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Canadian Almond Paste


1 lb. blanched almonds
2-1/2 cups sugar
1 cup water
1/2 cup orange juice
Sifted Icing Sugar

To blanch Almonds:
Pour boiling water over almonds to cover. Let stand 5 minutes. Drain. Cover with cold water. Slip off skins between thumb and forefinger. Pat dry between towels.

Put dried almonds 4 times through finest blade of food chopper. Set aside. Place sugar and water in deep heavy saucepan. Cook to 240 deg. F. on candy thermometer or until a few drops form a medium-soft ball in cold water. Add chopped almonds and orange juice; beat until smooth and creamy. Spoon onto platter thickly dusted with icing sugar. Let stand until cool. Knead until smooth. Pack into containers. Cover and refrigerate 3 days before placing on cake.




STACKS, The Art of Vertical Food

This page is maintained by Chef Frank Fileccia, CCC, CEC, GOM (Frank's Recipes)
Copyright © Frank Fileccia 1998, 1999, 2000, 2001, 2002, 2003, 2004.