Homemade Almond Paste Recipes

Steps:

• Place almonds in a food processor; cover and process until smooth. Add the confectioners' sugar, egg white, extract and salt; cover and process until smooth., Divide almond paste into 1/2-cup portions; place in airtight containers. Refrigerate for up to 1 month or freeze for up to 3 months.

Steps:

• Place almonds in the bowl of a food processor; process to a meal-like consistency, scraping down the sides and over the bottom of the bowl as needed. Don't overprocess it--at this point, the mixture should still be crumbly, not paste-like.
• Combine 1/2 cup plus 1 tablespoon sugar and water in a small saucepan. Bring to a boil and cook over medium heat for 4 minutes. Start checking the temperature with a candy thermometer every minute or so, and continue to cook until it reaches 240 degrees F (115 degrees C) and is a medium-thick syrup, about 6 to 8 minutes longer. Don't overcook the syrup, otherwise it will harden when cool.
• Remove from the heat and stir in almonds and almond extract. Return to the heat and cook, stirring with a spatula and scraping over the bottom and down the sides of the pan to prevent scorching, just until the almond paste holds together, 30 to 60 seconds. Be careful not to cook it for too long, or it will caramelize.
• Remove from the heat. When cool enough to handle, use it right away, or wrap it in waxed paper and store in an airtight container to use within a few weeks. Or, place the wrapped almond paste in a freezer bag and freeze for up to six months.

Steps:

• place blanched almonds with a 1/2 cup of powdered sugar in food processor.
• pulse until the almonds are ground up like gritty feeling.add the rest of the sugar and pulse again until mixed.
• add beaten egg white ,butter,and (flavoring) is not needed. It is an option.
• pulse ingredients together. if it is really sticky. add a bit more sugar and pulse until smooth.

Steps:

• Place almonds and confectioners' sugar in the bowl of a food processor; process to a meal-like consistency, scraping down the sides and over the bottom of the bowl as needed. Don't overprocess it--at this point, the mixture should still be crumbly, not paste-like.
• Add egg white and almond extract; process until it lumps together. If it remains crumbly, add more egg white, a few drops at a time.
• Use a silicone spatula to remove almond paste from the food processor. It not using it right away, wrap it in waxed paper and store in an airtight container to use within a few hours. Or, place the wrapped almond paste in a freezer bag and freeze for up to six months.

Steps:

• Grind almonds in a blender. Thoroughly mix in confectioners sugar. Beat egg whites slightly, then stir into the almond mixture. Add almond extract or rosewater (see Cook's Note), using your hands to blend the heavy mixture.
• Store in the refrigerator up to 1 week or in the freezer up to 3 months.

Steps:

• Place the sugar, honey and water in a saucepan and bring to a strong boil. Place the almonds in the food processor and grind until coarse. Remove the boiling sugar from the heat and pour over the coarse almonds. Blend until smooth. This may take 10 minutes or more, depending on the strength of the food processor. Remember, food processors are not usually strong enough to yield the same consistency as the almond paste that you can buy. If your mixture is too thick and the food processor is straining, you can add a little Kirsch or simple syrup to the processor. Add the liquid slowly and stop when the processor is moving more freely. The quality of almond paste is determined by how smooth the consistency is.
• Wrap the almond paste in plastic wrap and allow it to cool. When you are ready to use it, knead in the butter. The butter makes it smooth and not so sticky.

Steps:

• Mix sugar and water.
• let sit for 15 minutes or until sugar is dissolved.
• In a food processor pulse 1 cup blanched almonds until finally ground.
• Add simple syrup and blend until smooth.

Steps:

• Place almonds in a food processor; cover and process until smooth.
• Add the confectioners' sugar, egg white, extract and salt; cover and process until smooth.
• Divide almond paste into 1/2 cup portions; place in airtight containers.
• Refrigerate for up to 1 month or freeze for up to 3 months.

Steps:

• 1. Process the blanched almonds in a food processor until ground and no big chunks are remaining. It should look about like this:
• 2. Add all of the lemon juice and give it another whirl in the processor. Transfer the ground almond mixture to a large heat-safe bowl.
• 3. Combine water and sugar in a saucepan over medium heat, stirring only until the sugar is dissolved. Continue to cook until the thermometer registers 240F or until it forms the soft ball stage.
• 4. Remove it from the heat and add it to the ground almonds, mixing well.
• 5. Mix very well. As soon as it is cool enough to handle, knead until smooth. Alternatively, you can dump it into a kitchen-aid mixer with the dough hook attachment and knead it for 5 minutes on a medium setting or back into the food processor and give it a whirl for 30 seconds or so.
• 6. Cool. Pack in jar; cover, and store in refrigerator for 7-10 days to allow it to ripen. If you want to skip the ripening process and use it Right away you can add 1 tsp of almond extract to the ground almonds PRIOR to adding the simple syrup.
• 7. Almond paste can be rolled into small logs, wrapped in wax paper or vacuum seal bags and frozen for up to a year without loss of quality. It can also be stored in the refrigerator for up to a Month.
• 8. Tips-n-Tricks Since this recipe does not contain egg, it is safe to let frozen almond paste thaw on your counter-top for use in your favorite recipes. If the almond paste happens to be too stiff to handle after storage, it can be sufficiently softened by placing it in top part of double boiler and heat over hot, not boiling, water until it's soft enough to handle. If you don't know the fabulous things you can do with almond paste, put it in the search engine and see what comes up! That's just the tip of the iceberg!!!
• 9. I got this recipe, as well as the pic from: http://www.budget101.com/scratch-recipes-storebought-items/how-make-almond-paste-1500.html

Steps:

• Process the almonds in a food processor until they start to clump together, about one minute.
• Add remaining ingredients and keep processing, stopping once or twice to push contents down if needed. About another minute.
• Place the paste on a board sprinkled with confectioner's sugar and form into a log shape.
• Wrap tightly in cellophane and store in refrigerator for a few hours. It is then ready for use.
• I have kept this paste for up to two weeks in the refrigerator.