Thank you I live in a very small town In Connecticut USA and not a lot of oppositions to find what we need to bake the things that other children from other ethnic groups wanted to share with us. I am over the moon to be in touch with folks like you to share the recipes you grew up with.Thank you.
+Doreen Glendinning thank you so much for your wonderful feedback Doreen, our aim is to keep the old recipes alive and circulating, they are tried and true for good reason. Being passionate foodies we embrace the new trending foods and recipes and try and cater for all diets and requests. Personally I hate almond essence flavouring, we find it bitter and it destroys the natural sweet nutty flavour of the almonds giving a sour aftertaste. You won’t ever get this with our recipe, in fact it’s very very addictive😋😉 we hope you get a chance to try some of our many other international recipes, we hope to have something for everyone and don’t forget we also do requests do if you have something in particular you’d like to see, simply ask, if we can get the ingredients we will try and present it for you. It’s simply lovely to hear where our viewers come from and the challenges you also face obtaining ingredients to use. We live in a semi rural area ourselves and often travel great distances to the city to stock up on ingredients for our recipe requests from our lovely viewers. We do love a challenge. Thank you very much for watching, we are delighted you enjoyed our recipe and the very warmest greetings from Cheeky & Richo in Australia.;-))
Thanks Brian, I find if I can’t say something nice, better not to say anything at all. A smile always cheers up the grumpiest mood, a smile uses more muscles than a frown, I consider it a daily workout LOL If you are looking for a little light entertainment why not check out our new Miniature Meals UA-cam channel, at least you won’t get fat eating there. I’d like to think we had a good sense of humour, just a couple of happy go lucky Aussies sharing our passion for all things food. God Bless you as well.;-))
Thank you for your feedback. Some one beat us to the idea but I'm glad they did. This is really morish, everyone walking through the kitchen pinch a piece. There was a lot of kitchen traffic that afternoon. ;-)) Is that Wilson?? lol
Thank you very much for your feedback. I have put the method and ingredients up before publishing. I have just checked and they are there as I posted them. I had someone check on a mobile phone and the details are in fact missing, from the mobile device. The measurements are 10 grams vanilla extract, 500 grams blanched almonds, 500 grams icing sugar, 1 egg white. I am sorry you feel you have wasted your time. I will attempt to fix this,I was unaware of it.Thankyou for taking the time to tell me.
🤣🤣....Quote and quote, "if you want the yucky stuff, put it in...". Made me giggle. But, yes : my sentiments exactly. Lovely, easy and straightforward recipe.
Thank you very much, Sarah. I don’t understand the inclusion of unnecessary ingredients, especially when the natural flavours of these ingredients are pure, simple and delicious. Nothing artificial is needed and in my humble personal opinion it would ruin a perfect flavour. Thank you for the lovely feedback and for watching.;-))
@@CheekysKitchen I still have one Christmas cake to go. 🤭 It's been maturing for a while now and I think it's high time we 'delved into it' . I'm going to be using your recipe as the base layer for the royal icing topping to follow that. I will, most definitely, be sure to let you in on how that goes. As I watch your end result, it looks like quite a sturdy paste to me. Sturdy enough for rolling out, I mean....
Thank you for that feedback Sarah, I always use this as a foundation to decorating cakes, prior to the fondant layer. Are you going to be spreading royal icing over the Almond paste or just piping decorations with it? This paste is really quite sturdy and is easily rolled . If you have seen our Easter Simnel Cake recipe it actually shows the paste rolled and fashioned into the little toasty ball decorations. It is also handy to make cute little decorations for kids parties (where nut allergies aren’t an issue) get the kids involved and make cars, planes, flowers and animals. It’s fun, creative and edible. It does of course have a high sugar content but not nearly as high as fondant with its glucose, icing sugar and artificial colours. Have fun with it. I believe it’s very useful property us to seal the Christmas cake prior to the addition of the fondant to exclude air, thereby extending its shelf life and of course to provide a layer to prevent the colours of the actual cake bleeding through and discolouring the top cover layer . Dried fruit can be quite juicy and through osmotic action sugar can pass through the skin and cause the coloured fruit to stain the icing. Almond Paste prevents this. Hope that helps, I’m sure you will be very happy with it. Thanks for the great feedback and for watching.;-))
@@CheekysKitchen You are so generous with your words. Such a fresh breath of air to have a UA-camr take their time to really reply to our queries in such depth. Kudos to you and yours! You've gained a fan! Well, I plan on covering the almond paste layer (once dried out) with the royal icing. Also made from scratch. None of that store bought and overly sweetened roll out fondant. I intend to stiff peak crumb coat to start with then finish off with a soft peak one. As for the decorations, I might just go along with your very fab idea of getting the family to join in the fan and we could all mould our some figurines. .....a train, some fruits perhaps, some pine trees...let my imagination run wild. I'll check out the video you've suggested. And thank you for your very detailed reply. Keep up the good work 👏🏾 .
Thank you so much for your lovely feedback Sarah, your icing idea sounds very pretty indeed. I will have to give it a try. You would be surprised by the number of recipe shares I receive from my helpful and friendly viewers. I usually dedicate my recipe to them and always caution them, if they share a recipe with me, I will let it loose, can’t help myself really, I see it as my duty to share great recipes . No kitchen secrets here, lol!! This paste also makes delicious Marzipan fruits, I normally just fashion the fruits into pears, bananas or apple shapes and then dust them with some edible pearly lustre dust. You can get it in different subtle colours and it does look pretty. Your Christmas trees could be dusted with sugar crystals for a snow effect theme. So many things to do with it and it’s a very family orientated craft project. Thank you for your kind message. We are only too happy to help.;-))
Thank you for your feedback. We love the flavour of almonds too. I personally find the addition of almond essence bitter and false tasting, detracting from the natural sweet fresh almond flavour. Feel free to add essence if that is your preference. Can I please suggest you try a little without the essence and see if you agree with our point of you.thank you very much for watching.
