Preparation info
  • Makes

    455 grams

    • Difficulty


    • Ready in

      20 min

Appears in
The Fundamental Techniques of Classic Pastry Arts

By French Culinary Institute

Published 2021

  • About


  • 225 grams (8 ounces) almond paste
  • 55 grams (2


Prepare your mise en place.

Place the almond paste on a clean, flat work surface, pressing it out slightly. Pour the syrup on top and, using your hands, knead it into the almond paste until blended. Do not overknead. If overworked, the oil in the almonds will activate and begin to ooze out and make the finished product oily and unusable.

Add the confectioners’ sugar and c