Thursday

Almond Paste

This recipe is enough to coat the top and sides of a 20cm round rich fruit cake

350g ground almonds
175g icing sugar, seived
175g caster sugar
2 teaspoons lemon juice
1/4 teaspoon almond extract
1 egg, beaten
Apricot jam, to brush the cake with and help the almond paste stick


In a bowl, mix together the ground almonds, icing sugar and caster sugar.

Add the lemon juice, almond extract and just enough of the beaten egg to mix to a fairly pliable paste.  Bring it 'together' with your fingers.

Turn out onto a surface lightly dusted with icing sugar.

Finally, knead until the paste is smooth, then roll out according to your recipe.

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