Hubbry Logo
Almond pasteAlmond pasteMain
Open search
Almond paste
Community hub
Almond paste
logo
8 pages, 0 posts
0 subscribers
Be the first to start a discussion here.
Be the first to start a discussion here.
Almond paste
Almond paste
Almond paste
View on Wikipedia
from Wikipedia
Almond paste

Almond paste is made from ground almonds or almond meal and sugar in equal quantities, with small amounts of cooking oil, eggs, heavy cream or corn syrup[1] added as a binder. It is similar to marzipan, with a coarser texture. Almond paste is used as a filling in pastries, but it can also be found in chocolates. In a type of commercially manufactured almond paste called persipan, ground apricot or peach pits are added to save money.

Uses

[edit]

Almond paste is used as a filling in pastries of many different cultures. It is a chief ingredient of the American bear claw pastry. In the Nordic countries almond paste is used extensively, in various pastries and cookies. In Sweden[2] (where it is known as mandelmassa) it is used in biscuits, muffins and buns and as a filling in the traditional Shrove Tuesday pastry semla[3][4] and is used in Easter and Christmas sweets. In Denmark (where it is known as marcipan or mandelmasse), almond paste is used in several pastries, for example as a filling in the Danish traditional pastry kringle. In Finland almond paste is called mantelimassa.[citation needed]

In the Netherlands, almond paste is called amandelspijs.[citation needed]

In Germany, almond paste is also used in pastries and sweets. In German, almond paste is known as Marzipanrohmasse.[citation needed]

Almond paste fish (a typical Salento Christmas food)
Almond paste lamb (a typical Salento Easter food)

It Italy it is known as "pasta di mandorle". The soft paste is molded into creative shapes by pastry chefs which can be used as cake decorations or to make frutta martorana.[5]

Almond paste is the main ingredient of the traditional French calisson candy in Aix-en-Provence.[citation needed]

In Turkey, almond paste is traditionally made in Edirne.[citation needed]

See also

[edit]

References

[edit]
Revisions and contributorsEdit on WikipediaRead on Wikipedia

Almond paste

View on Grokipedia
from Grokipedia
Almond paste is a versatile ingredient consisting of a sweet, pliable made primarily from finely ground blanched s and , bound together with agents such as whites, , or glycerin, and often flavored with almond extract. It typically contains around 45% almonds by weight in commercial varieties, resulting in a soft, spreadable texture that is gluten-free. Versions containing raw whites are not intended for raw consumption due to potential bacterial risks such as . Nutritionally, per 100 grams, it provides approximately 458 calories, 28 grams of fat, 9 grams of protein, and 48 grams of carbohydrates, owing to its high almond and content. The origins of almond paste trace back to ancient Mediterranean culinary traditions, with some accounts linking its development to as early as the in regions like Persia (modern-day ), where ground almonds were combined with sweeteners for confections. By the late , it had become prominent in Sicilian monasteries, such as the Martorana in , , where nuns crafted it into decorative marzipan-like treats mimicking fruits and vegetables using simple ingredients during times of scarcity. This heritage evolved into a staple across Europe and beyond, influencing holiday pastries in cultures from to . Almond paste serves as a key filling or base in numerous desserts, including Danish pastries, bear claws, amaretti cookies, and tarts, adding a rich, nutty flavor and moisture to baked goods. It can be kneaded into shapes, spread as a layer in cakes, or processed further into —a sweeter, denser confection with a higher sugar-to-almond ratio (often 2:1) suited for molding and decoration, whereas almond paste is coarser and less sweet, with a roughly 1:1 ratio, making it ideal for internal fillings rather than standalone eating. Commercially, it is sold in tubes or cans and stores refrigerated for up to three months, while homemade versions allow customization with toasted almonds or vegan binders for dietary needs.

Definition and Composition

Ingredients

Almond paste is fundamentally made from ground almonds or , which typically constitutes 35% to 50% by weight of the mixture in commercial varieties, serving as the primary base to deliver its characteristic nuttiness and structural integrity. These almonds are usually blanched varieties, finely processed to ensure a smooth consistency without large particles. Sugar is incorporated in an equal proportion to the almonds—often as powdered or granulated form—to provide essential sweetness and act as a binding agent that helps maintain the paste's cohesion. This 1:1 of almonds to sugar is standard in both homemade and commercial formulations, balancing flavor without overpowering the nutty profile. In some regions, such as for protected designations like mazapán de Toledo, a minimum of 50% almonds by weight is required. To enhance smoothness and prevent the mixture from drying out, small amounts of binding agents are added; these may include , whites, , or , depending on the . Optional flavor enhancers, such as extract or a small quantity of bitter almonds, can be included to intensify the overall taste without altering the core composition. Unlike , which features a higher sugar-to- for greater sweetness, almond paste's elevated content results in a more robust nut flavor suitable for applications.

