| CATEGORY |
CUISINE |
TAG |
YIELD |
|
Jewish |
|
1 |
Servings |
INGREDIENTS
| 1/2 |
lb |
(about 1 3/4 cups) whole blanched almonds |
| 4 |
tb |
Water |
| 1 |
c |
Sugar |
| 2 |
tb |
Light corn syrup |
| 1 |
ts |
Almond extract |
INSTRUCTIONS
Here is a recipe for Almond Paste from the book "Secrets of A Jewish Baker"
by George Greenstein. It is really a treasure trove of how to's. This is
one recipe I have yet to try.
Grind the almonds and 2 tablespoons of the water in a food processor until
the mixture has a smooth texture when rubbed between your fingers.
Warm the remaining 2 tablespoons of water in a heavy saucepan. Add the
sugar and corn syrup. Heat the mixture slowly until the sugar melts, then
bring it to a boil. Cover and boil for 3 minutes.
Remove the lid but do not stir the mixture. Heat the mixture to 240
degrees F (soft ball stage). (You may find it helpful to use a candy
thermometer) Remove the pan from the heat and add the almond extract.
With the food processor running, slowly add the hot syrup to the almonds
until the paste forms a ball.
When almond paste is cool, place in a sealable plastic bag or tightly
covered container and refrigerate. Allow to season for one week. Bring to
room temperature before using.
Yield: About 1 pound
Posted to EAT-L Digest 22 November 96
Date: Sat, 23 Nov 1996 11:49:14 -0500
From: Sari Shifrin <SASHIFRIN@AOL.COM>
A Message from our Provider:
“Do you want to know the master planner? God!”