New This Month


  • Yield: Makes about 3/4 cup

Source: Martha Stewart Living, May 2003


  • 4 ounces almond paste
  • 1 tablespoon sugar
  • 2 tablespoons (1/4 stick) unsalted butter, room temperature
  • 1 large egg
  • 1 tablespoon orange liqueur (optional)
  • Pinch of salt
  • 1 tablespoon all-purpose flour


  1. In the bowl of an electric mixer fitted with the paddle attachment, combine the almond paste and sugar. Beat until combined. Add the butter, and beat until incorporated. Add the egg, liqueur, salt and flour. Beat until smooth. Will keep refrigerated in an airtight container for 1 week.


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