Homemade Almond Paste {without egg whites}

Prep time:
Cook time:
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Serves: 448 grams
This recipe yields 1 pound of almond paste, which is about 2¼ tubes, if you usually buy the Odense brand. Unlike other homemade recipes that use egg whites, the binder in this almond paste recipe is a syrup made from sugar, honey, and water. Use it as you would in any recipe that calls for almond paste.


  • 125 grams granulated natural cane sugar
  • 38 grams creamy, churned honey
  • 50 grams water
  • 250 grams blanched almond flour (fine almond meal, like this one)
  • 1½ teaspoons pure almond extract


  1. Add the sugar, honey, and water to a small pot. Turn the flame to medium-high, and cook until the sugar is dissolved, and the syrupy mixture comes to a rolling boil.
  2. Meanwhile, add the almond flour to the bowl of your food processor. Pour in the hot syrup, and add the almond extract. Process until it forms a smooth paste, 2 to 3 minutes. You'll likely need to stop halfway through to scrape down the sides and bottom of the bowl.
  3. Scoop the almond paste onto a piece of plastic film or waxed paper. Wrap it tightly, and set in a very cool place, or your fridge. The paste is ready to use as soon as it's completely cooled. Leftover almond paste should be stored in the fridge to keep it fresh.