Almond paste (and its cousin marzipan) take about 5 minutes and $1 to make one pound. Commercial almond paste is very expensive and non-Boglehead. Image may be NSFW.... When I made it the other day, I rolled out a bit of almond paste very thin and placed it onto the tart shell before adding the apples and sugar and baking. It was delicious. A little almond paste goes a long way (I used about 1/3 of a 7 oz tube of Odense brand almond paste.)
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Almond paste - nutty flavor, mealier texture.
200 grams fine almond flour: not almond meal
200 grams powdered [confectioner's] sugar
1-2 tablespoons binder (egg white, heavy syrup, honey, amaretto, water, vodka, almond milk, ...)
[1/2 teaspoon almond extract]
Mix in a large ziplock bag -- use fingers outside the bag to create a coarse dry mealy paste, roll into tube shape, and press out air: Zip. Store in refrigerator for 2-3 months.
Marzipan - Sweeter, finer texture.
200 grams very fine almond flour - whirl in food processor for finer texture
250-300 grams powdered [confectioners] sugar
1-2 tablespoons binder (traditionally egg white)
OPTIONAL flavoring: German = rosewater; American = vanilla; Middle East = orange water & pistachio nut flour; French = pure, of course (No frivolous flavorings polluting the natural flavor, you barbarian.)
Mix in a large ziplock bag -- use fingers outside the bag, roll into tube shape, and press out air: zip. Store for 3-4 months.
If you use very finely ground fresh blanched almonds, increase the almond:sugar ratio and omit binder.
Statistics: Posted by MJS — Sun Mar 03, 2024 3:33 pm — Replies 534 — Views 77318
