Recipe from Oxmoor House

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  • 1 (8-ounce) can almond paste
  • 1/4 cup butter, softened
  • 2 tablespoons light corn syrup
  • 2 tablespoons kirsch or other cherry-flavored brandy
  • 1/4 teaspoon almond extract
  • 2 1/4 cups sifted powdered sugar
  • Liquid food coloring


  1. Combine almond paste and butter in a medium mixing bowl; beat until creamy. Add syrup, kirsch, and almond extract, beating well. Turn mixture out onto a board or marble slab dusted with powdered sugar; gradually knead 2 1/4 cups sifted powdered sugar into dough.
  2. Knead desired food coloring into dough; mold into small fruit shapes. Let dry overnight on waxed paper. Store in refrigerator in an airtight container.
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