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1
Place the almond paste, corn syrup and apricot puree in the bowl of a stand mixer fitted with a paddle.
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2
Turn on the mixer to medium speed and add about 1 egg white, continue adding egg white gradually until the mixture can be piped through a piping bag.
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3
You will need to adjust the amount of egg whites added to the mixture depending on the consistency of the almond paste.
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4
Place the mixture into a piping bag fitted with a star tip.
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5
Pipe the mixture onto a parchment paper lined baking sheet.
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6
Use any design you like when you are piping the mixture.
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7
You can place whole almonds on top of some to achieve a different design.
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8
Preheat the oven to 380 degrees F and bake for 8 to10 minutes, until lightly golden brown.
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9
Place the sugar, honey and water in a saucepan and bring to a strong boil.
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10
Place the almonds in the food processor and grind until coarse.
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11
Remove the boiling sugar from the heat and pour over the coarse almonds.
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12
Blend until smooth.
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13
This may take 10 minutes or more, depending on the strength of the food processor.
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14
Remember, food processors are not usually strong enough to yield the same consistency as the almond paste that you can buy.
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15
If your mixture is too thick and the food processor is straining, you can add a little Kirsch or simple syrup to the processor.
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16
Add the liquid slowly and stop when the processor is moving more freely.
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17
The quality of almond paste is determined by how smooth the consistency is.
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18
Wrap the almond paste in plastic wrap and allow it to cool.
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19
When you are ready to use it, knead in the butter.
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20
The butter makes it smooth and not so sticky.
