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|Michael in Phoenix||
I've made my own almond paste for years. Here's the REC: Homemade Almond Paste
Joined: Dec 9, 2005
Posted to Thread #4259 at 3:34 am on Nov 3, 2006
From Bernard Clayton's New Complete Book of
1 1/2 cups whole blanched almonds
1 1/2 cups sifted confectioners' (powdered)
1 egg white
1 tsp. almond extract
1/4 tsp. salt
To make the paste, grind the almonds, a
portion at a time, in a food processor or
blender. Combine with the confectioners'
sugar, egg white, almond extract, and salt.
Work into a stiff paste. Refrigerate (or
freeze) in an airtight container or plastic
bag. The paste must be thoroughly chilled
before it can be rolled under your palms --
about 2 hours.
My notes: This stuff is really good. I
have used it for cookies, breads, etc., with
I have kept leftovers tightly sealed in
plastic wrap (press ALL the air out!), and
then placed inside a freezer bag. Keeps
frozen for months!
Human liberty is about courage, dignity, eternal truths, and personal responsibility. Star Parker
Other messages in this thread:
- I have a silicone rolling pin and really like it. I still have to flour it a little - Misplaced in AZ - 2:39am on 11/03/06
- The canned almond paste is softer and a little easier to work with [NT] - charlie - 2:51am on 11/03/06
- I've made my own almond paste for years. Here's the REC: Homemade Almond Paste - Michael in Phoenix - 3:34am on 11/03/06
- Great tip. Maybe this should be up in T&T tips?? [NT] - AngAk - 12:49am on 11/04/06
- Love love love my silicone rolling pin, mine is the "log" kind - TammyArcadia CA - 12:45pm on 11/03/06