I just got some almond paste from work and i would really like to save it and make chocolates at christmas but i'm not sure how to save it, should i freeze it? (or rather can it be frozen?) or will it keep in the fridge or is it a lost cause??

By momoreg on Tuesday, October 24, 2000 - 05:51 pm: Edit

You can refrigerate it, no problem. Just make sure it's wrapped well.

By W.DeBord on Tuesday, March 06, 2001 - 08:58 am: Edit

We got some marzipan a couple of weeks ago clearly labeled almond paste from Mid-West Imports. As you all know, there can be big differences between brands, percentages and costs.

My current favorite is American Almond from Classic Gourmet $30.00 per 7lb can (they don't list the percentage of almonds but I believe it's 50%).

Here's the thing I hate....it comes in a can and the lid doesn't seal out enough air (even with a layer of saran). So I aways have to transfer containers (like that's a fun waste of time).

Which brand is your favorite? Who are you buying it from, for how much? What percentage do you insist on?

By Panini (Panini) on Tuesday, March 06, 2001 - 01:12 pm: Edit

To me there is a difference between almond paste and marzipan. I make marzipan 50/50 10x sugar and paste. or maybe I'm misunderstanding you.If you're buying marzipan your paying for the filler. You should be buying the good almond paste and make your own.

By W.DeBord on Tuesday, March 06, 2001 - 01:41 pm: Edit

Chef thought he was buying almond paste, the distributors label on the bucket said "almond paste" so everyone thought we were recieving almond paste. Until I opened it I even thought I had a bucket of almond paste when I realized this wasen't almond paste I found the second label.

The label put on by the manufactors said "marzipan", the distributor was labeling it as "almond paste".

But none of that is really my point or question, really. I started thinking about the different textures of the almond pastes I've used over the years. How some worked great making macaroons (which is where you'll really see the differences) and some were a pain. Until I started looking at the costs (which is why we change brands often, chefs' always looking for a better deal) I never really paid attention to the almond content and how it effected my baking.

At what percent do you compromise and say "blank"% of almond is fine, balancing my needs and my cost?

By Panini (Panini) on Tuesday, March 06, 2001 - 05:33 pm: Edit

I,m not sure what the percentages are on the one we use. Ours comes in square tubs. I'm sure its 50% on the paste. That is why I say if your buying marzipan you're buying almond paste w/ sugar added which will ruin a lot of your formulas.American Almond paste is a good product.I'm not sure about classic? is someone repacking it? If I remember AA's # is 1-800-8almond. They will surely tell you %'s

By W.DeBord on Wednesday, March 07, 2001 - 08:01 am: Edit

Right Panini, exactly my point! American Almond is my current favorite brand...your using it also, that's good to know. Classic Gourmet is who is selling us the American Almond brand. I didn't know I could buy dirrect from AA. Any guess what your paying for it?

I'm paying $30.00 per 7 lbs. can. Have you ever had the problem of it drying on top abit? Your buying larger amounts so it must come in a better sealing bucket than my can and lid (which is a cheap package for an expensive product).