Hello Curtis,
Thank you for this very interesting suggestion. Maybe even a plant based (almond) milk would be an option. We have to give it a try to know if it works well within the various bakes. We would love to hear more if and when you give any alternative a try.

Enjoy your baking

Do you mean Kerststaven?

How to make eerst staaven.

Mace is a ground spice made from the outer covering of the fresh nutmeg nut. I think almond butter is not the same as almond paste. I hope that answers your question.

Yes, that is no problem Monica.

Hello Janet,
We would suggest to add equal amounts of almond flour and sugar to the wet paste, to make it drier.

Hello Marianne,
Always equal parts or there about, so in your case 250 grams of almond flour combined with 250 grams of sugar would be excellent.

Enjoy your paste making and baking!

Hi Juliana,
We would not recommend using it after this many months. Sorry we did not state exactly how long you can keep it in the fridge or freezer in the posting above. We would recommend using the homemade version kept in the fridge within one month and if stored in the freezer within three months. We find the optimum is to use the paste after one to two weeks in the fridge. Make sure no air can get to the paste. You can also judge the quality of the paste after a while by checking the consistency (no hard or dried out bits for instance) and pliability.

Hello Pat,
250 grams of almond paste, + 250 grams of sugar and 50 grams of water = 550 grams of almond paste 0r 1.21 pounds (lb), 19 oz.

Happy baking

Hello Cedar,
You can leave out the egg and use the paste as is, but if you want to get the right, not too dry, consistency you need to add something to make the paste a bit more pliable and moist. You can use a bit of water and/or oil or use a (vegan) egg substitute.