Ingredients:
For the Almond Paste:
- Blanched Almonds: 150 grams
- Powdered Sugar: 150 grams
- Water: 40 ml
- Honey: 1 tablespoon
- Vanilla Extract (optional): 1 teaspoon
For the Sicilian Almond Paste:
- Blanched Almonds: 250 grams
- Powdered Sugar: 250 grams
- Egg White: 60 grams
- Vanilla Extract: 1 teaspoon
- Almond Extract: 1/2 teaspoon
- Lemon Zest: from 1 lemon
- Candied Cherries: optional, for decoration
Instruction:
Step 1: Preparing the Almonds Start by boiling the almonds in a pot of water for about 3 minutes. Once done, drain and dry them thoroughly using a kitchen towel. This boiling process is essential for easily removing the outer skin. Simply pinch the almond between your thumb and forefinger, and the skin will slide off effortlessly. Ensure the almonds are completely dry before proceeding, or dry them in a warm oven at 100°C for a few minutes.
Step 2: Grinding the Almonds Next, transfer the almonds to a food processor and grind them into a fine flour. To prevent the almonds from overheating and releasing their oils, pulse in short intervals, allowing the machine to rest between pulses.
Step 3: Making the Syrup In a saucepan over medium heat, prepare a syrup by combining water and powdered sugar. Once the sugar has dissolved, add the vanilla extract and honey. Stir well.
Step 4: Combining Ingredients Pour the almond flour into the syrup mixture, stirring continuously with a wooden spoon until well combined. The mixture will begin to combine into a cohesive dough.
Step 5: Shaping the Dough Transfer the almond mixture to a flat surface lined with parchment paper. Let it cool for a few minutes before kneading it by hand to ensure all the ingredients are well incorporated. Shape the dough into a cylindrical form.
Step 6: Setting the Dough Wrap the almond paste in plastic wrap, making sure it is tightly sealed. Place it in the refrigerator to firm up for at least 4 hours, or preferably overnight.
Step 7: Ready to Use After the resting period, your almond paste is ready to be used in various sweet creations.
Step 8: Making Sicilian Almond Pastries To make Sicilian almond pastries, follow the initial steps to create almond flour. Place it in a bowl with powdered sugar and flavorings, then gradually add the egg white. Mix first with a wooden spoon, then knead by hand for about 5 minutes until you get a compact but soft dough. If the mixture is too soft, add more almond flour; if it’s too dry, add a bit more egg white. Shape the dough into small balls (about 15g each) or use a piping bag to create the desired shapes. Roll the pastries in granulated sugar and make an indentation for the candied cherries or almonds. Let the pastries rest in the fridge for at least 12 hours, then bake at 170°C for 15 minutes until lightly golden. Cool completely before serving.
Tips Almond paste is versatile and can be used to make various desserts. For instance, you can place a 3mm thick disc of almond paste on a classic shortcrust pastry, cover it with cherry jam, and decorate with almond flakes for an unforgettable taste experience. Bake at 180°C for about 30 minutes or until golden.
Storage Almond paste can be stored in the refrigerator, wrapped in plastic wrap, for several weeks. For longer storage, divide it into 200g portions and freeze. Sicilian almond pastries can be kept at room temperature in an airtight container for 2 to 3 weeks.
Origins and History Like many traditional recipes, the origins of almond paste are somewhat uncertain. It is believed that a similar preparation, made from nuts and cane sugar, was popular among Arab populations in the 6th century. According to legend, almond paste arrived in Sicily during the Islamic rule of the island. However, another version attributes the creation of almond paste to the Martorana Convent in Palermo in the late 1100s. The convent, attached to the Church of Santa Maria dell’Ammiraglio, was named in honor of George of Antioch, the admiral of King Roger II. This indirect link to royalty likely explains why almond paste is also known as “royal paste”—its luxurious taste was deemed fit for a king.