Recipes > Desserts > Almond Paste

Almond Paste


  • 1/2 pound almonds
  • juice of 1/2 lemon
  • 1/2 pound powdered sugar


Pour boiling water over the almonds, remove the brown skins, let the almonds lay in cold water for 24 hours and change the water 2 or 3 times; then pound the almonds in a wedgewood mortar with 2 tablespoonfuls water and the lemon juice; press them through a sieve and mix with the powdered sugar into a stiff paste; put the paste into a porcelain-lined saucepan and stir over the fire until it loosens itself from bottom of saucepan; remove the paste from the fire and when cold put some powdered sugar on a pastry board, lay the paste on the sugar and work it into a round ball; then set it in a cool place 1 hour before using.


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Desserts and Salads (1920).

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