Description
This almond paste is egg-free, making it vegan and allergy friendly. The boiled syrup helps to bind the paste in the way that egg does in non-vegan versions.
Ingredients
- 1 cup blanched whole almonds
- ½ cup white sugar
- 1 tablespoon white sugar
- ¼ cup water
- ⅛ teaspoon almond extract
Instructions
- Place almonds in the bowl of a food processor; process to a meal-like consistency
- scraping down the sides and over the bottom of the bowl as needed. Don’t overprocess it–at this point
- the mixture should still be crumbly
- not paste-like.
- Combine 1/2 cup plus 1 tablespoon sugar and water in a small saucepan. Bring to a boil and cook over medium heat for 4 minutes. Start checking the temperature with a candy thermometer every minute or so
- and continue to cook until it reaches 240 degrees F (115 degrees C) and is a medium-thick syrup
- about 6 to 8 minutes longer. Don’t overcook the syrup
- otherwise it will harden when cool.
- Remove from the heat and stir in almonds and almond extract. Return to the heat and cook
- stirring with a spatula and scraping over the bottom and down the sides of the pan to prevent scorching
- just until the almond paste holds together
- 30 to 60 seconds. Be careful not to cook it for too long
- or it will caramelize.
- Remove from the heat. When cool enough to handle
- use it right away
- or wrap it in waxed paper and store in an airtight container to use within a few weeks. Or
- place the wrapped almond paste in a freezer bag and freeze for up to six months.
Prep Time: 10 mins
Cook Time: 15 mins
Total Time: 25 mins
Servings: 8