Odense Almond Paste Coconut Macaroon

Coconut Macroons

This is the most requested recipe of Odense Almond Paste Company!
Ingredients

1. 1/2 cup egg whites, room temperature
2. 1 teaspoon pure vanilla extract
3. 1-7 oz box Odense Almond Paste (grated using large hole side of a box grater)
4. 2 cups confectioner's sugar
5. 1-14 oz package sweetened flaked coconut
6. Optional: Melting chocolate, to drizzle over cookies

Time 20 minutes to asssemble per tray
Yield: 35 cookies

Directions

Preheat oven to 325°F. Line cookie sheets with parchment.

In large bowl beat egg whites and extract a bit firmer than soft peaksIn separate bowl beat grated Almond Paste (grated using large hole side of a box grater), sugar and coconut until the texture of small crumbs or use food processor. Gently fold egg whites into almond mixture.

Pressing dough firmly together, drop tablespoons of dough 1 inch apart onto cookie sheets (small scoop with wire release works well).

Bake 18 to 20 minutes, or until brown on bottom and firm to touch.  Cool pans on wire rack.  When cookies are cool enough to handle, transfer to a wire rack and cool completely. Store in an air tight container and between sheets of wax paper, or freeze up to ten weeks

 

Find Odense Almond Paste & Marzipan in stores near you or online.

Almond Galette

 

Almond Galette

In France, almond galette (known as Galette des Rois) is typically
served on January 6: Epiphany, the Feast of the Kings. An ultra-buttery, remarkably flaky pastry crust stuffed with almond filling, this is quite possibly the easiest "fancy" dessert you'll ever make.  This is a King Arthur Recipe and can I say a no fail recipe?  Celebrate the Feast of Three Kings or The 12th Day Of Christmas!

Ingredients:

Crust
1 1/2 cups (180g) King Arthur Unbleached All-Purpose Flour
1/4 teaspoon table salt
1/2 teaspoon baking powder
16 tablespoons (227g) unsalted butter, cold
1/2 cup (113g) sour cream
Filling
2/3 cup (170g) almond paste
6 tablespoons (85g) unsalted butter
1/2 cup (99g) granulated sugar
1/2 teaspoon table salt
2 large egg yolks
1 teaspoon King Arthur Pure Vanilla Extract
1/3 cup (40g) King Arthur Unbleached All-Purpose Flour
1/2 cup (48g) almond flour or very finely ground whole almonds
*If you've purchased a 7-ounce tube or block of almond paste, feel free to use the entire amount.
Glaze

1 large egg yolk
1 teaspoon water, cold

Directions:
To make the crust: Weigh your flour; or measure it by gently spooning it into a cup, then sweeping off any excess. Whisk together the flour, salt, and baking powder. Cut the cold butter into pats, and work it into the flour mixture until it's unevenly crumbly, with larger bits of butter remaining intact.

Stir in the sour cream. The dough will be craggy but cohesive. Turn the dough out onto a well-floured surface and bring it together, if necessary, with a few quick kneads.

Pat the dough into a rough square. Roll it into a rough 8" x 10" rectangle. Make sure the underside is sufficiently dusted with flour that you can move it around easily.

Starting with one of the shorter (8") ends, fold the dough in thirds like a business letter. Flip it over (so the open flap is on the bottom), and turn it 90°. Roll the dough into an 8" x 10" rectangle again. Fold it in thirds again.

Wrap the dough in plastic, and place it in the refrigerator to chill for at least 30 minutes (or overnight).

When you're ready to proceed, start preheating the oven to 400°F. Lightly grease a baking sheet, or line it with parchment.

Divide the pastry in half. Roll one half into a 10" square.

Using a 10"-round template (e.g., a dinner plate), cut a 10" circle. Set the circle onto the prepared baking sheet.

To make the filling: Beat the almond paste, butter, sugar, and salt until thoroughly combined.

Add the egg yolks and vanilla, and beat until well incorporated.

Mix in the flours.

Roll the other piece of pastry into an 11" square. Cut an 11" circle.

To assemble the galette: Spread the filling over the smaller circle, leaving a 1" rim around the edge of the pastry.

To make the glaze: Mix the egg yolk and water together. Brush some glaze over the uncovered edge of the pastry.

Center the larger round of dough over the filled bottom crust, and smooth it over the filling. Using a fork, press and crimp the edge of the galette to seal.

Brush an even coat of the glaze over the surface of the galette. (Doing this step before decorating the top will give your design nice definition and contrast.)

