Almond paste that's too strong

[eatrustic]

I use a really good quality of almond paste but I find the flavor too intense and the texture a bit too dense when I use it for things like Stollen. I use a pure "eye" of almond paste in the center of my stollen's and I find it a bit too strong tasting and would like to make the texture a bit more delicate as well. What should I mix it with? Sugar, egg, flour? Thanks for any input!

[miladyinsanity]

Egg, I think.

[Kerry Beal]

The recipe I have for filling for danish calls for 1/2 cup almond paste, 1/2 cup sugar, 1/4 cup butter and 1 eggs white. Though I might cut back on the sugar.

[eatrustic]

The recipe I have for filling for danish calls for 1/2 cup almond paste, 1/2 cup sugar, 1/4 cup butter and 1 eggs white.  Though I might cut back on the sugar.

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Thanks, this gives me something to work with. The only thing to be careful about will be how soft this makes the almond paste as it still has to hold a round shape and not ooze out when rolled into the fairly stiff Stollen dough. Prechilling the mixture should help that (I think).

[ludja]

It's funny; i've been having the opposite problem lately. I like the pure strong taste of almond paste and lately I've only seen cans of Solo "almond spread" rather than pure almond paste in the stores around here! Argghh!

[SuzySushi]

This is going to sound really strange, but something else you can use to cut the almond paste is mashed cooked white beans (such as cannellini)!!!

This is based on the bean-paste fillings used in Asian sweet pastries. The mashed beans approximate the texture of almond paste, and they don't spread during baking. You can sweeten the almond paste/bean paste blend to taste after you mix it.

[Dianabanana]

I use a really good quality of almond paste but I find the flavor too intense and the texture a bit too dense when I use it for things like Stollen. I use a pure "eye" of almond paste in the center of my stollen's and I find it a bit too strong tasting and would like to make the texture a bit more delicate as well. What should I mix it with? Sugar, egg, flour? Thanks for any input!

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What is the brand you use?

[eatrustic]

What is the brand you use?

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It's called Kondima and is sold in 5 kilo blocks to bakeries.

[qrn]

Almond paste made from scratch with almonds is pretty bland, the flavor is from almond extract. maybe cut your paste with plain almond paste..

Bud

[eatrustic]

Almond paste made from scratch with almonds is pretty bland, the flavor is from almond extract. maybe cut  your paste with plain almond paste..

Bud

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No, this is not made from scratch, it's a very good commercial product and blandness is not at all the problem. Intense flavor and density is.

[heleen1]

I add an egg, which loosens up the texture and makes it a littel creamier, and add some lemon zest or finely chopped candied lemon. Very good!!