In a recent Daring Kitchen challenge, I needed some almond paste and searched frantically (and in vain I might add) for some in the local supermarket. So I resorted to an internet search and found this superb little recipe at Simply So Good.com – go visit the site for Janet’s excellent process photos and recipe which I haven’t adapted at all. Try it – you won’t be disappointed!
Makes about 2.5 cups (or 600g)
- 2 cups blanched almonds
- 1/2 cup sugar
- 2 egg whites
- 4 tablespoons unsalted butter, softened
- 2 teaspoons almond extract (or essence)
- Pop the almonds and sugar into a food processor and blitz for about 1 minute until it’s very finely textured. Add the egg whites, butter and almond essence. Process again until the mixture forms a ball – if it’s too wet at this point, you’ll need to add more ground almonds. Wrap the paste in plastic wrap and refrigerate until needed (it will last at least a month). Otherwise, simply freeze it.
Food Photography Info: Canon 550D (EOS Rebel T2i); Canon 50mm 1.8 lens / Natural lighting