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Nutrition Facts

Serving Size 1 pounds 488g

Recipe makes 2 1/4 pounds)

Calories 2256
Calories from Fat 1099 (48%)
Amount Per Serving %DV
Total Fat 122.2g 187%
Saturated Fat 10.4g 52%
Monounsaturated Fat 76.6g
Polyunsaturated Fat 28.9g
Trans Fat 0.0g
Cholesterol 188mg 62%
Sodium 818mg 34%
Potassium 1723mg 49%
Total Carbohydrate 264.1g 88%
Dietary Fiber 26.3g 105%
Sugars 228.4g
Protein 54.7g 109%
Vitamin A 218mcg 4%
Vitamin B6 0.3mg 17%
Vitamin B12 0.6mcg 9%
Vitamin C 0mg 0%
Vitamin E 58mcg 196%
Calcium 617mg 61%
Iron 10mg 60%

how is this calculated?

ALMOND PASTE - Make your own Recipe #69361

You can make special varieties with different flavors by replacing all or some of the almonds with hazelnuts, peanuts, or walnuts.
by Kim D.

30 min | 30 min prep

2 1/4 pounds

  1. Place the almonds in a food processor and process until very finely ground.
  2. Using a wooden spoon, mix the confectioner's sugar with the ground almonds until they are completely blended.
  3. In a separate bowl, break the eggs and beat until they are frothy.
  4. Pour them into the sugar and almond mixture.
  5. Work the mixture using a clean odor-free wooden spoon or a spatula first and then using your hands until it comes away from the sides of the bowl.
  6. Almond paste can be held for several days when wrapped in plastic film and stored in the refrigerator.
  7. Notes: The proportion of the ingredients can be modified according to the end result that you wish to achieve; for example, you can use double the amount of sugar in respect to the almonds to obtain a sweeter and denser paste.
  8. You don't necessarily have to use confectioner's sugar, which makes for a very smooth paste.
  9. You can use ordinary sugar to obtain a more granular effect.
  10. Eggs: The function of this ingredient is to bind the sugar and the almonds.
  11. If you use only egg whites, you will obtain a soft paste, while whole eggs give a more medium-textured paste.
  12. Almond paste made with egg yolks is thick and compact.
  13. When you are mixing the almond paste, the egg should be added gradually, with a small amount of orange flower water.
  14. If you see that the paste is becoming too wet, you can keep back some of the eggs.
  15. Mixing almond paste: Be careful not to handle the mixture for too long: if almonds get too hot, they tend to give out their oil, and the paste will turn out greasy.

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