"This can be used as a filling for coffeecake, Danish pastries, croissants, or mixed with fruit for pies. It can also be used plain as a tart filling. If you measure by weight, each ingredient is used in equal amounts."
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15 m servings 147 cals
Serving size has been adjusted!

Original recipe yields 16 servings



  • Calories:
  • 147 kcal
  • 7%
  • Fat:
  • 8.6 g
  • 13%
  • Carbs:
  • 15.7g
  • 5%
  • Protein:
  • 2.5 g
  • 5%
  • Cholesterol:
  • 44 mg
  • 15%
  • Sodium:
  • 52 mg
  • 2%

Based on a 2,000 calorie diet

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Nutritional Information

1 Serving
Servings Per Recipe:
Amount Per Serving
  • * Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
  • ** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.
  • (-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.

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  • Prep

  • Ready In

  1. In a medium bowl, mix together the almond paste, sugar and butter until smooth. Gradually mix in the eggs, and then the flour until well blended. Store in the refrigerator until ready to use.



This was not as flavorful as what I was hoping. I added a great deal more almond paste to attempt to add more almond flavoring but for strictly a cake filling this was rather disappointing. I ...

I have made a version if this. If you are looking for more flavor try 2 cups almond paste, 1/2 cup sugar, 1/4 cup flour, 1/2 cup softened butter, and 5 eggs. Use the same procedure.