Recipes for Almond Paste

Ingredients

• 1 cup slightly expired almond paste
• 2 cups heavy cream
• 1 cup milk
• 1/2 cup sugar
• 1 teaspoon vanilla extract

Instructions

1. In a blender, combine the almond paste, heavy cream, milk, sugar, and vanilla extract.
2. Blend until smooth and well combined.
3. Transfer the mixture to an ice cream maker and churn according to the manufacturer's instructions.
4. Once churned, transfer the ice cream to a container and freeze for at least 4 hours or until firm.
5. Serve the almond paste ice cream in bowls or cones and enjoy!

Ingredients

• 1 cup expired almond paste
• 1/2 cup unsalted butter, softened
• 1/2 cup granulated sugar
• 1/4 cup all-purpose flour
• 1/4 teaspoon salt
• 1/2 teaspoon vanilla extract
• 1/2 cup chopped almonds

Instructions

1. Preheat the oven to 350°F (175°C) and line a baking sheet with parchment paper.
2. In a mixing bowl, cream together the expired almond paste, softened butter, and granulated sugar until light and fluffy.
3. Add the all-purpose flour, salt, and vanilla extract to the bowl. Mix until well combined.
4. Fold in the chopped almonds.
5. Using a tablespoon or cookie scoop, drop rounded portions of dough onto the prepared baking sheet, spacing them about 2 inches apart.
6. Bake in the preheated oven for 12-15 minutes, or until the edges are golden brown.
7. Remove from the oven and let the cookies cool on the baking sheet for 5 minutes before transferring them to a wire rack to cool completely.
8. Enjoy the almond paste cookies!

Ingredients

• 1 1/2 cups expired almond paste
• 1/2 cup unsalted butter, melted
• 3/4 cup granulated sugar
• 2 large eggs
• 1 teaspoon vanilla extract
• 1 1/2 cups all-purpose flour
• 1 1/2 teaspoons baking powder
• 1/2 teaspoon baking soda
• 1/4 teaspoon salt
• 1/2 cup milk
• 1/2 cup sliced almonds

Instructions

1. Preheat the oven to 375°F (190°C) and line a muffin tin with paper liners.
2. In a large mixing bowl, combine the expired almond paste, melted butter, and granulated sugar. Mix until well blended.
3. Add the eggs and vanilla extract to the bowl. Beat until smooth.
4. In a separate bowl, whisk together the all-purpose flour, baking powder, baking soda, and salt.
5. Gradually add the dry ingredients to the almond paste mixture, alternating with the milk. Mix until just combined.
6. Divide the batter evenly among the prepared muffin cups, filling each about 2/3 full.
7. Sprinkle the sliced almonds on top of each muffin.
8. Bake in the preheated oven for 18-20 minutes, or until a toothpick inserted into the center comes out clean.
9. Remove from the oven and let the muffins cool in the tin for 5 minutes before transferring them to a wire rack to cool completely.
10. Enjoy the almond paste muffins!

Ingredients

• 1 cup all-purpose flour
• 2 tablespoons sugar
• 1 teaspoon baking powder
• 1/2 teaspoon baking soda
• 1/4 teaspoon salt
• 1/2 cup almond paste, slightly expired
• 1 cup buttermilk
• 1 large egg
• 2 tablespoons unsalted butter, melted
• 1/2 teaspoon vanilla extract

Instructions

1. In a large bowl, whisk together flour, sugar, baking powder, baking soda, and salt.
2. In a separate bowl, crumble the slightly expired almond paste.
3. Add buttermilk, egg, melted butter, and vanilla extract to the almond paste. Mix well until smooth.
4. Pour the wet ingredients into the dry ingredients and stir until just combined.
5. Heat a non-stick skillet or griddle over medium heat.
6. Pour 1/4 cup of batter onto the skillet for each pancake.
7. Cook until bubbles form on the surface, then flip and cook until golden brown.
8. Serve warm with your favorite toppings.