18 Delicious Almond Paste Recipes for Sweet Treats

If you’re obsessed with the rich, nutty magic of almond paste, you’re in for a treat! Whether you’re craving chewy cookies, decadent cakes, or elegant pastries, these 18 irresistible recipes will turn your sweet tooth dreams into reality. From classic European delights to easy home-baked goodies, there’s something here for every almond lover. Ready to bake your way to happiness? Let’s dive in!

Classic Almond Paste Cookies

These buttery, chewy almond paste cookies are a nostalgic treat with a rich marzipan flavor—perfect for holiday baking or anytime you crave something sweet and nutty.

Ingredients

• 8 oz almond paste, crumbled
• 1 cup granulated sugar
• 2 large egg whites
• 1/4 tsp almond extract
• 1/2 cup powdered sugar (for rolling)

Instructions

1. Preheat oven to 325°F and line a baking sheet with parchment paper.
2. In a food processor, pulse 8 oz almond paste and 1 cup granulated sugar until finely crumbled. Add 2 large egg whites and 1/4 tsp almond extract; blend until a sticky dough forms.
3. Scoop 1-tbsp portions of dough, roll into balls, then coat generously in powdered sugar. Place 2″ apart on the baking sheet.
4. Bake for 18–20 minutes until cracked on top and just firm at the edges. Let cool 5 minutes on the sheet before transferring.

The cookies stay soft inside with a delicate sugar crust—a lovely contrast to their intense almond flavor. Tip: For extra crunch, lightly toast the almond paste in a dry skillet before blending.

Almond Paste Stuffed Dates

These sweet, chewy dates stuffed with rich almond paste are the perfect bite-sized treat—easy to make but impressive enough for guests!

Ingredients:

• 12 Medjool dates, pitted
• 1/2 cup almond paste
• 1/4 tsp ground cinnamon
• 1/8 tsp fine sea salt
• 2 tbsp sliced almonds, lightly toasted

Instructions:

1. Preheat oven to 350°F. Line a baking sheet with parchment paper.
2. In a small bowl, mix the almond paste, 1/4 tsp cinnamon, and 1/8 tsp salt until smooth.
3. Gently pry open each date and stuff with about 1 tsp of the almond paste mixture. Press to close slightly.
4. Arrange dates on the baking sheet and bake for 8–10 minutes, just until the almond paste softens and the dates glisten.
5. Remove from oven and immediately press a few toasted almond slices onto each date. Let cool slightly before serving.

The contrast of sticky-sweet dates with the marzipan-like filling and crunchy almonds makes these irresistible—no one will guess they take 15 minutes!

Tip: For a quicker version, skip baking and roll the stuffed dates in powdered sugar or cocoa powder instead.

Marzipan-Filled Chocolate Truffles

These decadent truffles combine rich dark chocolate with sweet marzipan for a bite-sized treat that feels like pure indulgence.

Ingredients:

• 8 oz high-quality dark chocolate (70% cacao), finely chopped
• 1/2 cup heavy cream
• 1 tbsp unsalted butter
• 1/2 tsp pure vanilla extract
• 1/4 tsp fine sea salt
• 4 oz marzipan, rolled into 20 small balls (about 1/2 tsp each)
• 1/4 cup unsweetened cocoa powder (for dusting)

Instructions:

1. Place chocolate in a heatproof bowl. In a small saucepan, heat heavy cream and butter over medium until steaming (do not boil). Pour over chocolate, let sit 1 minute, then whisk until smooth. Stir in vanilla extract and salt. Chill 2 hours until firm.
2. Scoop 1 tbsp chocolate mixture, flatten slightly in your palm, and place a marzipan ball in the center. Wrap chocolate around it, rolling gently to form a smooth ball. Repeat with remaining mixture.
3. Roll truffles in cocoa powder to coat. Chill 15 minutes to set.

The contrast of fudgy chocolate and chewy marzipan makes these truffles irresistible—they’re like grown-up candy with a sophisticated twist.

Tip: For extra shine, dip the chilled truffles in melted chocolate instead of dusting with cocoa.

Almond Paste Danish Pastries

These flaky, buttery pastries filled with sweet almond paste are a bakery-style treat you can make right at home—perfect for weekend brunch or a cozy coffee break.

