Mar
15
2010
Almond Paste
Author: kevin
Almond paste is used as a filling in pastries of many different cultures. It is similar to marzipan, but marzipan contains more sugar than almond paste, and often contains additional ingredients such as food preserves and food coloring.
- 1/2 lb raw almonds
- 1 lb powdered sugar
- 1 egg
- 1 tbsp brandy
- 1tbsp sherry
First you need to blanche the almonds by pouring boiling water over them in a pot and setting it aside for three minutes. Drain off the water and slip the skins off by squeezing the almonds between your thumb and fingers. Dry them and then toast them in an oven at 325˚ for about 10 minutes.
Next in a food processor, grind the almonds to a powder. Add the sugar to the powdered almonds and pulse until mixed. In a separate bowl whisk egg, brandy and sherry together. With the processor on, slowly add the egg mixture in a steady stream until completely incorporated. If mixture is too moist, work in a little additional powdered sugar. If too dry, add brandy to moisten.