Thank you very much for your enquiry. 10 grams vaniila extract, 500 grams blanched almonds, 50 grams icing or confectioners sugar, 1 egg white. The Ingredients were posted at the same time the video tutorial was posted , however, for some unknown reason UA-cam has stopped displaying them. I hope this helps. You wont regret making this it is truly delicious. Thank you very much for watching.
Hi, very useful recipe. I saw another recipe that used almost the same amounts as yours but instead of 1 egg white they added three, can you explain what would be the difference?
+Anna F the egg white acts as a binder and then allows the finished product to set quite firmly. Giving the outer surface a drier condition. Egg whit is also using in royal icing for piping and it allows the icing to be piped extremely thin and then sets hard enough to snap without losing its shape and form. Without the egg white I feel the oil in the almonds would leach through the fondant if you are using the almond paste as a base layer in decorating a fruit cake for example. I am sure the other recipe you describe is perfectly fine but our version gives us a malleable consistency without being too sticky, making it really easy to mould, roll and shape. It hardens to a nice easy to cut consistency and gives a dry enough finish to protect it from moisture. It also stores well in the fridge or freezer and will be very easy to use, even if made ahead of time. Unless you have an abundance off cheap or free eggs, this is also quite an economical version, it's also a lot easier to use or consider wasting one egg white instead of three. I do hope this helps and thank you very much for your question, for watching and the feedback. ;-))
Thank you very much for your feedback. You could add almond essence or extract. You may need to add a little extra sugar to compensate for the extra liquid. I love almonds but not unnatural almond flavour, I'm probably the odd one out here. Just before you add the almond flavour why not have a little taste and see if you still think it needs it. It's a personal thing, add it if you need to. This recipe is versatile & flexible. Thanks for your enquiry and for watching.
I'm so glad I found your video, I don't like almond extract either! Maybe it's the alcohol they use in the commercial production, but for me, it adds a funky undertaste to baked goods. I've tried several different brands and altered the amount of extract, adding less and less, until I finally just left it out altogether. We're not the only ones! 😀
Ahh a kindred soul lol. I don’t like fake anything flavour, banana flavour yuk! Almond flavour blah and rum essence really…… all those drunken sailors would be horrified. Almonds have a beautiful, natural sweet flavour fragrance, personally I think if you have to ‘enhance’ that with imitation essences, you are probably starting with an inferior product to start with or you are trying to mask a stale, rancid, bitter old almond taste. Just my thoughts but I do prefer the taste of good quality natural fresh foods in their optimum state. Thanks for the great feedback and for watching. From my family to yours may you be blessed with a safe, happy, healthy Christmas, surround by loving family and friends, fabulous food and laughter.🎅🏻
@@CheekysKitchen I've seen videos of people making their own almond extract using almonds and vodka. Have you tried this? I've been making my own vanilla extract for years and I'm curious if homemade almond extract would lack the funk of store-bought. If you haven't tried it and found it unacceptable, I might give it a whirl since we seem to have a similar palate in this regard. It'd take 6 months to find out if it's any good though lol. I wish you and your family a blessed, joyful Christmas and a happy, healthy New Year!
Thank you for your question Mark. The brand I used was a a Thermochef. It is no longer working and the company is no longer operation in Australia, which means I can’t get parts or show you anything about it. My new Food Processor is a Thermomix. It is not available in stores you have to buy it either second hand on the net or through a party type plan where a hostess attends your home, demonstrates the machine and invites your visitors to buy it. Incentives are given to hostesses to secure sales. I understand the Thermochef is still available in some Asian and European countries. I have about 400 videos on this channel using this appliance, if you are fortunate enough to find one where you live we have lots of recipes to get you started. Thanks for your question and for watching.;-))
Sorry I couldn’t be more help, maybe you could look for one on EBay, they are a very sturdy appliance. It failed on me because it wore out . I used it everyday for everything, often several times each day for many years. I understand, Kenwood, ninja and Philips have different models of a Thermo cookers which do similar work. I can’t recommend any as I have no experience with other brands. Best of luck with your search.;-))
Thanks for the recipe. I have been looking for almond paste and can't find one that in satisfied with. I will make this today to go with bear claws. How long will the paste last under refrigeration? Thanks again.
Thanks for the lovely feedback Sam, we used it Bearclaws and our Easter Simnel Cake recipe, it will last for at least 6 months in the fridge. Just let it return to room temperature to soften up making it easier to use. We always use almonds as fresh as we can get them as they have a natural sweetness. Never use older or less than fresh almonds in this recipe as the Almond oils can become rancid with age and are very unpleasant and bitter. This recipe also freezes well, make sure to wrap it securely to expel any air and stop it from absorbing any freezer odours. Hope this helps, thanks for watching and your enquiry. We hope you enjoy our Almond a Paste recipe.;-))
If I did want it to taste more almond like could I add almond extract? Like in the store ones. Im a freak I know I like the store packages that arr overpowering in almond taste.
Thank you for your feedback and enquiry Tavinder, all I could suggest would be to substitute an equal amount (approximately 25-30g or 1 ounce) of glucose syrup, or corn syrup, rice malt syrup should also work. You need something sticky to bind it together. These ingredients will remain soft unlike egg white which will dry out and make a firmer result. I am sure there are chemical compounds that would work but we prefer to stick to more natural substitutes. Hope this helps and thank you very much for watching;-))
Such a nostalgic recipe, this used to be made in Syrian weddings as treats for guests in different little cute shapes... I've been trying to find some to buy here but can't find a place where they use actual almonds... I am not a chef and I don't cook but I had a question, you've used an egg, is that ok? I mean can you eat that paste or will you have to bake it?
