Cooking-ez.com

1,078 easy and fully explained recipes, with 13,079 photos and 77 videos

Walnut paste

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

223,217 63.6/5 for 27 ratings

Grade this recipe:

Last modified on: February 21^th 2011

For 100 g, you will need:

1 50 g walnut kernels
2 50 g icing sugar
3 ¹⁄₃ egg white
Total weight: 110 grams

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

Change measures: Metric

Metric weight Metric volumes

How long does it take?

Time required for this recipe:

Preparation	Start to finish
14 min.	14 min.

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

Step by step recipe

Stage 1 - 2 min.

Weight 50 g walnut kernels.

Stage 2 - 2 min.

Put them in the food processor with 50 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
Energetic value	Proteins	Carbohydrates	Fats
532 Kcal or 2,227 Kj	8 gr	58 gr	30 gr
27 %	3 %	5 %	5 %

Per 100 g
Energetic value	Proteins	Carbohydrates	Fats
484 Kcal or 2,026 Kj	7 gr	52 gr	27 gr
24 %	3 %	5 %	4 %

% are calculated relative to a Recommended Dietary Intake or RDI of 2000 k-calories or 8400 k-joules by day for a woman (change to a man).

How much will it cost?

For 100 g : 1.24 €

Note : These prices are only approximate

Change currency:

Source

Home made.

More recipes?

This recipe uses (among others)

	Icing sugar: You can get more informations, or check-out other recipes which use it, for example: Sweet pastry, Amaretti, Pistachio madeleines, Little Christmas biscuits, Rich hazelnut buttercream, ... All
	Walnut kernels: You can check-out other recipes which use it, like for example: Granola, Special Cheese and Walnut Sticks, Walnut short bread, Tomato and cream cheese terrine, Valay-Brest, ... All
	Egg white: You can get more informations, or check-out other recipes which use it, for example: Amaretti, Coconut paste, Almond macaroon cake, Chocolate mousse with hazelnuts, Oat financiers for Louise, ... All

Other recipes you may also like

Pear tart with almond cream

This is a very quick and easy tart to make, as everything (or almost) can be done in advance. A piece of sweetcrust pastry, some almond cream and pears? You have "everything you need".
74,5134.2/5 for 19 ratings 1 hour 14 min.

Finger biscuits

These small biscuits, that look a bit like savoy biscuits, are delicious alone or with Champagne, but are also the base for charlottes or Tiramisu.
104,8265/5 for 1 ratings 1 hour

Macarons (the original French macaroons)

This recipe really is "of the moment": the success of these small, highly-coloured cakes, in an infinite variety of flavours, is impressive. It's a recipe which needs some care, in order to produce a result worthy of a professional pastrychef. No problem, I will guide you through the recipe,...
254,206 714.7/5 for 44 ratings 2 hours 38 min.

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...
73,9043.5/5 for 2 ratings 12 min.

Tartiflette

A personal version of a classic recipe from Savoy.
97,403 14.6/5 for 11 ratings 1 hour 27 min.

News list of cooking-ez.com

Note: We'll never share your email with anyone else.

Post your comment or question

Your 6 comments or questions 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 email 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.