Almonds – Not just for snacking!

Almonds are certainly a popular snacking nut. In the stores, you can see flavors from just salt to honey to dill pickle to wasabi to habanero. They are also used in both sweet and savory recipes and come whole, sliced, and slivered. I have written a prior Cooking Tip on the differences and when to use which form. In this Cooking Tip, I want to discuss other products made from almonds.

Three culinary products that are made from almonds are Almond Paste, Marzipan, and Frangipane. All are made from a base of almonds and sugar, but depending on the desired product, they may also contain eggs, flour, butter, and flavoring extracts.

Almond Paste

• Almond paste consists of pureed almonds, sugar, water, and maybe flavoring. The two main brands we see in our grocery stores are Solo and Odense. Solo states that the percentage of almonds in their almond paste ranges from 50% – 55%. Odense, on the other hand, lists its percentage as 45%.
• As compared to marzipan, almond paste has a higher ratio of almonds.
• It is less sweet and has a more pronounced nutty flavor than marzipan.
• Its texture is coarser than marzipan.
• Almond paste is used as a baking ingredient in cookies, cakes, tarts, and other desserts.
• Although you can find it in the baking section of the supermarket, there are many recipes for making it at home, which involve processing almonds, sugar, and flavorings into a smooth paste. Some recipes start with almond flour rather than whole almonds. Some almond paste recipes use egg whites.

Marzipan

• Marzipan is made from similar ingredients, but contains a higher proportion of sugar and a lower proportion of almonds than almond paste. As opposed to almond paste, where almonds are the first ingredient on the ingredient list, with marzipan, sugar is the first ingredient. Odense lists 28% almonds. Solo does not list the percentage of almonds. It may also be flavored with rose or orange water.
• Marzipan is ready to eat out of the box. However, it is usually used to make candy or cake decorations. It can be rolled out to cover cakes or sculpted into marzipan fruits or other shapes, often with food coloring added.
• It has a sweeter flavor and is smoother and more pliable than almond paste. Some say it has the texture of Play-Doh.

Frangipane

• Frangipane is not something you buy in the supermarket, but rather, you make it at home. Ingredients include ground almonds, eggs, butter, flour, and sugar.
• It is used most commonly as a filling in pies, cookies, and pastries.
• There is another term – almond cream. Some will use this term interchangeably with frangipane, but French pastry chefs will define frangipane as a mixture of one part pastry cream and two parts almond cream.
• Frangipane is very soft and has a spreadable consistency.

Substitutions

• Some people ask whether one can use almond paste and marzipan interchangeably. The best answer is no. However, some sources say you can substitute 1:1, but they do list some caveats. First, the amount of sugar in the recipe would have to be adjusted since marzipan has a higher sugar content than almond paste. Secondly, the consistency is different, which may lead to a problem in the texture of the final product.
• Almond paste can be used to make marzipan, but the reverse is not true. Solo lists the following recipe to make marzipan from almond paste.
  • In a mixer, combine 1 pound of almond paste with three cups of powdered sugar. Slowly add two beaten egg whites, and once fully incorporated, knead into a smooth consistency.
  • Other sources do not use egg whites, but use other ingredients such as water, corn syrup, and/or flavorings.
• Since Frangipane is a very different product, it can not be substituted for either of the others.

Storage recommendations

• If you are using commercially produced almond paste or marzipan, it will have a long shelf life. Once it has been opened, keep it tightly wrapped and stored in an airtight container in the refrigerator or freezer.
• Both Odense and Solo say their products can be refrigerated for up to two weeks or frozen up to three months.
• For homemade almond paste made with egg whites, it is best to make it no more than a few hours before you are going to use it. Keep it in the refrigerator until you use it. If your recipe does not use egg whites, it will keep for several weeks in the refrigerator or for up to six months when frozen.

Have you ever baked with any of these products? Using almond paste in your cookies or brownies lends a delightful nutty flavor. A French tart with a frangipane filling will impress any guest. And, who can resist those cute little marzipan fruits? Have fun and enjoy almonds in all of their forms!