Almond Paste Recipes

HOMEMADE ALMOND PASTE

Homemade Almond Paste 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

Time 10m

Yield 1-1/2 cups.

Number Of Ingredients 5

Ingredients

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, Fat 5g fat (0 saturated fat), Cholesterol 0 cholesterol, Sodium 29mg sodium, Carbohydrate 9g carbohydrate (7g sugars, Fiber 1g fiber), Protein 2g protein.

ALMOND PASTE

Almond Paste image

Provided by Food Network

Categories dessert

Time 25m

Yield About 2 cups

Number Of Ingredients 6

Ingredients

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.

ALMOND PASTE

Almond Paste image

This recipe is for those of you who wish to make your own almond paste. I prefer making my own. When I feel lazy, I purchase it in specialty stores. Rose water can be substituted for the almond extract, and can be purchased in Middle Eastern stores, or maybe even health food stores.

Provided by Carol

Categories Desserts Nut Dessert Recipes Almond Dessert Recipes

Time 20m

Yield 12

Number Of Ingredients 4

Ingredients

1 pound blanched almonds
1 (16 ounce) package confectioners' sugar
3 egg whites
1 teaspoon almond extract

Steps:

Grind almonds in a blender. Thoroughly mix in confectioners sugar. Beat egg whites slightly, then stir into the almond mixture. Add almond extract or rosewater (see Cook's Note), using your hands to blend the heavy mixture.
Store in the refrigerator up to 1 week or in the freezer up to 3 months.

Nutrition Facts : Calories 368.9 calories, Carbohydrate 44.7 g, Fat 19.2 g, Fiber 4.5 g, Protein 9 g, SaturatedFat 1.5 g, Sodium 14.6 mg, Sugar 38.4 g

THE BEST ALMOND PASTE BARS

The Best Almond Paste Bars image

A Dutch treat, these are better than any you will find in a bakery. Be careful not to eat the whole pan ;)

Provided by hum_butterfly

Categories Bar Cookie

Time 1h

Yield 24 serving(s)

Number Of Ingredients 10

Ingredients

1/2 cup butter
1 cup flour
1/2 cup oil
1 cup granulated sugar
1 teaspoon baking powder
3 eggs
1 cup almond paste
1 cup granulated sugar
2 eggs
1 teaspoon almond flavoring

Steps:

Preheat oven to 350°F.
Beat together butter, flour, oil, first cup of sugar, baking powder, and first round of eggs until smooth and set aside.
Beat together the almond paste, second cup of sugar, second round of eggs and almond flavoring until smooth.
Combine both mixtures.
Grease a 9x13" pan (Pam is fine), and evenly pour in mixture.
Bake for 30 to 45 minutes until toothpick comes out clean.
Enjoy!

ALMOND PASTE

Almond Paste image

Categories Dessert Low Sodium Almond House & Garden

Yield Makes approximately 1 pound

Number Of Ingredients 3

Ingredients

1 1/2 cups whole blanched almonds
1 2/3 cups confectioners sugar
1/4 cup egg whites

Steps:

In a food processor, grind the almonds into a fine powder, approximately 2 minutes. Add the confectioners sugar and blend well. Transfer the mixture to a large bowl and with a wooden spoon blend in the egg whites until smooth. On a flat surface lightly dusted with confectioners sugar, roll out the almond paste into a 14" long x 1" round log. Wrap in parchment paper and refrigerate for 1 hour.
When rested, cut the log in two. On a smooth clean surface, roll out each piece to double its length, approximately 20 inches. Flatten each roll with your fingertips. Using a knife or a metal spatula, score the tops of the logs with crisscross marks. Coil each log and place on a serving plate. Refrigerate until ready to serve. You can store in a closed container in the refrigerator for one week.

HOMEMADE ALMOND PASTE

Homemade Almond Paste image

Making your own saves the expense of the store-bought kind and it results in a lighter baked product. I got this recipe from Taste of Home.

Provided by CookingONTheSide

Categories Fruit

Time 10m

Yield 1 1/2 cups

Number Of Ingredients 5

Ingredients

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 1332.8, Fat 73.6, SaturatedFat 5.7, Sodium 466.3, Carbohydrate 149.1, Fiber 15.1, Sugar 125.4, Protein 34.2

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