Almond paste (Pasta di mandorle) from The Italian Baker, Revised Edition: The Classic Tastes of the Italian Countryside--Its Breads, Pizza, Focaccia, Cakes, Pastries, and Cookies by Carol Field

Where’s the full recipe - why can I only see the ingredients?

Always check the publication for a full list of ingredients. An Eat Your Books index lists the main ingredients and does not include 'store-cupboard ingredients' (salt, pepper, oil, flour, etc.) - unless called for in significant quantity.

Notes about this recipe

  • ashallen on June 16, 2020

    I've always wanted to try making homemade almond paste, both because it seemed like a fun project and because it can be made for a fraction of the cost of the 7 oz tubes in the supermarket. Finally got around to it - it looks and tastes great! Amazing! Looking forward to experimenting and seeing how it behaves in baked goods. Fresher almond flavor than the supermarket paste and a fine, moldable texture - maybe a bit dryer than the supermarket paste? I blanched whole raw almonds and ground them in a Vitamix blender with the "dry blade" jar. Had to scrape down the jar a few times, but overall the grinding didn't take tons of time. Made a half batch which worked fine. Following the metric weights for ingredients, recipe yield is understated - a full recipe yields 1050-1100 g versus the stated 900 g.

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