ALMOND PASTE Meaning and
Definition
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Almond paste is a smooth and malleable filling or ingredient made primarily from ground almonds and sugar. It is commonly used in culinary applications, particularly in confectionery and baking. The paste has a thick and pliable consistency, similar to marzipan, but differs in terms of ingredients and preparation method.
To make almond paste, blanched almonds are finely ground or processed until they reach a texture resembling a coarse powder. The ground almonds are then combined with granulated sugar, which is slowly added while continuously blending the mixture. A small amount of liquid, such as water, almond extract, or rose water, is often used as a binding agent to help bring the ingredients together, enhance the flavor, and improve the paste's texture.
The resulting almond paste has a rich, subtly sweet flavor with the distinctive nuttiness of almonds. It is versatile and can be utilized in various recipes, including pastries, cookies, cakes, and candies. Almond paste is often shaped into decorative designs or used as a filling for pastries such as croissants, Danish pastries, and tarts.
In terms of storage, almond paste should be tightly wrapped or stored in an airtight container to prevent it from drying out. Refrigeration is recommended to prolong its shelf life, as it can become rancid if not properly stored.
Overall, almond paste is a delightful and flavorful ingredient that adds a distinct almond taste to a wide range of culinary creations.
Common Misspellings for ALMOND PASTE
- aalmond-paste
- Al-ond-paste
- Aleond-paste
- a lmond-paste
- al mond-paste
- zlmond paste
- slmond paste
- wlmond paste
- qlmond paste
- akmond paste
- apmond paste
- aomond paste
- alnond paste
- alkond paste
- aljond paste
- almind paste
- almknd paste
- almlnd paste
- almpnd paste
- alm0nd paste
Etymology of ALMOND PASTE
The word "almond paste" is derived from the Middle English word "paste", which is borrowed from the Old French word "paste" meaning "dough" or "pastry". The term "almond" comes from the Old French word "alemande", which is further derived from the Latin word "amygdala", meaning "almond".
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