Ingredients

• 1 sheet (8 oz) frozen puff pastry, thawed
• 1/2 cup almond paste, crumbled
• 1/4 cup powdered sugar
• 1 large egg, beaten
• 1 tbsp sliced almonds
• 1 tbsp granulated sugar

Instructions

1. Preheat oven to 400°F and line a baking sheet with parchment paper.
2. Roll out the puff pastry into a 10-inch square, then cut into 4 equal squares.
3. In a small bowl, mix the crumbled almond paste and powdered sugar until combined. Divide the mixture among the pastry squares, placing a spoonful in the center of each.
4. Fold two opposite corners of each square toward the center, pressing lightly to seal. Brush the pastries with the beaten egg, then sprinkle with sliced almonds and granulated sugar.
5. Bake for 18–20 minutes until puffed and golden brown. Let cool slightly before serving.

The almond paste caramelizes slightly in the oven, giving these danishes a rich, marzipan-like flavor that pairs perfectly with the crisp, flaky layers.

Tip: For extra shine, brush the warm pastries with a simple syrup (equal parts water and sugar, heated until dissolved).

Glazed Almond Paste Coffee Cake

This tender, buttery coffee cake is swirled with rich almond paste and topped with a sweet glaze—perfect for lazy weekend brunches or pairing with your afternoon coffee.

Ingredients

• 2 cups all-purpose flour
• 1/2 cup granulated sugar
• 1 tsp baking powder
• 1/2 tsp baking soda
• 1/4 tsp salt
• 1/2 cup unsalted butter, softened
• 1 cup sour cream
• 2 large eggs
• 1 tsp vanilla extract
• 7 oz almond paste, crumbled
• 1/4 cup sliced almonds
• 1 cup powdered sugar
• 2 tbsp whole milk

Instructions

1. Preheat oven to 350°F. Grease a 9-inch round cake pan.
2. Whisk together 2 cups all-purpose flour, 1/2 cup granulated sugar, 1 tsp baking powder, 1/2 tsp baking soda, and 1/4 tsp salt in a bowl.
3. Beat 1/2 cup softened butter, 1 cup sour cream, 2 eggs, and 1 tsp vanilla extract until smooth. Gradually mix in dry ingredients until just combined.
4. Spread half the batter into the pan. Sprinkle crumbled almond paste evenly over batter, then top with remaining batter. Swirl gently with a knife. Sprinkle 1/4 cup sliced almonds on top.
5. Bake for 35–40 minutes until golden and a toothpick comes out clean. Cool 15 minutes.
6. Whisk 1 cup powdered sugar and 2 tbsp milk until smooth. Drizzle over warm cake.

The almond paste melts into a marbled ribbon of nutty sweetness, while the glaze adds just the right touch of decadence without overpowering.

Tip: For extra flavor, toast the sliced almonds before sprinkling them on top!

Almond Paste and Cherry Tart

This almond paste and cherry tart is a buttery, fruity delight—just sweet enough to feel indulgent without being cloying.

• 1 1/4 cups all-purpose flour
• 1/2 cup cold unsalted butter, cubed
• 3 tbsp ice water
• 1/2 tsp salt
• 1 cup almond paste, crumbled
• 1/4 cup granulated sugar
• 1 large egg
• 1 tsp vanilla extract
• 1 1/2 cups fresh or frozen pitted cherries
• 1 tbsp turbinado sugar (for sprinkling)

1. Make the crust: Pulse flour, butter, and 1/2 tsp salt in a food processor until crumbly. Add ice water 1 tbsp at a time until dough just comes together. Press into a 9-inch tart pan and chill for 30 minutes.
2. Prep filling: Beat almond paste, 1/4 cup granulated sugar, egg, and 1 tsp vanilla until smooth. Spread over chilled crust.
3. Add cherries: Scatter cherries evenly over the almond layer, then sprinkle with 1 tbsp turbinado sugar.
4. Bake: Bake at 375°F for 35–40 minutes until the crust is golden and filling is set. Cool completely before slicing.

The almond paste bakes into a lush, marzipan-like layer that pairs perfectly with the tart cherries—no custard required!

Tip: For extra shine, brush the baked tart with warmed apricot jam before serving.

Almond Paste-Filled Croissants

These almond paste-filled croissants are buttery, flaky, and packed with sweet marzipan flavor—perfect for a weekend brunch or a cozy morning treat.

