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Step 9
After resting, your almond paste is ready to be used in your sweet creations.
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How to prepare Sicilian almond paste
Step 10
To prepare the almond paste, follow the previous steps to obtain the almond flour. Then put it in a bowl with the sugar and the aromas and gradually add the egg white. Knead first with a wooden spoon and then by hand for about 5 minutes: you should obtain a compact but soft dough. If the mixture is too soft, add a little almond flour, if it is too dry, add a spoonful of egg white. Form the confetti with a piping bag with a large nozzle or by making balls of about 15 g each with your hands, as we did. Then dip them in the granulated sugar and make a few holes in which to insert the cherries or candied almonds. Let the cakes rest in the refrigerator for at least 12 hours, then bake at 170°C for 15 minutes, they should just brown. Remove the almond paste from the oven, let it cool completely and serve.
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Advisor
Perfect for preparing different types of desserts, almond paste is very suitable for preparing delicious cakes: place a disk of about 3 mm thick on a classic shortcrust pastry, cover it with cherry jam and decorate everything with unforgettable almond flakes. . the taste of the inside. Then bake in the oven at 180°C for about 30 minutes or until golden.
Storage
Almond paste can be stored in the refrigerator, wrapped in cling film, for a few weeks. To always have it ready you can also prepare it in large quantities, divide it into 200 gram loaves and freeze it. Almond pastes, on the other hand, can be stored at room temperature for 2 or 3 weeks, in an airtight container or in a box.
Origins and history
As often happens in traditional recipes, the origin of almond paste is rather uncertain. It seems in fact that a similar preparation, based on walnuts and cane sugar, was already widespread among the Arab populations in the 6th century: according to this legend, it was under the Islamic domination of the island that almond paste arrived. Sicily. However, a second version seems more accredited, which places the birth of the dessert at the Martorana convent, in Palermo, at the end of 1100. The church of Santa Maria dell’Ammiraglio was annexed to the convent, so called in honor of George of Antioch, who was in reality the admiral of the then King Roger II. The link with the crown, even if indirect, probably explains why almond paste is also called royal paste: its benefits made it worthy of a king.
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