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| Almond Paste |
I have a recipe that calls for almond paste that delicious something that is found in lots of Danish and French pastries. The recipe I was using for an apple cranberry tart called for almond paste. Sure I could go out and buy some already made, but since I am trying to learn new things in the kitchen why not make my own especially since I had a bag of whole almonds. First I had to blanch (remove the skins) from the whole almonds.
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| Place whole almonds in bowl. |
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| Pour boiling water over almonds and let stay for 1 minute. Do not oversoak. |
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| Now the skins will peel off very nicely. Let the blanched almonds dry. |
Once the blanched almonds had dried, I was ready to make the almond paste.
1.1.2 cups blanched almonds
1/1/4 cup powdered sugar
1 1/2 tablespoons water
1 teaspoon almond extract
Add almonds and sugar in a food processor and process until the almonds are finely ground. Add remaining ingredients and blend until the mixture forms into a dough and pulls away from the side of the bowl.
Wrap the almond paste tightly in plastic wrapp and store in a ziploc bag. Can be refrigerated up to 3 months or frozen for up to 6 months.
This was used in the apple cranberry tart I made for Thanksgiving this year. Another blog will feature that tart.
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