HOMEMADE ALMOND PASTE
When a recipe she wanted to try called for almond paste, Anne Keenan of Nevada City, California decided to make her own. "It saves the expense of the store-bought kind," she says, "and results in a lighter baked product."
Provided by Taste of Home
Time 10m
Yield 1-1/2 cups.
Number Of Ingredients 5
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.
Nutrition Facts : Calories 84 calories, Fat 5g fat (0 saturated fat), Cholesterol 0 cholesterol, Sodium 29mg sodium, Carbohydrate 9g carbohydrate (7g sugars, Fiber 1g fiber), Protein 2g protein.
ALMOND PASTE
Make and share this Almond Paste recipe from Food.com.
Provided by Bergy
Categories Dessert
Time 15m
Yield 1 nine inch cake frosting
Number Of Ingredients 3
Steps:
- Grind your almonds.
- In the second grinding add the sugar.
- Gradually add your egg white working the mixture vigorously.
- Use dough hook in mixer or knead on a pastry board.
- The mixture should be firm& smooth when ready.
HOMEMADE ALMOND PASTE
Making your own saves the expense of the store-bought kind and it results in a lighter baked product. I got this recipe from Taste of Home.
Provided by CookingONTheSide
Categories Fruit
Time 10m
Yield 1 1/2 cups
Number Of Ingredients 5
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.
Nutrition Facts : Calories 1332.8, Fat 73.6, SaturatedFat 5.7, Sodium 466.3, Carbohydrate 149.1, Fiber 15.1, Sugar 125.4, Protein 34.2
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
This recipe is for those of you who wish to make your own almond paste. I prefer making my own. When I feel lazy, I purchase it in specialty stores. Rose water can be substituted for the almond extract, and can be purchased in Middle Eastern stores, or maybe even health food stores.
Provided by Carol
Categories Desserts Nut Dessert Recipes Almond Dessert Recipes
Time 20m
Yield 12
Number Of Ingredients 4
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.
Nutrition Facts : Calories 368.9 calories, Carbohydrate 44.7 g, Fat 19.2 g, Fiber 4.5 g, Protein 9 g, SaturatedFat 1.5 g, Sodium 14.6 mg, Sugar 38.4 g
HOMEMADE ALMOND PASTE
An inexpensive way to make almond paste.This paste is not an overly sweet syrupy paste like some of the canned pastes. Keep that in mind when using it in recipes.I prefer the less sweet paste myself.
Provided by Nor Mac @Adashofloverecipepage
Categories Spreads
Number Of Ingredients 5
Steps:
- place blanched almonds with a 1/2 cup of powdered sugar in food processor.
- pulse until the almonds are ground up like gritty feeling.add the rest of the sugar and pulse again until mixed.
- add beaten egg white ,butter,and (flavoring) is not needed. It is an option.
- pulse ingredients together. if it is really sticky. add a bit more sugar and pulse until smooth.
ALMOND PASTE
Categories Dessert Low Sodium Almond House & Garden
Yield Makes approximately 1 pound
Number Of Ingredients 3
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.
EASY VANILLA MARZIPAN
It's worth having a go at making your own marzipan to cover your Christmas cake - and you can experiment with adding different flavours
Provided by Jane Hornby
Time 20m
Yield Covers a 20cm/8in cake
Number Of Ingredients 7
Steps:
- Mix the sugars and almonds in a large bowl, then rub in the vanilla seeds until even. Make a well in the middle, then tip in the eggs and citrus juice. Cut the wet ingredients into the dry with a cutlery knife. Dust the surface with icing sugar, then knead the marzipan briefly with your hands to a smooth dough. Don't overdo it as the paste can get greasy. Add a bit more icing sugar if it seems too wet. Shape into a ball, then wrap and keep in a cool place until ready to cover the cake. Can be made up to 2 days in advance.
- Lift the cake onto a cake board or plate, then use a pastry brush to cover evenly with a thin layer of jam. Dust the work surface with more icing sugar, then roll the marzipan into a circle about 40cm across, dusting underneath the marzipan with more icing sugar and turning it a quarter turn after every few pushes of the rolling pin.