Physical and Sensory Characteristics

Almond paste exhibits a coarse yet soft texture, making it spreadable akin to thick , primarily due to its higher content compared to . This coarser consistency allows the subtle presence of almond particles, distinguishing it from smoother alternatives. In appearance, it presents as a smooth, pale beige to light tan paste, often with faint visible almond flecks if not processed to an ultra-fine grind. The flavor profile of almond paste is characterized by a deep, nutty essence derived from the almonds, balanced with moderate sweetness from added sugars, rendering it less candy-like than . This results in a rich, savory undertone suitable for both sweet and subtle applications. When stored properly, almond paste maintains a of up to 18 months unopened under cool, dry conditions, but once opened, it lasts about 10 days when stored in an air-tight container in the to prevent and oxidation. Without sufficient binders like syrups, it is prone to hardening over time due to moisture loss. Nutritionally, it is high in healthy monounsaturated fats from almonds, contributing to its of 458 kcal per 100g, with moderate caloric input from sugars.

History

The use of ground almonds combined with sweeteners in confections dates back to traditions, with some accounts linking its development to as early as the in regions like Persia (modern-day and ). These early mixtures laid the groundwork for almond paste, which evolved through culinary influences during the Islamic era.

Origins in Sicily

A notable early European form of -based , known locally as pasta reale, developed in during the late at the Martorana convent in , where Benedictine nuns crafted mixtures from ground local almonds and sugar. The convent, founded around 1193–1194 by Eloisa Martorana adjacent to the , became a key site for such creations as the nuns experimented with abundant almond supplies to produce marzipan-like mixtures. This development was enabled by 's thriving cultivation, which had been established centuries earlier through intensive agricultural practices dating back before 1000 BC. The initial purpose of these almond mixtures in was to fashion realistic replicas of , serving as a festive adornment during religious celebrations. These creations, later termed , allowed the nuns to decorate the convent's gardens and altars when fresh produce was scarce, particularly for the annual observance on November 1. The paste's versatility stemmed from the island's almond plenty, which provided a suitable base for such imitations without relying on seasonal harvests. Deeply rooted in Sicily's multicultural heritage, the development of pasta reale reflected influences from the island's Islamic rule between the 9th and 11th centuries, when almonds were introduced and widely cultivated alongside for sweet confections. The term pasta reale, meaning "royal paste," highlighted its luxurious sweetness and esteemed status, evoking the opulence of culinary traditions that blended nuts and sugars into refined treats. A pivotal event in its cultural significance was the convent's tradition of producing frutta martorana annually for , where the nuns displayed the lifelike almond paste figures to honor the saints and delight visitors, thereby embedding the confection in Sicilian festive rituals. This practice not only showcased the nuns' artistry but also solidified pasta reale's role as a symbol of and abundance in medieval Sicilian .

Global Spread and Evolution

Almond paste, with roots in traditions and a prominent medieval development in , began disseminating across Europe through established routes facilitated by Arab, Byzantine, and later Crusader influences. By the , the Moors introduced almond-based confections to the , where and almonds—key ingredients—were cultivated and traded extensively, leading to early forms of the paste in regions like Toledo. From , merchants transported the recipe northward via ports such as and , integrating it into broader Mediterranean commerce. By the 14th and 15th centuries, almond paste had reached , particularly , where it evolved into distinctive variants; the earliest documented production in dates to the mid-15th century, transforming the treat from a luxury into a local specialty shaped by Hanseatic networks. The marked a pivotal era of industrialization and commercialization for almond paste in , driven by advancements in sugar production and expanding almond trade. The extraction of sugar from beets, which became widespread after the early 1800s, drastically reduced costs and enabled standardized recipes across confectionery hubs like and , shifting production from artisanal workshops to larger-scale operations. In , Sicilian producers began commercializing almond paste during this period, capitalizing on the island's abundant harvests to supply domestic and export markets, while in , guild regulations evolved to support mechanized output. This era also saw almond trade booms in , particularly in and , where improved agricultural techniques and reduced competition from other regions boosted yields and facilitated wider distribution. European immigration waves in the late 19th and early 20th centuries propelled almond paste's adoption in the United States, where it became integral to immigrant bakery traditions. , arriving en masse from and other regions, adapted the paste for layered confections like rainbow cookies, which emerged as a distinctly Italian-American by the early , reflecting cultural amid . Similarly, Dutch immigrants introduced almond-filled pastries such as banket and letters to Midwestern bakeries, embedding the ingredient in community festivities. Post-World War II, Sicilian almond paste gained global prominence through increased exports, as Italy's industry modernized and leveraged recovering trade routes to meet international demand for bakery fillings. Over centuries, almond paste evolved culturally from a monastic delicacy—initially prepared in convents for religious occasions—to a versatile commercial ingredient, influenced by fluctuating almond trade dynamics and technological shifts. Early iterations served medicinal or elite purposes in Europe, but by the 20th century, it had democratized into an everyday baking staple, underscoring the interplay between agricultural booms in Mediterranean almond regions and broader economic globalization.

