Print Options:

Almond Paste

Yields1 ServingPrep Time20 minsCook Time20 minsTotal Time40 mins

Delicious

Bruno Albouze Almond Paste

 500 g Finest almond meal
 500 g Sugar
 140 g Water
 40 g Corn syrup, or glucose
 70 g Honey, or trimoline
 0.50 g Almond extract (optional)
1

Almond paste should not to be confused with marzipan. Marzipan contains more sugar and is suitable for decors such as roses and wrapping up cakes.
Cook sugar with water and glucose to 248ºF/120ºC. Meanwhile, turn almond meal into fine powder using a food processor. Add hot syrup, honey, and almond extract; mix well. Wrap up tight, prick and leave at room temp to rest. Chill for up to 3 months.

FREE

16405

FREE EBOOK

ENJOY READING...

Enter your email address and get the FREE EBOOK

bruno-albouze-ebook-10-french-classic-recipes-v1
Scroll to Top