Decorate the galette by using the back of a knife to trace a pattern on the surface; you'll just barely cut into the surface without cutting all the way through to the filling. Poke a vent hole in the center, and four additional small slits at other random spots, hiding the slits in the pattern you've drawn.

Bake for 30 to 35 minutes or until it's golden. Don't be afraid to let it become deeply browned; this slight caramelization gives the butter in the crust wonderful flavor. Remove the galette from the oven, and cool it slightly right on the baking sheet.

Serve galette warm or at room temperature. Store any leftovers at room temperature for several days; freeze for longer storage.

Tips from our Bakers

Want a shinier galette? Try brushing the top of the baked pastry with a teaspoon or so of syrup (maple, agave, golden syrup, or your favorite) while it's still hot from the oven.

Alice Waters Chez Panisse Almond Cake

 

Alice Waters Chez Panisse Almond Cake

If you are lucky enough to get a reservation at the much sought after restaurant, Chez Panisse in Berkley, CA, you will be treated to some of the most delectable foods west of the Rockies.. Meats, vegetables, and fruits are bought daily to assure her standard of freshness. Baked goods are a daily feature. This is a recipe for her Almond Cake. It is dense but, oh what a flavor. Serve it as a breakfast treat, with a coffee, or as dessert. Dress this cake with a scoop of ice cream, fruit, or a favorite sauce. It is a special treat.

Ingredients

1 1⁄3 cups granulated sugar
3⁄4 cup almond paste (not marzipan)
10 ounces unsalted butter, at room temperature
6 large eggs, at room temperature
1 teaspoon vanilla extract
1 cup all-purpose flour
1 teaspoon baking powder
1⁄4 teaspoon salt

Powdered sugar for dusting

Directions:

Preheat oven to 375 degrees F. and prepare a 9-inch springform pan by buttering it liberally and lining the bottom of the pan with parchment paper.

Break up the almond paste with your fingers and process it with the sugar in a food processor. Move the mixture to the bowl of your stand mixer.

Beat the butter and the vanilla extract (and optional almond extract) into the sugar/almond paste mixture and then continue beating until the mixture is creamed and is light and airy. 

Add the whole eggs (one at a time) and mix after each addition until you have thoroughly incorporated the eggs into your batter.

Add the dry ingredients (flour, baking powder and salt) and mix just until thoroughly combined.

Spoon the batter into your prepared springform pan, smoothing the top. Bake until a toothpick inserted in the middle of the top of the cake comes out clean and the center of the cake, when pressed, feels firm but springy. This should take between 1 and 1 1/4 hours. 

Remove the baked cake from the oven and let it cool in the pan for at least 20 minutes before releasing the sides of the springform pan. Garnish with powdered sugar and enjoy. Serves 8

 

Almond Paste ~ Marzipan

Almond Paste for Baking 

Or

Homemade Marzipan for Candies, Etc.

Making your own marzipan or almond paste couldn't possibly be any easier - or tastier!

Ingredients Almond Paste

1 1/2 cups very finely ground blanched almond flour/meal or blanch, 

   grind and dry you own almonds - I recommend the bought almond  

   meal to ensure it's finely ground and sufficiently dry

1 1/2 cups powdered sugar
Sugar-free and diabetic alternative: use 1 1/2 cups Swerve        

   Confectioner Sweetner
2 teaspoons quality pure almond extract
1 teaspoon quality food grade rose water
1 egg white (vegan: use egg substitute 3+ tablespoons corn syrup, 

   golden syrup, or other sticky liquid sweetener)

INSTRUCTIONS
Place the almond flour and powdered sugar in a food processor and pulse until combined and any lumps are broken up. Add the almond extract and rose water and pulse to combine. Add the egg white and process until a thick dough is formed. If the mass is still too wet and sticky, add more powdered sugar and ground almonds. Keep in mind that it will become firmer after it's been refrigerated.

Turn the almond marzipan out onto a work surface and knead it a few times. Form it into a log, wrap it up in plastic wrap and refrigerate.
Will keep for at least a month in the refrigerator or up to 6 months in the freezer. Bring to room temperature before using in any recipe.
Makes 13-14 ounces of marzipan or almond paste

NOTES

* Egg white is what is traditionally used. If you're concerned about raw egg you can use pasteurized egg whites in the carton instead. If you absolutely must (though I don't recommend it), you can use a few tablespoons of corn syrup, golden syrup, other sticky liquid sweetener instead.  
* Marzipan vs. Almond Paste - the difference: Almond paste is softer and is used in baked goods. Marzipan is firmer and is used in making candies/chocolates or as fondant for cakes. Marzipan also uses rose water. To adjust this recipe according to what you're using it for, follow this recipe as instructed for almond paste (I still include the rose water because it tastes amazing), or add an extra 1/4 cup or more of almond flour/meal until you reach a firmer consistency (one that you can roll out with a rolling pin without it sticking) for marzipan.

