a recipe by
Here is the basic recipe for the almond mass which is used as the filling of the Nordic Shrovetide buns, for example. One can use less or more water in the mixture, depending on the desired texture: firmer (for the sweets) or more like jam (for the buns). In other words it's a simpler recipe than marzipan in which eggs are added instead of water. The flavor comes primarily from almonds. I have also written the recipe in Finnish, here: https://www.kotikokki.net/reseptit/nayta/853509/Mantelimassa/
prep time 10 Min
cook time 10 Min
method No-Cook or Other
Ingredients For almond mass
100 galmond flour
100 gsugar; preferable superfine or powdered
2 Tbspwater, or up to 50 ml
3-5drops of bitter almond oil (opt.)
How To Make almond mass
11. Mix the almond flour with the sugar. 2. Add the water and bitter almond oil. Mix it carefully as an even paste, for instance with a blender or a mixer. Almond mass will keep in the fridge quite well.
2Use for sweets, shrove bun filling, etc.
- Last Step: Don't forget to share! Make all your friends drool by posting a picture of your finished recipe on your favorite social network. And don't forget to tag Just A Pinch and include #justapinchrecipes so we can see it too!
Categories & Tags for Almond Mass: