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Baking School In-Depth: Almond Paste, Marzipan, and Frangipane
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Learn the characteristics of these almond-centric products and how each can elevate your next bake.  Almond Paste: The Essential Almond Base Almond paste is the simplest of the trio, made by blending ground almonds with confectioners’ sugar, egg whites, and a touch of water or almond extract. With a slightly coarse texture and minimal sweetness, […]
The post Baking School In-Depth: Almond Paste, Marzipan, and Frangipane first appeared on Bake from Scratch.]] >
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Learn the characteristics of these almond-centric products and how each can elevate your next bake. 
Almond Paste: The Essential Almond Base

Almond paste is the simplest of the trio, made by blending ground almonds with confectioners’ sugar, egg whites, and a touch of water or almond extract. With a slightly coarse texture and minimal sweetness, almond paste has a more pronounced almond taste, making it the go-to for recipes where almond flavor needs to take center stage. While it’s not typically used for decoration, almond paste is indispensable as a filling. Almond paste can be folded into doughs or layered in cakes, contributing to a rich, moist texture that’s deeply satisfying in cookies, pies, and pastries, as well as in our Chocolate-Almond Bundt Cake.

Frangipane: The Rich, Buttery Almond Filling

Frangipane is key to creating a decadent filling in tarts and pastries that goes beyond the usual fruit and pastry cream combination. Made from finely ground almonds blended with butter, eggs, and a touch of flour, it creates a soft, alluring filling that perfectly complements buttery tarts or puff pastry. Unlike marzipan, which is sweet and solid, frangipane is creamy and baked. It’s rich in almond flavor but not overly sweet. The result is a velvety filling with just the right balance of almond and sweetness—perfect for countless baked goods, including our Orange-Almond Sweet Rolls.

Marzipan: A Sweet, Smooth Delight

Marzipan is the epitome of sweet sophistication. This glossy, smooth almond product is a favorite in decorative baking. Made from finely ground almonds and confectioners’ sugar, marzipan is a soft, malleable paste with the perfect balance of sweetness and almond flavor. What makes marzipan so lovely to work with is its pliability. The sugar adds flexibility, making it easy to roll, cut, and shape into intricate decorations or cover cakes with a seamless layer. Ideal for special occasions, marzipan adds both elegance and sweetness to any creation, from delicate sugar flowers to shimmering fruit decorations, and even cakes like our Cherry-Marzipan Cake. When you take a bite, its melt-in-your-mouth softness reveals a satisfyingly sweet almond flavor—not cloying, just decadent enough to make each bite special.

Click here to download a printable PDF of this lesson! Join us for Baking School with Williams Sonoma on Monday, February 10, at 5 p.m. PT, where Brian Hart Hoffman will guide you through every step of making almond paste and frangipane. This is an event you won’t want to miss! Register here. 
INGREDIENT BREAKDOWN

Excellent recipes require wonderful ingredients. Here’s how our recipes’ ingredients contribute to making these almond products.