Almond Galette

           

        Almond Galette

 In France, Almond Galette (known as Galette des Rois) is typically served on January 6: Epiphany, the Feast of the Three Kings. An ultra-buttery, remarkably flaky pastry crust stuffed with almond filling, this is quite possibly the easiest "fancy" dessert you'll ever make.
Ingredients:

Crust

1 1/2 cups (177g) All-purpose flour.
1/4 teaspoon salt
1/2 teaspoon baking powder
1 cup (16 tablespoons, 227g) cold butter
1/2 cup (113g) sour cream

Filling

2/3 cup (170g) almond paste*
6 tablespoons (85g) unsalted butter
1/2 cup (99g) sugar
1/2 teaspoon salt
2 large egg yolks
1 teaspoon vanilla extract
1/3 cup (43g) All-Purpose Flour
1/2 cup (50g) almond flour or very finely ground whole almonds

*If you've purchased a 7-ounce tube or block of almond paste, feel free to use the entire amount.

Glaze

1 large egg yolk
1 teaspoon cold water

Directions:
To make the crust:
Weigh your flour; or measure it by gently spooning it into a cup, then sweeping off any excess. Whisk together the flour, salt, and baking powder. Cut the cold butter into pats, and work it into the flour mixture until it's unevenly crumbly, with larger bits of butter remaining intact.
Stir in the sour cream. The dough will be craggy but cohesive. Turn the dough out onto a well-floured surface and bring it together, if necessary, with a few quick kneads. 

Pat the dough into a rough square. Roll it into a rough 8" x 10" rectangle. Make sure the underside is sufficiently dusted with flour that you can move it around easily.

Starting with one of the shorter (8") ends, fold the dough in thirds like a business letter. Flip it over (so the open flap is on the bottom), and turn it 90°. Roll the dough into an 8" x 10" rectangle again. Fold it in thirds again.

Perfect your technique
Wrap the dough in plastic and place in refrigerator to chill for at least 30 minutes (or over night).

When you are ready to proceed, start preheating the oven to 400*F.
Lightly grease a baking sheet, or line it with parchment.

Divide the pastry in half. Roll one-half into a 10" square.

Using a 10"-round template (e.g., a dinner plate), cut a 10" circle. Set the circle onto the prepared baking sheet. 

To make the filling: Beat the almond paste, butter, sugar, and salt until thoroughly combined. 

Add the egg yolks and vanilla, and beat until well incorporated.  Mix in the flours. 

Roll the other piece of pastry into an 11" square. Cut an 11" circle. 

To assemble the galette: Spread the filling over the smaller circle, leaving a 1" rim around the edge of the pastry. 

To make the glaze: Mix the egg yolk and water together. Brush some glaze over the uncovered edge of the pastry. 

Center the larger round of dough over the filled bottom crust, and smooth it over the filling. Using a fork, press and crimp the edge of the galette to seal. 

Decorate the galette by using the back of a knife to trace a pattern on the surface; you'll just barely cut into the surface without cutting all the way through. Poke a vent hole in the center, and four additional small slits at other random spots, hiding the slits in the pattern you've drawn. 

Brush an even coat of the glaze over the surface of the galette then bake it for 30 to 35 minutes, or until it's golden. Don't be afraid to let it become deeply browned; this slight caramelization gives the butter in the crust wonderful flavor. Remove the galette from the oven, and cool it slightly right on the baking sheet.

 

Serve galette warm or at room temperature. Store any leftovers at room temperature for several days; freeze for longer storage.

Tips from our Bakers

Baking gluten-free? For great results, substitute Gluten-Free Measure for Flour for the all-purpose flour in both crust and filling; use 2 tablespoons water in the dough for the crust, adding it at the same time as the sour cream. You may find the crust cracks a bit as you fold it, but it will roll out just fine.

