| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Eggs | Essnce08 | 1 | servings | |
INGREDIENTS
| 1 1/2 | c | Blanched; (skinless) whole almonds |
| 1 1/2 | c | Powdered sugar; sifted |
| 1 | Egg white | |
| 1 | ts | Almond extract |
INSTRUCTIONS
In the work bowl of your food processor grind almonds until very fine. Do this in small batches if necessary. In a large bowl, using a fork, beat the egg white until it loosens up. Then add the almond extract, almonds and sugar. Work into a stiff paste, using your hands if it is easier for you. This almond paste can be used as a base for cookies, or to flavor butter creams. It can be combined with butter and used as a filling for cookies or cakes. It can be rolled into small balls, or dipped into chocolate and eaten as candy. Place in an air tight container and refrigerate until ready to use. This recipe yields 1 pound of paste. Recipe Source: ESSENCE OF EMERIL with Emeril Lagasse From the TV FOOD NETWORK - (Show # EE-2215 broadcast 10-14-1997) Downloaded from their Web-Site - http://www.foodtv.com Formatted for MasterCook by Joe Comiskey, aka MR MAD - jpmd44a@prodigy.com ~or- MAD-SQUAD@prodigy.net 10-15-1997 Recipe by: Emeril Lagasse Converted by MM_Buster v2.0l.
A Message from our Provider:
“Give Satan an inch and he’ll be a ruler.”