• 1 sheet frozen puff pastry, thawed
• 1/2 cup almond paste, crumbled
• 1/4 cup powdered sugar
• 1 large egg, beaten
• 2 tbsp sliced almonds
• 1 tbsp granulated sugar (for sprinkling)

1. Preheat oven to 400°F and line a baking sheet with parchment paper.
2. Unfold the puff pastry and cut it into 6 equal triangles.
3. In a small bowl, mix the almond paste and powdered sugar until combined.
4. Spoon 1 tbsp of the almond mixture onto the wide end of each pastry triangle, then roll tightly toward the tip.
5. Place the croissants seam-side down on the baking sheet, brush with the beaten egg, and sprinkle with sliced almonds and granulated sugar.
6. Bake for 18–20 minutes until puffed and golden brown.

The almond paste melts into a rich, gooey center, while the flaky layers shatter with every bite—a bakery-worthy upgrade with minimal effort!

Tip: For extra shine, brush the baked croissants with a little honey while still warm.

Almond Paste and Raspberry Thumbprint Cookies

These buttery, nutty thumbprint cookies get a sweet-tart pop from raspberry jam and a rich depth from almond paste—perfect for holiday gifting or a cozy afternoon treat.

Ingredients

• 1 cup (2 sticks) unsalted butter, softened
• ¾ cup granulated sugar
• 1 (7-oz) tube almond paste, crumbled
• 1 large egg yolk
• 1 tsp vanilla extract
• 2 cups all-purpose flour
• ½ tsp salt
• ⅓ cup seedless raspberry jam
• ¼ cup sliced almonds, for garnish

Instructions

1. Preheat oven to 350°F. Line two baking sheets with parchment paper.
2. In a large bowl, beat 1 cup softened butter and ¾ cup sugar until fluffy. Mix in crumbled almond paste, 1 egg yolk, and 1 tsp vanilla until combined.
3. Gradually add 2 cups flour and ½ tsp salt, mixing just until the dough comes together.
4. Roll dough into 1-inch balls, place on baking sheets, and press your thumb into the center of each. Fill each indent with ½ tsp raspberry jam and sprinkle with sliced almonds.
5. Bake for 12–14 minutes until edges are lightly golden. Cool on sheets for 5 minutes before transferring to a rack.

The almond paste melts into the dough, creating a chewy, marzipan-like center that contrasts beautifully with the jam’s bright tang.

Tip: Warm the jam for 10 seconds in the microwave to make spooning easier!

Almond Paste and Pistachio Baklava

This twist on classic baklava swaps in nutty almond paste for a richer, chewier texture, while pistachios add a pop of color and crunch.

Ingredients:

• 1 (16 oz) package phyllo dough, thawed
• 1 cup unsalted butter, melted
• 1 1/2 cups shelled pistachios, finely chopped
• 1 (8 oz) tube almond paste, crumbled
• 1 tsp ground cinnamon
• 1 cup granulated sugar
• 1 cup water
• 1/2 cup honey
• 1 tsp vanilla extract
• 1 tbsp lemon juice

Instructions:

1. Prep: Preheat oven to 350°F. Brush a 9×13″ baking dish with some of the melted butter.
2. Layer: Place 8 sheets of phyllo in the dish, brushing each with butter. Mix pistachios, almond paste, and 1 tsp cinnamon; sprinkle half over phyllo. Add 6 more buttered sheets, then remaining nut mixture. Top with 8 more buttered sheets, tucking in edges.
3. Cut & Bake: Score baklava into diamonds with a sharp knife. Bake 45 minutes until golden and crisp.
4. Syrup: While baking, boil 1 cup sugar, 1 cup water, 1/2 cup honey, 1 tsp vanilla, and 1 tbsp lemon juice for 10 minutes until slightly thickened. Pour evenly over hot baklava. Cool completely before serving.

The almond paste melts into the layers, creating a fudgy contrast to the flaky phyllo—no dry bites here!

Tip: For clean cuts, use a serrated knife and wipe it between slices.

Almond Paste-Filled Donuts

These pillowy donuts hide a sweet, nutty surprise inside—homemade almond paste filling that’s rich without being overly sweet. Perfect for weekend baking projects!