Production

Traditional Preparation Methods

Traditional preparation of almond paste involves a labor-intensive, handmade that emphasizes the purity and texture of the ingredients, particularly in Sicilian artisanal traditions where it originated as a convent-made confection. The method begins with selecting high-quality, whole almonds, typically from Sicilian varieties like those grown in the Valley of the Temples, which are prized for their intense flavor. The first step is blanching the almonds to remove their skins, ensuring a smooth final texture. Whole raw almonds are soaked in boiling water for about 1-2 minutes, then drained and plunged into cold water; the skins slip off easily when rubbed between the fingers. This manual peeling process, done by hand for small batches, is essential to avoid bitterness from the skins. Once blanched, the peeled almonds are ground into a fine meal or paste using traditional tools like a , which allows for precise control over the consistency and preserves the natural oils. In authentic Sicilian methods, this grinding is performed manually in a large stone or wooden mortar to achieve the desired fine, sandy texture. A may be used as a modern adaptation, but traditionalists avoid it to maintain the paste's artisanal quality. The ground almond meal is then mixed with an equal weight of sugar—typically powdered or granulated—to form the base. Alternatively, dry mixing powdered sugar directly into the almond flour is common, followed by gradual incorporation of binders like egg whites (1-2 per 500 grams of almonds) or a touch of orange blossom honey for added moisture and Sicilian authenticity. The mixture is kneaded by hand on a clean surface until it forms a pliable, non-sticky dough, with the egg whites providing cohesion without altering the flavor significantly. Finally, the is wrapped tightly and allowed to rest in the for 12-24 hours, permitting the flavors to meld and the to fully integrate with the almonds, resulting in a smoother texture. This resting period is crucial in traditional recipes to enhance the paste's shelf stability and taste. The process yields approximately 1 kg of almond paste from 500 grams of almonds and an equal amount of , suitable for home or small-scale production.

Modern Commercial Manufacturing

Modern commercial manufacturing of almond paste relies on automated, continuous processes to achieve high and uniformity for large-scale production. The process starts with automated blanching of whole s in hot to remove skins, avoiding chemical treatments to maintain purity. Blanched almonds are then fed into industrial mills for fine grinding, producing a smooth base material. This ground almond mass is subsequently mixed with , , and stabilizers like in high-capacity mixers or continuous screw conveyors, where controlled heating—often reaching 140–170°C—facilitates Maillard reactions for flavor development and partial dehydration through . Quality controls are integral to ensure safety and shelf stability. Heat treatment during the mixing and extrusion stages serves as pasteurization to eliminate microbial risks, while preservatives such as potassium sorbate are added to extend without compromising texture. Almonds are sourced from key global regions, including for high-volume U.S. production and for premium varieties prized for their flavor profile. Leading brands like , produced in using almonds, and Solo, a U.S. staple, prioritize high almond content—often 45% or more—and rigorous testing for gluten-free status (under 5 ppm). Factories operate at significant scale, producing several tons of almond paste daily to supply bakeries, confectioners, and retailers worldwide. Innovations post-2000 have emphasized and consumer preferences, including organic certifications that ensure pesticide-free sourcing and non-GMO almonds to meet clean-label demands. These advancements, such as enzyme additions like to prevent hardening, enhance product longevity and appeal in diverse markets.

