Almond paste
In our region, we have so many almonds, and you can make so many delicious things with them! You can use this almond paste very well, e.g., for filled speculaas or in apple pie; so many possibilities, so it's always nice to have some in stock. You can freeze it well, so just make a little extra.
Equipment
Food Processor
Servings grams
Ingredients
- 250 g blanched almonds
- 250 g sugar
- 1 lemon (or lime, grated)
- 2 eggs
Instructions
Preparation
- If you are working with brown almonds, first peel them; if you already have blanched, go on to Preparing. Bring a pot of water to a boil, add 250 g blanched almonds and blanch for 30 seconds. Drain in a sieve and rinse briefly with cold water. Rub the almonds in a clean tea towel; the skins will slide off. Then let the almonds dry thoroughly (wet paste will be too sticky).
- Grate the peel of 1 lemon (lime is also fine) very finely; only the yellow part, not the white. Set the lemon zest aside for now.
Cooking
- Put the almonds in the food processor. Add 250 g sugar and the lemon zest and grind to a fine, sandy texture. Scrape the sides occasionally so everything is evenly ground.
- Now add 2 eggs all at once and mix briefly until it just comes together. Do not overprocess: the almond paste should be firm and kneadable, not greasy or shiny. Too dry? Mix in 1-2 tsp of beaten egg. Too wet? Let rest in the fridge for 10 minutes and knead briefly again.
To serve
- Shape the almond paste into a roll or block, wrap tightly in plastic wrap and preferably let it mature in the fridge for 2-3 days. The flavour will become noticeably fuller and rounder. Then use it in your baking recipes.
- Don't need it all right away? Then divide it into portions (e.g., 100 g) and wrap each piece in plastic wrap and freeze. Before use, thaw in the fridge and knead the almond paste until smooth before using.
Notes
The classic ratio is 1:1 (almonds:sugar), ideal for apple pie and filled speculaas. Work with well dry almonds and let the paste mature; it really makes a difference. Handy: freeze in portions of 100 g, then you take exactly what you need.
Nutrition
Serving: 500grCalories: 2566kcalCarbohydrates: 297gProtein: 65gFat: 140gSaturated fat: 13gCholesterol: 327mgSugars: 262g
Tried this recipe?Let me know what you think!
Almond paste, full of flavour
my pick
this week
Contents
