How to Freeze Almond Paste

Whether you have a few tablespoons or a few cups of leftover almond paste to freeze, repackage the paste in ways that make sense for cooking and that keep the paste safe for eating:

• Empty paste from a can or tube into freezer-safe packaging before freezing. In an opened can, metal might leech into the paste, according to the University of Warwick.
• If you plan to use the paste in recipes that call for a few tablespoons, such as a streusel topping for muffins, pies or fruit crisps, separate the leftover paste into 2- to 3-tablespoon amounts.
• For recipes that call for large amounts of paste, such as almond-flavored cakes or quick breads, separate the paste into 1/3- to 1/2-cup amounts.

The less air that reaches the almond paste in the freezer, the better. If the paste dries out in the freezer, if will loose its intense almond flavor. Use freezer-grade plastic wrap or a freezer-grade plastic bag, or wrap the paste first in plastic and then in foil. If you plan to freeze multiple tablespoons of paste, freeze the amounts in an ice cube tray, then pop the cubes out to store them separately in plastic or foil.

Thaw almond paste in the refrigerator to keep if safe from harmful bacterial. Once it's thawed, let the paste soften at room temperature for about 30 minutes so it's easy to spread onto shortbread cookies or incorporate into a batter. The U.S. Department of Agriculture recommends a two-hour window for safely leaving foods at room temperature; after that time, harmful bacterial can reach unsafe levels.

Almond paste pairs especially well with fruits, such as apricots, cherries, pears and peaches. Add a layer of the paste to the bottom of a crust for fruit pies or incorporate it into a frosting. Use the paste to add almond flavor to other desserts, such as:

• Brownies and other cookies
• Cakes, cupcakes, muffins and quick breads
  
• Homemade ice cream
• Rice pudding or custard