Question: Almond filling (like canned Solo) versus Almond paste

M

marilynfl

Moderator
So I searched the forum and came up with these. Does this seem right: you make the almond PASTE and then add the same ingredients (albeit different quantities) to the PASTE to make the FILLING? A friend is using the canned Solo stuff “Solo Almond Cake and Pastry Filling.” and would prefer to make it from scratch.

(from charlie)

NUT FILLING:

1 cup almond paste -- (about 1/2 pound)

1 cup chopped almonds -- (finely chopped) pecans, or walnuts

1/2 cup confectioner's sugar

1 large egg white

1 teaspoon almond extract

TO MAKE THE NUT FILLING, in a bowl with an electric mixer or a food processor break the almond paste into pieces and blend with the chopped nuts, confectioners’ sugar, egg white, and almond extract until well mixed.

(from Luisa_CALIF and Michael in Phoenix...same recipe)

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.

Wrap in plastic wrap and store in plastic container in fridge. Lasts a VERY long time in back of fridge.

From Bernard Clayton's New Complete Book of Breads:

 
The filling has more ingredients like evaporate milk and coconut. I'd suggest using..

the solo almond paste and my recipe for filling.

I know that individuals on this forum have made the paste from scratch, but I never tried it.--too lazy--I guess.

The Solo paste is a pretty good product. I prefer it to others. It seems less processed than some other canned almond mixtures or brands.

 
Solo is Easyern European/Czech Style. Here is a Czech recipe for walnut filling that could be adapte

For the Filling:
3 pounds ground walnuts
3 cups granulated sugar
6 ounces (¾ cup) unsalted butter, melted and cooled
¾ cup evaporated milk
½ cup whole milk
½ teaspoon vanilla extract

 
I've never tried that brand of paste, and probably won't since the homemade stuff...

...freezes so well, and I love the taste (and knowing exactly what is in it).

When faced with similar circumstances where a recipe calls for paste to make a filling, I add my homemade paste instead of the canned paste. Then I add whatever ingredients are called for, over and above the almond paste.

Just me... not an anti-pastetite militant or anything...

Michael

 
Mar, I'm pleased that you want to order some but...

under Cottage Food Law, I am not allowed mail order (i.e. mail to people). I can however, advertise on Facebook.

I just sent you an email to your work addy.

 
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