+321bady thank you for that wonderful feedback, I've never been to a Syrian wedding so I have seen the little shapes you mention. The icing that is piped onto cakes for weddings and special Occasions is called royal icing and it is made runny enough to pipe by using egg white. That icing then sets really hard and holds its shape and is meant to be eaten raw. Some countries have pasteurised eggs but I've never seen them here in Australia, I do know that almond paste or marzipan is used as the base layer for fruit cakes prior to the addition of the fondant layer and raw egg white is painted onto the cake and then the almond paste to act as a glue to keep all the layers together. This process has been used for generations and is quite an acceptable practice. The use of raw egg white in sorbets is common and ensures the integrity of the sorbet and is also designed to be eaten raw. Egg white used in soft meringue is barely cooked and is sometimes simply hit with the blow torch and just singed but not cooked at all. I hope this information has helped to allay some of your concerns regarding the consumption of raw egg white. I am sure you will enjoy this recipe and it is very easy to mould into shapes and tastes amazing. Thanks for watching.;-))
Gee Sharon, good question, we substitute almonds for so many different recipes, never considered it for this one. Certainly an interesting concept, I’ll have to give it a try and let you know. We are holidaying in the USA at the moment and won’t be back for over a week but I’m really keen to get back to my own kitchen and try out all the recipe ideas I have been gathering on our trip. Thanks for the idea and for watching.;-))
Absolutely that would a very useful addition, make sure you don’t add any of the pith as it can be bitter and make sure your zest is very fine, I would use a micro plane for the job. Hope that helps and thanks for watching.;-))
+2008july4 thank you for your question, unfortunately no. Honey is a sugar and will absorb moisture from the air, potentially making the paste sticky, will leach through cake icing. On the other hand the egg white will dry like a hard clear natural outer lacquer or glue, helping shapes to hold well and dry on the outside also sealing the outside so colours don't 'leach' from fruit cakes into the finished top layer. Hope that helps and thanks for watching.;-))
Thank you for your enquiry Nabeel, this will keep for about a year in the fridge. It will improve the keeping quality of the cake but depending on what ingredients you use in your cake it is difficult to determine. This recipe is used on wedding cakes and the uncut tier of the cake is often kept for the first wedding anniversary or to welcome a new baby to the family. Provided this is stored in a cool dry place it should keep fresh for several Months. I hope that helps and thank you for watching.;-))
Thank you for your enquiry Farzanahanif2011, this recipe would be perfect for your almond cookies, we have used it in Bear Claws, Simnel Cake and as a cake base prior to applying fondant. The paste is very pliable and easy to work with as shown by the quick little flowers I fashioned for the video presentation. Thank you you very much for watching.;-))
Thank you for your question. You certainly can use ground almonds/ meal flour for this recipe. The same weight of whole almonds as ground. It will take up less space in a measuring cup or jug. That is why I prefer to use weight measurements rather than volume. Hope that helps, sorry for the delay in responding, thanks for watching.;-))
Thank you for your enquiry. This is delicious as a filling for chocolates, pastries & biscuits. as a decoration as it molds well but its primary use is to cover a cake. Rolled out like pastry or fondant it is used between the cake and fondant to prevent colour (from the fruit cake) leaching into the fondant. When used on wedding or christening cakes it helps preserve the cake so (an extra tier) can be eaten a year later for the first birthday or anniversary.thanks for watching.
Thank you for your feedback Nah ImOnlyserious. Marzipan has Almond Extract in it and in my humble personal opinion, it’s bitter and destroys the natural sweet delicious taste of the almonds. Almond paste is exceptionally tasty and very hard to leave alone, it’s that good. It moulds well and enhances the taste of everything it’s included with.
cheekyricho cooking i happen to like the taste of almond extract in some desserts, I don't find it bitter at all, it's included in many Italian dessert recipes as well. A little goes a long way, it's very potent. This recipe looks divine, I would definitely like to try it, it's a lot cheaper than buying it at a market. Thank you for replying and publishing this video. God bless
Thank you very much for your feedback Nay ImOnlyserious. This is of course only my personal preference, Marzipan Fruits and Marzipan coated with chocolate are popular for a reason. The same reason I don’t enjoy them because of the strong artificial almond flavour which is grange because I really like Amaretto Liqueur, which is strongly almond flavoured. We used the home made Almond Paste in our Simnel Easter Cake and it was divine. I received comments about how nice the Almond Paste was and how it was so much nicer than Marzipan. I haven’t used almond essence for years, maybe I should give it another try, perhaps the time and newer manufacturing methods have improved its taste or my memory of it, who knows. Thanks for taking the time to leave your helpful feedback, I’m sure our viewers will find it most valuable as well.;-)) stay safe and well and thanks for watching.