Culinary Uses

As a Filling in Baked Goods

Almond paste serves as a versatile and popular filling in a variety of , where it is typically spread or piped into doughs before to infuse rich, nutty flavors and create a moist, chewy interior. In pastries such as Danish varieties and bear claws, it is incorporated by softening the paste and mixing it with , , and eggs to form a spreadable cream that is placed inside the dough, which is then folded or shaped and . This application adds depth to the flaky layers, preventing dryness and providing a contrasting texture that balances the crisp exterior. For almond croissants, day-old croissants are split and filled with almond paste blended into a frangipane-like cream, then baked to allow the filling to puff slightly and meld with the buttery , resulting in a decadent, golden treat. Similarly, in fruit , a thin layer of almond paste is spread at the base of a pre-baked or raw tart shell before adding sliced fruits like apples or pears, enhancing the overall moisture and offering a subtle almond aroma that complements the fruit's tartness without overpowering it. These uses leverage the paste's naturally spreadable consistency, derived from its high content and binder, to ensure even distribution during . In traditional European baked goods like linzer torte and , almond paste provides a nutty contrast to other elements such as or dried fruits. For linzer torte, variations incorporate almond paste into the shortcrust dough or as a partial filling alongside raspberry jam, contributing chewiness to the lattice-topped tart baked at moderate temperatures to maintain its tender crumb. In , a yeasted fruit bread, a log of almond paste is embedded in the center before the final proof and baking, where it softens and releases moisture, enriching the dense, spiced crumb with almond essence. Baking integration typically involves temperatures around 350°F (175°C) for 15-20 minutes, allowing the filling to set with a light, jello-like resistance while avoiding excessive browning, which preserves the paste's delicate flavor and prevents it from becoming overly firm. The benefits of using almond paste as a filling extend to improved texture in both yeast-based doughs and shortcrust pastries, where it introduces chewiness against crumbly or flaky elements, while deepening flavor profiles with its intense, natural nuttiness. This makes it an essential component for achieving balanced, professional-quality results in items like almond braids or turnovers, where the filling's moisture retention ensures longevity and palatability.

In Confectionery and Decorations

Almond paste serves as a foundational ingredient in various confections, where it provides a rich, nutty base that can be transformed into more refined forms like marzipan for creating homemade fruit shapes or incorporating into nougat. In nougat production, it forms the core paste, often combined with honey, sugar, and additional nuts to yield a chewy, aerated texture prized in European holiday treats. For chocolates and truffles, almond paste is mixed as a nutty filling center, then enrobed in tempered chocolate or rolled in cocoa and nuts, enhancing flavor depth without overpowering the outer shell. Almond paste is also used directly in confections like amaretti cookies, where it is combined with egg whites and sugar, then baked into crisp, chewy Italian treats. Beyond baked goods, it appears in non-baked confections such as raw energy bars, where it binds ingredients like oats and dried fruits into portable snacks, or as a simple spread on toast for a sweet, protein-rich topping. For decorative purposes, almond paste can be further processed into , which is then rolled thin to form visible layers on cakes or cookies, or piped to create borders on European tortes, leveraging its pliability for intricate designs similar to but with a distinct almond essence. In Sicilian tradition, marzipan derived from almond paste traditions is crafted into "pasta reale" for imitating fruits, molded using custom forms and hand-painted for realistic effects, often displayed during holidays like . These techniques typically involve the paste at , coloring with gel-based dyes, and refrigerating briefly if needed to firm up for precise rolling or sculpting.

Regional and Cultural Variations

In , almond paste known as pasta reale features a balanced ratio of ground almonds and sugar, often incorporating minimal additional sweeteners to highlight the nut's natural flavor, and is commonly flavored with water or for a subtle floral note. This variation is prominently used in festive marzapane cookies, shaped into intricate forms and enjoyed during holidays like and , where the paste's smooth texture allows for artistic molding into fruits or figures. Across Europe, almond paste variations diverge in sweetness and application. In and , features a high content (typically 50-66% almonds with sugar not exceeding 35%), resulting in a less sweet but smooth, pliable consistency ideal for confections. These are often used in holiday treats like Stolle bread or molded figures. In , mazapán from Toledo emphasizes at least 50% Spanish almonds with sugar and a touch of , creating a compact, intense flavor; it is a staple treat, formed into shapes like bones (huesos de santo) or figures and baked lightly for a golden finish. American commercial almond paste adaptations incorporate or glucose as a binding agent to enhance stability and , alongside ground s, sugar, and almond extract, making it more versatile for baking. Brands like or American Almond produce this for use in thumbprint cookies, where the paste forms a chewy center filled with jam, or in bar desserts for added moisture and nutty depth. While rare in broader Asian cuisines, almond paste influences appear in Middle Eastern pastries, where it blends with pistachios to create a nutty filling for baklava-like treats; this combination of ground almonds and pistachios, bound with sugar and syrup, layers between phyllo dough for a rich, aromatic dessert often scented with rose water.

