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Suggest a better descriptionHere is a recipe for Almond Paste from the book "Secrets of A Jewish Baker" by George Greenstein. It is really a treasure trove of how tos. This is one recipe I have yet to try. Grind the almonds and 2 tablespoons of the water in a food processor until the mixture has a smooth texture when rubbed between your fingers. Warm the remaining 2 tablespoons of water in a heavy saucepan. Add the sugar and corn syrup. Heat the mixture slowly until the sugar melts, then bring it to a boil. Cover and boil for 3 minutes. Remove the lid but do not stir the mixture. Heat the mixture to 240 degrees F (soft ball stage). (You may find it helpful to use a candy thermometer) Remove the pan from the heat and add the almond extract. With the food processor running, slowly add the hot syrup to the almonds until the paste forms a ball. When almond paste is cool, place in a sealable plastic bag or tightly covered container and refrigerate. Allow to season for one week. Bring to room temperature before using. Yield: About 1 pound Posted to EAT-L Digest 22 November 96 Date: Sat, 23 Nov 1996 11:49:14 -0500 From: Sari Shifrin
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Serving Size: 1 Serving (870g) | ||
Recipe Makes: 1 Servings | ||
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Calories: 2355 | ||
Calories from Fat: 0 (0%) | ||
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Amt Per Serving | % DV | |
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Total Fat 0g | 0 % | |
Saturated Fat 0g | 0 % | |
Monounsaturated Fat 0g | ||
Polyunsanturated Fat 0g | ||
Cholesterol 0mg | 0 % | |
Sodium 18.6mg | 1 % | |
Potassium 23.5mg | 1 % | |
Total Carbohydrate 608.6g | 179 % | |
Dietary Fiber 0.1g | 1 % | |
Sugars, other 608.5g | ||
Protein 0.2g | 0 % | |
Powered by: USDA Nutrition Database Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition. |
Calories per serving: 2355
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