Almond Tea Cake

Almond Tea Cake

Kitchen Note:

The key to making the cake batter smooth is incorporating the almond paste completely before the eggs are added.  The success of the glaze - a pretty crystallized look and a proper set - is dependent on two things: the glaze must be made just before serving and the cake must be warm from the oven so that the sugar and juices can penetrate it properly and form crystals.
Ingredients:
Cake:
3/4 cup pastry or cake flour sifted
1/2 teaspoon baking powder
1/8 teaspoon salt
5 large eggs
1 teaspoon vanilla extract
3/4 cup almond paste, at room temperature
1 cup sugar
1 cup unsalted butter at room temperature
1 teaspoon lemon zest, grated
1 teaspoon orange zest, grated
Citrus Glaze:
3 tablespoons lemon juice
3 tablespoons orange juice
3/4 cup sugar
Kitchen Note:
The key to making this cake batter smooth is incorporating the almond paste completely before the eggs are added.  Te success of the glaze - a pretty crystalized look and a proper set is dependent on two things, the glaze must be made just before it is brushed on the cake, and the cake must be warm so that the sugar can penetrate it properly and form crystals.

Directions:
Position a rack in the lower 1/3 of the oven and preheat the oven to 350'F.  Lightly butter and flour an 8 1/2 inch tube pan or a 9X5 inch loaf pan, knocking out the excess flour.

To make the cake, sift together the flour, salt, and baking powder twice.  In a small bowl combine the eggs and vanilla and whisk together just to combine. In the bowl of a stand mixer fitted with a paddle attachment, beat the almond paste on low speed until it breaks up.  This can take up to a minute, depending on how soft or warm it is.  Slowly add the sugar in a steady stream beating until incorporated.  If you add the sugar too quickly the paste won't break up as well.

Cut the butter into tablespoon pieces.  Continue on the low speed while adding the butter, a tablespoon at a time for about a minute.  Stop the mixer and scrape down the bowl with a rubber spatula.  Then turn on the mixer to medium speed and beat until the mixture is light in color and fluffy, 3 to 4 minutes.With the mixer still on medium speed add the eggs in a slow and steady stream and mix until incorporated.  Stop the mixer and scrape down the sides of the mixer bowl.  Turn the mixer on again to medium speed for another 30 seconds.  Add the citrus zest and mix in with a wooden spoon.  Finally, add the flour mixture in 2 batches, stirring after each addition until incorporated.  Scrape down the sides of the bowl one last time, and then pour the batter into the prepared pan and smooth the surface with an offset spatula.

Bake until the top springs back when lightly touched and a cake tester inserted in the center comes out clean, 45 to 50 minutes. Let cool in the pan on a wire rack for 5 to 7 minutes while you make the glaze.

To Make The Glaze:
 Stir together the lemon and orange juice and the sugar in a small bowl.  Place the wire rack holding the cake over a sheet of waxed paper or aluminum foil to catch any drips of glaze, and invert the cake onto the wire rack.  If the cake does not want to release, run the tip of a small knife around the edges to loosen it.  Brush the entire warm cake with the glaze, then let the cake cool completely on the rack.  The cake breaks apart easily when warm, so don't attempt to move it.

When the cake is cool, transfer it to a serving plate, using a crisscrossed icing spatula or the base of a two-part tart pan to lift it.  Serve at room temperature.  The cake will keep, well wrapped for one week in the refrigerator.

Almond Paste, Paste vs Marzipan

Almond Paste Recipe

Almond Paste vs Marzipan

The Main Differences
While they both are made of almonds, marzipan and almond paste are completely different creatures. Marzipan is smooth, sweet, and often dyed and molded into shapes. It's also used to cover sweets much like fondant and is sometimes eaten as is. Almond paste, however, is coarser, less sweet, and used as an ingredient or filling for baked goods.

Can They Be Substituted for Each Other?
The texture and flavor of the two are different enough that they shouldn't be substituted for one another.

***

Almond Paste

Ingredients:
1 cup plus 3 tablespoons sugar
1/4 cup honey
1/3 cup plus 1 tablespoon plus 2 teaspoons water
3 cups plus 3 tablespoons blanched whole almonds
1/4 cup plus 1 tablespoon, plus 1 teaspoon simple syrup, *optional

Scant 1/4 cup butter

*

Directions:

Place the sugar, honey and water in a saucepan and bring to a strong boil.

Place the Almonds in the food processor and grind until course. Remove the boiling sugar from the heat and pour over the course almonds. Blend until smooth. This may take 10 minutes or more, depending on the strength of the food processor. Remember, food processors are usually strong enough to yield the same consistency as the almond paste that you can buy.