Ingredients

• 1 cup whole milk, warmed to 110°F
• 2 ¼ tsp active dry yeast (1 packet)
• ¼ cup granulated sugar, plus 1 tbsp for yeast proofing
• 3 ½ cups all-purpose flour, plus extra for dusting
• ½ tsp salt
• 2 large eggs, room temperature
• 4 tbsp unsalted butter, melted
• 1 tsp vanilla extract
• 1 cup almond paste, crumbled
• 2 tbsp powdered sugar (for dusting)
• Vegetable oil (for frying, about 4 cups)

Instructions

1. In a bowl, combine warmed milk, yeast, and 1 tbsp sugar. Let sit 5 minutes until frothy.
2. In a stand mixer, whisk flour, remaining ¼ cup sugar, and salt. Add yeast mixture, eggs, melted butter, and vanilla. Knead with a dough hook 5 minutes until smooth. Cover and rise 1 hour or until doubled.
3. Meanwhile, mix crumbled almond paste with 1 tbsp water until spreadable. Roll into 12 small balls.
4. Punch down dough. Roll to ½-inch thickness on a floured surface. Cut 12 circles (3-inch diameter). Place an almond paste ball in each center, pinch edges to seal, and reshape into smooth rounds. Cover and rise 30 minutes.
5. Heat oil in a deep pot to 350°F. Fry donuts 2 minutes per side until golden. Drain on paper towels.
6. Dust with powdered sugar while warm.

The almond paste melts slightly into the dough as it fries, creating a marzipan-like ribbon in every bite. No glaze needed—these are perfectly balanced!

Tip: Test oil temperature with a scrap of dough—it should bubble vigorously without burning.

Almond Paste and Orange Cake

This moist, fragrant cake is a citrusy dream with a rich almond backbone—perfect for afternoon tea or a cozy dessert.

Ingredients

• 1 cup (7 oz) almond paste, crumbled
• 1 cup granulated sugar
• 3/4 cup unsalted butter, softened
• 3 large eggs
• 1/2 cup all-purpose flour
• 1/4 tsp salt
• Zest of 1 large orange
• 1/4 cup fresh orange juice
• Powdered sugar (for dusting)

Instructions

1. Preheat oven to 350°F. Grease a 9-inch round cake pan and line the bottom with parchment.
2. In a bowl, beat almond paste, granulated sugar, and butter with a mixer on medium until fluffy (3–4 minutes). Add eggs one at a time, mixing well after each.
3. Fold in flour, salt, orange zest, and orange juice until just combined. Pour batter into the pan.
4. Bake for 35–40 minutes, until a toothpick inserted comes out clean. Cool in the pan for 10 minutes, then transfer to a rack.
5. Dust with powdered sugar before serving.

The almond paste melts into a velvety crumb, while the orange brightens every bite—no frosting needed!

Tip: For extra flavor, brush the warm cake with a tablespoon of orange liqueur before dusting.

Almond Paste-Stuffed Apricots

These tender apricots stuffed with sweet almond paste are a bite-sized treat that feels fancy but comes together in minutes.

Ingredients:

• 12 large dried apricots (soft, not overly dry)
• 1/2 cup almond paste (not marzipan)
• 1 tbsp honey
• 1/4 tsp vanilla extract
• 1/8 tsp almond extract
• 2 tbsp sliced almonds, lightly toasted

Instructions:

1. Preheat oven to 350°F. Line a baking sheet with parchment.
2. In a small bowl, mix 1/2 cup almond paste, 1 tbsp honey, 1/4 tsp vanilla extract, and 1/8 tsp almond extract until smooth.
3. Gently pry open each apricot with your fingers. Stuff each with about 1 tsp of the almond paste mixture, pressing to close slightly.
4. Arrange apricots seam-side down on the baking sheet. Bake for 10-12 minutes until the paste is just set and apricots are plump.
5. Let cool slightly, then sprinkle with 2 tbsp toasted sliced almonds.

The warm apricots soften into jammy pockets around the fragrant almond filling, while the toasted almonds add a delicate crunch.

Tip: For a quicker version, skip baking—just stuff and roll the apricots in the toasted almonds for a no-cook snack.

Almond Paste and Chocolate Babka

This Almond Paste and Chocolate Babka is a showstopper—swirled with rich chocolate and nutty almond paste for a decadent twist on the classic.

