1,532 easy and fully explained recipes, with +66K photos and 78 videos

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.

318 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

Pears in red wine with blackcurrant

Pears cooked until soft in a red wine and blackcurrant syrup, served with the reduced syrup and custard sauce (crème anglaise).

February 21^th 2011257 K4.1 2 hours 35 min.

How to prepare carrots

Here's how to prepare carrots, from the simplest way (peeled then rinsed) to a more sophisticated version where only the very best ofthe vegetable is kept.

February 21^th 2011186 K4.3 15 min.

Pistachio panna cotta with custard

In this dessert, the pistachio panna cotta is teamed with real vanilla custard and topped with a few caramelised pistachios.

February 18^th 201860 K 25 3 hours 15 min.

Sausage rougail

Sausage rougail is a typical dish from the cuisine of Réunion, the French island. It consists of fried sausages in a rich, spicy tomato stew.

April 18^th 202158 K 1 hour 30 min.

It's a rather long recipe but which never fails to impress, perfect for a special dinner party. It's made up of 3 circles: one almond "tuile", 2 of caramelized brik sheets, with a caramelized apple layer between each, whipped cream on top, and custard all around. Everything, except whipped cream, can be made beforehand.

May 28^th 2012338 K5 3 hours 9 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.