Almond paste using a Cecotec
(5)
Preparation time
Total time
Servings
Calories / Serving
Difficulty
Almond paste, the sweet symphony of ground almonds and sugar, has its roots deep in the culinary traditions of the Mediterranean. This delightful concoction is not only the key ingredient for marzipan but also a secret weapon in many pastry chef's arsenals, adding a rich, nutty flavor to cakes and cookies. Legend has it that almond paste was first created by ancient Romans for their lavish feasts, and it has since evolved into a beloved staple in bakeries worldwide. With a dash of bitter almond flavor and a sprinkle of vanilla sugar, you'll find yourself transported to a sun-drenched orchard every time you indulge. So, roll up your sleeves and prepare to whip up a batch of nostalgia that will make your desserts sing!
Ingredients
- 200 g Blanched almond
- 100 g Icing sugar
- 1 Egg
- 1 Teaspoon(s) Bitter almond flavor
- 1 Tablespoon(s) Water
Steps
Almond Flour
- Add 200 g of blanched almond in the food processor bowl.
- Mix manual: 20sec / 0°C / Speed 10.
Combine Ingredients
- Add 100 g of icing sugar, 1 egg, 1 teaspoon(s) of bitter almond flavor, 1 tablespoon(s) of water in the food processor bowl.
- Mix manual: 20sec / 0°C / Speed 4.
Forming and Cutting
- Transfer the content of the food processor bowl on a workplan.
- Shape the dough into a disc with your hands or using a rolling pin.
- Use a knife to pre-cut the disc into eight equal triangle slices.
