Best 5 Almond Paste With Whole Almonds Recipes

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 WITH WHOLE ALMONDS

Steps:

• Place almonds and confectioners' sugar in the bowl of a food processor; process to a meal-like consistency, scraping down the sides and over the bottom of the bowl as needed. Don't overprocess it--at this point, the mixture should still be crumbly, not paste-like.
• Add egg white and almond extract; process until it lumps together. If it remains crumbly, add more egg white, a few drops at a time.
• Use a silicone spatula to remove almond paste from the food processor. It not using it right away, wrap it in waxed paper and store in an airtight container to use within a few hours. Or, place the wrapped almond paste in a freezer bag and freeze for up to six months.

ALMOND PASTE - MAKE YOUR OWN

Steps:

• Place the almonds in a food processor and process until very finely ground.
• Using a wooden spoon, mix the confectioner's sugar with the ground almonds until they are completely blended.
• In a separate bowl, break the eggs and beat until they are frothy.
• Pour them into the sugar and almond mixture.
• Work the mixture using a clean odor-free wooden spoon or a spatula first and then using your hands until it comes away from the sides of the bowl.
• Almond paste can be held for several days when wrapped in plastic film and stored in the refrigerator.
• Notes: The proportion of the ingredients can be modified according to the end result that you wish to achieve; for example, you can use double the amount of sugar in respect to the almonds to obtain a sweeter and denser paste.
• You don't necessarily have to use confectioner's sugar, which makes for a very smooth paste.
• You can use ordinary sugar to obtain a more granular effect.
• Eggs: The function of this ingredient is to bind the sugar and the almonds.
• If you use only egg whites, you will obtain a soft paste, while whole eggs give a more medium-textured paste.
• Almond paste made with egg yolks is thick and compact.
• When you are mixing the almond paste, the egg should be added gradually, with a small amount of orange flower water.
• If you see that the paste is becoming too wet, you can keep back some of the eggs.
• Mixing almond paste: Be careful not to handle the mixture for too long: if almonds get too hot, they tend to give out their oil, and the paste will turn out greasy.

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:

• 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.