Almond Paste With Variations

* Note: Look for Mission almonds at the farmers market. They are a bit harder to <a href="/technique/RSDQ7YW8/peel">peel</a>, but they have a more intense almond <a href="/technique/PMQVQDJ8/flavor">flavor</a>.

Cover almonds with <a href="/technique/W7VKDJHH/boiling">boiling</a> water and let stand at least 1 minute. Pull 1 out and see if <a href="/technique/8YHHJCST/skin">skin</a> slips off easily. If not, let stand another minute and try again. Slip off <a href="/technique/8YHHJCST/skin">skins</a> of all almonds.

Combine sugar, water and syrup in small saucepan over medium-high <a href="/technique/XZFHRHHF/heat">heat</a> and cook without <a href="/technique/DRM2WPZ4/stirring">stirring</a> until temperature reaches 235 degrees on candy thermometer, about 5 minutes. Remove from <a href="/technique/XZFHRHHF/heat">heat</a> and <a href="/technique/DRM2WPZ4/stir">stir</a> in <a href="/technique/QQBJYYGF/extract">extract</a>.

<a href="/technique/5YGQYH5K/grind">Grind</a> almonds in food processor, adding 1 or 2 tablespoons water if needed to loosen mixture. When texture is fine and smooth, gradually pour in syrup with food processor running and process until paste is well <a href="/technique/S6W4FR7F/blended">blended.</a> Remove. If you want to <a href="/technique/PMQVQDJ8/flavor">flavor</a> or <a href="/technique/HT4RHHGB/color">color</a> paste, do so in processor.

When done, <a href="/technique/X75YQJ6B/wrap">wrap</a> almond paste well in plastic and <a href="/technique/ZSSVQ6FG/refrigerate">refrigerate</a> for at least a week for <a href="/technique/PMQVQDJ8/flavor">flavor</a> to ripen. To make paste pliable and easy to work, bring to room temperature by setting in <a href="/technique/FVYNJCCW/warm">warm</a> spot before using, 30 minutes.

This recipe <a href="/technique/Q4MB2KV4/yield">yields</a> about 1 pound.

VARIATIONS:Rose Almond Paste: <a href="/technique/FZZDJ42W/knead">Knead</a> or process 1/2 recipe Almond Paste with 1 or 2 drops red food <a href="/technique/HT4RHHGB/coloring">coloring</a> and 2 teaspoons rose water until well <a href="/technique/S6W4FR7F/blended">blended</a>.

Oranges Almond Paste: <a href="/technique/FZZDJ42W/knead">Knead</a> or process 1/2 recipe Almond Paste with grated <a href="/technique/VK4NCZQ8/zest">zest</a> of 1 orange or tangerine, 1 drop orange food <a href="/technique/HT4RHHGB/coloring">coloring</a> and 2 teaspoons orange flower water or 1 tablespoon orange liqueur until well <a href="/technique/S6W4FR7F/blended">blended.</a> (Use food <a href="/technique/HT4RHHGB/color">color</a> sparingly by adding with a toothpick dipped into food coloring.)

USE THE ALMOND PASTES IN:Dates With Orange Almond Paste: Allow about 2 teaspoons almond paste per date. Slit dates lengthwise, carefully open them and remove <a href="/technique/FYFCQVPR/seed">seed.</a> <a href="/technique/LTNN8R88/roll">Roll</a> piece of almond paste in your hand to make lozenge shape about same length as date. Slip paste into date and gently close flesh around paste, without covering completely. Finish with any or all of the following <a href="/technique/HZXPVMNR/garnish">garnishes:</a> <a href="/technique/LTNN8R88/rolling">rolling</a> in superfine sugar, setting piece of candied citrus <a href="/technique/RSDQ7YW8/peel">peel</a> on <a href="/technique/R34ZSY3M/top">top</a> of almond paste or embedding piece into it, adding lightly toasted almond or walnut to <a href="/technique/R34ZSY3M/top">top</a>, then dusting in superfine sugar, or <a href="/technique/HZXPVMNR/garnishing">garnishing</a> with fresh or candied orange blossoms.

Black Sphinx Or Medjool Dates With Rose Almond Paste: Allow 2 to 3 teaspoons almond paste for these large, luscious dates. Slit dates in two lengthwise and remove <a href="/technique/FYFCQVPR/seed">seeds.</a> <a href="/technique/LTNN8R88/roll">Roll</a> almond paste into lozenge shape and place in date. Gently <a href="/technique/4NXSJQ3D/press">press</a> sides of dates against paste to secure them, but don't completely cover paste. Finish with any or all of the following <a href="/technique/HZXPVMNR/garnish">garnishes:</a> Embed whole, <a href="/technique/RSDQ7YW8/peeled">peeled</a> green pistachio in almond paste, <a href="/technique/LTNN8R88/roll">roll</a> in superfine sugar, brush additional rose water over paste to emphasize <a href="/technique/PMQVQDJ8/flavor">flavor</a>, <a href="/technique/HZXPVMNR/garnish">garnish</a> with chopped pistachio nuts and candied rose petals, <a href="/technique/HZXPVMNR/garnish">garnish</a> with <a href="/technique/J8CYHQ26/pomegranate">pomegranate<

Orange-Almond Candies: These resemble miniature oranges. If you have candied angelica, you <a href="/technique/TPWNYF5L/can">can</a> use it, instead of mint, for the "leaves." If you have homemade candied citrus <a href="/technique/RSDQ7YW8/peel">peels</a>, use them rather than commercially prepared orange <a href="/technique/RSDQ7YW8/peel">peels.</a> Grapefruit or tangerine <a href="/technique/TPWNYF5L/can">can</a> be used in place of orange. <a href="/technique/FZZDJ42W/knead">Knead</a> 1 cup Orange Almond Paste with 2 to 4 tablespoons candied orange or other citrus <a href="/technique/RSDQ7YW8/peel">peel</a> until evenly <a href="/technique/S6W4FR7F/blended">blended.</a> Then, working 1 tablespoon at a time, <a href="/technique/LTNN8R88/roll">roll</a> paste into balls. Flatten balls just slightly so that they'll stand. <a href="/technique/LTNN8R88/roll">Roll</a> balls in superfine sugar, then dimple all over with toothpick. Add two small mint leaves to <a href="/technique/R34ZSY3M/t

<a href="/technique/Q4MB2KV4/yield">Yield:</a> 1 pound

NOTES :