Sicilian almond paste or sugar-free royal paste, the recipe to make granitas, almond milk, ice creams and much more: the recipe for marzipan without egg whites, which in Sicily has always been used in many sweets like the Almond Paste Lamb, the Favara Easter Lamb or the Martorana Fruit, provided they are worked hot and without glucose. The recipe for the famous almond paste used for cassata when colored green and for marzipan fruit is this one: very easy and with only three ingredients.
The granita and almond milk, perhaps accompanied by brioche col tuppo, are a summer must here in Sicily, but to tell the truth they accompany us from early spring through late autumn. Similarly, cassata is a purely Sicilian symbol, as is marzipan fruit, and if you think making these recipes is difficult you are mistaken! The fundamental ingredient in these recipes is almond paste and today I will explain how you can make it in very little time! This is truly grandma’s almond paste recipe, the one my mother-in-law’s mother used to make and her mother before her, because here, where almonds have never been lacking, marzipan without egg whites, which we call pasta reale or almond paste, has been with us since childhood! Ready to discover how to make Sicilian royal paste or Sicilian almond paste? Here is the super easy and gluten-free recipe, but first I remind you that if you want to stay updated on all my recipes, you can follow my Facebook page (here) and my Instagram profile (here).
Also check out:
Sicilian Almond Cookies (Paste di Mandorla);
– Homemade pistachio paste;
- Difficulty: Very easy
- Cost: Inexpensive
- Cooking methods: Stovetop
- Cuisine: Italian
Ingredients
- 10.6 oz (about 2 1/8 cups) almonds (just peeled)
- 7.1 oz (about 1 2/3 cups) powdered sugar
- 2 fl oz (about 1/4 cup / 4 tbsp) water
- as needed powdered sugar (for the work surface)
- 6 pcs bitter almonds (armelline) (or a few drops of almond extract)
Tools
- Food processor or blender
- Pot
- Spatula
Almond paste for almond milk, granitas and ice creams: preparation…
Soak the almonds in boiling water for about two minutes — it’s important that you peel the almonds yourself, as the pre-peeled ones are usually too dry and have lost aroma. If you have any bitter almonds, feel free to use them or substitute with a few drops of almond extract!
Let them dry in the sun for a couple of hours or for about 20 minutes in the oven at 122°F.
Let them cool and then grind them as finely as you can.
Prepare a syrup with the powdered sugar, the water (and a pinch of coloring only if you need colored royal paste).
Mix the ground almonds into the syrup and return to the heat for about one minute.
The paste will be ready when it starts to come away from the pot as a single mass.
Turn it out onto a work surface generously dusted with powdered sugar, wait for it to cool a little and then work it. Don’t worry about the sticky texture — as it cools the paste will become very firm and you can work it like modeling clay. If it seems hard or tends to crumble even when cold, add one or two teaspoons of water and knead.
The almond paste is ready; if sealed in a food bag and stored in the fridge it will keep well for a few months.
With this amount you can add about 800 ml of liquid and make ice creams, almond milk and granita.
From here, you can return to the HOME and discover new recipes!
In all products made with this almond-based paste you will notice a slightly mealy texture, due precisely to the presence of the almonds themselves.