+Brian Dumo thank you for your enquiry Brian, if your almond meal is very fine it would work. I'd be inclined to sieve out any potential lumps prior to mixing and if making it by hand you may need to knead it a bit to ensure it sticks together in a malleable clump. Hope that helps and thank you very much for watching. ;-))
+Brian Dumo hi Brian simply replace the amount if whole almonds with almond meal by weight. We have a handy conversion chart uploaded for your convenience feel free to print or share it for your convenience in the kitchen. It shows weights, measurements, volume, temperature. Cups size can vary significantly world wide so this is why we use weights for measuring most of of our ingredients to ensure you consistently get the same perfect result as we do every time. I hope that helps. Our research suggests the universal measurement by weight system we use is the most accurate method of delivering ingredients to the recipe.;-))
This recipe is often used as a base layer below fondant for wedding cakes etc, as a centre layer in our Simnel Cake, molded into shapes and marzipan fruits for decorations. It is very delicious dipped into dark chocolate as petit fours too. It has a long shelf life and a fragrant sweet almond nut taste. Thanks for watching.;-))
Whilst this is perfectly suitable for filling cookies and other baked goods we have an almond cream or Frangipane recipe on this channel which is amazing as a filling for Almond Cream croissants , bake well tarts, fruit mince almond cream tarts, glazed fresh fruit tarts and lots more. It it lighter in texture, with fresh whole eggs and lots of butter, decadently delightful and oh so versatile too. Definitely worth a try. Thanks for watching and Happy New Year.;-))
Thank you for your enquiry Anthony. You could use slivered, flaked, whole or ground almonds for this recipe, just make sure you blend it into a fine paste. It is perfect for Christmas treats. Thanks for watching.;-))
Thank you for you enquiry Nathaniel, the ingredients are listed in the recipe box below. Sometimes UA-cam Removes that information. I never know which videos are affected or for how long. The recipe list appears to be still there, I have checked over a couple of days if you are still unable to retrieve it please contact me and I will send it directly to you. Kind regards Cheeky & Richo
Thank you for your enquiry. Yes you can freeze it in an airtight bag but it will keep fresh for at least 1 month in the fridge. Hope this helps and thanks for watching.;-))
That was how I was taught to make it in school. Done it they way ever since.it sets the almond paste and improves the texture. Hope that helps and thanks for watching.;-))
Hi Nathaniel, thanks for your enquiry. We always post the ingredients list in the description box below our videos but sometimes UA-cam removes them. The ingredients for this recipe are 500g blanched almonds 500g confectioners or icing sugar 1 egg white 10g pure vanilla extract. Some recipes use almond essence, we hate the artificial taste it leaves in your mouth. The fresh almond taste in this paste is beyond amazing. Hope you love it as much as we do and from our kitchen to yours, we hope you have a wonderful Christmas. Cheers cheeky & richo
No Problems am fatima! If you mean ground almonds or almond meal, that is perfect. Simply substitute the finely crushed almonds for the same weight of raw almonds. We are here to answer your questions, hope that helps you. Thank you very much for your enquiry. :-))
Thank you for your enquiry. I don't know of any egg substitute for this recipe.The egg is used a binding agent and makes it easy to roll of mild into shapes, flowers etc, I haven't tried it but a possible substitute may be either 1 teaspoon of powdered gelatine or Xanthum gum dissolved in about 40 grams of hot water. I have used these as an egg substitute in different recipes with success. Sorry not to be of more help[. Thank you very much for watching.;-))
Adding egg is where the recipe took a wrong direction for me. I prefer adding a tbsp of water or liquor if the base is still not moist enough to form a ball.
Thank you very much for the feedback. This is how I was taught to make it and I am sharing it as taught. I also brush a fruit cake with raw egg white. Allow it to dry before applying the almond paste. Repeating the same procedure for the fondant. It seals the previous layer preventing colour from Leaching through from the layer underneath. Is that what you do? I think the egg white forms a seal on the outside as well and doesn’t reabsorb moisture in humid environments like water would, not sure about liquor though, once it evaporates would it still protect the cake from leaching. I’d be very interested to know. Thank you for watching and taking the time to comment.;-))
+Bharat Jobanputra thank you very much, that's a great idea especially for our vegetarian & vegan friends. Thank you for sharing such a helpful tip.;-))
Thank you loveMeSomehiphop, it's very hard to not keep pinching pieces off and eating it. Freshly made is soo much better than the bought stuff. Thanks for watching.;-))
+Trevor Dawson thank you for your enquiry. Some countries have pasteurised eggs which are safe to use raw. I understand egg yolks are reported to be more susceptible to this bacteria as are dirty, organic, less fresh or cracked eggs. We have been eating soft boiled eggs(runny yolk) Egg Flip milkshakes, mousse, Bibimbap, Asian soups with raw eggs dropped into them, almond paste, Royal Icing, fondant, mayonnaise, soft peaked meringue(which has been blowtorched for colour not baked) to name a few. All of these recipes obtain raw or partially raw eggs and to date we have never contracted Salmonella. May have been lucky or perhaps the good food storage practices we utilise have stood us in good stead. I know if you are pregnant, elderly, very young or have impaired immunity the consumption of raw eggs is not recommended, however, we have been fortunate enough to consume these recipes with no adverse effects. Certain countries have different food standards and other cultures have some food practices that some people would find a bit scary. I hope this information helps and thank you very much for watching.;-))
Just cant stand people like fitchkib360 who thinks the world owes them when they cant get what they want.. U will not die if u ask nicely.. My goodness
Thank you for watching, this is probably classified as more of a confectionary and is used to seal cakes prior to covering with fondant which is even more sugar. It’s also used as a moulding icing for making decorations. Hope you are having a lovely weekend.;-))
Thank you I live in a very small town In Connecticut USA and not a lot of oppositions to find what we need to bake the things that other children from other ethnic groups wanted to share with us. I am over the moon to be in touch with folks like you to share the recipes you grew up with.Thank you.
+Doreen Glendinning thank you so much for your wonderful feedback Doreen, our aim is to keep the old recipes alive and circulating, they are tried and true for good reason. Being passionate foodies we embrace the new trending foods and recipes and try and cater for all diets and requests. Personally I hate almond essence flavouring, we find it bitter and it destroys the natural sweet nutty flavour of the almonds giving a sour aftertaste. You won’t ever get this with our recipe, in fact it’s very very addictive😋😉 we hope you get a chance to try some of our many other international recipes, we hope to have something for everyone and don’t forget we also do requests do if you have something in particular you’d like to see, simply ask, if we can get the ingredients we will try and present it for you. It’s simply lovely to hear where our viewers come from and the challenges you also face obtaining ingredients to use. We live in a semi rural area ourselves and often travel great distances to the city to stock up on ingredients for our recipe requests from our lovely viewers. We do love a challenge. Thank you very much for watching, we are delighted you enjoyed our recipe and the very warmest greetings from Cheeky & Richo in Australia.;-))
cheekyricho cooking mark my words you will pay!
Sounds like someone needs a hug.🤗😄
cheekyricho cooking is that a threat☺. Youre doing great work here, thanks. Youre a tolerant person with a sense of humor. God bless you
Thanks Brian, I find if I can’t say something nice, better not to say anything at all. A smile always cheers up the grumpiest mood, a smile uses more muscles than a frown, I consider it a daily workout LOL
If you are looking for a little light entertainment why not check out our new Miniature Meals UA-cam channel, at least you won’t get fat eating there.
I’d like to think we had a good sense of humour, just a couple of happy go lucky Aussies sharing our passion for all things food.
