1,556 easy and fully explained recipes, with +66K photos and 78 videos

This site uses only a few technical cookies necessary for its operation. By continuing to browse, you accept their use.
To find out more...

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.

323 K 6× 3.6/5 (38 reviews)

15 min.

Easy

3.75 €

300 g

3 Ingredients

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

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	20 RDI=9 %	170 RDI=20 %	90 RDI=10 %	1,600 RDI=80 %	6,680 RDI: 80 %
Per 100 g	7 RDI=3 %	50 RDI=5 %	30 RDI=4 %	480 RDI=20 %	2,030 RDI: 20 %

Possible allergens in this recipe: Nuts, egg

How much will it cost?

For 300 g : 3.75 €

Change currency:

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)

Other recipes you may also like

Bouquet garni

Used very frequently in French cuisine, a secret of French chefs, it adds flavour to a lot of recipes, and it's easy to prepare. The basic principle is to make a small bundle of herbs, bind them in green leek leaves and to tie it up, so that the whole thing can be removed and discarded easily after cooking.

March 21^th 2017438 K3.5 15 min.

Almond cream

Light and delicious, it is used in a lot of desserts like tarts, cakes and pies (epiphany galette).

August 31^th 2025494 K 25 20 min.

Small foie gras pasties

Dainty pasties, filled with a morsel of seasoned foie gras.

September 7^th 2018336 K4.6 2 hours

How to prepare egg glaze

Bakers and pastry chefs use a glaze ("dorure" in French - the same word as for gilding) made with whole full eggs, beaten in a blender. This is used with a brush on pastry that would not naturally brown during cooking ( October 17^th 2018341 K4.3 2 min.

Sausage in brioche

In this recipe, sausage is cooked, the skin removed, and baked in a savoury brioche dough. Serve preferably with a good green salad and French dressing (vinaigrette).

September 10^th 2018430 K5 1 hour 50 min.

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
Sorry, no idea what it is, never seen that.
Posted by jh october 30^th 2016 at 11:33 n° 5
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
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
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
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

Follow this recipe

If you are interested in this recipe, you can "follow" it, by entering your email address here. You will then receive a notification immediately each time the recipe is modified or a new comment is added. Please note that you will need to confirm this following.

Note: We'll never share your e-mail address with anyone else.

Alternatively: you can subscribe to the mailing list of cooling-ez.com , you will receive a e-mail for each new recipe published on the site.