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Almond paste
Print Recipe
Course
Pastry
Cuisine
Dutch
Ingredients
500
g
blanched almonds
500
g
sugar
1 or 2
pcs
eggs
number of eggs depending on final structure.
0,5
pcs
lemon zestes
1/4
teaspoon
salt
Instructions
Place almonds in a food processor; cover and process until smooth. Add the sugar, eggs, lemon zestes; cover and process until smooth.
Divide almond paste into 1/2-cup portions; place in airtight containers. Refrigerate for up to 1 month or freeze for up to 3 months.