How do I make my Almond Paste soft and sticky ?
A few years ago I purchased an almond cake in the town where I used to live. The almond paste was deliciously soft and sticky between the flakey layers of pastry.....hmmm ! However when I try this at home - for example in stollen - after baking it is dry and hard. I bought the almond paste which was quite soft and pliable before baking. Can anyone tell me how I can make almond paste that will be soft after baking ? Thank you.