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LOCATION: Recipes >> Candy >> Almond Paste

Print this Recipe    Almond Paste

1 pound blanched almonds
3 Tbsp fresh lemon juice
1 cup water
2 cup sugar

Force blanched almonds through fine blade of food chopper 4x or
whirl in electric blender. Add lemon juice. Cook water and sugar
until candy thermometer registers 240F, or until a small amount of
mixture dropped into cold water forms a soft ball. Add to ground
almonds. Mix well. When cool enough to handle, knead until smooth.
Cool. Pack in jar; cover and store in refrigerator for at least
1 week to ripen. Makes about 2 pounds.

NOTE: If almond paste is too stiff to handle after storage, place
in top part of double boiler and heat over hot, not boiling water
until sufficiently soft to handle. Use in cookies, coffee cakes or
in other pastries and desserts

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