God Bless you as well.;-))
We are happy you found us too. Thank you for subscribing, welcome aboard, we hope you enjoy our journey.
Thank you for your feedback. Some one beat us to the idea but I'm glad they did. This is really morish, everyone walking through the kitchen pinch a piece. There was a lot of kitchen traffic that afternoon. ;-)) Is that Wilson?? lol
Thank you very much for your feedback. I have put the method and ingredients up before publishing. I have just checked and they are there as I posted them. I had someone check on a mobile phone and the details are in fact missing, from the mobile device. The measurements are 10 grams vanilla extract, 500 grams blanched almonds, 500 grams icing sugar, 1 egg white. I am sorry you feel you have wasted your time. I will attempt to fix this,I was unaware of it.Thankyou for taking the time to tell me.
Lovely. Add a tablespoon of brandy. Yummy
Thank you Lynette, that would be very nice indeed. Thanks for sharing that variation. Definitely a must try. Thanks for watching.:-)) Happy New Year!🍹
🤣🤣....Quote and quote, "if you want the yucky stuff, put it in...". Made me giggle. But, yes : my sentiments exactly. Lovely, easy and straightforward recipe.
Thank you very much, Sarah. I don’t understand the inclusion of unnecessary ingredients, especially when the natural flavours of these ingredients are pure, simple and delicious. Nothing artificial is needed and in my humble personal opinion it would ruin a perfect flavour. Thank you for the lovely feedback and for watching.;-))
@@CheekysKitchen I still have one Christmas cake to go. 🤭 It's been maturing for a while now and I think it's high time we 'delved into it' . I'm going to be using your recipe as the base layer for the royal icing topping to follow that. I will, most definitely, be sure to let you in on how that goes. As I watch your end result, it looks like quite a sturdy paste to me. Sturdy enough for rolling out, I mean....
Thank you for that feedback Sarah, I always use this as a foundation to decorating cakes, prior to the fondant layer. Are you going to be spreading royal icing over the Almond paste or just piping decorations with it?
This paste is really quite sturdy and is easily rolled . If you have seen our Easter Simnel Cake recipe it actually shows the paste rolled and fashioned into the little toasty ball decorations. It is also handy to make cute little decorations for kids parties (where nut allergies aren’t an issue) get the kids involved and make cars, planes, flowers and animals. It’s fun, creative and edible. It does of course have a high sugar content but not nearly as high as fondant with its glucose, icing sugar and artificial colours.
Have fun with it. I believe it’s very useful property us to seal the Christmas cake prior to the addition of the fondant to exclude air, thereby extending its shelf life and of course to provide a layer to prevent the colours of the actual cake bleeding through and discolouring the top cover layer . Dried fruit can be quite juicy and through osmotic action sugar can pass through the skin and cause the coloured fruit to stain the icing. Almond Paste prevents this. Hope that helps, I’m sure you will be very happy with it. Thanks for the great feedback and for watching.;-))
@@CheekysKitchen You are so generous with your words. Such a fresh breath of air to have a UA-camr take their time to really reply to our queries in such depth. Kudos to you and yours! You've gained a fan! Well, I plan on covering the almond paste layer (once dried out) with the royal icing. Also made from scratch. None of that store bought and overly sweetened roll out fondant. I intend to stiff peak crumb coat to start with then finish off with a soft peak one. As for the decorations, I might just go along with your very fab idea of getting the family to join in the fan and we could all mould our some figurines. .....a train, some fruits perhaps, some pine trees...let my imagination run wild. I'll check out the video you've suggested. And thank you for your very detailed reply. Keep up the good work 👏🏾 .
Thank you so much for your lovely feedback Sarah, your icing idea sounds very pretty indeed. I will have to give it a try. You would be surprised by the number of recipe shares I receive from my helpful and friendly viewers. I usually dedicate my recipe to them and always caution them, if they share a recipe with me, I will let it loose, can’t help myself really, I see it as my duty to share great recipes . No kitchen secrets here, lol!! This paste also makes delicious Marzipan fruits, I normally just fashion the fruits into pears, bananas or apple shapes and then dust them with some edible pearly lustre dust. You can get it in different subtle colours and it does look pretty. Your Christmas trees could be dusted with sugar crystals for a snow effect theme. So many things to do with it and it’s a very family orientated craft project. Thank you for your kind message. We are only too happy to help.;-))
I love almond flavoring...after all it was almond paste you're making.
Thank you for your feedback. We love the flavour of almonds too. I personally find the addition of almond essence bitter and false tasting, detracting from the natural sweet fresh almond flavour. Feel free to add essence if that is your preference. Can I please suggest you try a little without the essence and see if you agree with our point of you.thank you very much for watching.
Thank you very much for your enquiry. 10 grams vaniila extract, 500 grams blanched almonds, 50 grams icing or confectioners sugar, 1 egg white. The Ingredients were posted at the same time the video tutorial was posted , however, for some unknown reason UA-cam has stopped displaying them. I hope this helps. You wont regret making this it is truly delicious. Thank you very much for watching.
Hi, very useful recipe. I saw another recipe that used almost the same amounts as yours but instead of 1 egg white they added three, can you explain what would be the difference?
+Anna F the egg white acts as a binder and then allows the finished product to set quite firmly. Giving the outer surface a drier condition. Egg whit is also using in royal icing for piping and it allows the icing to be piped extremely thin and then sets hard enough to snap without losing its shape and form. Without the egg white I feel the oil in the almonds would leach through the fondant if you are using the almond paste as a base layer in decorating a fruit cake for example. I am sure the other recipe you describe is perfectly fine but our version gives us a malleable consistency without being too sticky, making it really easy to mould, roll and shape. It hardens to a nice easy to cut consistency and gives a dry enough finish to protect it from moisture. It also stores well in the fridge or freezer and will be very easy to use, even if made ahead of time. Unless you have an abundance off cheap or free eggs, this is also quite an economical version, it's also a lot easier to use or consider wasting one egg white instead of three. I do hope this helps and thank you very much for your question, for watching and the feedback. ;-))
Thank you very much for your feedback. You could add almond essence or extract. You may need to add a little extra sugar to compensate for the extra liquid. I love almonds but not unnatural almond flavour, I'm probably the odd one out here. Just before you add the almond flavour why not have a little taste and see if you still think it needs it. It's a personal thing, add it if you need to. This recipe is versatile & flexible. Thanks for your enquiry and for watching.
