Sastojci: 200 g mlevenih badema ili badem brašna, 150 g šećera u prahu, 1 belance, 1–2 kašike meda ili glukoznog sirupa, ½ kašičice vanila ekstrakta ili 3–5 kapi ekstrakta badema (opciono).
Priprema
1. Pomešaj mlevene bademe ili badem brašno i šećer u prahu.
2. Dodaj belance* i med ili glukozni sirup.
3. Mešaj dok ne dobiješ gustu, lepljivu masu.
4. Umesi rukama dok ne postane glatka “kao testo” struktura.
5a. Ako je suvo, dodaj par kapi meda ili glukoznog sirupa.
5b. Ako je previše mekano, dodaj još mlevenih badema ili badema brašna ili šećera u prahu.
6. Oblikuj u rolnu i uvij u foliju.
7. Čuvati u frižideru.
Napomena za belance
- Dodati belance direktno u smesu i mešaj dok se ne formira gusta pasta.
- Ako vidiš da je masa previše suva, dodaj još pola kašike meda ili nekoliko kapi vode.
- Ako je previše lepljiva, dodaj malo badem brašna ili mlevenih badema.
Napomena za badem pastu
- Ovo je osnova za kolace, filove, marcipan varijante.
- Znatno je slađa i gušća od badem putera.
Rok trajanja i čuvanje
- Badem pastu čuvati dobro uvijenu u providnu foliju ili u hermetički zatvorenoj posudi da se ne suši.
- U frižideru traje oko 1 do 2 nedelje.
- U zamrzivaču može trajati do 2 meseca.
- Pre korišćenja iz frižidera ostaviti 15–30 minuta na sobnoj temperaturi da omekša i lakše se mesi ili razvlači.
- Ako primetiš neprijatan miris, promenu boje ili vlažnu ili sluzavu teksturu, nemoj je koristiti.
Ingredients: 200 g of ground almonds or almond flour, 150 g of powdered sugar, 1 egg white, 1–2 tablespoons of honey or glucose syrup, ½ teaspoon of vanilla extract or 3–5 drops of almond extract (optional).
Preparation
1. Mix ground almonds or almond flour and powdered sugar.
2. Add egg white* and honey or glucose syrup.
3. Mix until you get a thick, sticky mass.
4. Knead with your hands until it becomes a smooth "dough-like" structure.
5a. If it is dry, add a few drops of honey or glucose syrup.
5b. If it's too soft, add more ground almonds or almond flour or powdered sugar.
6. Shape into a roll and wrap in foil.
7. Store in the refrigerator.
Note for egg white
- Add the egg white directly to the mixture and mix until a thick paste is formed.
- If you see that the mass is too dry, add another half spoon of honey or a few drops of water.
- If it is too sticky, add some almond flour or ground almonds.
A note about the almond paste
- This is the base for cakes, fillings, marzipan varieties.
- It is much sweeter and thicker than almond butter.
Shelf life and storage
- Store the almond paste tightly wrapped in transparent foil or in an airtight container so that it does not dry out.
- It lasts about 1 to 2 weeks in the fridge.
- It can last up to 2 months in the freezer.
- Leave the fridge for 15-30 minutes at room temperature before use to soften and be easier to knead or stretch.
- If you notice an unpleasant smell, a change in color or a wet or slimy texture, do not use it.
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