Making Almond Paste Yourself – This Is How It Works

Along with peanut butter, almond paste is the most popular nut paste. And not without reason: It is enormously healthy and provides you with important vitamins, minerals, healthy fats, and above all protein. We show you how you can mix your own almond paste.

Creamy, nutty, and super tasty: If you like almonds, you’ll love almond paste just as much. The nutty delicacy not only tastes great as a healthy spread but also enhances porridge, smoothie bowls, (protein) pancakes, cakes, and savory dishes such as curries, glass noodle salads, and creamy pasta sauces.

Yes, you can even conjure up a quick version of almond milk with nut puree.

The only catch is that we have to dig deep into our pockets for a small jar of almond puree at the supermarket, drugstore, or health food store.

For those who feast on almond paste as much as we do, we recommend mixing your own. It saves money and tastes even much better – hard to imagine, but really true. What do you need for it? Almonds and a blender with some serious power – that’s it.

Ingredients: What makes almond paste so healthy?

The almond paste consists of 100 percent almonds and therefore provides valuable ingredients such as magnesium, calcium, and folic acid as well as vitamins B2 and E.

The high content of fiber and protein should also not go unmentioned.

The mush also provides you with valuable, healthy fats, which are important for muscle building, especially in combination with protein intake and training. But be careful: 100 g of almond paste contains about 600 kcal and can quickly end up on your hips if you overdose.

Enormous plus of almond paste: It is free of additives and naturally free of gluten, sugar, lactose, soy, and egg. For many vegetarians and vegans, it has been at the top of the shopping list for years.

  • Dietary fiber and unsaturated fatty acids support healthy intestinal flora
  • Calcium is particularly important for bone formation and bone density
  • A handful of almonds or 2 teaspoons of almond paste already cover more than 35 percent of the daily requirement of vitamin E. Vitamin E acts as a radical scavenger in our body and protects the unsaturated fatty acids in the cells. This in turn has a positive effect on our immune and nervous systems, heart, and muscles.
  • Magnesium and fiber from almonds also have a positive effect on our metabolism.
  • Almonds and almond paste curb our appetite due to their high protein and fiber content. This keeps unnecessary cravings away.
  • Our blood sugar level remains constant thanks to fiber and magnesium.
  • Especially for people suffering from diabetes, the consumption of almond paste as well as almonds could help a lot.
  • Quite a few studies furthermore indicate that almonds as well as the almond paste can lower cholesterol. Reasons: The antioxidant effect of vitamin E and polyphenols.

Brown vs. white almond paste – this is the difference

There are always two types of almond paste available in stores.

One is the light almond paste, which is made from blanched (the skin is removed), unroasted almonds. The other is the darker variety, which is made from roasted, unshelled almonds.

The brown nut puree tastes nuttier due to the roasted aromas. The white puree scores with a mild, sweetish taste.
Which one is really better? That is initially a matter of taste.

From a purely scientific point of view, the brown almond puree is somewhat healthier, as it provides a bit more minerals, vitamins, and fiber due to the almond skin.

Make almond paste yourself: The basic recipe

Since we are absolute fans of brown almond paste, we will show you how to prepare it to step by step in a high-powered blender.

The emphasis here is already on high-performance blenders. Your blender really needs the power to break down the hard nuts into a smooth creamy puree. A normal blender or a stand mixer with little power will unfortunately fail here.

You’re more in the mood for white almond paste? No problem. The approach is almost identical. Instead of roasting the almonds (with skin), soak them in a bowl of water overnight (they really need at least 6 hours). After that, they are super easy to remove from the skin. Once this step is done, move on to step 3.

  1. Preheat the oven (electric oven: 200°C/fan: 180°C/gas: see manufacturer). Spread almonds evenly on a baking sheet. Baking paper is not necessary. Roast 200 grams of almonds in the hot oven for 8-10 minutes. Keep an eye on the almonds during the last two minutes, as every oven ticks differently. We don’t want the nuts to over-roast and become bitter.
  2. Remove almonds from the oven, let cool slightly, and pop them into a high-powered blender.
  3. Process almonds into flour – this happens relatively quickly. It’s best to turn on your high-powered blender or food processor to the lowest setting and then gradually turn it up.
  4. The resulting almond flour must now be pureed in the blender for 12-15 minutes – first, it becomes a solid paste, then it turns into a cream. If your blender gets too hot, turn it off for a short time and continue after a short break.
  5. When is the puree ready? When there is a light, oily sheen on the cream. If you like it more liquid, add 1-2 tablespoons of neutral oil and blend for a few more minutes.
  6. If desired, season the almond paste with spices such as cinnamon, vanilla essence, or sea salt and pour it into a clean twist-off jar.

Do’s and dont’s when making almond paste

  • Roasting the almonds makes them easier to puree and the oils come out faster
  • Be sure to use a high-powered blender or food processor
  • Do not use a blender
  • Occasionally turn off the blender, and push almonds from the edge to the center with a dough scraper so that all almonds are ground evenly
  • Do not mix your puree with water. After all, almonds are made of unsaturated fatty acids and they don’t combine well with water. You better use some oil
  • Unfortunately, almond paste is not prepared in a few seconds. You need a little patience and perseverance. But you will see – it is worth it
  • Since it should remain healthy: Please do not flavor the puree with sugar, but resort to agave syrup, honey, or Medjool dates. Our favorite combination: almonds, dates, and a little coconut milk (use only the solid coconut mass).

Storing almond paste properly

Almond paste can be stored in twist-off jars in a dark, cool place for up to one to two months, if it survives that long in your home.

If some oil has settled on the puree over time, do not remove it! The oil film protects the almond paste from going bad. Just stir it in before using it and enjoy.

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Written by Bella Adams

I'm a professionally-trained, executive chef with over ten years in Restaurant Culinary and hospitality management. Experienced in specialized diets, including Vegetarian, Vegan, Raw foods, whole food, plant-based, allergy-friendly, farm-to-table, and more. Outside of the kitchen, I write about lifestyle factors that impact well-being.

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