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    Marcona Almond Paste

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    Marcona Almond Paste

    • Vegetarian
    • Christmas
    • Preparation time: 10 minutes
    • Total time: 10 minutes 10 minutes

    Makes: 340g (enough to top a 20cm round cake)


    • 2 x 150g packs roasted Marcona almonds
    • 75g caster sugar
    • 75g icing sugar
    • 1 medium egg, beaten


    1. Place the almonds in a food processor or blender and pulse until they look like fine breadcrumbs.
    2. Add the sugar and icing sugar, then add the egg very gradually just to bind the mixture into a stiff dough (you may not have to use it all). Bring the mixture together with your hands, using a little extra icing sugar.
    3. Knead the paste until pliable, then shape into a ball, wrap in clingfilm and keep in the fridge for up to 3 days, until ready to use.
    4. Note: This recipe contains raw egg and is therefore not suitable for the young, pregnant women, elderly people or those whose immune systems are weak.

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