BLANCHED ALMOND FLOUR: Blanched almond flour is finely ground almonds that have had their skins removed, resulting in a light, pale flour that’s smoother than almond meal. This flour plays a crucial role in almond paste and marzipan, providing the nut’s unmistakable flavor without overwhelming the other ingredients. It also adds a fine, moist crumb, binding the mixture together and contributing to a delicate texture.
CONFECTIONERS’ SUGAR:Confectioners’ sugar is the finely powdered form of granulated sugar, often mixed with a small amount of cornstarch to prevent clumping. The fine particles of confectioners’ sugar provide smoothness, helping prevent any graininess that might otherwise come from granulated sugar. When combined with fat, such asin almond paste or marzipan, it creates a pliable paste, where the sugar helps bind the oils from the almonds without making it too oily or too dry.
EGG WHITE: Egg whites are essential in almond paste, where they provide both structure and moisture without altering the lovely almond flavor. The proteins in egg whites, primarily albumin, are natural emulsifiers, helping water and fat to combine seamlessly.
ALMOND EXTRACT: Almond extract is the secret ingredient that enhances the natural almond flavor in almond paste, marzipan, and frangipane, without requiring large quantities of almonds. The key compound in almond extract is benzaldehyde, which gives almonds their distinctive aroma and taste. Just a few drops are enough to intensify the almond profile, elevating the overall flavor without overpowering. In this way, almond extract adds a rounded and aromatic finish that’s more refined than an overly nut-heavy approach.
WATER: Water is essential for dissolving sugar and helping to emulsify the fats and proteins in marzipan. By controlling the amount of water, you can adjust the paste’s smoothness and pliability, ensuring it is moldable without being too liquid or too dry.
WHOLE MILK: The base of the semolina mixture, milk provides moisture and a rich, creamy texture. The natural fats in whole milk help balance the sweetness of the sugar and create a well-rounded filling.
UNSALTED BUTTER: Butter is essential in frangipane, giving the filling its creamy, rich texture. The fat in the butter contributes to a smooth mouthfeel and enriches the overall flavor. Unlike almond paste or marzipan, which are more solid, frangipane requires the addition of butter to achieve a soft, spreadable consistency.
GRANULATED SUGAR: Granulated sugar plays an understated yet essential role in frangipane. It sweetens the almonds without overpowering their delicate flavor, balancing the nutty richness with just the right touch of sweetness. More than just a sweetener, sugar contributes to the smooth, velvety texture of the filling. It blends easily with the butter and eggs to create a luscious mixture that holds together well as it bakes.
EGGS: Eggs are a vital ingredient in frangipane, not only binding the ground almonds, sugar, and butter but also helping to set the filling as it bakes. The proteins in the eggs coagulate during baking, forming a stable structure, while the lecithin in the yolks acts as an emulsifier, blending fats and water-based ingredients to create a smooth, cohesive filling.
VANILLA EXTRACT: Vanilla extract is often added to almond-based recipes to round out the almond flavor with a deeper, more complex sweetness. Vanilla contains vanillin, which not only boosts the sweetness but also complements the nutty notes in almond-based bakes.
ROSE WATER: Rose water can be a surprising yet delightful addition to marzipan. Its delicate floral notes blend beautifully with the almond flavor, creating a more complex aromatic profile often found in French pâtisseries. At the heart of rose water is phenylethyl alcohol, a compound responsible for its distinctive fragrance, which naturally complements nutty flavors. This enriches the marzipan with a subtle, aromatic depth that lingers, adding a refined elegance.
ALL-PURPOSE FLOUR: In frangipane, a small amount of all-purpose flour is often added to help stabilize the mixture. The flour contributes to a slightly firmer filling, enhancing the texture without making it overly runny. Wheat flour contains gluten, which, when mixed with liquid, forms a network that helps set the frangipane as it bakes. It also absorbs some of the fat and liquid, balancing the moisture content and ensuring the frangipane has the right consistency.
KOSHER SALT: Salt is a key player in any baked good, and it’s just as essential in frangipane. It isn’t just seasoning; it enhances the sweetness and brings out the full, nutty richness of the almonds while balancing the flavor and allowing everything to meld together. Just as importantly, it strengthens its structure, helping proteins and sugars work together more efficiently to ensure a smooth, cohesive texture.
TOOLS OF THE TRADE

STAND MIXER: When making frangipane, a stand mixer is invaluable for evenly incorporating butter, sugar, eggs, and almond flour into a smooth, luxurious filling. Using the paddle attachment prevents air from being whipped into the mixture (which could result in a fluffier texture) and helps maintain the dense, smooth consistency essential for frangipane. (Pictured: KitchenAid® Artisan Stand Mixer, 5-Qt. in White/Silver.)

MIXING BOWLS: Whether you’re separating eggs or combining dry ingredients, glass bowls provide the advantage of transparency, making it easy to monitor the consistency of your ingredients as you mix. Their nonreactive nature also makes them ideal for working with ingredients that might interact with certain metals, which is important when you’re working with finely tuned flavors like almond and vanilla. (Pictured: Glass Mixing Bowl 10-Piece Set.)

