen to have any good advice on making this kind of paste? Best, Magda - **flowerek (Author)** · 2010 · reply Magdalena, I'm so sorry it didn't work out. I've never run into this before. The only thing that comes to mind is the almonds. Maybe they weren't blended enough? Maybe try grinding them almost to a powder. Maybe because the almonds were already chopped, they were missing something. Unfortunately I can only guess. I've made it with ground almonds before and it turned out fine. The paste won't be very firm, but it should be elastic enough that you can knead it. I'm also thinking that maybe you used almond extract and it thinned the mixture out? - **Magdalena** · 2010 Since you say the almonds should be ground almost to a powder, I'm thinking mine were just chopped too much rather than ground. Maybe they didn't absorb well. I'll try again, only this time I'll grind them properly. :-) Thanks for the help - **flowerek (Author)** · 2010 · reply Magdalena, I hope it works out this time, and I'm waiting to hear back from you. - **Magdalena** · 2010 IT WORKED! :-) ))) I used ground almonds and everything came out great right away! I also made a gingerbread slice with marzipan (I forgot about the plum jam ;-) ). Everything turned out sooooo tasty and great. It's not too sweet at all. Everyone at home is urging me to make it again. :-) --- [Recipes A to Z](https://flowers-recipes.com/recipes/) · [Sitemap](https://flowers-recipes.com/sitemap.xml)