Almond Paste
Ingredients
Directions
Blanch the almonds and soak them in clean water for 1 to 2 days.
Drain the almonds and pound them extremely fine.
Pass the pounded almonds through a fine sieve.
Return the residue to be pounded again.
Transcribed from a scanned cookbook and modernised for today's kitchens. Where the book gave no heat or time, or said "a moderate oven", the temperatures and times here may be modern equivalents rather than the book's own figures.
Explore the science
What each ingredient does
- Sweet almonds
- Form the paste's main body, providing the fat and protein that give almond paste its texture.
The step that matters
Pound the almonds extremely fine. Any coarse particles left in the paste feel gritty in the finished product. Sieving and re-pounding the residue breaks down remaining pieces so the paste becomes smooth and uniform.
“What each ingredient does” and “The step that matters” were written by Claude from this recipe’s own method and reviewed in samples by CompKitchen.
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