They’re similar, but intended for different uses.

• Almond paste: Typically less sweet with a coarser texture. It blends well into batters and doughs, adding nutty flavor and structure to cookies, pastries, and tart fillings.
• Marzipan: Generally smoother and sweeter. It’s often used for candy making, rolling, or shaping decorations because it holds forms more easily.

On our site, you’ll usually find both in the baking or pantry sections. Ingredient ratios and texture can vary by product, so checking the description and intended use can help you pick the right option for your recipe.

Placement can vary by location, but a few spots are common:

• Online: Search “almond paste,” then filter by categories like Baking or Pantry. Pickup and delivery may be available in your area.
• In store: Often in the baking aisle near pie and pastry fillings, nut pastes, or specialty baking ingredients. You may also see it with International Food during holiday baking seasons.

Availability and exact placement differ by store. Checking your store’s inventory online or asking an associate can help you find it quickly.

Homemade almond paste can be simple, though results vary with ingredients and technique. A general approach:

1. Pulse fine almond flour with powdered sugar and a small pinch of salt until evenly combined.
2. Add almond extract for aroma, then mix in light syrup or water a little at a time until a thick, moldable paste forms.
3. Shape into a log, wrap tightly, and chill to firm up before using.

Ratios differ by recipe and humidity, so adjustments may be needed. If you prefer ready-to-use consistency, pre-made options in our Baking and Pantry sections can be convenient.

Most labels and recipes simply call it almond paste. You might also see terms like “almond baking paste” or “almond pastry paste,” which generally refer to the same type of ingredient.

• Not the same as: Almond filling (a ready-to-use sweet filling) or almond butter (a nut spread).
• Tip: Skim the ingredient list and product description—almond paste typically centers on ground almonds and sugar, suited for mixing into doughs or fillings.

Clear labeling on product pages can help you confirm you’re choosing the right item for your recipe’s texture and sweetness.

They serve different purposes in the kitchen:

• Almond paste: Works well mixed into doughs and batters for cookies, pastries, and tarts, adding rich almond flavor and texture.
• Almond filling: A ready-to-use sweet filling to spread or pipe into cakes and pastries without extra mixing.
• Almond butter: A nut butter for spreading or blending; it’s not a direct swap for paste or filling in most baked recipes.

Swapping between them can change sweetness and texture, so it’s a good idea to follow your recipe’s recommendation and review product descriptions before you buy.