Almond Paste Recipe
Almond paste, A classic little cake found in all Swedish bakeries and one that apparently was invented by a Danish baker in honour of the French actress back in the 1911 when Sarah Bernhardt visited Copenhagen. The base is a macaron, topped with a chocolate buttercream and then dipped in dark chocolate. (I dipped mine in milk chocolate but I think I can still call them by their original name…)
The difference between almond paste and marzipan is the almond/sugar ration. Almond paste has more almond, less sugar and so gives a more nutty flavour and is not as sweet as marzipan. It’s easy and quick to make. Here’s how.
- 1 lb almonds
- 1 dl (100 ml) caster sugar
- 1 dl (100 ml) icing sugar
- a splash of water/milk/cream
- 5 drops of almond essence (add this if you like a stronger almond flavour, otherwise leave out)
1- Blanch the almonds and remove their skins.
2- Mix almonds and sugars in a food processor until completely blended.
3- Add a small amount of water, milk or cream until the paste comes together in a ball.
4- Store the paste tightly wrapped in the fridge for up to 3 weeks if you are not using it immediately.
Almond paste is the main ingredient of Sarah Bernhardt cookies. Sarah Bernhardt cookies are as multilayered as their namesake, the famed French actress who once starred in the title role of “Hamlet.” An almond macaroon base is topped with silken chocolate filling and then covered in melted chocolate, resulting in a truffle-like cookie with a bit of crunch.
Try this recipe also…Home made Almond Paste