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Ingredients
- 500 g (~3 1/4 cups) whole, blanched almonds
- 250 g (~1 1/8 cup) unrefined cane sugar
- 75 g (~1/4 cup) honey
- 100 g (~7 tablespoons) water
- 1 tablespoon almond extract OR Kirsch (for a cherry flavor) – optional
Details
Servings 4
Adapted from nourishingjoy.com
Preparation
Step 1
If your almonds aren't pre-blanched, blanch them (see directions below).
Place the almonds in a food processor and grind until they are the size of very coarsely ground coffee. Let sit until the sugar mixture is ready.
Place the sugar, honey, and water in a medium saucepan and bring to a full, rolling boil over medium-high heat. While it's still boiling, pour the syrup over the almonds, then process until smooth, which usually takes 5-10 minutes. At some point in the first few minutes of grinding, add the almond extract through the feed tube so that it gets thoroughly worked into the dough.
Remove the almond paste from the processor and wrap it tightly in plastic wrap. Place in the refrigerator until fully chilled, then use as desired.
To blanch almonds:
Bring a large saucepan of water to a boil, then add any amount of raw almonds.
Let the almonds simmer for about 60 seconds, then drain them and run them under cold tap water to stop the cooking process and completely cool them.
Pour them out onto towels and pat them dry.
At this point, you should notice the skins beginning to shrivel, so at that point, squeeze and rub each almond gently until the skins begin to peel off.
Use the blanched almonds immediately or store them in an airtight container in the freezer for up to 6 months.
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