Nut Pastes / Marizpan Almond Paste

Ready in 1h

Try this Nut Pastes / Marizpan Almond Paste recipe, or contribute your own.


1 1/2 c Almonds; Blanched; (skinless) whole
1 1/2 c Powdered sugar; sifted
1 ts Almond extract
1 Egg white

Original recipe makes 1



In the work bowl of your food processor grind almonds until very fine. Do this in small batches if necessary. In a large bowl, using a fork, beat the egg white until it loosens up. Then add the almond extract, almonds and sugar. Work into a stiff paste, using your hands if it is easier for you. This almond paste can be used as a base for cookies, or to flavor butter creams. It can be combined with butter and used as a filling for cookies or cakes. It can be rolled into small balls, or dipped into chocolate and eaten as candy. Place in an air tight container and refrigerate until ready to use. This recipe yields 1 pound of paste. Recipe Source: ESSENCE OF EMERIL with Emeril Lagasse From the TV FOOD NETWORK - (Show # EE-2215 broadcast 10-14-1997) Downloaded from their Web-Site - Formatted for MasterCook by Joe Comiskey, aka MR MAD - ~or- 10-15-1997 Recipe by: Emeril Lagasse

Verified by stevemur
Alert editor   
Calories Per Serving: 987 Get detailed nutrition information, including line-by-line nutrition insights?  Try BigOven Pro for Free for 14 days!

Date My private notes
Add your own private notes with BigOven Pro!

Take your recipes anywhere

Save to your recipe box and bring to the store with free BigOven membership!

Recipe Links

Link in another recipe. What would you serve with this?

There are no reviews yet for Nut Pastes / Marizpan Almond Paste. Be the first to review it!

Rating (optional):

sign in to add your comment

Get seasonal ideas by email


There are no reviews yet. Be the first!

Add unlimited recipes. Remove ads. Custom folders. Find recipes for your diet. Try BigOven Pro Free