Publisher Photo
Publisher Photo
With Dutch heritage, using almond paste is very common. We usually order a 7-pound supply at a time.—Almond Board of California, x, California
MAKES:
20-24 servings
TOTAL TIME:
Prep/Total Time: 15 min.
MAKES:
20-24 servings
TOTAL TIME:
Prep/Total Time: 15 min.

Ingredients

  • 1-1/2 cups (8 ounces) whole blanched almonds
  • 1-1/2 cups sifted confectioners' sugar
  • 1 egg white
  • 1 teaspoon almond extract
  • 1/4 teaspoon salt

Directions

In a food processor, grind half of the almonds until very fine. Remove and repeat with the 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 refrigerate in a tightly sealed plastic bag. Yield: 1-1/3 cups (13 ounces).
Originally published as Almond Paste in Country Woman March/April 1998, p36

Nutritional Facts

1/2 ounce-weight: 83 calories, 5g fat (0 saturated fat), 0 cholesterol, 29mg sodium, 9g carbohydrate (7g sugars, 1g fiber), 2g protein.

  • 1-1/2 cups (8 ounces) whole blanched almonds
  • 1-1/2 cups sifted confectioners' sugar
  • 1 egg white
  • 1 teaspoon almond extract
  • 1/4 teaspoon salt
  1. In a food processor, grind half of the almonds until very fine. Remove and repeat with the 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 refrigerate in a tightly sealed plastic bag. Yield: 1-1/3 cups (13 ounces).
Originally published as Almond Paste in Country Woman March/April 1998, p36

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