Step 1

If you're starting with whole, unblanched almonds, you'll first need to blanch them. If you're beginning with blanched, slivers, or almond meal/flour- skip this step.

Step 2

Depending on whether you’re using whole, slivered, or almond meal/flour, this process will take a different amount of time. If wanted and depending on your machine, you can process the almonds a bit by themselves – just enough for them to be like almond meal or a slightly gritty almond flour consistency. I directly add the whole blanched almonds with the rest of the ingredients.

Step 3

If you're using powdered sugar:Add all the ingredients and process until the mixture starts to clump up into a dough. It should be a malleable mixture that is formable but not too tough.If you’ve added almond extract, taste the almond paste and adjust if needed.

Step 4

If you're using liquid sweetener:Begin by adding 1 Tbsp of the syrup/water to the almond and then increase 1 tsp at a time until it forms a malleable dough – voila! Add a pinch of salt and any additional ingredients at the same time as the first spoonful of syrup. Then taste and adjust if needed.

Step 5

For a more spreadable, almond butter-like consistency:If you prefer to use this almond paste like you would any other nut butter, then you can simply keep on blending until you achieve a runny consistency. Voila – a sweet blanched almond butter.

Step 6

Traditionally almond paste (and marzipan) and stored rolled up in a log. To do this, transfer the paste to a sheet of beeswax wrap, parchment paper, or clingfilm. Fold the paper/film over the mixture and use it to help you shape a log. Then twist the ends like a Christmas cracker to seal.Alternatively, if you've made it slightly softer and more spreadable, simply store it in an airtight container.

Step 7

To store:Fridge: The prepared almond paste can be stored wrapped tightly (and then kept in a bag for further ‘airtight’ storing) or in an airtight container for up to 10 days if you use water or several weeks using syrup or without added liquid (3-4 weeks).Freezer: Make sure to wrap the almond paste well (to avoid freezer burn). I like to wrap it and then place that in a freezer-safe bag. Store in the freezer for up to 3 months.Allow the paste to come back to room temperature before using.