Difference between revisions of "Almond Paste (Amandelspijs)"
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* 1 large egg | * 1 large egg | ||
* Some lemon zest | * Some lemon zest | ||
| + | (yields 250g almond paste) | ||
=== Preparation === | === Preparation === | ||
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* Re-grind the combined mass (or re-process to a paste) | * Re-grind the combined mass (or re-process to a paste) | ||
* Place the so-called "spice" in a sealed container with a damp cloth, leave overnight or for several days | * Place the so-called "spice" in a sealed container with a damp cloth, leave overnight or for several days | ||
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| + | [[Category:Recipes]] | ||
Latest revision as of 21:43, 25 December 2020
A Dutch confection used in festive baked goods. From my mom's favourite cook book that's older than I am.
Ingredients
- 125 grams almonds
- 125 grams sugar
- 1 large egg
- Some lemon zest
(yields 250g almond paste)
Preparation
- In a saucepan, cover almonds with cold water, bring to a boil
- Remove from heat as soon as the water boils, let cool
- Peel the skins from the almonds
- Grind the almonds in an almond mill (or food processor)
- Add the remaining ingredients
- Re-grind the combined mass (or re-process to a paste)
- Place the so-called "spice" in a sealed container with a damp cloth, leave overnight or for several days
