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Almond Paste Recipe

This Almond Paste Recipe is used to coat cupcakes and cakes before covering with royal icing.

It is best to cover cupcakes and cakes with the almond paste a few days before you frost with royal icing so that the paste can dry out and lose its oiliness.

Almond paste can be used to make small icing decorations, however, it is mainly used for cake, macaron and pastry fillings. It differs from the better-known marzipan as marzipan contains less almonds and a much greater sugar content.

Almond paste can also be ingredient in its own right. It is great as a chocolate filling or adds flavor to cake and biscuit recipes. My favorite is still croissants with an almond paste filling!

Ingredients:

• 1-1/2 cups ground almonds (almond meal)
• 1-1/2 cups confectioners (icing) sugar, sifted
• 1 egg yolk
• 1-1/2 tsp almond extract

Preparation:

• Mix the ground almonds with the sifted confectioners sugar.
• Add egg yolk and almond extract and mix together until well combined.
• Knead on a work surface that has been lightly dusted in confectioners sugar. Knead until smooth.
• The really easy method is to put all ingredients in the food processor and process until well combined.
• This almond paste will keep well for a month if stored, covered, in the refrigerator. It can also be frozen for 3-4 months.

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