Almond paste

Almond paste

By
From
The Margaret Fulton Cookbook
Photographer
Geoff Lung

This quantity will cover top and sides of one 20 cm cake, or the tops only of two cakes.

Ingredients

Quantity Ingredient
500g icing sugar
250g ground almonds
1/2 lemon, juiced
2 tablespoons sherry
1 egg yolk
a few drops almond essence, (optional)

Method

  1. Sift the icing sugar and combine with the ground almonds. Mix together the lemon juice, sherry and egg yolk, adding the almond essence now, if liked. Mix this mixture into the icing sugar nearly all at once to form a paste, which can be rolled out. If the mixture is too dry, add a little more sherry.

Note:

  • a commercial almond icing is available from most supermarkets.
Tags:
The Margaret Fulton Cookbook
Margaret
Fulton
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