To confuse things more, frangipane can be made with almond paste as its foundation (which allows you to skip grinding almonds or almond flour entirely!), and also without almonds-and without nuts, what?!-entirely. It’s a much looser mixture that’s made at home (rather than purchased in the store) and used, most commonly, as a filling in pies, cookies, and pastries-it puffs lightly in the oven and takes on a rich chewy-tender texture. But then there’s frangipane.įrangipane contains eggs, butter, and flour in addition to ground almonds and sugar (there’s sometimes liquor, juice, cocoa powder, or spices too!). If you’re seeking out the light color and delicate texture of commercially made almond paste, be sure to use almond flour that’s made from blanched (i.e., naked) almonds-the pesky skins would make for a darker paste with a deeper flavor. In The King Arthur Baking Company’s All-Purpose Baker’s Companion, almond paste is made by combining almonds with powdered sugar, almond extract, and pasteurized egg whites (some almond paste recipes contain egg whites, others do not), then kneading the mixture by hand until it holds together. Or take a shortcut and use almond flour instead of whole nuts. Rather than being a treat on its own, it’s often incorporated into recipes as an ingredient: creamed into cake batters and cookie doughs to add almond flavor, sweetness, moisture, and chew rolled out and tucked into brownies, pies, tarts, and galettes cut into cubes and folded into scones, muffins, and quick breads for soft pockets of nuttiness.
So what’s the difference between almond paste and marzipan, and when do you use each? What’s the difference between almond paste and marzipan?Īs Luisa Weiss writes in her book Classic German Baking, almond paste, a foundational ingredient in many German baked goods, “is nothing more than almonds and sugar processed together so finely that they turn into paste.” It’s soft, moist, relatively coarse, and a bit gritty. While almond paste and marzipan share almonds and sugar as their core ingredients, they’re far from interchangeable.
Same goes for the almond paste and the marzipan, two nearly identical tubes among the chocolate chips and toffee bits in the baking aisle.
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