Best How To Make Almond Paste Recipes

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ITALIAN RAINBOW COOKIES



Italian Rainbow Cookies image

My family has made these classic Italian cookies for generations, and this homemade version is so much better than the bakery version. They are always a special treat during the holidays or any time of year!-Cindy Casazza, Hopewell, New Jersey

Provided by Taste of Home

Categories     Desserts

Time 45m

Yield about 11 dozen.

Number Of Ingredients 13

4 large eggs
1 cup sugar
3-1/2 ounces almond paste, cut into small pieces
1 cup all-purpose flour
1 cup butter, melted and cooled
1/2 teaspoon salt
1/2 teaspoon almond extract
6 to 8 drops red food coloring
6 to 8 drops green food coloring
1/4 cup seedless raspberry jam
GLAZE:
1 cup semisweet chocolate chips
1 teaspoon shortening

Steps:

  • Preheat oven to 375°. In a large bowl, beat eggs and sugar 2-3 minutes or until thick and lemon-colored. Gradually add almond paste; mix well. Gradually add flour, butter, salt and extract., Divide batter into thirds. Tint one portion red and one portion green; leave remaining portion plain. Spread one portion into each of three well-greased 11x7-in. baking dishes., Bake 7-11 minutes or until a toothpick inserted in center comes out clean and edges begins to brown. Cool 10 minutes before removing from pans to wire racks to cool completely., Place red layer on waxed paper; spread with 2 tablespoons jam. Top with plain layer and remaining jam. Add green layer; press down gently. , For glaze, in a microwave, melt chocolate chips and shortening; stir until smooth. Spread half over green layer. Refrigerate 20 minutes or until set. Turn over; spread remaining glaze over red layer. Refrigerate 20 minutes or until set. , With a sharp knife, trim edges. Cut rectangle lengthwise into fourths. Cut each portion into 1/4-in. slices.

Nutrition Facts : Calories 35 calories, Fat 2g fat (1g saturated fat), Cholesterol 10mg cholesterol, Sodium 21mg sodium, Carbohydrate 4g carbohydrate (3g sugars, Fiber 0 fiber), Protein 0 protein.

HOMEMADE ALMOND PASTE



Homemade Almond Paste image

Almond paste with blanched untoasted almonds is best for delicate cakes, tarts, and pastries where you don't want to overpower the other flavors.

Provided by nch

Categories     Desserts     Nut Dessert Recipes     Almond Dessert Recipes

Time 10m

Yield 12

Number Of Ingredients 4

1 ½ cups whole blanched almonds
1 ½ cups confectioners' sugar
1 large fresh egg white, at room temperature, lightly beaten, or more as needed
¼ teaspoon almond extract

Steps:

  • Place almonds and confectioners' sugar 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.
  • Add egg white and almond extract; process until it lumps together. If it remains crumbly, add more egg white, a few drops at a time.
  • Use a silicone spatula to remove almond paste from the food processor. It not using it right away, wrap it in waxed paper and store in an airtight container to use within a few hours. Or, place the wrapped almond paste in a freezer bag and freeze for up to six months.

Nutrition Facts : Calories 165.2 calories, Carbohydrate 18.6 g, Fat 9.2 g, Fiber 1.9 g, Protein 4.3 g, SaturatedFat 0.7 g, Sodium 9.8 mg, Sugar 15.6 g

ALMOND PASTE



Almond Paste image

Provided by Food Network

Categories     dessert

Time 25m

Yield About 2 cups

Number Of Ingredients 6

1 cup plus 3 tablespoons (250 grams) sugar
1/4 cup (75 grams) honey
1/3 cup plus 1 tablespoon plus 2 teaspoons (100 grams) water
3 cups plus 3 tablespoons (500 grams) blanched, whole, almonds
1/4 cup plus 1 tablespoons plus 1 teaspoon (50 grams) Kirsch or simple syrup, optional
Scant 1/4 cup (50 grams) butter

Steps:

  • Place the sugar, honey and water in a saucepan and bring to a strong boil. Place the almonds in the food processor and grind until coarse. Remove the boiling sugar from the heat and pour over the coarse almonds. Blend until smooth. This may take 10 minutes or more, depending on the strength of the food processor. Remember, food processors are not usually strong enough to yield the same consistency as the almond paste that you can buy. If your mixture is too thick and the food processor is straining, you can add a little Kirsch or simple syrup to the processor. Add the liquid slowly and stop when the processor is moving more freely. The quality of almond paste is determined by how smooth the consistency is.
  • Wrap the almond paste in plastic wrap and allow it to cool. When you are ready to use it, knead in the butter. The butter makes it smooth and not so sticky.

HOMEMADE ALMOND PASTE



Homemade Almond Paste image

When a recipe she wanted to try called for almond paste, Anne Keenan of Nevada City, California decided to make her own. "It saves the expense of the store-bought kind," she says, "and results in a lighter baked product."

Provided by Taste of Home

Time 10m

Yield 1-1/2 cups.

Number Of Ingredients 5

1-1/2 cups blanched almonds
1-1/2 cups confectioners' sugar
1 egg white
1-1/2 teaspoons almond extract
1/4 teaspoon salt

Steps:

  • Place almonds in a food processor; cover and process until smooth. Add the confectioners' sugar, egg white, extract and salt; cover and process until smooth., Divide almond paste into 1/2-cup portions; place in airtight containers. Refrigerate for up to 1 month or freeze for up to 3 months.

Nutrition Facts : Calories 84 calories, Fat 5g fat (0 saturated fat), Cholesterol 0 cholesterol, Sodium 29mg sodium, Carbohydrate 9g carbohydrate (7g sugars, Fiber 1g fiber), Protein 2g protein.

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