Reviewed: Mar. 9, 2012

Great for modifying to make a thicker marzipan and rolling into truffles!

Was this review helpful? [ YES ]
0 users found this review helpful

Reviewer:

tblevins

Cooking Level: Intermediate

Home Town: Keller, Texas, USA

Reviewed: Dec. 21, 2011

Excellent recipe although I used only two egg whites after reading reviews it was too sticky. Works beautifully! I even blanched my raw almonds to get started. A pound of almond paste for less then $3!

Was this review helpful? [ YES ]
2 users found this review helpful

Reviewer:

Helen

Reviewed: Jan. 22, 2011

mine turned out AWESOME the only thing i did different was i blended it in my food processor, i haven't used the paste yet but it looks beautiful!

Was this review helpful? [ YES ]
15 users found this review helpful

Reviewer:

ibelaura

Cooking Level: Expert

Home Town: Tehachapi, California, USA

Living In: Castle Rock, Colorado, USA

Reviewed: Dec. 20, 2010

Way too runny. Added a lot mote icing sugar but it still wasn't as good as when I have made it before. Ended up making a shortbread base, spreading it on top and when baked, added a chocolate topping.

Was this review helpful? [ YES ]
1 user found this review helpful

Reviewer:

wendyT3N 0B3

Reviewed: Nov. 17, 2009

This recipe was exactly what I was looking for. Thank you, Matt

Was this review helpful? [ YES ]
13 users found this review helpful

Reviewer:

Matthew Webb

Reviewed: Apr. 13, 2009

I haven't actually made this particular recipe. Honey has always been used in my family. It makes a thick paste that is easier to handle and tastes better. Try Almond Paste II.

Was this review helpful? [ YES ]
43 users found this review helpful

Reviewer:

MissBanjo

Cooking Level: Expert

Home Town: Harbor Beach, Michigan, USA

Living In: Cotopaxi, Colorado, USA

Reviewed: Nov. 12, 2008

Almond paste is so expensive to buy - I called the local baking supply stores and got prices from $16 to $20 a pound. The almonds cost $4 and the sugar was probably $2, plus two egg whites and a little almond oil - maybe anyother buck. So it turned out to cost about $7 a pound making it myself, plus the time. It was pretty easy to make. When the ground almonds, sugar and eggs are combined, the mixture looks quite shaggy and needs a good kneading. It's hard to understand what 12 servings means; it would be better to say how many cups or pounds it makes. I used it in pignoli cookies, which calls for more sugar and eggs, plus pine nuts to cover the tops. They came out great.

Was this review helpful? [ YES ]
143 users found this review helpful

Reviewer:

PurpleTights

Cooking Level: Intermediate

Reviewed: Dec. 5, 2005

I made this with good results following the original recipe. I used this almond paste in an almond shortbread recipe and no one could tell the difference.

Was this review helpful? [ YES ]
52 users found this review helpful

Reviewer:

TiredMomtoSIX

Cooking Level: Expert

Reviewed: Aug. 26, 2005

This recipe is just a little off. It should be 3 cups of powdered sugar and 2 egg whites and a pinch of salt. That works much better.

Was this review helpful? [ YES ]
235 users found this review helpful

Reviewer:

MERRIWETHER9

Reviewed: Dec. 16, 2003

I followed directions completely, and this is easy to mix up-but I think I will continue to buy the stuff from the store as I prefer the taste of the store bought over this recipe. This paste seemed a little runny and I had oozing of egg white and sugar from the sides of my pastry which took away from the appearance of the finished product.

Was this review helpful? [ YES ]
97 users found this review helpful