What is Almond Paste?
Almond paste is a versatile and flavorful baking ingredient made from ground blanched almonds, sugar, and a binding agent, which can include glucose, corn syrup, or egg whites. Its texture is softer and coarser than marzipan, almost like a cookie dough, and it has a more pronounced, less sweet almond flavor due to its higher almond-to-sugar ratio. This ingredient is primarily used as a filling or is blended directly into batters for various pastries, cookies, and cakes. Unlike marzipan, almond paste is intended for baking rather than for shaping and eating on its own as a candy.
The Purpose of Almond Paste in Baking
Almond paste adds rich almond flavor, moisture, and a tender, chewy texture to baked goods. It provides a solid base that holds up well during baking, making it an ideal inclusion for fillings in items like Danish pastries, bear claws, and coffee cakes. The ingredient can also be creamed into cake batter to create a moist and dense crumb.
Almond Paste vs. Marzipan: The Key Differences
One of the most common points of confusion for bakers is the difference between almond paste and marzipan. While they are both made from almonds and sugar, their distinct compositions, textures, and uses mean they are not interchangeable.
Marzipan is a confection made from almond paste by adding more sugar (usually powdered or confectioners' sugar) and sometimes a binder like corn syrup or egg whites. This higher sugar content makes it significantly sweeter and gives it a smooth, pliable, and clay-like consistency, perfect for molding.
Common Uses for Each Almond Confection
- Almond Paste: Primarily used as a flavorful, moist filling for pastries such as Danish, croissants, and bear claws. It is also incorporated into cake and cookie batters for a rich, almondy flavor and moist texture.
- Marzipan: Molded into decorative fruits, figurines, and other shapes for cakes and confections. Rolled into thin sheets to cover cakes, similar to fondant. Often eaten on its own as a candy.
- Frangipane: A creamy, custard-like filling for tarts, croissants, and other pastries. It is also used in desserts like Bakewell tarts.
Beyond Almond Paste: Other Related Products
Navigating the world of almond-based confections can be tricky, as several other items share similar ingredients but are distinct in their application.
Frangipane: The Almond Pastry Cream
Frangipane is a French almond pastry cream used as a filling, not a paste. It is made from a combination of ground almonds, sugar, eggs, and butter, and it has a light, creamy, and spreadable texture. Unlike almond paste, frangipane is always baked, and it puffs up beautifully to create a rich filling for tarts and croissants.
Persipan: The Apricot Kernel Alternative
For commercial baking, a cheaper alternative to almond paste called persipan is sometimes used. This paste is made from apricot or peach kernels instead of almonds, offering a similar, though less intense, flavor. Persipan is also a useful substitute for individuals with a nut allergy, provided it is prepared in a nut-free environment.
Almond Filling: A Softer, Jam-like Product
Almond filling is a softer, jam-like product that is not the same as almond paste. It contains ingredients like corn syrup and water, giving it a different consistency and making it unsuitable for applications where a dense paste is needed. A common brand, Solo Foods, clearly states that almond paste and almond filling are different and not interchangeable.
The International Perspective
Terminology for almond confections can vary by country. In North America, the terms almond paste and marzipan are clearly differentiated. However, in parts of Europe, the word 'marzipan' might be used more broadly, or a specific term might exist for the local version.
- Germany: A firmer, less sweet version of almond paste is known as Marzipanrohmasse.
- Italy: Almond paste is called pasta di mandorle and is used for treats like pignoli cookies. In Sicily, marzipan is also known as Pasta Reale.
- France: The French term for almond paste is pâte d'amande.
- Scandinavia: A version of almond paste is called mandelmassa and is used in sweet buns called semla.
- Holland: Almond paste is used for a pastry called banket.
Comparison Table: Almond Paste vs. Marzipan vs. Frangipane
| Feature | Almond Paste | Marzipan | Frangipane |
|---|---|---|---|
| Texture | Coarse, dense, slightly gritty | Smooth, pliable, like clay or fondant | Creamy, loose, and spreadable |
| Almond:Sugar Ratio | Higher almond content, less sugar | Higher sugar content, less almond | Balanced mix with added butter and eggs |
| Primary Use | Baking ingredient; pastry and cake fillings | Molded candies, cake decorations, or cake covering | Tart and pastry filling that bakes up |
| Sweetness | Less sweet | Much sweeter | Moderately sweet |
| Typically Homemade? | Less common commercially; can be homemade | Available in stores; can be homemade | Almost always homemade |
Conclusion: Your Guide to Sweet Almond Confections
In summary, while there is no single "other name" for almond paste that perfectly captures its unique properties, bakers must be aware of its closely related counterparts: marzipan and frangipane. Almond paste is less sweet and coarser, primarily used as a baking ingredient. Marzipan is a sweeter, more pliable version used for decoration and candy. Frangipane is a creamy, spreadable filling for baked goods, enriched with butter and eggs. When a recipe calls for almond paste, do not assume marzipan or almond filling can be substituted directly without recipe adjustments. By understanding these distinctions, you can ensure the best flavor, texture, and outcome for all your baking projects.
For more details on the differences between these almond-based products, consult this helpful guide: WebstaurantStore: Marzipan, Frangipane, Fondant, & Almond Paste Differences
