Add this to your repertoire, as it makes great fillings for cakes and cookies. Make sure you plan ahead, the amandelspijs (almond sugar dough) gets better when rested. In emergencies, use it without resting. I can recommend having some amandelspijs in the freezer.
This recipe makes quite a large quantity, but you can make a smaller amount of you freeze part of the almond paste. The smaller recipe is listed at the bottom of this page.
- 250gr almonds
- 250gr sugar
- 3 eggs
- 1/2 tsp lemon zest
- 125gr soft butter
- 50gr flour
Combine the almonds and sugar in a kitchen machine. Blend it until semi course.
Add the lemon zest and two eggs. Blend until you get a dough which holds together in a dough, but isn’t yet a fine paste.
Pack the amandelspijs well, and let it rest for 3 days in the fridge before using.
Beat together the butter and amandelspijs.
Add the remaining egg, mix well and then mix in the flour.
Ingredients for a smaller quantity:
- 200gr amandelspijs
- 1 egg
- 50gr soft butter
- 20gr flour