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Michael in Phoenix | I've made my own almond paste for years. Here's the REC: Homemade Almond Paste |
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![]() Veteran Member 5784 posts Joined: Dec 9, 2005 Options |
Posted to Thread #4259 at 3:34 am on Nov 3, 2006
From Bernard Clayton's New Complete Book of
Breads: Almond Paste 1 1/2 cups whole blanched almonds 1 1/2 cups sifted confectioners' (powdered) sugar 1 egg white 1 tsp. almond extract 1/4 tsp. salt To make the paste, grind the almonds, a portion at a time, in a food processor or blender. Combine with the confectioners' sugar, egg white, almond extract, and salt. Work into a stiff paste. Refrigerate (or freeze) in an airtight container or plastic bag. The paste must be thoroughly chilled before it can be rolled under your palms -- about 2 hours. My notes: This stuff is really good. I have used it for cookies, breads, etc., with excellent results. I have kept leftovers tightly sealed in plastic wrap (press ALL the air out!), and then placed inside a freezer bag. Keeps frozen for months! Michael Human liberty is about courage, dignity, eternal truths, and personal responsibility. Star Parker |
Other messages in this thread:
- 4259. ISO hallie: Update on almond cake [LINK] - audball - 2:17am on 11/03/06 (5)
- I have a silicone rolling pin and really like it. I still have to flour it a little - Misplaced in AZ - 2:39am on 11/03/06
- The canned almond paste is softer and a little easier to work with [NT] - charlie - 2:51am on 11/03/06
- I've made my own almond paste for years. Here's the REC: Homemade Almond Paste - Michael in Phoenix - 3:34am on 11/03/06
- Great tip. Maybe this should be up in T&T tips?? [NT] - AngAk - 12:49am on 11/04/06
- Love love love my silicone rolling pin, mine is the "log" kind - TammyArcadia CA - 12:45pm on 11/03/06