1,505 easy and fully explained recipes, with +66K photos and 78 videos

Walnut paste

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

307 K 6× 3.6/5 (38 reviews)

15 min.

Easy

3.75 €

150 g

3 Ingredients

Last modified on: February 21^th 2011

For this recipe: I want to make it (495×) I made it (453×) Comment Send to a friend Ask a question Follow Printable Diaporama Vidéo User-friendly URL

For 150 g, you will need:

1 75 g walnut kernels
2 75 g icing sugar
3 ½ egg white
Total weight: 165 grams

Change these quantities to make:

100 g 150 g 300 g 600 g 900 g

Change measures:

Metric

Metric weight Metric volumes

Times for this recipe

Preparation: 15 min.

Step by step recipe

Stage 1 - 2 min.

Weight 75 g walnut kernels.

Stage 2 - 2 min.

Put them in the food processor with 75 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	10 RDI=5 %	90 RDI=8 %	50 RDI=7 %	800 RDI=40 %	3,340 RDI: 40 %
Per 100 g	7 RDI=3 %	50 RDI=5 %	30 RDI=4 %	480 RDI=20 %	2,030 RDI: 20 %

The % figures are calculated in relation to the Recommended Dietary Intake , or RDI of 2,000 k-calories (or 8,400 k-joules) per day for a woman Change to a man

Possible allergens in this recipe: Nuts, egg

How much will it cost?

For 150 g : 1.90 €

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

Montbenoit's canapés

A recipe from Franche-comté (lovely region of eastern France): large slices of bread coated with melted shallot, grilled bacon dice, a big slice of Morbier (cheese from the same region) and a brief spell in the oven. It really is a winter dish.
October 13^th 2010282 K4.6 1 hour 45 min.

Mimosa eggs

Mimosa eggs are hard boiled eggs where the yolks are removed, chopped and mixed with a herb mayonnaise, then this mix is used to refill the whites. It's a classic recipe of traditional French bistro cooking.
February 21^th 2011299 K 25 50 min.

Clementine sorbet

To capture the delicate flavour of clementines, we need to use not only the juice, but also a little zest to add a delicious hint of bitternes. Here's a simple method using sugar cubes.
December 24^th 2018145 K4.3 2 hours 50 min.

Spinach parmentier

A parmentier with its classic layer of mashed potatoes on top, but sliced hard-boiled eggs underneath, and grilled spinach and bacon tied together with a béchamel sauce.
May 4^th 20256,303 60 min.

New Italian-style peas

For this recipe, new peas mixed with rice, drizzled with olive oil and served with a little pesto.
April 9^th 20254,818 35 min.

News list of cooking-ez.com

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

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.