Almond Paste
About 1 pound The high proportion of nuts to sugar makes this paste a good choice for flavoring cake batters (see Marzipan Cake) and for the centers of bonbons (simply dip 1-inch balls of it in tempered chocolate); or use it to stuff the cavities of dried dates. This recipe can be doubled and processed in batches or in a large-capacity food processor.
Ingredients
- 1 ½ cups blanched whole almonds
- ¾ cup powdered sugar
- ½ cup granulated white sugar
- ¼ cup light corn syrup
- ½ teaspoon almond extract
- Powdered sugar
- Corn syrup (or liquid flavoring such as rose water, orange flower water, or liqueur)
Let's Prepare
Collect
Gather these ingredients — no prep needed yet.
- 1 ½ cups blanched whole almonds
- ¾ cup powdered sugar
- ½ cup granulated white sugar
- ¼ cup light corn syrup
- ½ teaspoon almond extract
- Powdered sugar
- Corn syrup (or liquid flavoring such as rose water, orange flower water, or liqueur)
Let's Cook
-
Step 1.
Combine in a food processor: 1 ½ cups blanched whole almonds; ¾ cup powdered sugar; ½ cup granulated white sugar
-
Step 2.
Process until the nuts are very finely ground. Add: ¼ cup light corn syrup; ½ teaspoon almond extract
-
Step 3.
Process until the mixture is thoroughly blended and moist enough to hold together when pressed in your hand. If it seems a bit dry, add a teaspoon or so of water and process to combine.
-
Step 4.
Remove the paste from the processor and knead several times, just to bring the paste together, on a surface dusted with: Powdered sugar
-
Step 5.
The paste is now ready for use. Or store at room temperature, wrapped tightly in plastic, for 1 week; for long-term storage, refrigerate for up to 4 weeks, or freeze for up to 3 months. Bring to room temperature before using. If the paste seems very hard, knead in by hand, or beat in with a stand mixer fitted with the paddle attachment: Corn syrup (or liquid flavoring such as rose water, orange flower water, or liqueur)