Recipe courtesy of Jacques Torres
Almond Paste
- Level: Easy
- Yield: About 2 cups
-
- Nutritional Analysis
- Per Serving
- Serving Size
- 1 of 22 servings
- Calories
- 369
- Total Fat
- 23
- Saturated Fat
- 3
- Carbohydrates
- 37
- Dietary Fiber
- 5
- Sugar
- 30
- Protein
- 9
- Cholesterol
- 5
- Sodium
- 5
- Total: 25 min
- Prep: 20 min
- Cook: 5 min
Ingredients
1 cup plus 3 tablespoons (250 grams) sugar
1/4 cup (75 grams) honey
1/3 cup plus 1 tablespoon plus 2 teaspoons (100 grams) water
3 cups plus 3 tablespoons (500 grams) blanched, whole, almonds
1/4 cup plus 1 tablespoons plus 1 teaspoon (50 grams) Kirsch or simple syrup, optional
Scant 1/4 cup (50 grams) butter
Directions
- 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.