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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

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Walnut paste

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

196,380 63.9/5

Last modified on: February 21^th 2011

For 300 g, you will need:

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

Change for: 100 g 150 g 300 g 600 g 900 g

Measures: Metric USA British Metric weight Metric volumes

How long does it take?

Preparation	Start to finish
14 min.	14 min.

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

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.

Nutritional information

Whole recipe
Calories	Proteins	Carbohydrates	Fats
1596	24 gr	173 gr	90 gr
80 %	9 %	16 %	14 %

Per 100 g
Calories	Proteins	Carbohydrates	Fats
484	7 gr	52 gr	27 gr
24 %	3 %	5 %	4 %

% are calculated relative to a Recommended Dietary Intake or RDI of 2000 k-calories by day for a woman (change to a man).

How much will it cost?

For 300 g : 3.73 €

Note : These prices are only approximate.

Change currency:

Source: Home made.

More recipes?

This recipe use (among others)

	Walnut kernels: You can check-out other recipes which use it, like for example: Special Cheese and Walnut Sticks, Walnut short bread, Endive and walnut salad, Chocolate thins with toasted nuts, Tomato and cream cheese terrine, ... All
	Icing sugar: You can get more informations, or check-out other recipes which use it, for example: Armagnac marzipan, Sicilian Epiphany Pie, Coconut paste, Almond dacquoise, Brioche slices with almond cream, ... All
	Egg white: You can get more informations, or check-out other recipes which use it, for example: Meringues, Almond dacquoise, Amiens macaroons, Two-coloured chocolate-orange tart, Stuffed prunes, ... All

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Your 6 comments or questions on this recipe

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° 1)
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 may 2^nd 2011 at 09:07 (n° 2)
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)
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° 4)
Sorry, no idea what it is, never seen that.
Posted by jh october 30^th 2016 at 11:33 (n° 5)
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)

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