Commercial almond paste is often made with glucose derived from wheat, and is therefore out-of-bounds for the gluten free community. Here is how to make your own gluten free almond paste for baking cakes and cookies. Almond paste made at home does not have as intense an almond flavor as the commercial product because it does not contain bitter almond. This recipe has been developed and tested for the gluten free community by Gf-Zing!
1 pound shelled, blanched, peeled almonds (simply put, the almonds look whitish in color, with no brown skin on them - it doesn't matter if they are whole or slivered)
3 1/2 cups gluten free confectioner's sugar
2-3 egg whites
Grind the nuts in a food processor with a sharp blade until they are almost turning to the consistency of peanut butter. Add the sugar and 2 egg whites. Process until the mixture forms a uniform ball. Add the third egg white only if you have to. You will probably need to separate the mixture into two batches to process the paste. If that is the case, mix the almonds and sugar, divide it in half, then add one egg white to each half. That is the best way.
This almond paste will work for baked goods. Do not eat it raw, as it contains raw eggs.
It will keep for less than a week in the refrigerator, so use it quickly. To use it in recipes, weigh out amounts with a kitchen scale.
Make sure all your ingredients are gluten free.
© Gf-Zing! | Alice DeLuca
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