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Heat it in a very low oven and break it apart as soon as you can, then steam it in a steamer lined with parchment paper for 5-10 minutes, depending on how dry it is. Test it by pinching and if it needs a bit more steaming, do so.

"There are, it has been said, two types of people in the world. There are those who say: this glass is half full. And then there are those who say: this glass is half empty. The world belongs, however, to those who can look at the glass and say: What's up with this glass? Excuse me? Excuse me? This is my glass? I don't think so. My glass was full! And it was a bigger glass!" Terry Pratchett

 

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Warming it gently will work to soften it a bit through making the oils more liquid. Friction is another option: put it in the mixer and 'cream' it. You may in the end need to press it through a tamis in order to remove the intransigent particles.

Depending on the quantity, have you considered making a luxe stueusel, adding it to brioche crumbs and oats, etc. to top a special cobbler or coffee cake?

Regards,

Theabroma

Sharon Peters aka "theabroma"

The lunatics have overtaken the asylum

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Here's another idea. Put the almond paste in a ziplock bag with a slice of fresh bread. Seal it, and let it sit overnight. The moisture in the bread will be absorbed by the almond paste and you'll have soft almond paste again.

Edited by Lisa2k (log)

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