Almond paste is a typical sweet of Italian tradition, especially from Sicily. It is a very easy dessert to prepare, composed mainly of almonds, granulated sugar and glucose. It is used to fill dry pastries, such as biscuits and cream puffs, or it is shaped like fruit or little animals to create colorful decorations.
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Toast the almonds a little in the oven
Crush them for a long time in a mortar 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-crushing the larger 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; put it on the heat and cook slowly until the mixture begins to form threads
At this point add the syrup to the container with the almonds, continuing to stir
Turn the mixture out 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
Otherwise, it can also be rolled out several times with a rolling pin to make it as smooth as possible
Italia
| Energy (kcal) | 433.79 |
| Carbohydrates (g) | 86.65 |
| of which Sugars (g) | 86.5 |
| Fat (g) | 9.53 |
| of which Saturates (g) | 0.79 |
| Protein (g) | 3.79 |
| Fiber (g) | 2.19 |
