Almond Paste Recipe
Fast and easy recipe using simple ingredients
Servings 1 8 inch log
Ingredients
- 2 Cups Almond flour, or blanched whole almonds (200g)
- 1 1/2 Cups Powdered sugar (180g)
- 1 Large Egg white OR 1/3 cup honey or corn syrup (80ml)
- Pinch Salt
- 1 Teaspoon Almond extract
Instructions
- Using a food processor, process the almond meal (or whole almonds) with 1/2 cup (60g) of the powdered sugar into a fine powder.
- Add the remaining sugar, egg white (or syrup), and extract and process until you have a moist, coarse mixture that sticks together when you press it with your fingers.
- Pile the mixture over a clean surface, press it together, and shape it into a 6 or 8-inch log.
- Wrap the log with plastic wrap, tighten the edges, and refrigerate for up to three weeks, or freeze for up to six weeks.
Notes
- If using raw egg white, make sure to use the paste for baking before consuming, and keep it in the refrigerator.
- Use the following amounts of Almonds: Whole almonds 1 1/2 cups (225g). Slivered Almonds 2 cups (200g).
- Store the paste wrapped in a plastic wrap, inside a plastic wrap, and refrigerated for up to three weeks or in the freezer for up to six weeks.
- Add extracts like vanilla, or citrus zest to add some flavor to your recipe.