Almond & Walnut Paste

One of my longstanding love affairs with a dessert is with Almond Paste 杏仁糊 and Walnut Paste 核桃露 It’s usually a hot dessert that takes HOURS to make — soaking the almonds, peeling the skins, boiling them, straining the almonds, boiling more, reducing the water, adding a little rock sugar and constantly mixing it so it wouldn’t burn at the bottom It’s a labour of love with this simple dessert but it just warms my heart having it and I can’t tell you how much I love this bowl on a rainy day — perfection really! Creamy, nutty and nowhere like almond milk, it’s a really concentrated flavour that in my opinion is unrecognisable from the almond milk that the western world likes to use as milk alternatives Imagine making TWO different pastes and combining them — heaven really 🤤

Consistency is a little watery, prefer thicker paste but still a comfort food

Super authentic Chinese dessert! The almond walnut paste was really good and not overly sweet!!