Main Ingredients:

See below ingredients and instructions of the recipe

Cooking Preparation of the Recipe:

1 lb Blanched almonds 1 c Water
3 tb Fresh lemon juice 2 c Sugar

Force blanched almonds through fine blade of food chopper 4 times, or
whirl in electric blender. Add lemon juice. Cook water and sugar
until candy thermometer registers 240F or until it forms the soft
ball stage. Add to ground almonds. MIx well. When cool enough to
handle, knead until smooth. Cool. Pack in jar; cover, and store in
refrigerator for at least 1 week to ripen. Makes about 2 pounds.
**NOTE** If almond paste is too stiff to handle after storage, place
in top part of double boiler and heat over hot, not boiling, water
unti sufficiently soft to handle. Use in cookies, coffee cakes or in
other pastries and desserts. Origin: Women's Day Encyclopedia of
Cookery, Volume 1 Shared by: Sharon Stevens, Feb/94

Submitted By SHARON STEVENS On 05-11-95

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