Source: The Professional Pastry Chef by Bo Friberg. Third Ed.
Makes 1 lb. 14 oz.
Preparation time: 20 minutes
Almond Paste - Homemade
Includes recipe for "Simple Syrup"
Ingredients
Preparation
10 ounces dry blanched almonds, see note (1)
10 ounces powdered sugar
1 1/4 cups Simple Syrup*, recipe follows bellow.
* Simple Syrup: (makes 1 1/2 quarts)
1 quart water
1 lb. 4 ounces granulated sugar
1 cup light corn syrup
Almond Paste:
1. Place almonds in a high-speed food processor and process to powder. If almonds are not completely dry you will get a paste not a powder. This is fine provided that the paste is smooth.
2. Make Simple Syrup if you don't have any in stock.
3. Add the powdered sugar; then, with the machine running, gradually add the simple syrup until the mixture forms a paste. The amount of syrup needed will vary depending on how dry the almonds are. Freshly blanched almonds will need less syrup. Store the Almond Paste tightly covered. If kept more than a week, store in the refrigerator.
Simple Syrup:
1. Place the water, sugar and light corn syrup in a saucepan; stir to combine.
2. Heat to boiling and let boil for a few seconds.
3. Set aside to cool. If any scum has developed on the surface, skim it off before pouring the syrup into bottles. Simple Syrup should be refrigerated if kept more than two to three weeks.
NOTE: 1) To dry almond, place on a tray inside warm oven (150F degrees) for about 15 minutes. Do not allow the almonds to toast or brown.
2. Simple syrup keeps indefinitely if proper hygiene is observed during preparation and storage.
Use Simple Syrup to: sweeten juices, drinks etc.., to thin chocolate for piping, as a quick cake syrup by adding 1/4 cup of water for every cup of Simple Syrup, plus liqueur or flavoring if appropriate.
Makes: 1 pound, 14 ounces of Almond Paste.
