ALMOND PASTE INGREDIENTS RECIPES

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HOMEMADE ALMOND PASTE RECIPE: HOW TO MAKE IT



Homemade Almond Paste Recipe: How to Make It image

When a recipe she wanted to try called for almond paste, Anne Keenan of Nevada City, California decided to make her own. "It saves the expense of the store-bought kind," she says, "and results in a lighter baked product."

Provided by Taste of Home

Total Time 10 minutes

Prep Time 10 minutes

Cook Time 0 minutes

Yield 1-1/2 cups.

Number Of Ingredients 5

1-1/2 cups blanched almonds
1-1/2 cups confectioners' sugar
1 egg white
1-1/2 teaspoons almond extract
1/4 teaspoon salt

Steps:

  • Place almonds in a food processor; cover and process until smooth. Add the confectioners' sugar, egg white, extract and salt; cover and process until smooth., Divide almond paste into 1/2-cup portions; place in airtight containers. Refrigerate for up to 1 month or freeze for up to 3 months.

Nutrition Facts : Calories 84 calories, FatContent 5g fat (0 saturated fat), CholesterolContent 0 cholesterol, SodiumContent 29mg sodium, CarbohydrateContent 9g carbohydrate (7g sugars, FiberContent 1g fiber), ProteinContent 2g protein.

ALMOND PASTE RECIPE | FOOD NETWORK



Almond Paste Recipe | Food Network image

Provided by Food Network

Categories     dessert

Total Time 25 minutes

Prep Time 20 minutes

Cook Time 5 minutes

Yield About 2 cups

Number Of Ingredients 6

1 cup plus 3 tablespoons (250 grams) sugar
1/4 cup (75 grams) honey
1/3 cup plus 1 tablespoon plus 2 teaspoons (100 grams) water
3 cups plus 3 tablespoons (500 grams) blanched, whole, almonds
1/4 cup plus 1 tablespoons plus 1 teaspoon (50 grams) Kirsch or simple syrup, optional
Scant 1/4 cup (50 grams) butter

Steps:

  • Place the sugar, honey and water in a saucepan and bring to a strong boil. Place the almonds in the food processor and grind until coarse. Remove the boiling sugar from the heat and pour over the coarse almonds. Blend until smooth. This may take 10 minutes or more, depending on the strength of the food processor. Remember, food processors are not usually strong enough to yield the same consistency as the almond paste that you can buy. If your mixture is too thick and the food processor is straining, you can add a little Kirsch or simple syrup to the processor. Add the liquid slowly and stop when the processor is moving more freely. The quality of almond paste is determined by how smooth the consistency is.
  • Wrap the almond paste in plastic wrap and allow it to cool. When you are ready to use it, knead in the butter. The butter makes it smooth and not so sticky.

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