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Homemade recipe for Almond Paste from Michael in Phoenix
Joined: Jun 15, 2006
Posted to Thread #27235 at 2:29 pm on Jan 21, 2015
This is the recipe I plan to try first. Colleen
From Bernard Clayton's New Complete Book of
1 1/2 cups whole blanched almonds
1 1/2 cups sifted confectioners' (powdered)
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
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!
Other messages in this thread:
- 27235. Remember these Chinese Cookies that I posted the recipe a week [LINK] - orchid - 10:15pm on 01/20/15 (8)
- I bought the almond paste already to make them:) [NT] - deb-in-MI - 11:30am on 01/21/15
- See that is what I would do... Buy the ingredients, put away, ready to make them, and forget what - barb_b - 1:49pm on 01/21/15
- Homemade recipe for Almond Paste from Luisa_Calif [LINK] - colleenmomof2 - 2:23pm on 01/21/15
- Homemade recipe for Almond Paste from Michael in Phoenix [LINK] - colleenmomof2 - 2:29pm on 01/21/15
- Orchid - can you describe the texture of the cookie? Crisp throughout? - deb-in-MI - 11:43am on 01/23/15
- No, they aren't crisp but crumbly. By the way, John told me they - orchid - 12:53pm on 01/23/15
- Thank you! Yes, BIG! [NT] - deb-in-MI - 1:20pm on 01/23/15