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Desserts
Almond Paste
Almond paste is a delicious addition to sweet rolls and bread, cookies and cakes. It lasts for quite
some time in the refrigerator, about 3 weeks, and up to 3 months in the freezer.
Yield: 1½ cups, about 1 pound
INGREDIENTS
1½ cups blanched almonds*
1½ cups confectioners’ sugar, plus more
for dusting
1 tablespoon honey
2 tablespoons water
1 teaspoon pure almond extract
¼ teaspoon fine sea salt
INSTRUCTIONS
1. Insert the chopping blade into the work bowl of the food processor. Add the almonds and pulse
about 4 times to break up, and then process on High until finely ground, about 30 seconds. Add the
remaining ingredients and allow to process, on High, until very well mixed. The goal is to get the
mixture as finely ground and dough-like as possible.
2. Lightly dust a clean work surface with confectioners’ sugar. Knead the almond paste a few times into
the sugar and then wrap well in plastic wrap. Store at room temperature for up to 1 week. If not using
for some time, store in the refrigerator for up to 3 weeks or in the freezer for up to 3 months (bring to
room temperature before using).
*Note: You can purchase blanched almonds, but those can be pricey, and they are not readily available
in all stores. You can easily blanch your own almonds at home by following these few simple steps: Put
whole almonds (raw) into a heatproof mixing bowl. Bring about 3 to 4 cups of water to a boil and then
pour the boiling water over the almonds. Allow to sit for exactly 1 minute – no more than that or the
almonds will be too soft. Immediately drain into a colander or strainer and then rinse and cool with cold
water. Return the almonds to the empty mixing bowl. The skins of the almonds should be shriveled.
Using your fingers, rub the almonds; and the skins should easily come off. Discard the skins.
Nutritional information per serving (2 tablespoons):
Calories 173 (47% from fat) • carb. 20g • pro. 4g • fat 10g • sat. fat 1g • chol. 0mg • sod. 51mg • calc. 43mg • Fiber 9g
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