Differences

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--- almond_paste [2024/04/12 04:46] – [Source] karin
+++ almond_paste [2025/11/26 10:21] (current) – [Directions] karin
@@ Line 4: / Line 4: @@
 ===== Ingredients =====
-  * 1 3/4 c. almond flour
+  * 168 g. almond flour
-  * 1 1/2 c. confectioner's sugar
+  * 170 g. confectioner's sugar
   * 1 large egg white
   * 1/8 t. salt
@@ Line 13: / Line 13: @@
   - Combine almond flour, confectioner's sugar and salt in a food processor. Blend until well combined.
-  - Add egg white and vanilla. Process until mixture becomes a ball (may need to dump it out and work it with your hands a little in the end, just to make it all come together)
+  - Add egg white and almond extract. Process until mixture becomes a ball (may need to dump it out and work it with your hands a little in the end, just to make it all come together)
   - Wrap it in plastic wrap. Store it up to a month in the refrigerator, and up to 3 months in the freezer.
 ===== Notes =====
-  * I made this the night before I used it and refrigerated it overnight. I'm not sure this step is necessary, but the texture was perfect when I did, so I would do this if possible.
+  * I make this the night before I plan to use it and refrigerate it overnight. If you don't, the almond paste won't be the right texture (should be firm and somewhat dry).
   * I made this sugar-free by using Swerve confectioner's sugar in place of the regular confectioner's sugar in a 1-to-1 ratio. It worked perfectly.
+  * To be honest, this recipe works *better* as a sugar-free recipe, When I made it using regular sugar it came out too wet and thus the almond cookies I made with it were too wet also.
 ===== Source =====