Almond paste is a typical dessert of Italian tradition, particularly from Sicily. It is a very easy sweet to prepare, made mainly 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.
Slightly toast the almonds in the oven
Pound them in a mortar for a long time with 250 G of sugar added little by little and a few teaspoons of water (add water if the almonds release oil)
Sift the almond powder, regrinding the large pieces until all the almonds and the 250 G of sugar are used up
Pour the almond powder into a saucepan and add 150 G of glucose
In another saucepan pour the remaining 750 G of sugar and glucose; place over heat and cook slowly until the mixture begins to form a thread
At this point add the syrup to the bowl with the almonds, continuing to stir
Turn the mixture out onto a marble surface and let cool
The mixture will appear very grainy; it can be passed through a pasta machine after slightly moistening the rollers
Alternatively, you can roll it out several times with a rolling pin to make it as smooth as possible
Italy
| 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 |
