Thank you for your trouble!
Just off the top of your chef’s hat, can you think of a way to convert almond meal to a marzipan filling for a rich tart dough cup (I have some sitting in the freezer). That would be nice with chocolate ganache or Nutella topping, don’t you think?
I’m off to search now, and if I find something and try it and it turns out well, will remit.
Happy cooking!
How to Convert Almonds to Almond Paste
Things You’ll Need
2 cups whole almonds
1 cup sugar
1/2 cup water
Instructions
Boil some water and pour the water on the almonds. Cover the container for a minute and let the almonds soak.
Drain the almonds and peel off the skin.
Heat an oven to 250 degrees Fahrenheit.
Add 1/2 cup of water, 1 cup of sugar and 2 tbs. light corn syrup to a saucepan and cook on the stove until the mixture is 235 degrees Fahrenheit.
Add a few drops of almond extract to the pan.
Put the soaked almonds in a food processor and grind them up until smooth. You may need to add a tablespoon or two of water to make the mixture smooth.
Slowly add the heated pan mixture into the food processor and run the processor until the entire mixture is a consistent, smooth texture.
Remove the paste from the processor, put it into a closed container and refrigerate.
Don’t concern yourself about the sugar.. Here is the conversion to Splenda;
SPLENDA® No Calorie Sweetener, Granulated
It measures cup for cup like sugar – so whatever amount of sugar your recipe requires just substitute the same amount of SPLENDA® Granulated Sweetener
1cup Sugar, equals 1cup = SPLENDA® Granulated Sweetener