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