HOMEMADE ALMOND PASTE
Almond paste with blanched untoasted almonds is best for delicate cakes, tarts, and pastries where you don't want to overpower the other flavors.
Provided by nch
Categories Desserts Nut Dessert Recipes Almond Dessert Recipes
Time 10m
Yield 12
Number Of Ingredients 4
Steps:
- Place almonds and confectioners' sugar in the bowl of a food processor; process to a meal-like consistency, scraping down the sides and over the bottom of the bowl as needed. Don't overprocess it--at this point, the mixture should still be crumbly, not paste-like.
- Add egg white and almond extract; process until it lumps together. If it remains crumbly, add more egg white, a few drops at a time.
- Use a silicone spatula to remove almond paste from the food processor. It not using it right away, wrap it in waxed paper and store in an airtight container to use within a few hours. Or, place the wrapped almond paste in a freezer bag and freeze for up to six months.
Nutrition Facts : Calories 165.2 calories, Carbohydrate 18.6 g, Fat 9.2 g, Fiber 1.9 g, Protein 4.3 g, SaturatedFat 0.7 g, Sodium 9.8 mg, Sugar 15.6 g
HOMEMADE ALMOND PASTE
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
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
Make and share this Almond Paste recipe from Food.com.
Provided by Bergy
Categories Dessert
Time 15m
Yield 1 nine inch cake frosting
Number Of Ingredients 3
Steps:
- Grind your almonds.
- In the second grinding add the sugar.
- Gradually add your egg white working the mixture vigorously.
- Use dough hook in mixer or knead on a pastry board.
- The mixture should be firm& smooth when ready.
FOOD PROCESSOR ALMOND PASTE
Almond paste is used in many recipes. You can buy it in the baking section of most supermarkets and then tint and color it yourself, but it is much fresher and cheaper to make your own. It's good to make it at least a week in advance so that the flavor of the almonds can ripen fully. It will keep for six months, refrigerated.
Provided by CanadaGirl
Categories Dessert
Time 30m
Yield 1 pound
Number Of Ingredients 5
Steps:
- Combine the sugar, water, and corn syrup in a pan and cook, without stirring, until the temperature is 235 degrees F. Then stir in the almond extract.
- While the syrup is heating, preheat the oven to 250 degrees F. Put the peeled almonds on a cookie sheet and leave them just long enough to warm up, about 8 to 10 minutes. Then, while they're still warm, grind them in a food processor until the texture is fine and smooth. If necessary, add 1 or 2 tablespoons of water to loosen the mixture and make it easier to process.
- With the food processor going, gradually pour in the syrup in a slow, steady stream. Process until the paste is uniform. Remove it from the work bowl, wrap it well in plastic wrap, and refrigerate it until needed. To make it soft and easy to work with, put it in a warm place, such as on top of the stove while the oven is on, or heat it in a double boiler or a steamer set over simmering water.
Nutrition Facts : Calories 2554.6, Fat 144.9, SaturatedFat 11.1, Sodium 32.6, Carbohydrate 290.3, Fiber 33.8, Sugar 225.5, Protein 60.8
ALMOND PASTE
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
Categories Dessert Low Sodium Almond House & Garden
Yield Makes approximately 1 pound
Number Of Ingredients 3
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.
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