– There is a big difference in taste between Moroccan cakes made with homemade almond paste and those prepared with industrial almond paste or almond powder.
– To make good homemade almond paste, you need good «Beldi» almonds from the Atlas or Rif mountains, rich in fat and very fragrant.
– Plunge the almonds into boiling water for 1 minute, drain them, and wrap them in food-grade plastic to keep them moist and warm. Avoid leaving the almonds in the water so they don't lose their flavor. Pinch the almonds one by one between your thumb and forefinger to remove their skins.
– Mix the blanched almonds with the granulated sugar and pass the mixture through a grinder 2 to 3 times to obtain a smooth and oily almond paste.
– If you are not using the almond paste on the same day, you must protect it so that it does not dry out, wrap it in cling film, place it in an airtight container and keep it refrigerated.
– Avoid using ready-made almond pastes; they are too sweet and bland.
