This copycat version of almond schmear uses products available in all stores and tastes even better.
Great Copycat Version: Almond Schmear
Selection is a big issue for me where I live. I often have to resort to buying things I need from online “specialty” sources instead of my local supermarkets. Such is life outside a major urban ares. You also get creative making copycat versions of stuff you cannot get.
That’s the case here and I’m delighted to say that this not only tastes better than the branded product, but that is cheaper too! It’s made with ingredients you can get anywhere.
Food Processor Necessary
You need a food processor to make this. A Ninja (the basic one) would probably work too, but I prefer the food processor. The reason is that you can see the consistency better because you can gradually add the liquid. The schmear must be of a spreadable consistency but not runny or liquidy.
If you’ve ever worked with almond paste, you’ll know what I mean about it’s texture; it’s something like a brick. Therefore, an electric mixer won’t fare so well in breaking it down and forget about a standard blender. The blender is just not up to the job.
Almond Schmear Has Many Uses
Primarily, this is a pastry filling, but if you’re in love with almonds as much as I am, you may want to use this as a spread on bread. You can use it much like Nutella. The only thing you mustn’t do if you plan to use it more for a spread is add the little bit of flour–that’s to be on the safe side as I’ve seen cautions about eating raw flour.
However, I’ve been eating cookie dough and tasting stuff with flour for seasoning for over 60 years and I’m still here to tell the story, but there is a warning out there so I’ll just leave it there.
The Recipe
Copycat Almond Schmear
Ingredients
- 8 oz almond paste
- 1/2 cup unsalted butter softened
- 1/2 cup sugar
- 1/4 cup heavy cream
- 2 tbs flour see notes
Instructions
- Break up almond paste into chunks and place in a food processor fitted with the metal “s” blade. Pulse a few times.
- Add the butter, sugar, cream and flour (omit the flour if you are not going to use this for baking)
- Process until smooth.
- Keeps in the refrigerator for a month.
