tag:blogger.com,1999:blog-19108872331235264712024-03-13T16:47:44.892-07:00Mano receptų knygelėŠiame bloge noriu pasidalinti su demesio vertais pasiskolintais ar savo receptais, kurių daugumą dar nepatalpinau į savo sandeliuką. Turiu pripažinti nevisi čia esantys receptai išmėginti, o taip pat ir nuotraukos čia beveik visos ne mano.Unknownnoreply@blogger.comBlogger1125tag:blogger.com,1999:blog-1910887233123526471.post-49556972820382072012009-01-24T23:48:00.000-08:002009-02-07T00:19:00.900-08:00Almond Paste<a href="http://www.foodsubs.com/Photos/almondpaste.jpg"><img style="DISPLAY: block; MARGIN: 0px auto 10px; WIDTH: 365px; CURSOR: hand; HEIGHT: 255px; TEXT-ALIGN: center" alt="" src="http://www.foodsubs.com/Photos/almondpaste.jpg" border="0" /></a><br /><div></div><br /><div>INGREDIENTS<br />1 pound blanched almonds<br />1 (16 ounce) package confectioners' sugar<br />3 egg whites<br />1 teaspoon almond extract<br /><br />DIRECTIONS<br />Grind almonds in a blender. Thoroughly mix in confectioners sugar. Beat egg whites slightly, then stir into the almond mixture. Add almond extract, using your hands to blend the heavy mixture.<br /><br />COMMENTS: This recipe is just a little off. It should be 3 cups of powdered sugar and 2 egg whites and a pinch of salt. That works much better<br /><br /><a href="http://www.allrecipes.com/">http://www.allrecipes.com/</a></div><div></div><div>Almond paste is made from almond meal and sugar, with a small amount of cooking oil added to bind the two ingredients.<br />Almond paste is similar to marzipan, but contains much less sugar, typically 50-55%, whereas marzipan of cheap quality usually consists of 75-85% sugar (for comparison: <a title="Lübecker Marzipan" href="http://en.wikipedia.org/wiki/L%C3%BCbecker_Marzipan">Lübecker Marzipan</a> contains 66% almonds). It is mainly used as filling in pastries, but can also be found in chocolates, as a higher quality alternative to marzipan.</div><div><br /><a href="http://www.en.wikipedia.org/">http://www.en.wikipedia.org/</a> </div>Unknownnoreply@blogger.com0