Almond paste

Almond paste is a staple ingredient in many types of baked goods and confections. It is made from ground almonds and sugar, typically in equal quantities, with small amounts of cooking oil, beaten eggs, heavy cream or corn syrup added to bind the two ingredients.

History

The use of almond paste dates back to the Middle Ages, when it was used in the preparation of desserts for the nobility. It was particularly popular in Italy and France, where it was often combined with other ingredients to create rich, flavorful pastries.

Production

To produce almond paste, almonds are first blanched to remove the skins. The blanched almonds are then ground into a fine powder, which is mixed with sugar. The mixture is then heated to dissolve the sugar and form a paste. Some recipes may also call for the addition of almond extract to enhance the flavor.

Uses

Almond paste is used in a variety of baked goods and confections. It is a key ingredient in many traditional European desserts, such as marzipan, stollen, and amaretti cookies. In the United States, it is often used in the preparation of bear claw pastries and pignoli cookies.

Variations

There are several variations of almond paste, including marzipan and frangipane. Marzipan is a type of almond paste that is often shaped into decorative forms and used as a topping for cakes and other desserts. Frangipane, on the other hand, is a cream made from almond paste, sugar, butter and eggs, and is often used as a filling in pastries.

See also

• List of almond dishes
• Marzipan
• Frangipane