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Walnut paste

Name: Walnut paste
Prep time: 14 min
Total time: 14 min
Yield: 300 g
Cuisine: French
Ingredients: 150 g walnut kernels; 150 g icing sugar; 1 egg white

Very similar to marzipan (almond paste) in method, walnut paste is very tasty.

325 K 6× 3.6/5 (38 reviews)595563

Duration

15 min.

Difficulty

Easy

Last modified on: February 21^th 2011

Step by step recipe Ingredients Duration Nutritional facts Cost Comments

For 300 g, you will need:

1 150 g walnut kernels
2 150 g icing sugar
3 1 egg white
Total weight: 330 grams

Times for this recipe

Preparation

15 min.

Step by step recipe

Stage 1 - ⌛ 2 min.

Weight 150 g walnut kernels.

Stage 2 - ⌛ 2 min.

Put them in the food processor with 150 g icing sugar.

Stage 3 - ⌛ 2 min.

Switch on food processor, and as soon as walnuts are reduced to a powder, add egg white...

Stage 4 - ⌛ 3 min.

...a spoonful at a time, until paste starts to gather together.

Finish with your hand, gathering all the paste into a ball.

Stage 5 - ⌛ 5 min.

Shape the ball into a thick disc, wrap in plastic film and keep in the fridge.

Remarks

Walnut paste is very tasty. It's a delight, but if it seems too strong for you, you can make "Walnut-almond paste" instead by replacing half the weight of walnuts with ground almonds.

Keeping: Several weeks in the fridge, folded in plastic film.

Source: Home made.

Nutritional information

	Proteins (gr)	Carbohydrates (gr)	Fats (gr)	Energy value (in k-calories)	Energy value (in k-joules)
Whole recipe	24 RDI=37 %	172 RDI=65 %	90 RDI=123 %	1,596 RDI=80 %	6,682 RDI: 80 %
Per 100 g	7 RDI=11 %	52 RDI=20 %	27 RDI=37 %	483 RDI=24 %	2,025 RDI: 24 %

Possible allergens in this recipe: Nuts, egg

How much will it cost?

For 300 g : 3.75 €

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Note: Be careful, these prices are only an estimate, you can consult the table of prices by ingredients used for this estimate.

This recipe uses (among others)

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The 6 comments already posted on this recipe

Adding sugar with the nuts helps grind them aiding in the paste process
Posted by Cat november 4^th 2016 at 16:39 n° 6
I remember some walnut pettitfours that were very dark in colour, not exceedingly sweet, with half a walnit on top and finished with a clear,thin hard sugar glaze. Have never found a recipe for them. MOST yummy. Can you advise about how to make same? Thanks Zoe
Posted by Zoe october 28^th 2016 at 11:57 n° 5
Sorry, no idea what it is, never seen that.
Posted by jh Auteur october 30^th 2016 at 11:33 n° 4
Thanks for this recipe--I definitely don't like almond paste (marzipan) and didn't realize until now that one could use walnuts instead. I intend to try to make an Irish Christmas fruitcake. At the end of the process, it calls for covering the cake with "almond paste" and royal icing, so I will instead cover mine with walnut paste.

Cheers, Talia
Posted by Talia december 3^rd 2014 at 06:06 n° 3
What is the purpose of icing sugar in the recipe? Just make it sweeter? Can I omit it or use other substitute? Thanks. A diabetes person.
Posted by Anonymous may 2^nd 2011 at 05:36 n° 2
Yes, make it sweeter and also the texture of the paste. You can try to reduce it, but I'm not sure that omit it will give you a pretty result.
Start your try with no sugar, see what you got, then add some sugar or substitute and see what's happen.
Good luck.
Posted by jh Auteur may 2^nd 2011 at 09:07 n° 1

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