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Old 03-25-2010, 07:01 PM   #1
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Want to Make Almond Paste

Recipe calls for whole almonds and pulverize WOuldn't that be the same as almong meal or flour. I just can't afford to try the flour if that woudn't work
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Old 03-25-2010, 07:29 PM   #2
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Jacki, maybe this will help:

http://www.lowcarbfriends.com/bbs/lo...ml#post9613374
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Old 03-25-2010, 07:44 PM   #3
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Thank you I'll try with a small amount
I got some Moscarpone and I want to make something really really rich LOL

Last edited by dartstar1; 03-25-2010 at 07:45 PM..
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Old 03-25-2010, 08:12 PM   #4
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And of course you'll SHARE your results/recipes!
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Old 03-25-2010, 09:33 PM   #5
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And of course you'll SHARE your results/recipes!
Of course!!!
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Old 03-26-2010, 12:44 PM   #6
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I have a recipe for Marzipan that I used to make in my HC days. Was thinking of trying it next week, but halving the recipe in case it's a flop. Thinking of subbing a splenda/erythritol/stevia mix for the sugar. Thought you might be able to tweak for the almond paste, as they are very similar, with marzipan usually having additional sugar added.

I'll have to dig it out for you...
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Old 03-26-2010, 01:42 PM   #7
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Marzipan
3 cups (.75 lbs) blanched almonds
3 cups (.75 lbs) powdered sugar
2 tbsp rose water
2 tbsp amaretto
1 1/2 tsp almond extract


Combine the ingredients in food processor until well mixed.

For almond paste, omit the following steps:

In 2 tsp portions, shape into little balls or loaves. The pieces should be about the size of the pieces that come in sampler boxes.

Cut designs into the back with a fork, chopstick, or other implement. This can be as simple or as fancy as you like.

Lay the pieces out on a waxpaper-lined cookie sheet. Bake in a 200° oven for 30 minutes or until done. The goal is to dry out the outside and make it somewhat firm to the touch. One of the advantages of this dough is that it doesn't have egg in it, so you can snack as you go. If you want them to brown, you will need an egg wash and you are on your own with that.

If you don't have almond extract: Substitute equal parts rose water and liqueur.
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Old 03-26-2010, 02:05 PM   #8
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Originally Posted by Chickamomminy View Post
Marzipan
3 cups (.75 lbs) blanched almonds
3 cups (.75 lbs) powdered sugar
2 tbsp rose water
2 tbsp amaretto
1 1/2 tsp almond extract


Combine the ingredients in food processor until well mixed.

For almond paste, omit the following steps:

In 2 tsp portions, shape into little balls or loaves. The pieces should be about the size of the pieces that come in sampler boxes.

Cut designs into the back with a fork, chopstick, or other implement. This can be as simple or as fancy as you like.

Lay the pieces out on a waxpaper-lined cookie sheet. Bake in a 200° oven for 30 minutes or until done. The goal is to dry out the outside and make it somewhat firm to the touch. One of the advantages of this dough is that it doesn't have egg in it, so you can snack as you go. If you want them to brown, you will need an egg wash and you are on your own with that.

If you don't have almond extract: Substitute equal parts rose water and liqueur.
Thank you My mother use to make Marzipan every Xmas as a little girl (4 ) I rmember this sitting at the table and I was in charge of the peas, and pressing the side of the cheese grater into the sides of the strawberries to make the little dents
when you do the almonds , does it come out the consitancy of almond meal? I have 10 lbs of that but no whole almonds
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Old 03-26-2010, 02:46 PM   #9
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Originally Posted by dartstar1 View Post
Thank you My mother use to make Marzipan every Xmas as a little girl (4 ) I rmember this sitting at the table and I was in charge of the peas, and pressing the side of the cheese grater into the sides of the strawberries to make the little dents
when you do the almonds , does it come out the consitancy of almond meal? I have 10 lbs of that but no whole almonds
Back in the day, I didn't know anything about almond flour, so hard to say. Mine started out as whole blanched almonds, and with the additions, when processed, came out the right consistency. That said, my assumption is, that since the almond flour is just ground blanched almonds, it should work. It's what I plan on making mine out of, since I have the almond flour in the house. My mom was Dutch/German, and we had marzipan at every holiday, although more often than not it was store bought. I miss it, so been thinking of making some and covering it in some Lindt chocolate for an Easter treat...the rose water really gives it an authentic flavor. I left the amaretto in, as most people seem to prefer it that way, for myself it's not needed....
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Old 03-26-2010, 03:52 PM   #10
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I think I will try it in the morning
If that works I am going to use it for the bottom of cheesecakes in the future
I am also going to try Kevinpa's puff pastry ( I have 3 boxes of Peppridge farms in freezer)
I love to put just whipped cream and almond paste or AP with Mascorpone cheese in puff pastry
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Old 03-27-2010, 08:26 PM   #11
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didn't do LOL
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Old 03-28-2010, 04:37 AM   #12
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Dartstar1, are you saying the almond flour didn't work in the recipe for almond paste? I was wondering, because almond flour has some of the fat removed. It's not the same as ground almonds.
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Old 03-28-2010, 08:09 AM   #13
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Dartstar1, are you saying the almond flour didn't work in the recipe for almond paste? I was wondering, because almond flour has some of the fat removed. It's not the same as ground almonds.
Hi NO i didn't do but that is the answer I was looking for if the flour would work or if I need to wait til next shopping day and get almonds THank you
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Old 03-29-2010, 07:41 AM   #14
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I did a very small trial batch, the taste was spot on, but the texture was crumbly with the almond flour. May have to use the whole blanched almonds, or find something to add to replace the fat that Soobee mentioned. I wonder if drizzling in some almond oil would work?
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Old 03-29-2010, 12:19 PM   #15
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Quote:
Originally Posted by Chickamomminy View Post
I did a very small trial batch, the taste was spot on, but the texture was crumbly with the almond flour. May have to use the whole blanched almonds, or find something to add to replace the fat that Soobee mentioned. I wonder if drizzling in some almond oil would work?
I might try it with some almond davinnci? and butter
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Old 03-30-2010, 12:05 PM   #16
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I wonder if because the Almond flour is already pulverized it doesn't have the resistance from being chopped to warm it up and force it into the butter stage. Y'know how if you try to make almond flour yourself, if you keep chopping too long it will just cream up instead of getting fluffy like the flour?
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Old 03-30-2010, 12:09 PM   #17
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Maybe this will help too:

Almond paste - Wikipedia, the free encyclopedia

http://en.wikipedia.org/wiki/Marzipan
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