Making nut pastes

[gap]

Hi,

I want to try making almond paste this weekend and was wondering if I should roast the almonds first? All the recipes I have say to use blanched almonds - they don't say "roasted", so I assume raw is the way to go?

Also, does anyone know if commercial pure nut pastes (ie., no sugars added) use toasted or raw nuts?

As always, thanks for any help

[Kerry Beal]

Hi,

I want to try making almond paste this weekend and was wondering if I should roast the almonds first? All the recipes I have say to use blanched almonds - they don't say "roasted", so I assume raw is the way to go?

Also, does anyone know if commercial pure nut pastes (ie., no sugars added) use toasted or raw nuts?

As always, thanks for any help

←

Raw is the way to go for almond paste. Adding a few drops of bitter almond oil adds a wonderful flavour as well.

I know I have had some hazelnut pastes that are so dark and flavourful, I suspect the nuts are roasted.

[andiesenji]

Try both, roast some (very gently, at low temp) and process some raw.

I like almond butter that is slightly toasted - I blanch them and roast them on a screen set on a sheet pan in a 200 degree oven. (it is just a stainless steel spatter screen 12 inches in diameter)

You can roast them right in the pan or even on top of the stove (keep stirring) but I like the just slightly toasted flavor - you should see just a faint color change.

[gap]

Thanks - I'll end up giving both a go for the pure nut pastes

[gap]

Well, I've now made almond paste. I used raw almonds and it all came together quite well. I think next time I might try toasting half of them just for a bit of flavour. Also, I didn't add any bitter almond extract.

[Kerry Beal]

Well, I've now made almond paste. I used raw almonds and it all came together quite well. I think next time I might try toasting half of them just for a bit of flavour. Also, I didn't add any bitter almond extract.

←

You can knead the bitter almond oil in later.