Almond Paste
Origin: London, England
Source: Anonymous, 1846
Ingredients
- 0.5 pound fine almonds
- 0.5 pound white sifted sugar
- water
Instructions
- Blanch the almonds, then pound them to a paste. Add a few drops of water from time to time as you work to prevent the paste from becoming oily. Mix the almond paste thoroughly with the white sifted sugar. Transfer to a preserving pan and let simmer very gently, stirring constantly, until the mixture becomes dry enough not to stick to a clean spoon when touched.