Food Processor Almond Paste

FOOD PROCESSOR ALMOND PASTE

Steps:

• Combine the sugar, water, and corn syrup in a pan and cook, without stirring, until the temperature is 235 degrees F. Then stir in the almond extract.
• While the syrup is heating, preheat the oven to 250 degrees F. Put the peeled almonds on a cookie sheet and leave them just long enough to warm up, about 8 to 10 minutes. Then, while they're still warm, grind them in a food processor until the texture is fine and smooth. If necessary, add 1 or 2 tablespoons of water to loosen the mixture and make it easier to process.
• With the food processor going, gradually pour in the syrup in a slow, steady stream. Process until the paste is uniform. Remove it from the work bowl, wrap it well in plastic wrap, and refrigerate it until needed. To make it soft and easy to work with, put it in a warm place, such as on top of the stove while the oven is on, or heat it in a double boiler or a steamer set over simmering water.

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.

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.