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1
Preheat the oven to 375 degrees F.
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2
Place the almond paste in the bowl of an electric mixer.
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3
Gradually add the eggs, 1 a time, incorporating each before you add the next.
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4
You may need to stop the mixer and scrape the bowl to incorporate all of the almond paste into the mixture.
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5
Slow the mixer to low speed and add all of the hot melted butter.
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6
When it is slightly incorporated, increase the speed and mix until well combined.
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7
Use a rubber spatula to transfer the almond mixture into a piping bag fitted with a 1/2-inch plain tip.
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8
I used a flexible silicon mold but you could also use a mini-muffin tin.
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9
Spray the mold with vegetable cooking spray.
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10
Pipe the almond paste mixture into the molds.
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11
Place a few raisins on top of the piped mixture.
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12
Bake until lightly browned, about 20 minutes, depending on the size of the molds used.
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13
Place the rum in a squeeze bottle.
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14
When the Raisin Punches have cooked, soak them right away while they are still hot with the rum.
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15
If you do not want to use the alcohol, simply skip that step.
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16
Serve.
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17
Place the sugar, honey and water in a saucepan and bring to a strong boil.
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18
Place the almonds in the food processor and grind until coarse.
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19
Remove the boiling sugar from the heat and pour over the coarse almonds.
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20
Blend until smooth.
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This may take 10 minutes or more, depending on the strength of the food processor.
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22
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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23
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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24
Add the liquid slowly and stop when the processor is moving more freely.
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25
The quality of almond paste is determined by how smooth the consistency is.
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26
Wrap the almond paste in plastic wrap and allow it to cool.
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27
When you are ready to use it, knead in the butter.
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28
The butter makes it smooth and not so sticky.
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29
I like to use hydrated raisins in a lot of recipes.
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30
I always keep a jar of them in the refrigerator.
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31
The proportion I use for adding the liquor is about to 10 to 20 percent of the weight of the water.
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32
If you do not dilute the liquor with water, be prepared for a very strong burst of flavor!
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33
Place the raisins in a mixing bowl or glass jar and add water so that it covers the raisins by at least 1/2-inch.
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34
Stir in the rum or flavored alcohol.
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35
Cover with plastic wrap and place in the refrigerator for 24 hours.
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36
It is even better to allow the raisins to hydrate for 2 to 3 days.
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37
They will become very plump as they absorb the liquid.
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38
You can keep them in the refrigerator for a few weeks.
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39
When you are ready to use them, strain the amount that you need through a fine-mesh sieve before adding them to the recipe.
