almond mass

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By Annastiina Salonen
from Vanhalinna, Varsinais-Suomi

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/

serves 10
prep time 10 Min
cook time 10 Min
method No-Cook or Other

Ingredients For almond mass

  • 100 g
    almond flour
  • 100 g
    sugar; preferable superfine or powdered
  • 2 Tbsp
    water, or up to 50 ml
  • 3-5
    drops of bitter almond oil (opt.)

How To Make almond mass

  • 1
    1. 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.
  • 2
    Use for sweets, shrove bun filling, etc.
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