- Cooking Time:
- Preparation Time:
- 125 gr almonds without skin
- 125 gr white sugar
- 1 egg
- Grind the almonds, beat the egg and mix together with the sugar through the almonds till you have a smooth but substantial paste.
- Roll it in plastic folie or put it an airtight can and keep a few weeks refrigerated before use.
NotesAlmond paste is used for cookie and pastry fillings.
The recipes with almonds are very old, already mentionned by the Old Greeks (Odysseus kitchen) and in the in the "Bible" (Numeri 17:8)
The following is from "Jannekes recipes"...recipes for St. Nicholas/Christmas.
Holiday Meal Planning
Wine Pairing Chat
Cupcake Recipes: Allison Robicelli Cupcake Chat
KITCHEN CAUCUS Liberal Helpings
Victory ala Mode: Recipes from the First Annual South Side Pie Challenge
Adventures in CookingSee More
Cashew Macadamia Crunch
IRISH CHOCOLATE ICE CREAM
Unstuffed CabbageSee More