Vegan Almond Paste Recipes

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VEGAN ALMOND PASTE



Vegan Almond Paste image

This almond paste is egg-free, making it vegan and allergy friendly. The boiled syrup helps to bind the paste in the way that egg does in non-vegan versions.

Provided by nch

Categories     Desserts     Nut Dessert Recipes     Almond Dessert Recipes

Time 25m

Yield 8

Number Of Ingredients 5

1 cup blanched whole almonds
½ cup white sugar
1 tablespoon white sugar
¼ cup water
⅛ teaspoon almond extract

Steps:

  • Place almonds 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.
  • Combine 1/2 cup plus 1 tablespoon sugar and water in a small saucepan. Bring to a boil and cook over medium heat for 4 minutes. Start checking the temperature with a candy thermometer every minute or so, and continue to cook until it reaches 240 degrees F (115 degrees C) and is a medium-thick syrup, about 6 to 8 minutes longer. Don't overcook the syrup, otherwise it will harden when cool.
  • Remove from the heat and stir in almonds and almond extract. Return to the heat and cook, stirring with a spatula and scraping over the bottom and down the sides of the pan to prevent scorching, just until the almond paste holds together, 30 to 60 seconds. Be careful not to cook it for too long, or it will caramelize.
  • Remove from the heat. When cool enough to handle, use it right away, or wrap it in waxed paper and store in an airtight container to use within a few weeks. Or, place the wrapped almond paste in a freezer bag and freeze for up to six months.

Nutrition Facts : Calories 159.9 calories, Carbohydrate 17.7 g, Fat 9.2 g, Fiber 1.9 g, Protein 4 g, SaturatedFat 0.7 g, Sodium 5.3 mg, Sugar 14.9 g

VEGAN ALMOND MACAROONS



Vegan Almond Macaroons image

One of my favorite recipes from my first book, Flour, is a chewy, addictive almond macaroon sandwich cookie. I adore almonds (I always have a handful in my pocket, much to Christopher's chagrin when I forget to take them out when doing laundry), and this recipe came from my former boss and mentor, Chef Jamie. It was a very popular offering at Flour for many years, and I never thought to mess with it until I learned about aquafaba. Aquafaba is the cooking liquid from chickpeas--that thick, viscous water you drain out of the can. For reasons I still don't quite understand, this liquid acts like egg whites in many recipes. There are Facebook groups devoted to aquafaba. It's amazing! We switched out the egg whites for aquafaba in our almond macaroon recipe and it tastes exactly the same...and now it is vegan. I didn't think these cookies could get better, but they did. The batter needs to rest for at least 4 hours (even better, overnight), so plan accordingly when making these chewy treats.

Provided by Joanne Chang

Categories     dessert

Time 5h

Yield About 15 cookies

Number Of Ingredients 5

2 1/2 cups (250 grams) sliced skin-on almonds, for the dough, plus about 1/2 cup (50 grams) for garnish
1 cup (200 grams) sugar
1/3 cup (80 grams) aquafaba (liquid from a can of no-salt-added chickpeas, or homemade)
3/4 teaspoon pure almond extract
1/4 teaspoon kosher salt

Steps:

  • Place the 2 1/2 cups (250 grams) almonds, the sugar, aquafaba, almond extract, and salt in a stand mixer fitted with a paddle attachment. Paddle on medium-high speed for 10 minutes. Yes, 10 full minutes! The almonds will slowly break down and eventually the batter should look like thick quicksand. Scrape the batter into an airtight container and refrigerate for at least 4 hours or preferably overnight, to allow it to stiffen up a little bit.
  • When ready to bake the cookies, preheat the oven to 325 degrees F and place a rack in the center of the oven. Line a baking sheet with parchment paper and spray it very liberally with pan spray--this is a sticky cookie, so don't be shy. Using a small (2-tablespoon) ice cream scoop or large spoon, scoop balls of dough about the size of golf balls onto the prepared baking sheet, spacing them a few inches apart. Press the dough with the palm of your hand to flatten the cookies until they are about 1/2 inch thick (moisten your hand with water to prevent sticking). Sprinkle the cookies liberally with the remaining 1/2 cup (50 grams) almonds and press slightly to adhere. Bake for 26 to 30 minutes, rotating the baking sheet midway through the baking time, until the cookies are totally medium golden brown on top and along the edges and the almonds are lightly toasted. Don't underbake or they will be gummy in the center. Let cool on the baking sheet on a wire rack.
  • Almond macaroons can be stored in an airtight container at room temperature for up to 1 week.

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2021-04-21 Step 3: Shape and store the almond paste. Traditionally almond paste (and marzipan) and stored rolled up in a log. To do this, transfer the …
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5/5 (4)
Total Time 30 mins
Category Dessert, Diys
Calories 72 per serving
  • If you're starting with whole, unblanched almonds, you'll first need to blanch them. If you're beginning with blanched, slivers, or almond meal/flour- skip this step.
  • Depending on whether you’re using whole, slivered, or almond meal/flour, this process will take a different amount of time. If wanted and depending on your machine, you can process the almonds a bit by themselves – just enough for them to be like almond meal or a slightly gritty almond flour consistency. I directly add the whole blanched almonds with the rest of the ingredients.
  • Traditionally almond paste (and marzipan) and stored rolled up in a log. To do this, transfer the paste to a sheet of beeswax wrap, parchment paper, or clingfilm. Fold the paper/film over the mixture and use it to help you shape a log. Then twist the ends like a Christmas cracker to seal.Alternatively, if you've made it slightly softer and more spreadable, simply store it in an airtight container.


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