Almond Paste

Susan, AKA Kiwicook
Susan, AKA Kiwicook

Susan, AKA Kiwicook

In her days as a recipe developer, Susan has created over 450 recipes. Her Dutch and New Zealander roots serve as a basis for her culinary inspiration.

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In a recent Daring Kitchen challenge, I needed some almond paste and searched frantically (and in vain I might add) for some in the local supermarket. So I resorted to an internet search and found this superb little recipe at Simply So – go visit the site for Janet’s excellent process photos and recipe which I haven’t adapted at all. Try it – you won’t be disappointed!



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Prep Time 2 minutes
Cook Time 3 minutes
Total Time 5 minutes
Course Paste
Servings 2.5 Cups



  • 2 cups blanched almonds
  • 1/2 cup sugar
  • 2 egg whites
  • 4 tbsp unsalted butter (softened)
  • 2 tsp almond extract or essence


  • Pop the almonds and sugar into a food processor and blitz for about 1 minute until it’s very finely textured. Add the egg whites, butter and almond essence. Process again until the mixture forms a ball – if it’s too wet at this point, you’ll need to add more ground almonds. Wrap the paste in plastic wrap and refrigerate until needed (it will last at least a month). Otherwise, simply freeze it.
Keyword Almond Paste
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Susan, AKA Kiwicook
About The Author
Susan, also known as the Kiwi Cook, hails from Levin, New Zealand, and has a unique Kiwi-Dutch-British heritage that influenced her culinary upbringing. As an artist, tutor, writer, and editor, Susan dedicates her weekends to creating delectable dishes. Her food philosophy embraces moderation and listening to her body's needs.

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