I'm so glad I found your video, I don't like almond extract either! Maybe it's the alcohol they use in the commercial production, but for me, it adds a funky undertaste to baked goods. I've tried several different brands and altered the amount of extract, adding less and less, until I finally just left it out altogether.
We're not the only ones! 😀
Ahh a kindred soul lol. I don’t like fake anything flavour, banana flavour yuk! Almond flavour blah and rum essence really…… all those drunken sailors would be horrified.
Almonds have a beautiful, natural sweet flavour fragrance, personally I think if you have to ‘enhance’ that with imitation essences, you are probably starting with an inferior product to start with or you are trying to mask a stale, rancid, bitter old almond taste. Just my thoughts but I do prefer the taste of good quality natural fresh foods in their optimum state.
Thanks for the great feedback and for watching.
From my family to yours may you be blessed with a safe, happy, healthy Christmas, surround by loving family and friends, fabulous food and laughter.🎅🏻
@@CheekysKitchen I've seen videos of people making their own almond extract using almonds and vodka. Have you tried this? I've been making my own vanilla extract for years and I'm curious if homemade almond extract would lack the funk of store-bought. If you haven't tried it and found it unacceptable, I might give it a whirl since we seem to have a similar palate in this regard. It'd take 6 months to find out if it's any good though lol.
I wish you and your family a blessed, joyful Christmas and a happy, healthy New Year!
Thank you for sharing what is the brand of your food processor. And can you make a video about it please
Thank you for your question Mark. The brand I used was a a Thermochef. It is no longer working and the company is no longer operation in Australia, which means I can’t get parts or show you anything about it. My new Food Processor is a Thermomix. It is not available in stores you have to buy it either second hand on the net or through a party type plan where a hostess attends your home, demonstrates the machine and invites your visitors to buy it. Incentives are given to hostesses to secure sales. I understand the Thermochef is still available in some Asian and European countries. I have about 400 videos on this channel using this appliance, if you are fortunate enough to find one where you live we have lots of recipes to get you started. Thanks for your question and for watching.;-))
Much appreciated. We have it here in Cyprus but it's too expensive around 900 euros . But it's a bit practical. Good day and thank you soooooo much 😘
Sorry I couldn’t be more help, maybe you could look for one on EBay, they are a very sturdy appliance. It failed on me because it wore out . I used it everyday for everything, often several times each day for many years. I understand, Kenwood, ninja and Philips have different models of a Thermo cookers which do similar work. I can’t recommend any as I have no experience with other brands. Best of luck with your search.;-))
Thanks for the recipe. I have been looking for almond paste and can't find one that in satisfied with. I will make this today to go with bear claws. How long will the paste last under refrigeration?
Thanks again.
Thanks for the lovely feedback Sam, we used it Bearclaws and our Easter Simnel Cake recipe, it will last for at least 6 months in the fridge. Just let it return to room temperature to soften up making it easier to use. We always use almonds as fresh as we can get them as they have a natural sweetness. Never use older or less than fresh almonds in this recipe as the Almond oils can become rancid with age and are very unpleasant and bitter. This recipe also freezes well, make sure to wrap it securely to expel any air and stop it from absorbing any freezer odours. Hope this helps, thanks for watching and your enquiry. We hope you enjoy our Almond a Paste recipe.;-))
If I did want it to taste more almond like could I add almond extract? Like in the store ones. Im a freak I know I like the store packages that arr overpowering in almond taste.
nice reciepe . I am vegetarian . instead of egg white what should we use ?
Thank you for your feedback and enquiry Tavinder, all I could suggest would be to substitute an equal amount (approximately 25-30g or 1 ounce) of glucose syrup, or corn syrup, rice malt syrup should also work. You need something sticky to bind it together. These ingredients will remain soft unlike egg white which will dry out and make a firmer result. I am sure there are chemical compounds that would work but we prefer to stick to more natural substitutes. Hope this helps and thank you very much for watching;-))
cheekyricho cooking you'll get yours
Thanks for watching Brian;-))
Awesome thank you for your speedy reply I stand corrected and I will make it right now :) thank you for your fantastic recipe
Such a nostalgic recipe, this used to be made in Syrian weddings as treats for guests in different little cute shapes... I've been trying to find some to buy here but can't find a place where they use actual almonds... I am not a chef and I don't cook but I had a question, you've used an egg, is that ok? I mean can you eat that paste or will you have to bake it?
+321bady thank you for that wonderful feedback, I've never been to a Syrian wedding so I have seen the little shapes you mention. The icing that is piped onto cakes for weddings and special
Occasions is called royal icing and it is made runny enough to pipe by using egg white. That icing then sets really hard and holds its shape and is meant to be eaten raw. Some countries have pasteurised eggs but I've never seen them here in Australia, I do know that almond paste or marzipan is used as the base layer for fruit cakes prior to the addition of the fondant layer and raw egg white is painted onto the cake and then the almond paste to act as a glue to keep all the layers together. This process has been used for generations and is quite an acceptable practice. The use of raw egg white in sorbets is common and ensures the integrity of the sorbet and is also designed to be eaten raw. Egg white used in soft meringue is barely cooked and is sometimes simply hit with the blow torch and just singed but not cooked at all. I hope this information has helped to allay some of your concerns regarding the consumption of raw egg white. I am sure you will enjoy this recipe and it is very easy to mould into shapes and tastes amazing. Thanks for watching.;-))
Hi. Can I use cashew nuts instead of almonds with your same recipe. Thx 😊
Gee Sharon, good question, we substitute almonds for so many different recipes, never considered it for this one. Certainly an interesting concept, I’ll have to give it a try and let you know. We are holidaying in the USA at the moment and won’t be back for over a week but I’m really keen to get back to my own kitchen and try out all the recipe ideas I have been gathering on our trip. Thanks for the idea and for watching.;-))
To enhance the aroma of the paste, can I add a pinch of salt and lemon zest ?
