This almond paste has a lovely “crunch” to it and tastes no different from the “normal” version. If you want a really smooth, non-crunchy paste, blitz the xylitol for a minute or two in a food processor or coffee grinder before using.
Makes enough to cover a 7″ square cake (or a 6″ cake with leftovers to make marzipan sweets from)
Don’t forget to check my “larder & shopping” section for unusual ingredients
450g ground almonds
2 eggs, organic if possible, otherwise free-range
2 tbsp Irish whiskey
1 drop pure almond essence (optional)
Gluten-free icing sugar* or finely ground xylitol (do this in a spice grinder) for kneading and rolling.
*most icing sugar is GF but do check the packet
- Mix the ground almonds with the xylitol.
- Beat the eggs, add in the whiskey and 1 drop of the almond essence, then add to the other ingredients and mix to a stiff paste (you may not need all of the egg).
- Sprinkle the work surface with gluten-free icing sugar or xylitol you have ground finely in a mini food processor or spice grinder, turn out the almond paste and work lightly until smooth and all the cracks have disappeared. You can store this in the fridge in an airtight container for up to a week until ready to use. The whiskey preserves the raw eggs in the paste.