Cookbook:Almond Paste

Cookbook | Recipes | Ingredients

Almond paste is a mixture of finely-ground blanched almonds and sugar, often flavored with almond extract.^[1] Some varieties may contain egg white for binding or honey for flavor, and some use powdered sugar. Marzipan is a smooth and highly malleable derivative of almond paste with a high proportion of sugar.^[2]

Use edit

Almond paste is very common in patisserie, where it is used to add moisture and flavor to cakes, cookies, and pastries.^[3]

References edit

↑ Figoni, Paula I. (2010-11-09). How Baking Works: Exploring the Fundamentals of Baking Science. John Wiley & Sons. ISBN 978-0-470-39267-6.
↑ Nast, Condé (2021-12-22). "What Is Almond Paste? (No, It's Not Marzipan)". Bon Appétit. Retrieved 2023-12-01.
↑ The Chefs of Le Cordon Bleu (2011-12-02). Le Cordon Bleu Patisserie and Baking Foundations. Cengage Learning. ISBN 978-1-4390-5713-1.

[1] Figoni, Paula I. (2010-11-09). How Baking Works: Exploring the Fundamentals of Baking Science. John Wiley & Sons. ISBN 978-0-470-39267-6.

[2] Nast, Condé (2021-12-22). "What Is Almond Paste? (No, It's Not Marzipan)". Bon Appétit. Retrieved 2023-12-01.

[3] The Chefs of Le Cordon Bleu (2011-12-02). Le Cordon Bleu Patisserie and Baking Foundations. Cengage Learning. ISBN 978-1-4390-5713-1.

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