Distinctions from Similar Pastes

Almond paste is distinguished from marzipan primarily by its higher proportion of almonds relative to sugar, typically following a half-and-half almond-to-sugar ratio, whereas marzipan uses one part ground almonds to two parts confectioners' sugar. This results in almond paste having a coarser texture and less intense sweetness, with a more pronounced nutty flavor that makes it suitable as a filling in baked goods rather than for decorative purposes like molding or covering cakes. In contrast to , almond paste is a dense, uncooked mixture of ground almonds and without additional ingredients like eggs, , or , maintaining a spreadable but firm consistency ideal for incorporation into recipes. , however, is a creamy custard-like filling that incorporates these extras, often including pastry cream in French variations, and is designed to be baked, yielding a softer, richer texture. Almond paste also differs from , which is simply ground roasted s—sometimes with added salt or oil—lacking the that provides sweetness and binding in the paste. This makes almond butter a natural, nutty spread with a smooth, creamy consistency for direct consumption or versatile uses, while almond paste's sweetened profile suits it specifically for and applications. Regarding substitutions, almond paste can be approximated as by adding more to increase and pliability, but the reverse is not straightforward, as marzipan lacks sufficient to dilute into a less sweet, coarser paste without additional almond content. Both almond paste and these related products share a base of ground , but their formulations lead to distinct sensory and functional properties.

