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For 300 g, you will need:


  • 150 g walnut kernels
  • 150 g icing sugar
  • 1 egg white

Nutritional information:

Whole recipe
Calories
1596
80%
Proteins
24g
9%
Carbohydrates
173g
16%
Fats
90g
14%
 Per 100 g 
Calories
484
24%
Proteins
7g
3%
Carbohydrates
52g
5%
Fats
27g
4%

% are calculated relative to a Recommended Dietary Intake or RDI of 2000 k-calories by day for a woman (change to a man).

Times:

Preparation : 14 min.
Preservation : Several weeks in the fridge, folded in plastic film.



How much will it cost?

 For 300 g : 3.73 €

 Change currency:

 Note : These prices are only approximate. Read more...



Step by step recipe:

Weight 150 g walnut kernels. Walnut paste : Photo of step #1
Put them in the food processor with 150 g icing sugar. Walnut paste : Photo of step #2
Switch on food processor, and as soon as walnuts are reduced to a powder, add egg white... Walnut paste : Photo of step #3
...a spoonful at a time, until paste starts to gather together.

Finish with your hand, gathering all the paste into a ball.

 Walnut paste : Photo of step #4
Shape the ball into a thick disc, wrap in plastic film and keep in the fridge. Walnut paste : Photo of step #5

Remarks:

Walnut paste is very tasty. It's a delight, but if it seems too strong for you, you can make "Walnut-almond paste" instead by replacing half the weight of walnuts with ground almonds.

Source:

Home made.

Last modified on: February 21th 2011

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Nota: Rollover photos with your mouse to see recipe title.

Your 2 comments or questions on this recipe:

- - -

What is the purpose of icing sugar in the recipe? Just make it sweeter? Can I omit it or use other substitute? Thanks. A diabetes person.

Comment #1 posted on may 2nd 2011 at 05:36 by Anonymous.

Yes, make it sweeter and also the texture of the paste. You can try to reduce it, but I'm not sure that omit it will give you a pretty result.
Start your try with no sugar, see what you got, then add some sugar or substitute and see what's happen.
Good luck.

Comment #2 posted on may 2nd 2011 at 09:07 by jh.


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