50% almond paste...

[gfron1]

I'm working on a recipe that calls for "Almond Paste (50%)". What does the 50% mean? It is used in an almond milk cream and also ina light almond biscuit.

[MGLloyd]

This refers to the almond paste being made of at least 50% ground almonds. Usually sugar and water make up the remainder, while commercial products may have some other ingredients.

[gfron1]

Hmmm...so that tube of almond paste (Odense) available in most grocery stores which is very dense...any idea if that is appropriate? It seems very thick for what the recipe calls for. I've also seen small cans of paste by another company. Or are we talking about a product that I'll have to buy through a pastry retailer?

[chefpeon]

Using the Odense brand is just fine. So are the cans of almond paste.

If you are confused as to how it will be used in your recipe, you might want to

show us the recipe so we can advise.

[gfron1]

Thanks for the help you two. This is the Citrus and Almond Cocktail Glass from the May 06 Pastrys Best. Its a layer of almond milk cream topped with citrus coulis, another milk cream and then an almond biscuit. I'll give it a go and see what happens. If I need more help I'll let you know - and I'll post pics.

[gfron1]

Thanks again for your help. I used the Love 'n Bake can of almond paste which showed more almond than sugar. It was really nice after our over indulgent cajun meal!

[cognitivefun]

is it possible to use almond butter without the oil, mixed with sugar, to make your own?