Make simple syrup for this recipe by bringing equal parts sugar and water to a boil in a heavy saucepan. Stir until sugar is melted, then allow to cool.
Makes 3 cups
- 2 cups blanched almonds
- 2 cups confectioners' sugar
- 1 teaspoon almond extract
- 1 cup simple syrup
- ¼ cup heavy cream
In a food processor fitted with a metal blade, grind almonds to a fine powder. Add confectioners' sugar and process to blend.
Stir almond extract into the simple syrup. With food processor motor running, pour syrup into the almond mixture in a steady stream. Process until a soft paste forms.
Divide paste into 2 portions and cover until ready to use in recipes. Add heavy cream by tablespoons to soften paste as needed.
Almond paste can be mixed with additional sugar and corn syrup to make marzipan, a popular filling for European pastries and bonbons. Mix 8 ounces of almond paste with 2 cups confectioners' sugar and 3 to 4 tablespoons of corn syrup. The mixture should be the consistency of dense cookie dough. Roll marzipan into logs and refrigerate for several days to ripen, then slice marzipan disks and dip into chocolate or caramel coatings for quick candy treats.