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Walnut paste

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

223,371 63.6/5 for 27 ratings

Grade this recipe:

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 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 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
Energetic value	Proteins	Carbohydrates	Fats
1,596 Kcal or 6,682 Kj	24 gr	173 gr	90 gr
80 %	9 %	16 %	14 %

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 300 g : 3.73 €

Note : These prices are only approximate

Change currency:

Source

Home made.

More recipes?

This recipe uses (among others)

	Walnut kernels: You can check-out other recipes which use it, like for example: Special Cheese and Walnut Sticks, Valay-Brest, Raw beetroot salad, Endive and walnut salad, Raw beetroot mousse with walnuts, ... All
	Icing sugar: You can get more informations, or check-out other recipes which use it, for example: Gâteau Nantais, Mirlitons, Saint Honoré cake, Sweet pastry, Calissons, ... All
	Egg white: You can get more informations, or check-out other recipes which use it, for example: Swiss meringues, Armagnac marzipan, Two-coloured chocolate-orange tart, Meringues, How to add beaten eggs whites to a mixture, ... All

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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)

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