Almond Paste Recipe

Blanch one pound of sweet and two ounces of bitter almonds, pound them

in a mortar, adding a little rose-water as you go on, to prevent oiling;

and when all the almonds are reduced to a perfectly smooth paste, mix

them with an equal weight of icing sugar. Moisten the paste with a

packet of Nelson's Albumen dissolved in three teaspoonfuls of cold

water, and spread it evenly on the cake, allowing it to become dry and

firm before spreading the icing over it. This paste can be used for

making several kinds of cakes and sweetmeats, and without the Albumen

can be kept in bottles for some time. Almond paste can be made from

bitter almonds which have been infused in spirit to make an extract for

flavouring, and in this case no sweet almonds will be required.

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