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Help stabilize almond paste.

    Posted By: Walter Conti
Saturday, 28 June 2003, at 7:53 p.m.

Almond paste with sugar, very oily, medium grind. Old recipes call for egg white as agglutinant. Doesn't work very well. Still bleeds oil at 70F+ and very brittle. Please advice what I should use as stabilizer or where to find help. Thank you very much.

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