Ingredients
Makes approximately 1 pound
Step 1
In a food processor, grind the almonds into a fine powder, approximately 2 minutes. Add the confectioners sugar and blend well. Transfer the mixture to a large bowl and with a wooden spoon blend in the egg whites until smooth. On a flat surface lightly dusted with confectioners sugar, roll out the almond paste into a 14" long x 1" round log. Wrap in parchment paper and refrigerate for 1 hour.
Step 2
When rested, cut the log in two. On a smooth clean surface, roll out each piece to double its length, approximately 20 inches. Flatten each roll with your fingertips. Using a knife or a metal spatula, score the tops of the logs with crisscross marks. Coil each log and place on a serving plate. Refrigerate until ready to serve. You can store in a closed container in the refrigerator for one week.
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Reviews (6)
Back to TopPlease modify last review... add egg whites slowly as recipe stated but full 1/4 cup not necessary yo achieve desired texture.
lisa__
Ottawa
8/16/2015
So disappointed! I am one of those people who, when making a recipe for the first time, needs to follow a recipe to the letter, which I did with this recipe. Although the taste was ok, my paste was extremely runny. It certainly did not have a cheese like texture, more like thick pea soup. If I were to try making this again, I would add the egg whites very slowly. I would also add a 1/4 tsp of almond extract and a pinch of salt.
lisa__
Ottawa
8/15/2015
I think I approached this backwards. I found this recipe, got really excited about almond paste and started searching for recipes calling for it. I've made an Almond Cake from the Silver Spoon and almond cookies - both were fabulous!
erinkaugustine
Kalamazoo, MI
11/21/2009
Leftovers can be frozen for later use. A Dutch friend adds this to her apple pie - excellent addition!
Patrincia
va
11/25/2008
I used some of the paste in the filling of a coconut almond fudge cheesecake. I got huge compliments from everyone who tried it-the texture was creamy and smooth.
Anonymous
British Columbia, Canada
9/20/2003
Thanks so much for sharing this recipe. Over here commercial almond paste in not available, so this one came in the right moment.
Dr. Gnocchi
Salvador, BA, Brazil
2/15/2003
