Homemade Almond Paste



  • 6 ounces (about 1 cup) blanched almonds
  • ½ cup sugar
  • 1 teaspoon freshly squeezed, strained lemon juice
  • ¼ teaspoon pure almond extract
  • 2–3 teaspoons boiling water


To blanch brown-skinned almonds, cover the nuts with boiling water and let them stand 5 minutes. Drain, then quickly slip the skin from the nuts. Dry between paper towels, spread on a jelly-roll pan or baking sheet, and put in a preheated 250° oven for about 15 minutes until hot and dry to the touch, shaking the pan occasionally to turn the nuts.

Put the almonds in the work bowl of a food processor fitted with the steel knife, and process until coarsely chopped. Add the sugar, then grind as fine as possible. With the machine running, add the lemon juice, almond extract, and 2 teaspoons boiling water through the feed tube, then stop the machine. If the mixture will not press into a mass with a spatula, then sprinkle with the additional water and process with one or two on-off turns to blend.

The result is a soft, crumbly, not overly sweet mixture. Use it immediately or press into a tight mass, seal airtight, and freeze. Defrost before using. What isn’t used for the tart refreezes perfectly.