Homemade almond paste with 50% almonds

Ingredients

• 150 g Whole almonds (unsalted, to toast)
• 150 g Almond flour (or blanched almonds to grind)
• 120 g Powdered sugar (sift before use)
• 30 g Egg whites (about 1 medium egg white, or equivalent aquafaba)
• 2 gouttes Bitter almond extract (optional, to intensify flavor)
• few drops Food coloring (optional) (optional, to color the paste)

Instructions

1. Toast the whole almonds

   Preheat the oven to 150 °C. Spread the 150 g of whole almonds on a baking sheet lined with parchment paper and bake for 10 minutes.

   Time: PT10M

   Temperature: 150°C

2. Cool the almonds

   Remove the sheet from the oven and let the almonds cool at room temperature (about 5 minutes).

   Time: PT5M

3. Grind the toasted almonds

   Process the cooled almonds in a food processor until a very fine powder is obtained (2 minutes).

   Time: PT2M

4. Toast the almond flour (if used)

   If you start with almond flour, spread the 150 g on a baking sheet lined with parchment paper and toast for 10 minutes at 150 °C, then let cool.

   Time: PT10M

   Temperature: 150°C

5. Sift the almond flour and powdered sugar

   In a large bowl, sift the toasted almond flour (or ready almond flour) with the 120 g of powdered sugar.

   Time: PT2M

6. Incorporate the egg whites and flavoring

   Add the 30 g of egg whites (about 1 white) and the 2 drops of bitter almond extract. Mix by hand with the spatula until a homogeneous, thick paste is obtained. If you want color, add the coloring at this point and mix well.

   Time: PT5M

7. Shape and wrap the almond paste

   Form a ball, shape into a large cylinder, then wrap tightly in plastic wrap. Refrigerate.

   Time: PT2M

Nutrition Facts

Calories

500

Protein

10 g

Carbohydrates

30 g

Fat

40 g

Fiber

5 g