• 3 1/2 cups all-purpose flour
• 1/4 cup granulated sugar
• 1 packet (2 1/4 tsp) active dry yeast
• 1/2 cup whole milk, warmed to 110°F
• 2 large eggs, room temperature
• 1/2 cup unsalted butter, softened
• 1 tsp vanilla extract
• 1/2 tsp salt
• 1/2 cup almond paste, crumbled
• 1/2 cup semisweet chocolate chips
• 2 tbsp unsalted butter, melted (for brushing)

1. In a stand mixer, whisk together flour, sugar, and yeast. Pour in warm milk and mix until just combined. Add eggs, softened butter, vanilla extract, and salt. Knead with a dough hook for 8 minutes until smooth and elastic.
2. Cover the dough and let rise in a warm spot for 1–2 hours, or until doubled.
3. Roll the dough into a 12×16-inch rectangle. Sprinkle almond paste and chocolate chips evenly over the surface. Tightly roll into a log, then twist into a spiral. Place in a greased 9×5-inch loaf pan.
4. Cover and let rise again for 45 minutes. Preheat oven to 350°F.
5. Bake for 35–40 minutes until deep golden. Brush with melted butter while warm.

The magic here? The almond paste melts into the layers, adding a marzipan-like richness that pairs perfectly with the gooey chocolate.

Tip: For extra shine, brush with simple syrup (equal parts sugar and water, heated) right after baking.

Almond Paste and Coconut Macaroons

These chewy, fragrant macaroons combine rich almond paste with sweet coconut for a treat that’s irresistible straight from the oven.

Ingredients:

• 1 (7-oz) tube almond paste, crumbled
• 1 cup granulated sugar
• 2 large egg whites
• 1/4 tsp salt
• 1 tsp vanilla extract
• 2 cups sweetened shredded coconut

Instructions:

1. Preheat oven to 325°F. Line a baking sheet with parchment paper.
2. In a food processor, pulse the almond paste, 1 cup granulated sugar, and 1/4 tsp salt until finely ground. Add 2 egg whites and 1 tsp vanilla extract; blend until smooth.
3. Transfer mixture to a bowl and fold in 2 cups shredded coconut until fully combined.
4. Scoop tablespoon-sized mounds onto the baking sheet, spacing them 1 inch apart. Bake for 18–20 minutes until edges are golden and tops are lightly crisp.
5. Let cool on the sheet for 5 minutes, then transfer to a wire rack.

The almond paste adds a marzipan-like depth, while the coconut keeps these macaroons delightfully tender—perfect with afternoon coffee or as a holiday cookie swap standout.

Tip: For extra texture, toast the coconut lightly before mixing it in.

Almond Paste and Cinnamon Rolls

These gooey, nutty cinnamon rolls are a dreamy twist on the classic, with sweet almond paste adding rich depth to every bite.

Ingredients

• 1 cup whole milk, warmed to 110°F
• 2 1/4 tsp active dry yeast (1 packet)
• 1/4 cup granulated sugar
• 1/3 cup unsalted butter, melted
• 1 large egg
• 3 1/2 cups all-purpose flour, plus extra for dusting
• 1 tsp salt
• 1/2 cup almond paste, crumbled
• 1/4 cup packed brown sugar
• 2 tsp ground cinnamon
• 2 tbsp unsalted butter, softened
• 1 cup powdered sugar
• 2 tbsp heavy cream
• 1/2 tsp vanilla extract

Instructions

1. In a bowl, whisk together warm milk, yeast, and granulated sugar. Let sit 5 minutes until foamy. Stir in melted butter and egg.
2. Add flour and salt, mixing until a shaggy dough forms. Knead on a floured surface 5 minutes until smooth. Place in a greased bowl, cover, and let rise 1 hour or until doubled.
3. Roll dough into a 12×16-inch rectangle. Spread softened butter evenly over surface, then sprinkle crumbled almond paste, brown sugar, and cinnamon. Tightly roll into a log and slice into 12 rolls.
4. Arrange rolls in a greased 9×13-inch pan. Cover and let rise 30 minutes. Preheat oven to 350°F.
5. Bake 25-28 minutes until golden. Whisk powdered sugar, cream, and vanilla for glaze; drizzle over warm rolls.

The almond paste melts into a marzipan-like ribbon, making these rolls irresistibly fragrant and tender. Tip: For extra crunch, sprinkle sliced almonds on top before baking.

Almond Paste-Filled Muffins

These tender muffins hide a sweet, nutty surprise inside—almond paste filling that melts into every bite. Perfect for breakfast or an afternoon treat!

