The Fresh Loaf

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Need help with ITJB almond horns, to be baked with homemade almond paste

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joyfulbaker's picture
joyfulbaker

Need help with ITJB almond horns, to be baked with homemade almond paste

I just (hooray!) made almond paste for the first time.  I made half the recipe in ITJB.  I used my food processor and added a couple TBSP of water after the almonds were processed the first time, and that enabled the mixture to be finer and smoother.  I didn't have kirsch or simple syrup, so I used 1 1/2 tsp. of almond extract.  I think next time I'll try using my super-duper blender, which I think will grind the almonds finer, but I'm not complaining (see below).

I want to bake almond horns from ITJB, and I am stumped.  The recipe calls for two additions of egg whites, "beaten."  But HOW beaten?  Does that mean with a whisk or fork for a minute or two or does that mean incorporating air?  I suppose it would specify if the latter, but I want to be sure.  Here's that beautiful almond paste:

 

Mary Clare's picture
Mary Clare

That looks delicious!  If the recipe just says "beaten,"  I wouldn't assume it meant to beat the whites until they were stiff.  I would think if stiff egg whites were meant, the recipe would indicate that.

Best wishes!

joyfulbaker's picture
joyfulbaker

Very much appreciate your compliment.  You are right, of course.  The almond paste has "cured" now for several days, so I'll bake the almond horns and post the results soon.  

Joy