If your mixture is too thick and the food processor is straining, you can add a little simple syrup to the food processor. Add the liquid slowly and stop when the food processor is moving more freely. The quality of the almond paste is determined by how smooth the consistency is.

Wrap the paste in plastic wrap and allow it to cool.

When you are ready to use it, knead in the butter. The butter makes it smooth and not so sticky.

Can be frozen in the freezer until ready to use. Wrap well.

Recipe courtesy, Jacques Torres

Dresden Stollen ~ Big Sur Bakery

Dresden Stollen
Big Sur Bakery

Nothing brings on a holiday feeling like Stollen which is a bread so common for the Christmas Holidays in Germany.  Perhaps it could be my German ancestral heritage.  While it involves work, the end result is so worth it!

Ingredients: 

For the raisins:
2 cups currants, raisins or golden raisins
3 cups dark rum
For the sponge:
3/4 cup plus 2 tablespoons  milk, heated to 
    lukewarm
1 cup bread flour
1 tablespoon instant yeast
Unsalted butter, softened, for coating the bowl
For the stollen:
1 1/4 cups unsalted butter, softened, plus extra
   for coating the bowl 
1/4 teaspoon ground cardamom
1/4 teaspoon ground cloves
1/4 teaspoon ground allspice
2 teaspoons ground cinnamon
1/2 teaspoon freshly grated nutmeg
1/2 cup sugar
1 teaspoon Kosher salt
1 vanilla bean
2 egg yolks, beaten
2 teaspoons almond extract
1 1/4 cups candied fruits or candied zest
1/2 cup unblanched almonds
3 cups bread flour, plus extra for dusting 
10 ounces almond paste

Directions:
At least one day ahead or even a month, combine the raisins and rum in a bowl and set it aside.

On Baking day:  Start with the sponge:  In an electric mixer fitted with the dough hook attachment, combine the lukewarm milk, bread flour and the yeast.  Beat on low speed until a dough is formed, 3 to 5 minutes.  Transfer the dough to a buttered bowl that is big enough for the sponge to double in size.  Cover it with plastic wrap, place it in the warm part of the kitchen, and let it rise until it doubles in size, 30 to 60 minutes.

Meanwhile, start the stollen mixture;  In the electric mixer fitted with th dough hook attachment, cream the butter, all the spices sugar and salt together until light and fluffy.  Split the vanilla bean lengthwise with a paring knife, scrape out the pulp with the back of the knife, and add the pulp to the butter mixture.  Add the egg yolks and almond extract, and mix to combine.

Preheat oven to 350*F. 

Drain the currents, reserving the rum.  Drain the candied fruit from syrup if homemade.  Scatter the almonds on a baking sheet and toast them in the oven until very light brown, about 10 minutes.  Cut an almond in half to check the color.  Let them cool completely and then rough chop them.  Toss the candied fruit, currents and toasted almonds together in a bowl and reserve.

In the electric mixer fitted with the paddle attachment, combine the sponge, the bread flour mixture and the sponge mixture.  Mix on medium speed until the dough is shiny and pulls away from the sides of the bowl, 15 to 20 minutes.

Turn the dough out on a lightly floured surface.   Flatten it slightly and then roll it out to form a 1/2 inch thick rectangle.  Add 2/3 of the currant mixture, and fold the dough over it.  Add the remaining mixture currant mixture and roll the dough into a ball, making sure to keep a think skin of dough around the currant mixture so that none leaks out.  Place the dough in a buttered bowl that is large enough for it to double in size and cover it with plastic wrap.  Let it rise in a warm part of the kitchen until it has doubled, 1 to 1 1/2 hours.

Transfer the dough to a floured surface and cut it in 4 pieces.  Shape each piece into a football shape, keeping the smooth skin on top and tucking the cut edge underneath so that the currant mixture stays inside,  Let the loaf rest for 7 minutes, covered with plastic wrap .  Then working with one piece of dough at a time, flip it over on your work surface.  Punch it to get rid of any bubbles and fold the dough onto itself, almost as if you were rolling it up, to form a football shape.  Repeat with the other three pieces of dough.  Let them rest on the table, loosely covered with plastic wrap for 15 minutes.

While they are resting, cut the almond paste into four pieces and roll them to form 4 log shaped pieces 6 inches long.  