Ingredients

• 2 cups all-purpose flour
• 1/2 cup granulated sugar
• 2 tsp baking powder
• 1/2 tsp salt
• 1/2 cup unsalted butter, melted and cooled
• 3/4 cup whole milk
• 1 large egg
• 1 tsp vanilla extract
• 1/2 cup almond paste, crumbled into small pieces
• 2 tbsp sliced almonds (for topping)

Instructions

1. Preheat oven to 375°F and line a 12-cup muffin tin with liners.
2. In a large bowl, whisk together 2 cups all-purpose flour, 1/2 cup granulated sugar, 2 tsp baking powder, and 1/2 tsp salt.
3. In another bowl, mix 1/2 cup melted butter, 3/4 cup whole milk, 1 large egg, and 1 tsp vanilla extract until smooth.
4. Pour wet ingredients into dry ingredients and stir just until combined (small lumps are okay).
5. Divide half the batter among muffin cups. Place 1 tsp crumbled almond paste in the center of each, then cover with remaining batter. Sprinkle with 2 tbsp sliced almonds.
6. Bake for 20–22 minutes, until tops spring back when lightly pressed. Cool for 5 minutes before serving.

The almond paste creates a gooey, marzipan-like center that contrasts beautifully with the fluffy muffin crumb. A must-try for almond lovers!

Tip: For extra flavor, lightly toast the sliced almonds before sprinkling them on top.

Almond Paste and Hazelnut Biscotti

These Almond Paste and Hazelnut Biscotti are twice-baked for that perfect crunch, with a rich nutty flavor that pairs beautifully with coffee or dessert wine.

• 1 cup all-purpose flour
• 1/2 cup almond paste, crumbled
• 1/2 cup chopped toasted hazelnuts
• 1/3 cup granulated sugar
• 1 large egg
• 1 tsp vanilla extract
• 1/2 tsp baking powder
• 1/4 tsp salt

1. Preheat oven to 350°F. Line a baking sheet with parchment paper.
2. In a bowl, whisk together 1 cup all-purpose flour, 1/3 cup granulated sugar, 1/2 tsp baking powder, and 1/4 tsp salt.
3. Add 1/2 cup crumbled almond paste, 1 large egg, and 1 tsp vanilla extract. Mix until a sticky dough forms, then fold in 1/2 cup chopped toasted hazelnuts.
4. Shape dough into a 12-inch log on the baking sheet, flattening slightly to 1/2-inch thickness. Bake for 25 minutes until firm.
5. Cool for 15 minutes, then slice diagonally into 1/2-inch pieces. Arrange cut-side down and bake 10 more minutes per side until golden and crisp.

The almond paste keeps these biscotti tender inside while the double bake delivers that signature snap—ideal for dunking without crumbling.

Tip: For extra flavor, drizzle cooled biscotti with melted dark chocolate and let it set before serving.

Almond Paste and Lemon Bars

These bars strike the perfect balance between nutty almond richness and bright citrus zing—a dessert that feels fancy but comes together with pantry staples.

Ingredients

• For the crust: 1 1/2 cups all-purpose flour, 1/3 cup granulated sugar, 1/2 tsp salt, 1/2 cup cold unsalted butter (cubed)
• For the filling: 8 oz almond paste (grated), 3 large eggs, 1/2 cup granulated sugar, 1/4 cup fresh lemon juice, 2 tbsp lemon zest, 1/4 tsp salt
• For dusting: 1 tbsp powdered sugar

Instructions

1. Prep the crust: Preheat oven to 350°F. Pulse flour, 1/3 cup sugar, and 1/2 tsp salt in a food processor. Add butter; pulse until crumbly. Press into an 8×8″ parchment-lined pan. Bake for 15 minutes until lightly golden.
2. Make the filling: Whisk almond paste, eggs, 1/2 cup sugar, lemon juice, zest, and 1/4 tsp salt until smooth. Pour over warm crust.
3. Bake: Return to oven for 25–30 minutes until filling is set and edges are golden. Cool completely in pan.
4. Serve: Dust with powdered sugar, then slice into bars.

The almond paste adds a chewy, marzipan-like depth that plays beautifully against the tart lemon—no one will guess how simple these are!

Tip: For clean cuts, chill the bars for 30 minutes before slicing with a hot knife.

Conclusion

With 18 irresistible almond paste recipes, there’s something here for every sweet tooth! Whether you’re baking for a special occasion or just craving something delicious, these treats are sure to delight. Try a few, leave a comment with your favorite, and don’t forget to share the love—pin this roundup for later! Happy baking!