*Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
**Nutrient information is not available for all ingredients. Amount is based on available nutrient data.
(-)Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.
Almond paste is so expensive to buy - I called the local baking supply stores and got prices from $16 to $20 a pound. The almonds cost $4 and the sugar was probably $2, plus two egg whites and a little almond oil - maybe anyother buck. So it turned out to cost about $7 a pound making it myself, plus the time.
It was pretty easy to make. When the ground almonds, sugar and eggs are combined, the mixture looks quite shaggy and needs a good kneading.
It's hard to understand what 12 servings means; it would be better to say how many cups or pounds it makes.
I used it in pignoli cookies, which calls for more sugar and eggs, plus pine nuts to cover the tops. They came out great.
I followed directions completely and this is easy to mix up-but I think I will continue to buy the stuff from the store as I prefer the taste of the store bought over this recipe. This paste seemed a little runny and I had oozing of egg white and sugar from the sides of my pastry which took away from the appearance of the finished product.
Smaller version of recipe: 4.5 ounces blanched almonds 4.5 oz powdered sugar not quite all of a large egg white 1/3 tsp almond extract. Just right in food processor! Makes 1 lb of almond paste. Looks just like the stuff I buy in the can.