Almond paste bought in stores are either too sweet or too processed with fillers and preservatives, not to mention pricey. Making it at home requires a bit more of elbow grease but it's all worth it in the end. It tastes so much better. After all today, it is a badge of honor to be able to say, one make a culinary delight from scratch. The paste is such an important ingredient for a lot of pastries. Almond cream is made with this delicious paste or the favorite frangipane filling. It is I think the secret to making artisan-quality bakery goods in your own home.
Start with 2 pounds of raw almonds and pour boiling water into them for at least 5 minutes.
This should soften and loosen the skin and slide off easily when rubbed between your fingers.
Toast the almonds until completely dry in a 250F oven for less than 10 minutes. Let cool and start grinding.
Very dry almonds will grind very well in a food processor. Repeat the grinding until almost powder. Set aside and make the syrup that will sweeten and bind into a paste. For every cup of almond meal I put 1/4 cup of sugar and a tablespoon of light corn syrup. Heat the sugar mixture about 235F until dissolved without stirring. Then add a drop or two of almond extract to the syrup if you wish. Return the fine almond meal into the processor and grind again incorporating the syrup slowly. Find a grinder that can make peanut butter if your food processor does not grind finely enough.
It's now ready to use or eat. It will stay firm but malleable at room temperature. This paste is perfect for making marzipan.
I took a piece to test and darkened it with a pinch of cocoa powder and pressed it on a mould dusted with powdered sugar. The result was quite satisfactory. Every detail of the mould will come out really fine when the paste is made well, I have to say.
I am sure you'll have much fun making this and other recipes with the versatile almond paste.
Thanks for sharing how to make almond paste :)ReplyDelete
I'm crazy about everything with almond, that's why my favourite portuguese sweets are made in the south where almond trees grow. I'm sure I would love this one!ReplyDelete
This is a very useful post indeed, but unfortunately, I'd probably have to go find myself a better food processor. Maybe then, I'd be able to also make my own peanut butter and goodies like these! Will keep this in mind for when I do. Thanks!ReplyDelete
I have often thought about making my own but have always talked myself out of it!! Next time I will make my own after seeing your recipe, Thanks. Love your mould :-) DianeReplyDelete
What a gorgeous almond paste! I've never baked with it before, but given how much I love almond flavoring, I'm sure I'd love it.ReplyDelete
There are always almonds in my house, toasted so dry, but i do it on low heat for longer time, and they make a sound like glass when i break them with my teeth, i love them and i thought so many times to make this from scratch, sooner or later i will do it, right now here is so very hot! My mother used to make almond milk with the paste, that was really delicious, also made into sorbet, your coconut milk sorbet look alike. Sei bravissimo!ReplyDelete
Un gran lavoro prepararla in casa, ma sicuramente ne vale la pena!ReplyDelete
So che già lo hai visto, ma adesso ti faccio un'invito ufficiale...ti va di partecipare al mio contest? Ti aspetto!
Sensational!! Tenha uma boa semana. Um abraço, Marta.ReplyDelete
Michelangelo como siempre me dejas con la boca abierta. Una receta muy interesante e útil. Feliz día!ReplyDelete
These are great instructions and I appreciate the detail you provided. I'm looking forward to trying this. I absolutely love almond paste but, as you said, it's pretty pricey. I hope my food processor can do a good job with this recipe!ReplyDelete
This is a temptation totally fascinated me and I do, thanks for the recipe! :DReplyDelete
oh jesus looks great! and i'm in love with almond mmmmm!ReplyDelete
OMG! That is impressive. It never occured to me that you could make almond paste at home. Awesome.ReplyDelete
Brilliant idea! I'm intrigued by this recipe and I'm definitely going to try it :)ReplyDelete
Love this marizpan next time when I make stollen I will use this recipe. Final picture is artistic masterpiece.ReplyDelete
I love this almond paste.....you are temptin me to do it now!!.....I use almonds in winter, but now.....you're tempting me to do it soon!........Abrazotes, MarcelaReplyDelete
Excellent explanation, ... Bravo Arthur!ReplyDelete
Thanks for sharing this. The last picture looks great.ReplyDelete
Your mold is gorgeous...the details! I made marzipan once but I cheated and used almonds that have already been peeled and sliced...haha. Thanks for sharing this method of making almond paste, very useful as always!ReplyDelete
Pero que delicia de receta, me ha encantado mil gracias.ReplyDelete
I love this!!! and how many almonds!! je,je, love almonds, gloriaReplyDelete
i reckon this is so much better than store bought. Appreciate your sharing, arthur!ReplyDelete
I love almond paste - your recipe looks fantastic! Recently my diet had to change and now I can only use honey as a sweetener. Could your recipe be made with honey instead of the granulated sugar? Using a light-colored honey will not-so-much give the almonds, or anything - a honey flavor... What do you think? :)
The post is written in very a good manner and it contains many useful information for me :ReplyDelete
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