Take one loaf and flip it onto a floured surface.  Using a rolling pin, roll the center of the loaf until it is 1/2 inch thick, creating a cradle about 4 inches wide while keeping the edges thick.  Place a log of almond paste in the center and fold half of the dough over it.  Using the side of your hand, form a crease between the log and two thick pieces of dough.  Doing so should pull the top layer back slightly leaving you with with a loaf of bread if cut crosswise would have three lobes.  Repeat with the remaining loaves and almond paste.  Place the shaped loaves an two baking sheets lined with parchment paper, apart from each other so they can rise until double in size.  Place the baking sheets in large plastic bags and leave them in a warm part of the kitchen for 1 1/2 to 2 hours until the dough has almost doubled in size and is spongy to the touch.

Adjust the oven rack to the middle position and preheat the oven to 375^F.

Bake the stollen for 35 to 45 minutes, until they are a deep golden brown.  Remove them from the oven and let them cool 15 minutes.  Once the loaves are cool enough to handle, brush them generously with the reserved rum and the melted butter.  Sprinkle with granulated sugar and dust with powdered sugar.  Eat right away or store at room temperature wrapped in plastic wrap.   Makes 4 loaves.  Great for gift giving.

Stollen

Stollen

Frosted and sprinkled with chopped nuts, this is a traditional Christmas bread at our home.

Ingredients:

1 pkg. or cake of yeast

1/4 cup lukewarm water

3/4 cup milk

2 tablespoons shortening

1/4 cup sugar

1 1/2 teaspoon salt

1 teaspoon lemon zest

2 3/4 cup sifted flour

1 egg beaten

1/4 cup raisins

1/4 cup chopped citron*

1/4 cup chopped candied cherries

2 tablespoons melted butter

Confectioners sugar icing

1/3 cup chopped nuts

1 log almond paste (recipe of 12/18)

*note: I use candied pineapple instead of citron.

***

Directions:

Sprinkle or crumble yeast into water, let stand 5 minutes. Stir until smooth. Scald milk. Add shortening, sugar, salt, and lemon zest. Cool to lukewarm. Sift flour: measure.

*

Add yeast to milk. Add egg. Add 1 cup flour. Beat thoroughly. Add raisins, citron (or pineapple), and cherries. Add enough flour to make a soft dough. Turn out on a lightly floured board; knead in remaining flour. When smooth, place in greased bowl. Cover; let rise in warm place until doubled in size, about 1 1/2 hours. 

Punch down. Turn out on board; let rest 10 minutes. Roll into an oval 3/4 inch thick. Brush 1/2 of oval with melted butter. Place a flattened log of almond past almost the length of the oval leaving about 1/2 inch at each end of the bread dough and about 3/4 inch wide. Fold dough over like a Parker House roll or divide dough and make two smaller versions. Do not press edges together. 

Place on greased baking sheet. Let rise until double in size, about 45 minutes. Bake in moderate oven 350 F about 30 minutes. 

Spread lightly with icing: sprinkle with nuts.

Almond Paste

Today I am posting a recipe for almond paste. Tomorrow I will post the recipe for Stollen, the German Christmas Bread which uses the almond paste.

***

Ingredients:

1 1/2 cups whole blanched almonds

1 2/3 cup confectioners sugar

1/4 cup egg whites

***

Directions:

If blanched almonds are not available, it is not difficult to blanch your own.  The most important point to remember is boil 60 seconds or 1 minute.  A longer time softens the almonds and they loose flavor.   Bring a pan of water to a boil.  Add the almonds and boil for 60 seconds or 1 minute, no longer.   Pour through a colander and quickly rinse with cold water.  Lay on paper towels and blot to remove excess.  Pinch between your fingers to remove the shriveled skin.  Discard the skins.  Allow the almonds to briefly dry throughly before grinding them to avoid a thick mass instead of ground particles.  Moist almonds are very subject to mold when stored.  Give them time to dry.

In a food processor, grind the almonds into a fine powder, approximately 2 minutes. Add the confectioners sugar and blend well. Transfer the mixture to a large bowl and with a wooden spoon blend in the egg whites until smooth. On a flat surface lightly dusted with confectioners sugar, roll out the almond paste into a 14" long x 1" round log. Wrap in parchment paper and refrigerate for 1 hour.

*

When rested, cut the log in two. On a smooth clean surface, roll out each piece to double its length, approximately 20 inches. Flatten each roll with your fingertips. Using a knife or a metal spatula, score the tops of the logs with crisscross marks. Coil each log and place on a serving plate. Refrigerate until ready to serve. You can store in a closed container in the refrigerator for one week.