How To Make Almond Paste Food

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.

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.

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:

• 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.

HOMEMADE ALMOND PASTE

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

HOW TO MAKE ALMOND PASTE.

Steps:

• 1. Easy Almond Paste is a homemade almond paste recipe that requires just four ingredients and a food processor. After trying this fresh, nutty almond paste, you'll never buy it from a store again. Almond paste is a key ingredient in marzipan and many other European-style candies and pastries. It can be expensive to buy in stores, but it's easy to make at home. You will need blanched almonds and a large food processor for this recipe. If the raw egg white is a concern, you can use pasteurized egg whites found in a carton in grocery.
• 2. How to Blanch Almonds: Boil them for about 1 minute, then drain. (You can pour boiling water over them, as in the case of almonds - it doesn't really matter how you do this.) Submerge or rinse in cold water, to prevent any further cooking and softening; Peel them. For the case of almonds, you should not rub them in order to peel. Just pinch the end - they should pop right out of their peels. If you find it taking any more effort than this, stop, don't waste any more time on peeling, and just blanch them again. If you've blanched them long enough, peeling will be very easy. Once you've blanched the almonds they will need to be dried. I place them on a cookie sheet lined with parchment paper and place them in an oven with just the heat of the pilot light. If you have an electric oven, heat oven on low and then turn off the oven, then place the almonds on the try in. Leave the door open. Leave them, but turn them over to dry all sides.
• 3. 1 1/2 cups whole blanched almonds 1 1/2 cups powdered sugar, sifted 1 large egg white, lightly beaten, at room temperature 1/2 tsp almond extract (optional) Preparation: 1. Place the whole blanched almonds and 1/2 cup of the powdered sugar in a large food processor (at least 7 cups in volume) fitted with a steel blade. Process the nuts and sugar until the nuts are very finely ground, stopping periodically to scrape the sides of the processor bowl. The sugar will help prevent the nuts from turning into almond butter, but still be careful about overprocessing. 2. Once the almonds are very finely ground, add the rest of the powdered sugar and pulse until it is completely mixed into the ground almonds. 3. Stop the processor and add the egg white and the almond extract, if using. Turn the processor back on and process the almond paste until it comes together in a clump in the food processor. 4. If it seems very sticky, add a little more powdered sugar, a spoonful at a time, until it is smooth. 5. You can use the almond paste at once or wrap it to use at a later date. Wrap it tightly in plastic wrap and then store it in a zip-top bag. Wrapped this way, the almond paste can be kept for up to 3 months in the refrigerator or 6 months in the freezer. Make sure to bring the almond paste to room temperature before using it in recipes.