Absolutely that would a very useful addition, make sure you don’t add any of the pith as it can be bitter and make sure your zest is very fine, I would use a micro plane for the job. Hope that helps and thanks for watching.;-))
Thanks for video. Can I use honey instead of egg white ?
+2008july4 thank you for your question, unfortunately no. Honey is a sugar and will absorb moisture from the air, potentially making the paste sticky, will leach through cake icing. On the other hand the egg white will dry like a hard clear natural outer lacquer or glue, helping shapes to hold well and dry on the outside also sealing the outside so colours don't 'leach' from fruit cakes into the finished top layer. Hope that helps and thanks for watching.;-))
Thanks for sharing this recipe
my question is after applying this for a Christmas cake for how many days can I keep this
Thank you for your enquiry Nabeel, this will keep for about a year in the fridge. It will improve the keeping quality of the cake but depending on what ingredients you use in your cake it is difficult to determine. This recipe is used on wedding cakes and the uncut tier of the cake is often kept for the first wedding anniversary or to welcome a new baby to the family. Provided this is stored in a cool dry place it should keep fresh for several
Months. I hope that helps and thank you for watching.;-))
Thanks for your response :)
You are very welcome hope it helps.;-))
Hapy to help. Thank you for the feedback.
Hi. Can I use cashew nuts instead of almonds with your same recipe .thx 😊
I was sitting here eating almonds when I had the strange idea of almonds as a paste so i looked it up and here I am now.
Thank you can we use this past to make almond cookies ?
Thank you for your enquiry Farzanahanif2011, this recipe would be perfect for your almond cookies, we have used it in Bear Claws, Simnel Cake and as a cake base prior to applying fondant. The paste is very pliable and easy to work with as shown by the quick little flowers I fashioned for the video presentation. Thank you you very much for watching.;-))
Can we replace egg white?
Hi! Can I use almond flour or almond meal for this recipe instead of whole almonds? And if so, how much should I use?
Thank you for your question. You certainly can use ground almonds/ meal flour for this recipe. The same weight of whole almonds as ground. It will take up less space in a measuring cup or jug. That is why I prefer to use weight measurements rather than volume. Hope that helps, sorry for the delay in responding, thanks for watching.;-))
@@CheekysKitchen Thank you very much for your reply!
Thank you for your enquiry. This is delicious as a filling for chocolates, pastries & biscuits. as a decoration as it molds well but its primary use is to cover a cake. Rolled out like pastry or fondant it is used between the cake and fondant to prevent colour (from the fruit cake) leaching into the fondant. When used on wedding or christening cakes it helps preserve the cake so (an extra tier) can be eaten a year later for the first birthday or anniversary.thanks for watching.
Almond extract is about 10 times stronger/more intense in flavor than vanilla. If substituting, make sure you use it sparingly.
Thank you for your feedback Nah ImOnlyserious. Marzipan has Almond Extract in it and in my humble personal opinion, it’s bitter and destroys the natural sweet delicious taste of the almonds. Almond paste is exceptionally tasty and very hard to leave alone, it’s that good. It moulds well and enhances the taste of everything it’s included with.
cheekyricho cooking i happen to like the taste of almond extract in some desserts, I don't find it bitter at all, it's included in many Italian dessert recipes as well. A little goes a long way, it's very potent. This recipe looks divine, I would definitely like to try it, it's a lot cheaper than buying it at a market. Thank you for replying and publishing this video. God bless
Thank you very much for your feedback Nay ImOnlyserious. This is of course only my personal preference, Marzipan Fruits and Marzipan coated with chocolate are popular for a reason. The same reason I don’t enjoy them because of the strong artificial almond flavour which is grange because I really like Amaretto Liqueur, which is strongly almond flavoured. We used the home made Almond Paste in our Simnel Easter Cake and it was divine. I received comments about how nice the Almond Paste was and how it was so much nicer than Marzipan. I haven’t used almond essence for years, maybe I should give it another try, perhaps the time and newer manufacturing methods have improved its taste or my memory of it, who knows. Thanks for taking the time to leave your helpful feedback, I’m sure our viewers will find it most valuable as well.;-)) stay safe and well and thanks for watching.
Very helpful! 😊😊😊 Instead of using almonds can I use almond meal?
+Brian Dumo thank you for your enquiry Brian, if your almond meal is very fine it would work. I'd be inclined to sieve out any potential lumps prior to mixing and if making it by hand you may need to knead it a bit to ensure it sticks together in a malleable clump. Hope that helps and thank you very much for watching. ;-))
+cheekyricho Thank you for the advice! 😊😊😊
+Brian Dumo you're very welcome Brian, only too happy to help.;-))
+cheekyricho How many cups of almond meal do I need to use??
+Brian Dumo hi Brian simply replace the amount if whole almonds with almond meal by weight. We have a handy conversion chart uploaded for your convenience feel free to print or share it for your convenience in the kitchen. It shows weights, measurements, volume, temperature. Cups size can vary significantly world wide so this is why we use weights for measuring most of of our ingredients to ensure you consistently get the same perfect result as we do every time. I hope that helps. Our research suggests the universal measurement by weight system we use is the most accurate method of delivering ingredients to the recipe.;-))
Never heard of this before...can I cover a cake with it or is it just for decorations?
Its usually made for fillings
Like for cookies
This recipe is often used as a base layer below fondant for wedding cakes etc, as a centre layer in our Simnel Cake, molded into shapes and marzipan fruits for decorations. It is very delicious dipped into dark chocolate as petit fours too. It has a long shelf life and a fragrant sweet almond nut taste. Thanks for watching.;-))
Whilst this is perfectly suitable for filling cookies and other baked goods we have an almond cream or Frangipane recipe on this channel which is amazing as a filling for Almond Cream croissants , bake well tarts, fruit mince almond cream tarts, glazed fresh fruit tarts and lots more. It it lighter in texture, with fresh whole eggs and lots of butter, decadently delightful and oh so versatile too. Definitely worth a try. Thanks for watching and Happy New Year.;-))
thank you, i will do it tomorrow.
