Almost any almond paste is a healthy nut treat for adults and children, and if we are talking about a home-made product, there is no doubt at all about its naturalness. But what is the best way to process almonds and what you should know about the rules for using a finished natural mixture from this nut - read on in the article.

Selection and preparation of ingredients

The main ingredient of almond paste is the almond nut itself, which must be fresh (fried can give the product a bitter aftertaste). Before processing into a paste, its kernels should be peeled, and then dried for 5 minutes in an oven heated to 160 degrees (nuts should not be fried).

Powdered sugar or granulated sugar is usually used as an additional component of a pasty dessert, and to achieve a suitable oily consistency of the finished product, butter or sunflower oil, and sometimes egg white, are used. Cinnamon, coconut, sesame, poppy seeds, citrus zest and maple syrup give vivid taste, but they are not included in the classic recipe for creating almond paste. Of course, all its components should be as fresh as possible, and sugar free from dust and small debris.

Important! To make the peel of almonds easier to move away from it, it is enough to lower the kernels in boiling water for 1 minute, and then quickly rinse with cold water. Usually, after such manipulations, the top layer of the nut peels off by itself.

Cooling the product is a completely optional condition, but if you trust the reviews of the hostesses, it becomes even tastier. The main thing is not to freeze the oil so that it does not start to crackle in your mouth.

Did you know? Almonds contain the toxic substance amygdalin glycoside, which can cause irreparable harm to human health. So, according to rough estimates, only 50 raw nuts can lead to death.

What is almond paste good for?

The fruits of the almond bush tree have long been famous for their benefits, therefore they have found application not only in cooking, but also in medicine for the treatment of cardiovascular problems, strengthen bones and improve the performance of the digestive tract. According to the main taste characteristics, almond paste may well replace the popular peanut, while remaining much more useful.

So, in the composition of such a treat, there is a huge supply of vitamins C, A, E, folic and pantothenic acids, mineral compounds important for humans, such as iron, phosphorus, manganese, zinc, potassium, copper. In addition, it also contains beta-carotene, lutein, riboflavin, niacin, thiamine.

• With regular consumption of a delicious almond product, you can achieve the following positive results:
• increase brain activity;
• improve eyesight;
• normalize the work of the cardiovascular system;
• prevent the accumulation of bad cholesterol in the body;
• increase the protective functions of the body;
• normalize mental health, reducing nervousness;
• improve the functioning of the gastrointestinal tract;
• improve the appearance of hair, skin and nails;
• normalize sleep and get rid of insomnia.

It is not worth it to abuse nuts, especially if there are serious health problems or there is an individual intolerance to the individual components of their composition (typical for allergy sufferers).You can talk about the benefits of eating almonds only when the product is dosed. If we are talking about the nuts themselves, then the adult norm is 20–40 g per day, but the amount of pasta can be increased to 60–80 g.

Features of use

It is worth starting the use of previously unfamiliar almond paste with a small amount, literally from one teaspoon per day, evenly applying it to bread, toasts or crackers. Some housewives add paste to the cream for cakes, desserts and pastries, where it will not only improve the taste of the products, but also help make them more healthy.

Of course, for those who follow the figure, such goodies will not benefit, except that you will consume desserts in moderation, dosed using almond nut oil in them. With active weight loss, you can eat no more than 30 g of the product per day, adding it not to baking, but to cottage cheese, fruit and vegetable dishes.

In general, the simple preparation of almond oil and a large supply of its beneficial properties make the product an excellent addition to any table, whether it is festive or everyday. If you wish, you can use both already known recipes for treats and experiment, discovering all new options for desserts. As they will be called, everyone decides independently.