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Chef with red wine glass

ALMOND PASTE

Yield: 2 Pounds
 

1 lb Blanched almonds
3 tb Fresh lemon juice
1 c  Water
2 c  Sugar

 
Force blanched almonds through fine blade of food chopper 4 times, or whirl in electric blender. Add lemon juice. Cook water and sugar until candy thermometer registers 240F or until it forms the soft ball stage. 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.


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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