This homemade cookie ingredient adds another wonderful flavor to any cookie recipe. The richness will be your secret ingredient.—Almond Board of California, , x, California
- 1-1/2 cups (8 ounces) whole blanched almonds
- 1-1/2 cups (5 ounces) sifted confectioners' sugar
- 1 egg white
- 1 teaspoon almond extract
- 1/4 teaspoon salt
- In a food processor, grind half the almonds until very fine. Remove and repeat with remaining almonds. Total ground nuts will yield 1-3/4 cups. Put all nuts and remaining ingredients in the food processor. Cover and process until a paste forms. Gather together and store, tightly sealed, in a plastic bag. Yield: 1-1/3 cups (13 ounces).
Originally published as Almond Paste in Country Woman November/December 1992, p36
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