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Step 1
Start preparing the almond paste by cooking the almonds in a pan with boiling water for 3 minutes.
1
Then drain them and dry them carefully with a cloth.
Step 2
Boiling is essential to remove the outer skin without any effort: just pinch the almond between your thumb and forefinger and it will come off easily.
2
. So make sure they are dry; otherwise, put them in a hot oven at 100°C for a few minutes.
Step 3
At this point, blend the almonds in a food processor and blend them until you obtain a fine flour.
3
. To prevent them from overheating and releasing oil, proceed at regular intervals, leaving a few seconds between each turn.
Step 4
In a saucepan, over medium heat, prepare a syrup with the water and sugar. Once the sugar has dissolved, add the vanilla extract and honey.
4
Step 5
Then pour the almond flour into the syrup and mix well with a wooden spoon.
5
.
Step 6
Transfer the mixture to a surface and let it cool for a few minutes by spreading it out on a sheet of baking paper.
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Step 7
When it is still warm, but not boiling, work the almond paste with your hands to compact it and mix the ingredients well, then give the dough a cylindrical shape.
7
.
Step 8
Then close the dough in cling film and wrap it well.8
and put it in the refrigerator to harden for at least 4 hours, preferably overnight.
Step 9
After resting, your almond paste is ready to be used in your sweet creations.
9
.
How to prepare Sicilian almond paste
Step 10
To prepare the almond paste, follow the previous steps to obtain the almond flour. Then put it in a bowl with the sugar and the aromas and gradually add the egg white. Knead first with a wooden spoon and then by hand for about 5 minutes: you should obtain a compact but soft dough. If the mixture is too soft, add a little almond flour, if it is too dry, add a spoonful of egg white. Form the confetti with a piping bag with a large nozzle or by making balls of about 15 g each with your hands, as we did. Then dip them in the granulated sugar and make a few holes in which to insert the cherries or candied almonds. Let the cakes rest in the refrigerator for at least 12 hours, then bake at 170°C for 15 minutes, they should just brown. Remove the almond paste from the oven, let it cool completely and serve.
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