Almond PasteTheWorldWideGourmet.com
Total time: 15 to 30 min
Preparation time: 5 minutes + molding time
Cooking time: None
Difficulty: Easy
Nutritional values
per 100 g
Energy:451.8 kcal
Proteins:11.7 g
Fats:42.2 g
Carbohydrate:12.3 g
Fibers:6.1 g
Sugar:2 g
Cholesterol:64 mg
Sodium:18.5 mg
Calcium:165.5 mg
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INGREDIENTS
Quantity
Weight/Volume
Unit
Ingredient
*Ingredients
125
g
almonds, ground to a powder
the white of a small egg
1
ml
bitter almond extract
liquid food coloring, if desired
METHOD
- Place the sugar and powdered almonds in a food processor/blender.
- Add 2 or 3 drops of bitter almond extract and a few drops of food coloring if you wish to color the almond paste.
- Turn the machine on and gradually add the egg white.
- When the paste is smooth, dust a work surface with icing sugar. Roll out the almond paste to a 1.5 cm (1/2") thickness, using a rolling pin.
- Cut out small disks with a cookie cutter - or give your imagination free rein.
- Place the disks at regular intervals on a parchment paper-lined tray.
- Allow to dry overnight in a dry place.
- You can store the candies for several days in a closed container.
CHEF'S NOTES
If you happen to be in Montpellier, stop by Amandeou's, 1 bis rue de Verdun, to buy some of the almond paste for which the shop has been famous since 1985. It sells more than 300 varieties shaped like all kinds of fruits, as well as vegetables, turtles and even jack-o-lanterns for Hallowe'en. They make festive decorations for an anniversary table, cakes, a special occasion buffet or a child's birthday party.
