This Moroccan almond paste is made with only 3 ingredients, is naturally vegan and gluten free, and only takes 20 minutes to make.

sliced almond paste on a white counter

If you’ve ever tried any Moroccan recipes, you likely know how special the sweets are. This almond paste can be found in a wide variety of treats and pastries across the country, but is especially good in these Gazelle Horn cookies.

Ingredients

Here’s what you need to make this super simple almond paste:

See recipe card for quantities.

ingredients to make almond paste

Instructions

Did you know? Many almond paste recipes use egg whites to give the paste that classic texture. This Moroccan recipe uses orange blossom water instead, making it plant based.

Almond Paste vs. Marzipan vs. Frangipane

Let’s break down the difference between these three, commonly confused almond based sweets:

  • Almond paste: this is a paste made with almonds and sugar (and sometimes egg whites, but not in this recipe) traditionally less sweet and firm in texture than marzipan. You will often find it used as a filling in baked goods.
  • Marzipan: marzipan is also a paste, but is known for it’s sweeter and firmer nature when compared to almond paste. It’s commonly used to make candies and cakes.
  • Frangipane: while the two other ingredients are quite similar, frangipane deserves it’s own category entirely as it’s more of an almond based custard. Made with eggs and butter, it’s an almond based filling used in tarts and pies.

Variations

peeled almonds in a bowl

Because this recipe is so simple in ingredients and steps, it’s really easy to customize.

Here are some easy ways to add a little personal touch to your almond paste:

  • Cinnamon – cinnamon is commonly used in sweets and savory foods in Morocco, but pairs really well with the orange blossom water and sweetness from the almonds.
  • Water vs. Rose Water – if you don’t have orange blossom water and don’t have time to hunt it down, using regular water or rose water works too!
  • Egg Whites – many traditional American almond paste recipes require egg whites to add that dough-y and fluffy texture. Try adding 1 egg white to the food processor with the sugar and watch the paste transform.
ground almond paste on plastic wrap

Equipment

A good food processor is essential in making this recipe.

This tool is totally optional but if you’re looking for a more sustainable way to store your almond paste, I recommend trying beeswax paper.

I haven’t tried it myself yet but have heard good things and think it would mimic plastic wrap well for this particular recipe.

Storage

When wrapped tightly and stored in the fridge, this almond paste should keep for up to 1 month.

Top tip

While peeling the almonds is a step I have skipped before, I really recommend it as it makes for a much smoother, creamier almond paste.

Happy baking,

Salima written in cursive
Print
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sliced almond paste on a white counter

Almond Paste

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  • Author: Salima Benkhalti
  • Prep Time: 10 minutes
  • Cook Time: 10 minutes
  • Total Time: 20 minutes
  • Yield: 12 servings 1x
  • Category: Dessert, Snack
  • Method: Pureed
  • Cuisine: Moroccan, Middle Eastern
  • Diet: Vegan

Description

This Moroccan almond paste recipe is made with only 3 ingredients, is naturally vegan and gluten free, and only takes 20 minutes to make.


Ingredients

Scale


Instructions

  1. Peel the almonds. Start by blanching the almonds; adding them to a pot of boiling water for a minute before transferring to an ice bath. From there the peels will pop off easily. Transfer the peeled almonds to a bowl lined with a clean towel to dry.
  2. Process the almonds. Add the peeled almonds to a food processor and pulse until they resemble small, fine crumbs.
  3. Add the sugar. Pulse a few times to combine before adding the orange blossom water. Continue to pulse until a dough like paste forms and gathers into one section of the food processor.
  4. Mold the almond paste. Transfer the paste to a small piece of plastic wrap. Cover the paste with the wrap before rolling it like dough to form a log with your hands. Store in the fridge for up to 1 month.