SPATULAS: Silicone spatulas are essential for scraping down the sides of your mixing bowls when making frangipane. Their flexible edges conform to the shape of the bowl, ensuring that you get every bit of mixture without wasting any ingredients. The flexibility of the spatula also allows you to mix gently without overworking the almond paste and marzipan, helping maintain the ideal balance of smoothness and pliability. (Pictured: Get It Right Mini Spoonula in Studio, Get It Right Mini Spatula in Slate.)

FOOD PROCESSOR: A food processor ensures that the almond flour mixes evenly with the confectioners’ sugar, creating a smooth, uniform texture when making marzipan and almond paste. The high- speed blade creates friction, helping to incorporate the ingredients thoroughly, resulting in a smooth, homogeneous mixture. (Pictured: Cuisinart Custom 14-Cup Food Processor.)

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Almond Paste

Makes 11 ounces

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Frangipane

Makes about 1½ cups

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Marzipan

Makes 9 ounces

MAKING ALMOND PASTE

 In the work bowl of a food processor, pulse flour and confectioners’ sugar until combined. Add egg white and almond extract; pulse until a smooth dough forms.

Turn out mixture onto a clean surface, and gently knead a few times until smooth. Wrap tightly in plastic wrap, and refrigerate for up to 6 weeks.

MAKING MARZIPAN

In the work bowl of a food processor, pulse flour and confectioners’ sugar until combined. Add 1½ tablespoons (22.5 grams) water and almond extract or rose water; pulse until combined and a soft dough forms.
Turn out dough onto a clean surface, and knead a few times to compact dough. Wrap tightly in plastic wrap, and refrigerate for up to 6 weeks.

MAKING FRANGIPANE

In the bowl of a stand mixer fitted with the paddle attachment, beat butter and sugar at medium speed until light and creamy, 2 to 3 minutes, stopping to scrape sides of bowl. Beat in egg until combined. Beat in extracts.
In a medium bowl, whisk together flours and salt. With mixer on low speed, gradually add flour mixture to butter mixture, beating until just combined. Use immediately, or cover and refrigerate until ready to use. Refrigerate in an airtight container for up to 1 week.

Baking with Almond Paste: Chocolate-Almond Bundt Cake

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Chocolate-Almond Bundt Cake

Makes 1 (10-cup) Bundt cake The key to this cake’s deliciousness lies in the Almond Paste. This wonderfully smooth paste infuses the batter with a depth of flavor that elevates the chocolate, adding a lovely nutty warmth without overpowering the sweetness. The chocolate, too, plays its part, offering a deep, bittersweet contrast to the almond’s richness. The result is a cake that feels comforting yet sophisticated, with a balance of flavors that’s just right. A glossy, smooth Chocolate Glaze drizzled on top brings everything together.

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Chocolate Glaze

Makes about 1 cup

Baking with Marzipan: Cherry-Marzipan Cake

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Cherry-Marzipan Cake

Makes 1 (8-inch) cake The Marzipan in this cake not only lends a delicate almond flavor but also contributes a soft, moist crumb that makes each bite feel luxuriously tender.The cake itself is subtly sweet, and the swirl of cherry preserves throughout the batter gives it an irresistible, jammy burst of flavor with each bite. The final touch:The crispy almonds sprinkled on top adda bit of texture and toastiness, elevating this cake from humble to wonderfully decadent.

Baking with Frangipane: Orange-Almond Sweet Rolls

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Orange-Almond Sweet Rolls

Makes 12 rollsFrangipane infuses each sweet roll with a depth of flavor that complements the bright, citrusy zing of orange zest. The result is a perfect contrast between the nutty richness of the Frangipane and the freshness of the orange, making each bite tantalizingly indulgent. Topped with a tangy orange glaze, these rolls are as beautiful as they are delicious—an almond lover’s dream come true.

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