20 ounces Almond paste
8 ounces Unsalted butter, softened
1/2 teaspoon Salt
2 teaspoons Vanilla extract
4 Egg whites
Yield: 2 pounds
Blend the almond paste and butter until smooth. Add the salt and vanilla, and then the egg whites. Blend well.
Notes: Variation:
Pistachio Almond Paste -- Combine 6 ounces (180 grams) pistachios and 1 1/2 ounces (45 grams) pistachio compound in a food processor and blend until smooth. Combine it with the almond paste, butter, salt and 10 ounces (300 grams) sugar. Omit the vanilla. Moisten with 7 to 8 ounces (210 to 240 grams) egg whites.
8 ounces Unsalted butter, softened
1/2 teaspoon Salt
2 teaspoons Vanilla extract
4 Egg whites
Yield: 2 pounds
Blend the almond paste and butter until smooth. Add the salt and vanilla, and then the egg whites. Blend well.
Notes: Variation:
Pistachio Almond Paste -- Combine 6 ounces (180 grams) pistachios and 1 1/2 ounces (45 grams) pistachio compound in a food processor and blend until smooth. Combine it with the almond paste, butter, salt and 10 ounces (300 grams) sugar. Omit the vanilla. Moisten with 7 to 8 ounces (210 to 240 grams) egg whites.
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