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I read this post on almond paste http://chowhound.chow.com/topics/669549
& I bought it from Vieille Europe. I think I bought the right one. First he showed me the nicely packaged...
As a filling for a chocolate cake, I'm considering first using a layer of almond paste and then a layer of SMBC (which is also the outside frosting).
Has anyone done this? Wondering if the almo...
It's an ingredient I have never used before but I have a recipe that calls for it and I'm not sure where I can get it...any suggestions welcome.
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