The New Bakers Dozen
Help stabilize almond paste.

The The Bakers Dozen: Help stabilize almond paste.
By Contiw (Contiw) on Saturday, June 28, 2003 - 08:17 pm: Edit

Almond paste with sugar, very oily, medium grind. Old recipes call for egg white as agglutinant. Doesn't work very well. Still bleeds oil at 70F+ and very brittle. Please advice what I should use as stabilizer or where to find help. Thank you very much.

By Matisse (Matisse) on Thursday, July 03, 2003 - 12:00 am: Edit

use glucose

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