This almond paste is a simple sweet that adds magic and dimension to any baked good (i.e. pies, crisps, crumbs, and tarts).
I mentioned in this post about perrensloffen how boyfriend-tulip-man made the almond paste for our tarts without me. This meant that 1) I was not there to take pictures and 2) He went all master chef and didn’t measure or write down anything. So to ensure the almond paste required in our “pear slippers” could be replicated by us common folk, I went ahead and made it again.
But first, I asked the google machine what goes into a traditional almond paste. As it turns out, we were close, but didn’t quite do it like the French. Fortunately, we’re not French.
While a traditional paste uses skinless blanched almonds, we used the whole thing, which gave our paste a darker color. We also opted for granulated sugar rather than powdered (confectioners). Finally, we included some lemon zest in ours because, well just because.
- 1 cup almonds 200 g
- ⅔ cup granulated sugar 200 g
- Zest of 1 lemon
- 1 egg
- In a food processor, grind almonds until you reach a fine powder consistency. Be sure not to let this progress into almond butter, which may occur if you over process it.
- Add sugar and lemon zest and pulse a few times.
- Add egg and pulse until smooth and even.
- Shape paste into a log and wrap in plastic wrap.
- Let set in fridge for about 4 hours before use. Use within a few days or store in the freezer.
Tips & Tricks
85 calories, 13.7 g carbs, 3.2 g fat, 1.6 g protein, 4 mg sodium (per 1 tablespoon, 1/16 recipe)
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