Recipe courtesy of Jacques Torres
Total:
55 min
Active:
40 min
Yield:
48 pieces, depending on size
Level:
Intermediate

Ingredients

Almond Paste:

Directions

Place the almond paste, corn syrup and apricot puree in the bowl of a stand mixer fitted with a paddle. Turn on the mixer to medium speed and add about 1 egg white, continue adding egg white gradually until the mixture can be piped through a piping bag. You will need to adjust the amount of egg whites added to the mixture depending on the consistency of the almond paste. Place the mixture into a piping bag fitted with a star tip. Pipe the mixture onto a parchment paper lined baking sheet. Use any design you like when you are piping the mixture. You can place whole almonds on top of some to achieve a different design.

Preheat the oven to 380 degrees F and bake for 8 to10 minutes, until lightly golden brown.

Almond Paste:

Place the sugar, honey and water in a saucepan and bring to a strong boil. Place the almonds in the food processor and grind until coarse. Remove the boiling sugar from the heat and pour over the coarse almonds. Blend until smooth. This may take 10 minutes or more, depending on the strength of the food processor. Remember, food processors are not usually strong enough to yield the same consistency as the almond paste that you can buy. If your mixture is too thick and the food processor is straining, you can add a little Kirsch or simple syrup to the processor. Add the liquid slowly and stop when the processor is moving more freely. The quality of almond paste is determined by how smooth the consistency is.

Wrap the almond paste in plastic wrap and allow it to cool. When you are ready to use it, knead in the butter. The butter makes it smooth and not so sticky.

Yield: About 2 cups

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