I used store-bought almond paste for years before I considered making my own. However, the effort is minimal (the mixer does most of the work), it doesn’t cause much mess, and the difference in taste and texture is significant.
Almond paste is often mistaken for marzipan. They have similar ingredients but the ratios are different. Typically almond paste is roughly half almonds and half sugar, while marzipan has more sugar, up to 3/4 sugar and 1/4 almonds. Almond paste is coarse, less sweet, and is most often used as an ingredient or filling. Marzipan, on the other hand, is smooth, sweet, and often dyed and molded into shapes.
12oz ground almonds
6oz superfine sugar
6oz confectioner’s sugar
1 Tbl fresh lemon juice
1/2 tsp almond extract
- Mix all dry ingredients in a bowl.
- Add lemon juice, egg, and almond extract.
- Mix using the beater attachment on the lowest setting until smooth and pliable, scraping down the sides with a spatula when necessary.