- Flip the top of the circle back over your rolling pin so you can see the underside of the marzipan, then lift the pin up and lift the marzipan over the cake. Stop once you can see that the edge of the marzipan nearest you is about level with the bottom of the cake. Flop the front of the marzipan down. Smooth the paste over the cake using the palms of your hands, then trim with a sharp knife. If any cracks appear, simply pinch the paste back together and smooth. Leave to dry for at least 24 hrs, or up to 3 days, before covering with icing.
- How long does homemade marzipan keep? Although homemade marzipan contains raw eggs, the amount of sugar, and lack of moisture, prevents bacteria growing when left at room temperature, so your cake should last for 1-2 months iced. The most important thing is that you don't scrimp on drying time - once you've covered your cake in marzipan it should be left to completely dry out, before you then cover it with icing. If you want to make marzipan before you are ready to cover your cake, then wrap it well in cling film and keep in a fridge for up to a week - as wrapped in a ball it will still contain a little moisture. As it contains raw eggs it shouldn't be given to anyone in an at-risk group, including pregnant women, the elderly, the unwell and the very young. You can make a cooked marzipan, which carries no risks. It is a little softer, and harder to work with, but a good substitute if you are at all worried.
HOMEMADE ALMOND PASTE
True Almond paste is often difficult to find in the store and when you do happen to find it, the price is usually ridiculous. Making your own almond paste is pretty simple, offers much better flavor than it's corn syrup laden store-bought counterpart and helps keep you from running to the store to make your favorite recipes! If...
Provided by Amy Alusa
Categories Other Appetizers
Number Of Ingredients 4
Steps:
- 1. Process the blanched almonds in a food processor until ground and no big chunks are remaining. It should look about like this:
- 2. Add all of the lemon juice and give it another whirl in the processor. Transfer the ground almond mixture to a large heat-safe bowl.
- 3. Combine water and sugar in a saucepan over medium heat, stirring only until the sugar is dissolved. Continue to cook until the thermometer registers 240F or until it forms the soft ball stage.
- 4. Remove it from the heat and add it to the ground almonds, mixing well.
- 5. Mix very well. As soon as it is cool enough to handle, knead until smooth. Alternatively, you can dump it into a kitchen-aid mixer with the dough hook attachment and knead it for 5 minutes on a medium setting or back into the food processor and give it a whirl for 30 seconds or so.
- 6. Cool. Pack in jar; cover, and store in refrigerator for 7-10 days to allow it to ripen. If you want to skip the ripening process and use it Right away you can add 1 tsp of almond extract to the ground almonds PRIOR to adding the simple syrup.
- 7. Almond paste can be rolled into small logs, wrapped in wax paper or vacuum seal bags and frozen for up to a year without loss of quality. It can also be stored in the refrigerator for up to a Month.
- 8. Tips-n-Tricks Since this recipe does not contain egg, it is safe to let frozen almond paste thaw on your counter-top for use in your favorite recipes. If the almond paste happens to be too stiff to handle after storage, it can be sufficiently softened by placing it in top part of double boiler and heat over hot, not boiling, water until it's soft enough to handle. If you don't know the fabulous things you can do with almond paste, put it in the search engine and see what comes up! That's just the tip of the iceberg!!!
- 9. I got this recipe, as well as the pic from: http://www.budget101.com/scratch-recipes-storebought-items/how-make-almond-paste-1500.html
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DIY ALMOND PASTE - KING ARTHUR BAKING
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5/5 (23)Total Time 5 minsServings 1.5Calories 280 per serving
- Combine the almond flour and confectioners' sugar in the work bowl of a food processor or in the bowl of a stand mixer. Process or mix to blend briefly, just to combine.
- Add the egg white, salt, and almond extract, processing or mixing until the mixture comes together and forms a malleable ball.
- Remove the almond paste from the processor or mixer, scraping any residue from the sides of the bowl.
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