Boiled Almond Paste

This is a quick-drying paste that is not oily. It keeps well for several weeks in the refrigerator, but if possible, make it about 24 hours before it is required. Store it in an airtight container or in a double wrapping or Clingfilm. If it dries, moisten it with a little egg white. Cooked almond paste tastes better than the uncooked variety and you avoid any grittiness of texture by dissolving the sugar in water before using it.

Ingredients:
450g (1lb) Granulated Sugar
150ml (¼ pt + 4 tabsp) Water
Large pinch of cream of tartar
350g (12oz) Ground Almonds
2 Egg Whites

Method:
1) Put the sugar and water into a large saucepan over a very low heat. Stir with a metal spoon until all the sugar has dissolved
2) When the sugar has completely dissolved, add the cream or tartar and bring the syrup to the boil
3) Boil rapidly without stirring until it reaches soft ball (240oF / 115oC on a sugar thermometer). Stop the boiling process quickly by plunging the base of the saucepan into a basin of cold water
4) Stir in the ground almonds, stir in the egg whites. Return the pan to a low heat and stir until the mixture thickens slightly
5) Turn the mixture onto a marble slab, work surface or wooden board, lightly sprinkled with icing sugar and work it with a spatula until it begins to thicken and cool. As you work with the paste, sprinkle over a dusting of sifted icing sugar to prevent it sticking to the work surface. When it gets cool enough, kneed it with your hands. It will take up to half its weight in icing sugar
6) The finished paste should feel dry to the touch. Be careful not to add too much sugar at a time or the mixture will become dry and will crumble when rolled out or worked. The more sugar you add, the harder you will have to work to disperse the oils produced by the almonds. Store the cooked almond paste in an airtight jar or thick polythene bag