References

  1. https://www.allrecipes.com/article/what-is-almond-paste/
  2. https://www.tasteofhome.com/article/what-is-marzipan-almond-paste-fondant/
  3. https://www.masterclass.com/articles/almond-paste-recipe
  4. https://fdc.nal.usda.gov/fdc-app.html#/food-details/170160/nutrients
  5. https://www.dolceterra.com/blogs/news/almond-paste-what-it-is-curiosities-and-tips
  6. https://grancaffegambrinus.com/en/history-and-curiosity-of-almond-paste/
  7. https://keypublishing.org/jhed/wp-content/uploads/2020/07/06.-Full-paper-Dilara-Konuk-Takma.pdf
  8. https://www.kingarthurbaking.com/recipes/diy-almond-paste-recipe
  9. https://elavegan.com/homemade-marzipan-recipe/
  10. https://eur-lex.europa.eu/legal-content/EN/TXT/HTML/?uri=CELEX%253A52007XC1109%252807%2529
  11. https://www.kingarthurbaking.com/recipes/diy-almond-paste-recipe/
  12. https://sugargeekshow.com/recipe/almond-paste-recipe/
  13. http://www.cuisineathome.com/tips/almond-paste-vs-marzipan/
  14. https://www.bakersauthority.com/blogs/the-beginners-guide-to-baking-1/almond-paste-vs-marzipan-whats-the-real-difference
  15. https://www.thepancakeprincess.com/whats-the-difference-between-almond-paste-marzipan-and-frangipane/
  16. https://rolandfoods.com/product/75262-premium-almond-paste
  17. https://iambaker.net/almond-paste/
  18. https://www.bonappetit.com/story/almond-paste-vs-marzipan
  19. https://www.solofoods.com/faqs
  20. https://www.researchgate.net/publication/229782403_Improving_the_quality_and_shelf_life_of_Turkish_almond_paste
  21. https://foodstruct.com/food/almond-paste
  22. https://www.ice.edu/blog/marzipan-candy
  23. https://www.italia.it/en/sicily/palermo/santa-maria-dell-ammiraglio
  24. https://smithsonianassociates.org/ticketing/attachments/258879/pdf/Sicily-Handout
  25. https://www.bestofsicily.com/mag/art398.htm
  26. http://www.bestofsicily.com/mag/art198.htm
  27. https://katieparla.com/frutta-martorana-palermos-famous-marzipan/
  28. https://www.saveur.com/sicily-italy-arab-cuisine-where-to-eat-restaurants/
  29. https://www.aramcoworld.com/articles/2025/so25/sicily-a-fertile-ground-for-arab-culinary-innovation
  30. https://www.eatsmartguides.com/our-blog/arab-influences-in-sicily
  31. https://www.sfgate.com/news/article/Marzipan-Trail-To-Germany-Built-A-Town-Tradition-2939021.php
  32. https://europeantraveler.net/2022/05/03/magnificent-marzipan/
  33. https://germanfoods.org/german-food-facts/marzipan/
  34. https://festivation.com/l%25C3%25BCbeck-marzipan-history
  35. https://www.daringgourmet.com/how-to-make-marzipan-almond-paste/
  36. https://om.ciheam.org/ressources/om/pdf/a63/05600033.pdf
  37. https://lidiasitaly.com/recipes/rainbow-cookies/
  38. https://www.seriouseats.com/guide-to-italian-bakery-cookies
  39. https://www.thedailymeal.com/1524572/italian-rainbow-cookies-origin/
  40. https://morethanbeerandschnitzel.com/marzipan-sweet-almond-candy/
  41. https://pisti.it/en/almonds-benefits-and-properties/
  42. https://pisti.it/en/almond-paste-a-sweet-that-smells-of-sicily/
  43. https://www.lacucinaitaliana.com/italian-food/how-to-cook/how-to-make-almond-paste-and-pastries
  44. https://www.pasticceriadamore.it/2017/06/30/almond-pastes-recipe/
  45. https://inthekitchenwithdana.com/pages/almond-paste
  46. https://odense.com/faqs/
  47. https://www.youtube.com/watch?v=os73tWIr_XI
  48. https://patents.google.com/patent/US4839193A/en
  49. https://www.solofoods.com/products/almond-paste/almond-filling-1-1
  50. https://hannaford.com/groceries/baking-cooking/extracts/almond-extract/odense-pure-almond-paste-7-oz-pkg.html
  51. https://www.gustiamo.com/caffe-sicilia-granita-almond-spread-romana/
  52. https://www.sokolcustomfoods.com/products/almond-paste
  53. https://sbc-hc-proxy.stanford.edu/organic-almonds
  54. https://www.amazon.com/Pastry-Star-GMO-Free-Moldable-Frangipane/dp/B0F448NSDZ
  55. https://www.allrecipes.com/article/ways-to-use-almond-paste/
  56. https://www.baking-sense.com/2024/01/19/bear-claw-pastries/
  57. https://cheflindseyfarr.com/almond-cream-with-almond-paste/
  58. https://www.nutleyfarms.com/blog/almond-filling-vs-almond-paste?hsLang=en
  59. https://odense.com/holidays/christmas/
  60. https://www.kingarthurbaking.com/recipes/christmas-stollen-recipe
  61. https://www.escoffier.edu/blog/recipes/what-is-marzipan-uses-recipes-techniques/
  62. https://www.lubeca-marzipan.de/en/nougat/
  63. https://www.bakedeco.com/blog/ways-to-use-almond-paste/
  64. https://www.tourofsicily.com/the-almond-marzipan-pastry-known-as-martorana-fruit/
  65. https://www.goccedisicilia.com/en/all-saints-day-sweets-in-sicily-the-tradition-of-frutta-martorana-and-ossa-di-morto.htm
  66. https://sicilianfoodculture.com/sicilian-almond-recipes/
  67. https://www.niederegger.de/en/marzipan/hand-craftsmanship/
  68. https://www.toledolockers.com/en/the-origin-history-of-marzipan-in-toledo-spain/
  69. https://www.chefspencil.com/marzipan/
  70. https://www.kingarthurbaking.com/recipes/almond-thumbprint-cookies-recipe
  71. https:///odense-recipes/almond-thumbprint-cookies-recipe/
  72. https://habibahsweets.com/global/almond-and-pistachio-baklava/
  73. https://www.babyhedgehogs.wordpress.com/2012/11/30/almond-and-pistachio-baklava/
  74. https://www.tastingtable.com/1111594/marzipan-vs-almond-paste-whats-the-difference/
  75. https://www.allrecipes.com/article/difference-between-almond-paste-marzipan-frangipane/
  76. https://www.webstaurantstore.com/blog/2920/marzipan-frangipane.html
  77. https://kitchentablescraps.com/whats-the-difference-between-almond-butter-and-almond-paste/
Add your contribution
Related Hubs
User Avatar
No comments yet.