Homemade Almond Paste

Almond paste is the soul of rainbow cookies, frangipane, and bear claws — and the store tube costs triple what five minutes in a food processor does. Homemade is naturally gluten-free, tastes twice as almondy, and freezes for months.

Yield: About 1 1/2 lb · Time: 15 min

Ingredients

• 3 cups (300 g) blanched almond flour
• 2 cups (240 g) powdered sugar
• 1 egg white
• 2 tsp almond extract
• 1/4 tsp salt
• 1–2 tsp water if needed

Directions

1. Pulse the almond flour and powdered sugar to combine.
2. Add the egg white, extract, and salt; process until a cohesive ball rolls around the bowl.
3. Adjust with drops of water only if crumbly.
4. Roll into logs, wrap tightly, and refrigerate 1 month or freeze 6.

Pro tip: Almond paste and marzipan are cousins, not twins — paste is less sweet and more almond, which is why bakers hoard it.

Gluten-Free Notes

If you are cooking for someone with celiac disease, cross-contact matters as much as ingredients — clean surfaces, dedicated utensils, and certified or labeled gluten-free packaged goods are the safe path.

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Browse more in Baking Basics & Pantry, or explore our gluten-free breakfast recipe database and hot cereal guide.