Almond paste

Almond paste is made from ground almonds or almond meal and sugar in equal quantities, with small amounts of cooking oil, beaten eggs, heavy cream or corn syrup^[1] added as a binder. It is similar to marzipan, but has a coarser texture. Almond paste is used as a filling in pastries, but it can also be found in chocolates. In commercially manufactured almond paste, ground apricot or peach kernels are sometimes added to keep the cost down (also known as persipan).

Uses

Almond paste is used as a filling in pastries of many different cultures. It is a chief ingredient of the American

laskiaispulla

.

In the

banket. It is used as filling in the fruited Christmas bread Kerststol, traditionally eaten at Christmas breakfast. In Germany, almond paste is also used in pastries and sweets. In German, almond paste is known as Marzipanrohmasse and sold for example as Lübecker Edelmarzipan, i.e. "high quality marzipan from Lübeck

".

It Italy it is known as "pasta di mandorle". The soft paste is molded into creative shapes by pastry chefs which can be used as cake decorations or to make frutta martorana.^[5]

Almond paste is the main ingredient of French traditional calisson candy in Aix-en-Provence. It is used as a filling in almond croissants.

In Turkey, almond paste is traditionally made in Edirne, once the capital of the Ottoman Empire. During the Ottoman era of Turkish history, it was a royal delight mostly used in palace. It is now sold at delight shops in Istanbul and Edirne.

References

^ Almond paste
^ "Mandelmassa". Archived from the original on 2009-02-10. Retrieved 2009-02-04.
^ Semla
^ Semla
^ Cesarotti, G. L'arte bianca della pasticceria. p. 48.

Parsi Almond Fish

[1] Almond paste

[2] "Mandelmassa". Archived from the original on 2009-02-10. Retrieved 2009-02-04.

[3] Semla

[4] Semla

[5] Cesarotti, G. L'arte bianca della pasticceria. p. 48.

[1]

[5]

Uses

See also

References