Use and Care Manual

51
DESSERTS
ALMOND PASTE
Makes about 1½ cups, 1 pound
Active Time: 10 minutes (35 in total if blanching
almonds)
Inactive Time: 5 minutes
1. Insert the chopping blade into the work bowl of the
food processor. Add the almonds and pulse about 4
times to break up, and then process on High until
finely ground, about 30 seconds. Add the remaining
ingredients and allow to process, on High, until very
well mixed. The goal is to get the mixture as finely
ground and dough-like as possible.
2. Lightly dust a clean work surface with confectioners’
sugar. Knead the almond paste a few times into the
sugar and then wrap well in plastic wrap. Store at
room temperature for up to 1 week. If not using for
some time, store in the refrigerator for up to 1 month
(bring to room temperature before using).
*You can purchase blanched almonds, but those can be
pricey, and they are not readily available in all stores.
You can easily blanch your own almonds at home by
following these few simple steps: 1. Put whole almonds
(raw) into a heatproof mixing bowl. 2. Bring about 3 to 4
cups of water to a boil and then pour the boiling water
over the almonds. Allow to sit for exactly 1 minute – no
more than that or the almonds will be too soft. 3.
Immediately drain into a colander or strainer and then
rinse and cool with cold water. Return the almonds back
to the empty mixing bowl. The skins of the almonds
should be shriveled. Using your fingers, rub the almonds
and the skins should easily come off. Discard the skins.
Nutritional information per serving (2 tablespoons):
Calories 173 (47% from fat) • carb. 20g • pro. 4g • fat 10g
• sat. fat 1g • chol. 0mg • sod. 51mg • calc. 43mg • fiber 0g
1½ CUPS BLANCHED ALMONDS*
1½ CUPS CONFECTIONERS’ SUGAR,
PLUS MORE FOR DUSTING
1 TABLESPOON HONEY
2 TABLESPOONS WATER
1 TEASPOON PURE ALMOND EXTRACT
¼ TEASPOON KOSHER SALT
Almond paste is an ingredient frequently found in cookies, cakes and
pastries. Here is a homemade version, so simple to make in your food
processor.