| 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
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