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Recipe Summary

Yield:
2 1/4 cups
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Ingredients

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Directions

Instructions Checklist
  • 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.

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  • Knead desired food coloring into dough; mold into small fruit shapes. Let dry overnight on waxed paper. Store in refrigerator in an airtight container.

Source

Oxmoor House Homestyle Recipes

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