Nut butter refers to nuts that may or may not be toasted before being ground into a smooth, creamy spread such as almond or peanut butter. Nut paste usually refers to ground nuts that have been blended with a quantity of sugar. Nut Pastes may be made from raw nuts that are cooked with sugar, such as for almond paste and marzipan. Some Europeans made this type of paste with raw pistachios. Apricot kernels may also be made into a paste of this type.
Use opened cans of our products within 1 month of opening for best results.
Our products should be tightly wrapped with plastic wrap and refrigerated. This preserves moisture and freshness. You can also freeze any leftover product to extend its shelf life. Bring the products to room temperature before using.
Steel cans provide a dark and totally sealed container in which to package food. We use steel cans to insure freshness. When exposed to air and light, almond paste and marzipan will discolor, dry out and loose flavor. Plastic film packaging can expose almond paste and marzipan to light and air. This is not of concern when such products are packaged in cans.
Our Marzipan contains approximately 1 part almond to 1.5 parts sugar.
Love’n Bake™ Almond Paste and Marzipan has one of the highest percentages of almonds. Our Almond Paste contains approximately 2 parts almond to 1 part sugar.
Almond Paste and Marzipan are closely related. While there is no standard of identity for Almond Paste and Marzipan there are some general guidelines. Almond Paste is made from 1 part or more almonds to 1 part sugar. Almond Paste is used as an ingredient in cakes, tarts and pastries. And it can be used to make marzipan. Marzipan can be made with 1 part or more almonds to 3 parts sugar (both granulated and liquid). The addition of liquid sugar makes the paste more pliable, suitable for molding into fanciful shapes. Marzipan can be tinted and rolled to cover cakes and pastries.