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Thermomix Almond Paste and Thermomix Pistachio Paste



I have developed these recipe to make in the Thermomix and each is perfect and so yummy every time! No more having to travel to France for pistachio paste!
Course Dessert
Cuisine Italian
Prep Time 10 minutes
Cook Time 10 minutes
Total Time 20 minutes
Author Valerie Lugonja

Ingredients

Ingredients for the Almond Paste with the Thermomix:

  • 200 g almonds , skinned
  • 200 g icing sugar
  • 1 egg
  • 1 yolk
  • I tablespoon plus one teaspoon fresh lemon juice
  • 1 t almond extract
  • dash of salt

Ingredients for Pistachio Paste with the Thermomix:

  • 200 g pistachios , skinned
  • 200 g icing sugar
  • 1 egg
  • 1 yolk
  • I tablespoon plus one teaspoon fresh lemon juice
  • 2 t pistachio extract
  • dash of salt
  • powdered green food colouring

Instructions

Instructions for the Almond Paste:

  1. Scale white skinned almonds into the TM bowl; mill for 10 seconds from 1-10 using the spatula to keep the mixture toward the blade; pulse as needed to get a fine texture; remove from TM bowl and set aside
  2. Scale the sugar in to the TM bowl, add egg and yolk; whip for 10 minutes at 80 C, speed 3-4, until ribbons are formed when spooned out, and sugar is dissolved
  3. Add lemon juice, almond extract, salt and ground almonds; mix together for 30 seconds at speed 0-10, using a rubber spatula midway to clean the sides of the bowl
  4. Place in bowl, covered tightly; refrigerate for 30 minutes

Instructions for the Pistachio Paste:

  1. Scale skinned pistachios into the TM bowl; mill for 10 seconds from 1-10 using the spatula to keep the mixture toward the blade; pulse as needed to get a fine texture; remove from TM bowl and set aside
  2. Scale the sugar in to the TM bowl, add egg and yolk; whip for 10 minutes at 80 C, speed 3-4, until ribbons are formed when spooned out, and sugar is dissolved
  3. Add lemon juice, pistachio extract, salt, green powdered food colouring and ground pistachios; mix together for 30 seconds at speed 0-10, or until well combined, using a rubber spatula midway to clean the sides of the bowl
  4. Place in bowl, covered tightly; refrigerate for 30

Instructions for using the Nut Pastes:

  1. Lightly sprinkle powdered sugar on a flat surface and on hands
  2. Knead nut paste until pliable and does not stick
  3. Using a small amount of powdered sugar at all time, roll and use to cover a cake or cut into desired shapes
  4. A small amount of water may be brushed onto marzipan or paste surface for cut outs to properly adhere.