Thank Elham, I'm sure you will like it, so delicious and very moreish. ;-))
Would this recipe work but with slivered almonds instead?
Thank you for your enquiry Anthony. You could use slivered, flaked, whole or ground almonds for this recipe, just make sure you blend it into a fine paste. It is perfect for Christmas treats. Thanks for watching.;-))
almond paste: Hi, I am having difficulty to find the "amount" of the ingredient. can you please list them for me thank you
i realy love it i ll try it thanks soo much !
You are very welcome Akila it's so versatile and delicious. Thanks for watching.;-))
Not sure why none actually give exact proportions. is it 8oz total or 8oz of both almonds and conf. sugar How much egg white? how much extract?
Thank you for you enquiry Nathaniel, the ingredients are listed in the recipe box below. Sometimes UA-cam Removes that information. I never know which videos are affected or for how long. The recipe list appears to be still there, I have checked over a couple of days if you are still unable to retrieve it please contact me and I will send it directly to you. Kind regards Cheeky & Richo
Thats exactly what I will do thank you very much
can i freeze it for few days
Thank you for your enquiry. Yes you can freeze it in an airtight bag but it will keep fresh for at least 1 month in the fridge. Hope this helps and thanks for watching.;-))
Why did you have to put egg white in the almond paste?
That was how I was taught to make it in school. Done it they way ever since.it sets the almond paste and improves the texture. Hope that helps and thanks for watching.;-))
Wha are the qualities of each ingredient. ?
Hi Nathaniel, thanks for your enquiry. We always post the ingredients list in the description box below our videos but sometimes UA-cam removes them.
The ingredients for this recipe are
500g blanched almonds
500g confectioners or icing sugar
1 egg white
10g pure vanilla extract.
Some recipes use almond essence, we hate the artificial taste it leaves in your mouth. The fresh almond taste in this paste is beyond amazing. Hope you love it as much as we do and from our kitchen to yours, we hope you have a wonderful Christmas.
Cheers cheeky & richo
Glad I found your channel I just subscribed
Thank you!
Thanks for watching & sharing :-))
How much time does it long?
Thank you for your question. It will last for at least 4 weeks in the refrigerator. Thank you for watching. :-))
cheekyricho thank you!! can I use almond powder? sorry for asking too much
No Problems am fatima! If you mean ground almonds or almond meal, that is perfect. Simply substitute the finely crushed almonds for the same weight of raw almonds. We are here to answer your questions, hope that helps you. Thank you very much for your enquiry. :-))
can't you substitute the egg?
Thank you for your enquiry. I don't know of any egg substitute for this recipe.The egg is used a binding agent and makes it easy to roll of mild into shapes, flowers etc, I haven't tried it but a possible substitute may be either 1 teaspoon of powdered gelatine or Xanthum gum dissolved in about 40 grams of hot water. I have used these as an egg substitute in different recipes with success. Sorry not to be of more help[. Thank you very much for watching.;-))
thank you. I'll try it.
We would love to hear how it went for you. Our other egg free viewers would also appreciate your findings. Thanks for watching;-))
Adding egg is where the recipe took a wrong direction for me. I prefer adding a tbsp of water or liquor if the base is still not moist enough to form a ball.
Thank you very much for the feedback. This is how I was taught to make it and I am sharing it as taught. I also brush a fruit cake with raw egg white. Allow it to dry before applying the almond paste. Repeating the same procedure for the fondant. It seals the previous layer preventing colour from
Leaching through from the layer underneath. Is that what you do?
I think the egg white forms a seal on the outside as well and doesn’t reabsorb moisture in humid environments like water would, not sure about liquor though, once it evaporates would it still protect the cake from leaching. I’d be very interested to know. Thank you for watching and taking the time to comment.;-))
Instead of egg you can add almond oil.
+Bharat Jobanputra thank you very much, that's a great idea especially for our vegetarian & vegan friends. Thank you for sharing such a helpful tip.;-))
MmmmMMMmmmmMMmMMmMMm!!!!!!!!
Thank you loveMeSomehiphop, it's very hard to not keep pinching pieces off and eating it. Freshly made is soo much better than the bought stuff. Thanks for watching.;-))
Raw egg whıtes!!!!,what about Salmonella
+Trevor Dawson thank you for your enquiry. Some countries have pasteurised eggs which are safe to use raw. I understand egg yolks are reported to be more susceptible to this bacteria as are dirty, organic, less fresh or cracked eggs. We have been eating soft boiled eggs(runny yolk) Egg Flip milkshakes, mousse, Bibimbap, Asian soups with raw eggs dropped into them, almond paste, Royal
Icing, fondant, mayonnaise, soft peaked meringue(which has been blowtorched for colour not baked) to name a few. All of these recipes obtain raw or partially raw eggs and to date we have never contracted Salmonella. May have been lucky or perhaps the good food storage practices we utilise have stood us in good stead. I know if you are pregnant, elderly, very young or have impaired immunity the consumption of raw eggs is not recommended, however, we have been fortunate enough to consume these recipes with no adverse effects. Certain countries have different food standards and other cultures have some food practices that some people would find a bit scary. I hope this information helps and thank you very much for watching.;-))
Just cant stand people like fitchkib360 who thinks the world owes them when they cant get what they want.. U will not die if u ask nicely.. My goodness
Sooooooo much sugar!!!!
Thank you for watching, this is probably classified as more of a confectionary and is used to seal cakes prior to covering with fondant which is even more sugar. It’s also used as a moulding icing for making decorations. Hope you are having a lovely weekend.;-))
Really what are the measurements? please do better videos...waste of time
What a douche bag you are.