Almond paste

Course Pastry
Cuisine Dutch


  • 500 g blanched almonds
  • 500 g sugar
  • 1 or 2 pcs eggs number of eggs depending on final structure.
  • 0,5 pcs lemon zestes
  • 1/4 teaspoon salt


  • Place almonds in a food processor; cover and process until smooth. Add the sugar, eggs, lemon zestes; cover and process until smooth.
  • Divide almond paste into 1/2-cup portions; place in airtight containers. Refrigerate for up to 1 month or freeze for up to 3 months.
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