Name: Pâte d’Amandes (Almond Paste)
Cuisine: France
Ingredients: 2 egg whites; 30 g(1 oz) honey; a drop or two of fleurs d’oranger or orange-flower water; 140 g(5 oz) caster sugar; 225 g(8 oz) almonds, unblanched; a little icing sugar

Preparation info

Difficulty
Easy

Appears in

French Country Kitchen

By Geraldene Holt

Published 1987

About

This almond paste – which is quite different from marzipan – is a sweet, served in small paper cases, with coffee at the end of a meal.

Ingredients

225 g(8 oz) almonds, unblanched
2 egg whites

Europe
France
Dessert
Mediterranean
Vegetarian
Gluten-free

Method

Blanch the almonds by covering with cold water in a pan. Bring to the boil. Remove from the heat, pour off the hot water and replace with cold. The brown skins should now slide off easily. Dry the blanched almonds on a baking sheet in a low oven for 15–20 minutes but do not let them change colour.

Either pound the almonds a few at a time in a mortar or grind them in a food processor. Tu