Almond paste is a typical dessert of Italian tradition, particularly from Sicily. It is a very easy dessert to prepare, mainly composed of almonds, granulated sugar, and glucose. It is used to fill dry pastries, such as cookies and cream puffs, or it is shaped into fruit or little animals to create colorful decorations.
Lightly toast the almonds in the oven
Pound them in a mortar for a long time with 250 g of sugar added little by little with a few teaspoons of water (to be added if the almonds release oil)
Pass the almond powder through a sieve, re-pounding the large pieces until the almonds and the 250 g of sugar are used up
Pour the almond powder into a saucepan and add the 150 g of glucose
In another saucepan, pour the remaining 750 g of sugar and glucose; place on the heat and cook slowly until the mixture begins to thread
At this point, add the syrup to the container with the almonds, continuing to stir
Pour the mixture onto a marble surface and let it cool
The mixture will appear very grainy; it can be passed through a pasta machine after slightly moistening the rollers
Alternatively, it can also be rolled out several times with a rolling pin to make it as smooth as possible
Italia
| Energy (kcal) | 378.62 |
| Carbohydrates (g) | 72.86 |
| of which Sugars (g) | 72.71 |
| Fat (g) | 9.53 |
| of which Saturates (g) | 0.79 |
| Protein (g) | 3.79 |
| Fiber (g) | 2.19 |
