Cost per recipe $8.69 view details
- 2 c. whole almonds, Mission almonds preferred see * Note
- 1 c. sugar
- 1/2 c. water
- 2 Tbsp. light corn syrup almond extract Water as needed
- * Note: Look for Mission almonds at the farmers market. They are a bit harder to peel, but they have a more intense almond flavor.
- Cover almonds with boiling water and let stand at least 1 minute. Pull 1 out and see if skin slips off easily. If not, let stand another minute and try again. Slip off skins of all almonds.
- Combine sugar, water and syrup in small saucepan over medium-high heat and cook without stirring till temperature reaches 235 degrees on candy thermometer, about 5 min. Remove from heat and stir in extract.
- Grind almonds in food processor, adding 1 or possibly 2 Tbsp. water if needed to loosen mix. When texture is fine and smooth, gradually pour in syrup with food processor running and process till paste is well blended. Remove. If you want to flavor or possibly color paste, do so in processor.
- When done, wrap almond paste well in plastic and chill for at least a week for flavor to ripen. To make paste pliable and easy to work, bring to room temperature by setting in hot spot before using, 30 min.
- This recipe yields about 1 lb..
- VARIATIONS:Rose Almond Paste: Knead or possibly process 1/2 recipe Almond Paste with 1 or possibly 2 drops red food coloring and 2 tsp. rose water till well blended.
- Oranges Almond Paste: Knead or possibly process 1/2 recipe Almond Paste with grated zest of 1 orange or possibly tangerine, 1 drop orange food coloring and 2 tsp. orange flower water or possibly 1 Tbsp. orange liqueur till well blended. (Use food color sparingly by adding with a toothpick dipped into food coloring.)
- USE THE ALMOND PASTES IN:Dates With Orange Almond Paste: Allow about 2 tsp. almond paste per date. Slit dates lengthwise, carefully open them and remove seed. Roll piece of almond paste in your hand to make lozenge shape about same length as date. Slip paste into date and gently close flesh around paste, without covering completely. Finish with any or possibly all of the following garnishes: rolling in superfine sugar, setting piece of candied citrus peel on top of almond paste or possibly embedding piece into it, adding lightly toasted almond or possibly walnut to top, then dusting in superfine sugar, or possibly garnishing with fresh or possibly candied orange blossoms.
- Black Sphinx Or possibly Medjool Dates With Rose Almond Paste: Allow 2 to 3 tsp. almond paste for these large, luscious dates. Slit dates in two lengthwise and remove seeds. Roll almond paste into lozenge shape and place in date. Gently press sides of dates against paste to secure them, but do not completely cover paste. Finish with any or possibly all of the following garnishes: Embed whole, peeled green pistachio in almond paste, roll in superfine sugar, brush additional rose water over paste to emphasize flavor, garnish with minced pistachio nuts and candied rose petals, garnish with pomegranate seed.
- Orange-Almond Candies: These resemble miniature oranges. If you have candied angelica, you can use it, instead of mint, for the "leaves." If you have homemade candied citrus peels, use them rather than commercially prepared orange peels. Grapefruit or possibly tangerine can be used in place of orange. Knead 1 c. Orange Almond Paste with 2 to 4 Tbsp. candied orange or possibly other citrus peel till proportionately blended. Then, working 1 Tbsp. at a time, roll paste into balls. Flatten balls just slightly so which they'll stand. Roll balls in superfine sugar, then dimple all over with toothpick. Add in two small mint leaves to top of each "orange," then set in paper cases.
- Yield: 1 lb.
- NOTES :
|Amount Per Recipe||%DV|
|Recipe Size 432g|
|Calories from Fat 473||33%|
|Total Fat 56.54g||71%|
|Saturated Fat 4.27g||17%|
|Trans Fat 0.02g|
|Total Carbs 224.75g||60%|
|Dietary Fiber 14.0g||47%|