Almond Paste With Whole Almonds Recipes

HOMEMADE ALMOND PASTE

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.

HOMEMADE ALMOND PASTE

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.

ALMOND PASTE

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.

VEGAN ALMOND PASTE

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.

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

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.