Be particular to choose good ground almonds ; unless they are fresh and have been well preserved they are liable to have a bitter or mouldy taste, or perhaps no taste at all. Put the ground almonds into a strong basin, and sieve the two sugars on the top of them. Add the flavouring, lemon juice, and brandy. The brandy may, of course, be omitted if it is objected to, but it renders the almond paste more wholesome, and better for keep- ing. Then add enough egg to bind all together. Knead well with the hand, adding the moisture very gradually as the paste becomes soft with working. Either yolks or whites of eggs may be used ; the yolks will make the paste richer and yellower, the whites drier, and of a paler colour. Or both yolks and whites may be used if it is more convenient. The paste ought to be very smooth when finished, and just moist enough to be bound together. Whole almonds may, of course, be used instead of the ground, but it will mean a great deal more work. They would re- quire to be blanched and dried, and then very finely chopped or put through a nut mill. A little extra weight should be taken to allow for the skins. The ingredients should then be thoroughly pounded in a mortar in order to get a smooth paste. About half a dozen bitter almonds very finely chopped may be added to the above paste if wished. 591 BREAD, BISCUITS, AND CAKES 2852. Coloured Almond Paste Sometimes for fancy purposes and for decorating, Borne coloured almond paste is required. Only the small quantity necessary should be taken, and colouring with suitable flavouring worked into it, as, for instance : Pink. — Work into the almond paste enough carmine or cochineal to make it the desired pink colour, and flavour it with vanilla, raspberry, or strawberry essence. Green. — Flavour a small quantity of almond paste with pistachio or ratafia essence, maraschino or other liqueur, and colour it with green colouring. Brown. — Dissolve some unsweetened chocolate without water, and add sufficient to some almond paste to make it the required brown colour. Flavour with vanilla, and set aside before use in order to harden. Apricot. — Add a little carmine and a little yellow colouring to the almond paste, or have the paste mixed with yolk of egg when the yellow will not likely be required. Flavour with ratafia essence or noyeau. The colouring especially must be added with caution, and then well worked in until a uniform colour is obtained. How to use Almond Paste This is generally used for coating rich fruit cakes, such as wedding, birthday, Christmas, or simnel cakes. Trim the cake, making it fairly flat on the top, and rasp off any overbaked or burnt pieces if necessary. It is not necessary to cut a good slice off the cake in order to make it perfectly flat, as the almond paste will level it up. Lay on a nice thick layer of the paste, and shape it first with the hands. Then take a wetted knife, a palette knife is best, and make the top and sides perfectly smooth with a sharp, straight ridge round the edges. Sometimes the sides of the cake are coated with almond paste as well. Brush over the sides of the cake first with a little orange or apricot mar- malade in order to make the paste adhere.

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Be particular to choose good ground almonds ; unless they are fresh and have been well preserved they are liable to have a bitter or mouldy taste, or perhaps no taste at all. Put the ground almonds into a strong basin, and sieve the two sugars on the top of them. Add the flavouring, lemon juice, and brandy. The brandy may, of course, be omitted if it is objected to, but it renders the almond paste more wholesome, and better for keeping. Then add enough egg to bind all together. Knead well with the hand, adding the moisture very gradually as the paste becomes soft with working. Either yolks or whites of eggs may be used ; the yolks will make the paste richer and yellower, the whites drier, and of a paler colour. Or both yolks and whites may be used if it is more convenient. The paste ought to be very smooth when finished, and just moist enough to be bound together. Whole almonds may, of course, be used instead of the ground, but it will mean a great deal more work. They would require to be blanched and dried, and then very finely chopped or put through a nut mill. A little extra weight should be taken to allow for the skins. The ingredients should then be thoroughly pounded in a mortar in order to get a smooth paste. About half a dozen bitter almonds very finely chopped may be added to the above paste if wished. 2852. Coloured Almond Paste Sometimes for fancy purposes and for decorating, Some coloured almond paste is required. Only the small quantity necessary should be taken, and colouring with suitable flavouring worked into it, as, for instance : Pink. — Work into the almond paste enough carmine or cochineal to make it the desired pink colour, and flavour it with vanilla, raspberry, or strawberry essence. Green. — Flavour a small quantity of almond paste with pistachio or ratafia essence, maraschino or other liqueur, and colour it with green colouring. Brown. — Dissolve some unsweetened chocolate without water, and add sufficient to some almond paste to make it the required brown colour. Flavour with vanilla, and set aside before use in order to harden. Apricot. — Add a little carmine and a little yellow colouring to the almond paste, or have the paste mixed with yolk of egg when the yellow will not likely be required. Flavour with ratafia essence or noyeau. The colouring especially must be added with caution, and then well worked in until a uniform colour is obtained. How to use Almond Paste This is generally used for coating rich fruit cakes, such as wedding, birthday, Christmas, or simnel cakes. Trim the cake, making it fairly flat on the top, and rasp off any overbaked or burnt pieces if necessary. It is not necessary to cut a good slice off the cake in order to make it perfectly flat, as the almond paste will level it up. Lay on a nice thick layer of the paste, and shape it first with the hands. Then take a wetted knife, a palette knife is best, and make the top and sides perfectly smooth with a sharp, straight ridge round the edges. Sometimes the sides of the cake are coated with almond paste as well. Brush over the sides of the cake first with a little orange or apricot marmalade in order to make the paste adhere.

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