Is Almond Candy Dough the Same as Almond Paste? An Expert Clarification
Almond candy dough and almond paste are not the same thing. While both are made from almonds and sugar, their proportions, processing, and intended uses differ significantly, resulting in distinct textures and flavors. Almond candy dough generally contains less sugar and is designed for molding and sculpting, whereas almond paste is more pliable and commonly used as a filling or ingredient in baked goods.
Understanding Almond Paste: The Foundation
Almond paste has been a staple in baking for centuries, prized for its rich almond flavor and versatility. It’s the foundation for many classic confections and pastries.
Definition: Almond paste is a mixture of finely ground almonds, sugar, and a binder, typically egg whites or glucose syrup. The ratio of almonds to sugar is generally higher in almond paste than in marzipan or almond candy dough.
Key Ingredients:
- Almonds (blanched and finely ground)
- Granulated Sugar
- Binder (egg whites, glucose syrup, or corn syrup)
- Optional flavorings (almond extract, vanilla extract)
Typical Uses:
- Filling for pastries (e.g., croissants, danishes)
- Ingredient in cakes and cookies
- Base for marzipan
Exploring Almond Candy Dough: The Sculptor’s Choice
Almond candy dough offers a slightly different approach. It leans towards the sculptural and ornamental, focusing on pliability and form.
Definition: Almond candy dough is a pliable, moldable mixture of ground almonds, a smaller proportion of sugar compared to almond paste, and a binder. Its lower sugar content makes it less sticky and easier to sculpt.
Key Ingredients:
- Almonds (blanched and finely ground)
- Powdered Sugar (smaller quantity than in almond paste)
- Binder (egg whites, gum tragacanth, or CMC)
- Optional flavorings (almond extract, edible food coloring)
Typical Uses:
- Cake decorating (creating flowers, figurines)
- Modeling confectionery items
- Small edible sculptures
The Crucial Differences: Composition and Texture
The key distinctions between almond paste and almond candy dough lie in their composition and resulting texture. These differences directly impact their applications.
| Feature | Almond Paste | Almond Candy Dough |
|---|---|---|
| Almond:Sugar Ratio | Higher sugar content | Lower sugar content |
| Binder | Egg whites, glucose syrup, corn syrup | Egg whites, gum tragacanth, CMC |
| Texture | Pliable, slightly sticky | Firmer, more easily molded, less sticky |
| Typical Use | Baking ingredient, filling | Cake decorating, confectionery sculpting |
| Flavor | Intense almond, often subtly sweet | Mildly sweet, almond flavor allows for customization |
How They Are Made: A Comparative Look
The processes for making both almond paste and almond candy dough share similarities, but subtle variations contribute to their distinct qualities.
Almond Paste Preparation:
- Blanch almonds to remove skins.
- Grind almonds very finely with sugar.
- Gradually add the binder (egg whites or syrup) until a smooth paste forms.
- Knead until the paste is uniform.
Almond Candy Dough Preparation:
- Blanch almonds to remove skins.
- Grind almonds very finely.
- Combine ground almonds with powdered sugar.
- Gradually add the binder (egg whites or gum tragacanth) until a moldable dough forms.
- Knead until the dough is smooth and pliable.
Common Mistakes to Avoid: Achieving Optimal Results
Whether you’re working with almond paste or almond candy dough, avoiding common mistakes is crucial for achieving the desired outcome.
- Using Coarsely Ground Almonds: Ensure the almonds are ground extremely finely to prevent a gritty texture. A food processor is generally sufficient, but a grain mill may be necessary for optimal results.
- Overmixing: Overmixing can lead to a tough, dry final product. Mix only until the ingredients are just combined.
- Insufficient Binding: A properly bound mixture is essential for both almond paste and almond candy dough. Add the binder gradually until the desired consistency is achieved.
- Incorrect Storage: Store both almond paste and almond candy dough wrapped tightly in plastic wrap to prevent drying out. Refrigeration is recommended for longer storage.
Frequently Asked Questions
Is marzipan the same as almond paste?
No, marzipan is not the same as almond paste, although almond paste is often a base for marzipan. Marzipan typically has a higher sugar content than almond paste, making it sweeter and more pliable, and is often flavored with almond extract.
Can I substitute almond paste for almond candy dough in a recipe?
While technically possible, it’s generally not recommended to substitute almond paste for almond candy dough. Almond paste’s higher sugar content will result in a stickier, less moldable product. You may need to adjust the recipe accordingly.
What is the best type of almond to use for making almond paste or almond candy dough?
Blanched almonds are the best choice for both almond paste and almond candy dough. Blanching removes the skins, resulting in a smoother, more refined texture and a cleaner flavor.
How long does almond paste last?
Properly stored, homemade almond paste can last for up to two weeks in the refrigerator or several months in the freezer. Commercially made almond paste often has a longer shelf life.
What is gum tragacanth, and why is it used in almond candy dough?
Gum tragacanth is a natural gum derived from certain plants. It acts as a powerful binding agent and stabilizer in almond candy dough, helping to create a smooth, pliable texture that is ideal for sculpting and modeling.
Can I add flavorings to almond paste or almond candy dough?
Yes, you can certainly add flavorings! Almond extract is a common addition, but you can also experiment with vanilla extract, citrus zest, or even liqueurs to enhance the flavor profile.
Why is powdered sugar used in almond candy dough instead of granulated sugar?
Powdered sugar, also known as icing sugar, contains cornstarch, which helps to absorb moisture and prevent stickiness in almond candy dough. This makes it easier to mold and sculpt.
How do I prevent my almond paste from drying out?
To prevent almond paste from drying out, wrap it tightly in plastic wrap, ensuring there are no air pockets. You can also store it in an airtight container in the refrigerator.
Can I make almond paste or almond candy dough without egg whites?
Yes, you can make both almond paste and almond candy dough without egg whites. Glucose syrup or corn syrup can be used as a binder in almond paste, while gum tragacanth or CMC can be used in almond candy dough. This is helpful for those with egg allergies.
What is CMC, and how does it differ from gum tragacanth?
CMC, or carboxymethyl cellulose, is a synthetic gum that can be used as a binding agent in almond candy dough. While both gum tragacanth and CMC provide similar binding properties, CMC tends to create a slightly firmer texture.
Is it possible to buy pre-made almond candy dough?
While pre-made almond paste is readily available, pre-made almond candy dough is less common. However, some specialty baking supply stores may carry it. Alternatively, it is relatively simple to make at home.
What are some creative ways to use almond paste?
Beyond fillings and cake ingredients, almond paste can be used to make small almond cookies (amaretti), fruit tarts, and even as a base for homemade energy bars. Its versatility makes it a valuable ingredient in any baker’s pantry.