The almond paste is a sweet preparation used to make numerous traditional sweets in various Italian regions. It is often confused with marzipan, as both preparations share the same ingredients, but with different proportions. To achieve perfect almond paste, the ratio of almonds to sugar must be 1:1. Although egg white is commonly used in the preparation of almond paste, it is not an essential ingredient, as is the case with the recipe I am proposing today. In contrast, egg white is always present in marzipan.
With almond paste, it is possible to make a variety of cookies that keep well and are often given as gifts during the holidays. Additionally, it can be used as a base or as an ingredient for other confectionery preparations.
I decided to prepare the almond paste without egg white, following a simple and quick recipe that takes only a few minutes to prepare. Moreover, it can be stored in the refrigerator for several days, ready to use when needed. I bought shelled almonds and chopped them after peeling them easily using the boiling method. It was not necessary to dry them in the oven, as the water they absorbed during boiling was perfect for working the paste. In just 15 minutes you can prepare the almond paste without egg whites, so let’s see how easy it is to make.
For those who love kneading, I also recall other recipes
- Difficulty: Very Easy
- Cost: Economical
- Preparation time: 15 Minutes
- Portions: 1 block of 11.6 oz
- Cooking methods: Stovetop
- Cuisine: Italian
- Energy 1,523.58 (Kcal)
- Carbohydrates 206.74 (g) of which sugars 180.94 (g)
- Proteins 31.86 (g)
- Fat 74.90 (g) of which saturated 5.70 (g)of which unsaturated 65.82 (g)
- Fibers 18.75 (g)
- Sodium 15.02 (mg)
Indicative values for a portion of 330 g processed in an automated way starting from the nutritional information available on the CREA* and FoodData Central** databases. It is not food and / or nutritional advice.
* CREATES Food and Nutrition Research Center: https://www.crea.gov.it/alimenti-e-nutrizione https://www.alimentinutrizione.it ** U.S. Department of Agriculture, Agricultural Research Service. FoodData Central, 2019. https://fdc.nal.usda.gov
Ingredients
- 1 1/4 cups almonds (shelled)
- 1 cup water
- 3/4 cup sugar
- 1 tablespoon honey
- A few drops almond flavoring
Tools
- 1 Chopper Moulinex
Preparation
The first step is to put the almonds in a saucepan with the water, bring to a boil, and let them cook for 5 minutes. Then, turn off the heat.
Drain the almonds using a colander and transfer them to a cloth. Rub them vigorously with the cloth to soften the skin. After this step, when opening the cloth, you will find some almonds already shelled; the remaining ones will peel easily by pressing them between your fingers.
Place the peeled almonds directly in the chopper and blend them until you obtain a flour-like consistency. Do not blend them for too long, just enough to chop them.
Add the granulated sugar, the tablespoon of honey, and the chosen flavoring to the chopper.
Now blend everything for at least 5 minutes, or until it acquires a compact consistency. Do not blend continuously, to avoid damaging the chopper’s motor. It’s also helpful to stop from time to time to stir the mixture, so it mixes evenly.
When pinching the mixture between your fingers, it sticks and has a consistency similar to shortcrust pastry, transfer it to a work surface lightly dusted with powdered sugar. Quickly work the dough with your hands to compact it and form a homogeneous block. Do not work it for too long, otherwise it will start releasing the almond oil.
Your almond paste is ready to use! You can create many different small pastry delights. If you have any leftovers, you can store them in the refrigerator, wrapped in plastic wrap, for several days.
NOTES
You can make sweet little cookies simply by pinching small portions of the paste, placing them on the baking sheet, dusting them with powdered sugar, and baking at 428°F for 8 minutes. This is just an example for those who wish to use it immediately. Additionally, you can enrich the cookies with candied cherries, dried fruits, chocolate, or any other ingredient your imagination suggests.
If you liked the recipe or if you have questions, feel free to comment here or on social media Facebook, Pinterest, Instagram and X.
