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Formulation And The Making of Almond Paste

● Formulation 1 : Honey and Almond Paste. (Pâte d'Amande au Miel.)

Ingredients :
Bitter almonds, blanched and ground, 1/2 lb.
Honey, 1 lb.
Yolk of eggs, in number, 8.
Almond oil, 1 lb.
Otto of bergamot, 1/4 oz.
Otto of cloves, 1/4 oz.

Procedures :
Rub the eggs and honey together first, then gradually add the oil, and finally the ground almonds and the perfume.

● Formulation 2 : Almond Paste.

Ingredients :
Bitter almonds, blanched and ground, 1-1/2 lb.
Rose-water, 1-1/2 pint.
Alcohol (60 o.p.), 16 oz.
Otto of bergamot, 3 oz.

Procedures :
Place the ground almonds and one pint of the rose-water into a stewpan; with a slow and steady heat, cook the almonds until their granular texture assumes a pasty form, constantly stirring the mixture during the whole time, otherwise the almonds quickly burn to the bottom of the pan, and impart to the whole an empyreumatic odor.
The large quantity of otto of almonds which is volatilized during the process, renders it essential that the operator should avoid the vapor as much as possible.
When the almonds are nearly cooked, the remaining water is to be added; finally the paste is put into a mortar, and well rubbed with the pestle; then the perfume and spirit are added.
Before potting this paste, as well as honey paste, it should be passed through a medium fine sieve, to insure uniformity of texture, especially as almonds do not grind kindly.
Other pastes, such as Pâte de Pistache, Pâte de Cocos, Pâte de Guimauve, are prepared in so similar a manner to the above that it is unnecessary to say more about them here, than that they must not be confounded with preparations bearing a similar name made by confectioners.

● Formulation 3 : Almond Meal.

Ingredients :
Ground almonds, 1 lb.
Wheat flour, 1 lb.
Orris-root powder, 1/4 lb.
Otto of lemon, 1/2 oz.
Otto of almonds, 1/4 drachm.

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