mariadnoca
Moderator
My brain thinks it was Michael in phoenix, but for the life of me, I can’t find it.
Does anyone have it?
Does anyone have it?
Didn’t someone post a recipe for almond paste?
- Thread starter mariadnoca
- Start date
Not Michael but I hope this helps. I really adore Bake from Scratch
bakefromscratch.com
Baking School In-Depth: Almond Paste, Marzipan, and Frangipane - Bake from Scratch
We’re diving deep into almond paste, marzipan, and frangipane, in our February Baking School In-Depth module, where you’ll unlock the secrets of these rich, nutty, and versatile ingredients.
bakefromscratch.com
Here's one from King Arthur-
Diy Almond Paste
Adapted from DIY Almond Paste
Servings: about 1 1/2 cups (375g)
INGREDIENTS
1 3/4 cups (168g) King Arthur Almond Flour
1 1/2 cups (170g) confectioners' sugar
1 large egg white
1/8 teaspoon salt
1 to 1 1/2 teaspoons almond extract, to taste
STEPS
1) 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.
2) Add the egg white, salt, and almond extract, processing or mixing until the mixture comes together and forms a malleable ball.
3) Remove the almond paste from the processor or mixer, scraping any residue from the sides of the bowl.
4) Shape the paste into a log or round. Double wrap it in plastic and refrigerate until ready to use.
5) Store almond paste, tightly wrapped, for up to 1 month in the refrigerator, or up to 3 months in the freezer.
Diy Almond Paste
Adapted from DIY Almond Paste
Servings: about 1 1/2 cups (375g)
INGREDIENTS
1 3/4 cups (168g) King Arthur Almond Flour
1 1/2 cups (170g) confectioners' sugar
1 large egg white
1/8 teaspoon salt
1 to 1 1/2 teaspoons almond extract, to taste
STEPS
1) 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.
2) Add the egg white, salt, and almond extract, processing or mixing until the mixture comes together and forms a malleable ball.
3) Remove the almond paste from the processor or mixer, scraping any residue from the sides of the bowl.
4) Shape the paste into a log or round. Double wrap it in plastic and refrigerate until ready to use.
5) Store almond paste, tightly wrapped, for up to 1 month in the refrigerator, or up to 3 months in the freezer.
mariadnoca
Moderator
Found it! …I had to boot up my mostly dead can’t connect to the internet anymore laptop.
Michael in Phoenix I’ve made my own almond paste for years. Here’s the rec: homemade almond paste.
Posted to thread #4259 at 9:34 PM on Nov 2, 2006.
From Bernard Clayton's New Complete Book of Breads:
Almond Paste
1 1/2 cups whole blanched almonds
1 1/2 cups sifted confectioners' (powdered)
sugar
1 egg white
1 tsp. almond extract
1/4 tsp. salt
To make the paste, grind the almonds, a portion at a time, in a food processor or blender. Combine with the confectioners' sugar, egg white, almond extract, and salt. Work into a stiff paste. Refrigerate (or freeze) in an airtight container or plastic bag. The paste must be thoroughly chilled before it can be rolled under your palms -- about 2 hours.
My notes: This stuff is really good. I have used it for cookies, breads, etc., with excellent results.
I have kept leftovers tightly sealed in plastic wrap (press ALL the air out!), and then placed inside a freezer bag. Keeps frozen for months!
Michael in Phoenix I’ve made my own almond paste for years. Here’s the rec: homemade almond paste.
Posted to thread #4259 at 9:34 PM on Nov 2, 2006.
From Bernard Clayton's New Complete Book of Breads:
Almond Paste
1 1/2 cups whole blanched almonds
1 1/2 cups sifted confectioners' (powdered)
sugar
1 egg white
1 tsp. almond extract
1/4 tsp. salt
To make the paste, grind the almonds, a portion at a time, in a food processor or blender. Combine with the confectioners' sugar, egg white, almond extract, and salt. Work into a stiff paste. Refrigerate (or freeze) in an airtight container or plastic bag. The paste must be thoroughly chilled before it can be rolled under your palms -- about 2 hours.
My notes: This stuff is really good. I have used it for cookies, breads, etc., with excellent results.
I have kept leftovers tightly sealed in plastic wrap (press ALL the air out!), and then placed inside a freezer bag. Keeps frozen for months!