Does Almond Paste Have Sugar in It? The Sweet Truth Explained

November 30, 2025 •

4 min read

In most commercially produced and traditional homemade recipes, almond paste does have sugar, which is a fundamental ingredient mixed with ground almonds. This sugar acts as both a sweetener and a preservative, and its proportion is a key differentiator when comparing almond paste to other nut-based confections like marzipan.

Quick Summary

Almond paste is a blend of finely ground almonds and sugar, with a binding agent like corn syrup or egg white. Its characteristic coarse texture and sweet, nutty flavor make it ideal for baked goods and fillings. The sugar ratio is typically lower than that of marzipan, influencing its consistency and application.

Key Points

Contains Sugar: Yes, almond paste fundamentally contains sugar as a key ingredient, mixed with ground almonds.
Balanced Sweetness: Traditional almond paste often has a roughly 50:50 ratio of almonds to sugar, offering a balanced, nutty sweetness.
Distinct from Marzipan: Almond paste is less sweet and coarser than marzipan, which has a higher sugar content and is smoother.
Functional Ingredient: The sugar provides flavor, moisture, and acts as a binder to create a pliable texture for baking fillings.
Homemade Control: Making almond paste at home allows for total control over the sugar content, giving you the option to reduce it or use alternative sweeteners.
Binder Included: Sugar works with binding agents like egg white or corn syrup to achieve the desired consistency.
Used in Baking: Almond paste is primarily used as a filling for pastries, cakes, and cookies rather than as a confectionery item like marzipan.

The Sweet Foundation of Almond Paste

Yes, almond paste is made with sugar. The exact amount and type of sweetener can vary, but it is an essential ingredient in the paste's composition. Historically, almond paste is a simple combination of ground almonds and sugar, bound together to form a pliable substance for baking. The sugar content serves several purposes, including providing flavor, ensuring a soft texture, and acting as a preservative to extend shelf life.

The Role of Sugar in Almond Paste

The sugar in almond paste does more than just make it sweet. It combines with the oils released from the ground almonds during processing to create a soft, cohesive, and workable dough-like product. Without sugar, the mixture would simply be almond butter. For example, a traditional almond paste often features a ratio of approximately 50% ground almonds and 50% sugar by weight. Variations can occur based on the manufacturer or recipe. Some high-quality versions may contain a higher percentage of almonds for a richer, more pronounced nut flavor, while more budget-friendly options might use more sugar or other fillers.

Binders and Other Ingredients

In addition to almonds and sugar, binding agents are typically included to achieve the desired consistency. Common binders include:

Egg Whites: Used in many homemade recipes to bind the ingredients and create a moist, pliable paste.
Corn Syrup or Glucose: Often used in commercial products to provide a smooth, consistent texture and help prevent crystallization.
Water or Liquid: Simple water, heavy cream, or rose water can also be used as a liquid binder in some recipes.

Flavoring agents, such as almond extract or rose water, may also be added to enhance the taste.

Almond Paste vs. Marzipan: The Key Difference in Sweetness

One of the most common points of confusion is the difference between almond paste and marzipan. While both are made from almonds and sugar, their primary distinction lies in their sugar content and intended use. Marzipan contains a significantly higher proportion of sugar, which makes it sweeter and more malleable, ideal for modeling candies and cake decorations. Almond paste, with its lower sugar content, is primarily used as a baking ingredient for fillings in pastries and cakes.


Feature	Almond Paste	Marzipan
Sugar-to-Almond Ratio	Roughly 50:50, or up to 66% almond	Higher sugar content, sometimes 75:25 sugar to almond
Texture	Coarser, less smooth	Smoother, more pliable
Primary Use	Baking ingredient for fillings in pastries and cookies	Confectionery and cake decoration
Malleability	Softer and more like a spread	More workable for sculpting and shaping

Homemade vs. Store-Bought: Varying Sugar Content

When purchasing almond paste, it is always wise to check the label, as sugar content can vary between brands. Commercial manufacturers may adjust the ratio based on cost or intended market. Higher-quality, artisanal pastes typically contain a larger percentage of almonds, resulting in a more intense nutty flavor.

Creating your own almond paste at home offers the ultimate control over the sugar content. By using almond flour or finely ground blanched almonds and your choice of sweetener, you can customize the paste to fit dietary needs or personal taste preferences. You can even experiment with alternative sweeteners for a sugar-free version, though the texture and shelf life may differ. A good starting point for a homemade recipe can be found on sites like The Crunchy Baker, which also provides great tips for beginners.

Versatile Applications of Almond Paste in Baking

The unique texture and flavor of almond paste make it a versatile ingredient for a wide range of desserts. It can be crumbled into batters, rolled into pastries, or used as a sweet filling. Some popular uses include:

Pastry Fillings: Used in traditional treats like almond croissants, Danish pastries, and Swedish mandelfyllning.
Cakes and Tarts: Incorporated into cake batter for a moist, rich crumb, or spread as a layer in tarts like the Italian crostata di mandorle.
Cookies: A core ingredient in many traditional cookies, such as pignoli cookies.
Candy: The base ingredient for making your own custom marzipan by simply adding more sugar and a binder.

Conclusion: Sugar is a Staple, but It's a Matter of Proportion

To answer the central question, yes, almond paste does have sugar in it, and it is a defining element of its identity. The sugar content provides sweetness and contributes to the paste's soft, workable texture, differentiating it from almond flour or almond butter. The specific proportion of sugar is what separates almond paste from its sweeter, more pliable relative, marzipan. Whether you opt for a quality store-bought version or prefer the control of a homemade recipe, understanding the role of sugar in almond paste allows you to better appreciate its function and flavor in your favorite baked goods.

The Crunchy Baker: Homemade Almond Paste

For a detailed guide on making almond paste at home, including control over the sugar content, check out this recipe from The Crunchy Baker: https://crunchybaker.com/2021/03/11/homemade-almond-paste/.

Frequently Asked Questions

The main difference is the sugar content. Almond paste has a higher almond-to-sugar ratio, making it less sweet and coarser, while marzipan has more sugar, resulting in a sweeter, smoother, and more pliable texture.

In some cases, yes, but you may need to adjust the recipe. Because marzipan is sweeter, you should reduce the amount of sugar added elsewhere in the recipe. The final baked good will have a slightly different texture and flavor.

No, traditional almond paste is defined by its combination of almonds and sugar. However, you can make your own sugar-free almond paste using almond flour and sugar substitutes, though the texture may differ.

Almond paste is primarily used as a filling for baked goods such as pastries, cakes, and cookies, like almond croissants or Italian pignoli cookies.

The standard ingredients in almond paste are ground almonds (or almond flour), sugar, and a binding agent such as corn syrup, egg white, or liquid, often with almond extract for additional flavor.

Yes, almond paste is relatively simple to make at home using a food processor. This allows you to control the exact ratio of almonds and sugar, as well as the type of binder used.

If your almond paste is oily, it may have been over-processed. Excessive grinding of almonds in a food processor releases too much oil, turning the mixture towards almond butter rather than a paste.

Many commercially produced almond pastes contain preservatives to extend their shelf life. Checking the ingredients label will confirm if any are present.