Almond Paste

Store in an airtight container in the refrigerator after opening to prevent rancidity. Unopened jars keep longer at room temperature; check the label. Freezing extends shelf life significantly without affecting quality.

Almond paste can separate into oil and solids—stir well before using, or warm gently to recombine.

Use in frangipane (almond cream filling), macarons, marzipan, and as a binder in gluten-free baking.

Thin it with a little water or almond milk to make a pourable consistency for glazes or fillings.

If your paste is very thick, brief pulses in a food processor can restore creaminess without over-processing.

Confusing almond paste with marzipan—marzipan contains much more sugar and is sweeter and firmer.

Not stirring the paste before measuring, leading to inconsistent ingredient ratios in recipes.

Storing at room temperature long-term, which allows oils to oxidize and turn rancid.

Overmixing almond paste into batters, which can release too much oil and create a greasy crumb.