Nut Pastes/ Marizpan
- ALMOND PASTE:
- 1 1/2 cups blanched (skinless) whole almonds
- 1 1/2 cups powdered sugar, sifted
- 1 egg white*
- 1 teaspoon almond extract
In the work bowl of your food processor grind almonds until very fine. Do this in small batches if necessary. In a large bowl, using a fork, beat the egg white until it loosens up. Then add the almond extract, almonds and sugar. Work into a stiff paste, using your hands if it is easier for you. This almond paste can be used as a base for cookies, or to flavor butter creams. It can be combined with butter and used as a filling for cookies or cakes. It can be rolled into small balls, or dipped into chocolate and eaten as candy. Place in an air tight container and refrigerate until ready to use.
*RAW EGG WARNING
Food Network Kitchens suggest caution in consuming raw and lightly-cooked eggs due to the slight risk of Salmonella or other food-borne illness. To reduce this risk, we recommend you use only fresh, properly-refrigerated, clean, grade A or AA eggs with intact shells, and avoid contact between the yolks or whites and the shell.
Recipe courtesy of Emeril Lagasse