Mandelmassa

Mandelmassa is Swedish almond paste. It is made from ground blanched almonds and sugar, usually in about equal amounts, worked into a firm, slightly coarse paste. It tastes sweet and strongly of almond. It is less sweet and less smooth than marzipan, which has more sugar.

How to use it

• Semlor. The filling of these Swedish cream buns, eaten in the weeks before Lent, is mandelmassa mixed with the crumb scooped out of the bun and a little milk.
• Buns and pastries. Grate it and spread it with butter inside cinnamon or cardamom buns, Danish pastries and braids.
• Cakes. Grate it into batter for almond cake, or use it in fillings for tarts.
• Cookies. Mix it with egg white and sugar for chewy almond cookies (mandelbiskvier).

It is easiest to grate when cold. Take it out of the fridge just before you use it.

Substitutes

Outside Sweden, use:

• Almond paste, sold in the US and in many European shops. It is very close and can be used one for one.
• Marzipan, which is sweeter and smoother. Reduce the sugar in the recipe a little.

To make your own, grind 200 g (about 1⅓ cups) blanched almonds in a food processor until fine. Add 200 g (1 cup) sugar and pulse again. Add about 2 tablespoons of water, or 1 egg white, a little at a time, until it holds together as a firm paste. For a stronger taste, grate in one bitter almond or add a few drops of almond extract.

How to store it

Wrap it tightly so it does not dry out and keep it in the fridge. Opened mandelmassa keeps for a few weeks. It freezes well for several months.

Common mistakes

• Using marzipan for semlor without adjusting. The filling turns out very sweet and loose. Add less milk and taste.
• Blending homemade paste too long. The almonds release oil and it turns greasy. Pulse just until it comes together.

In recipes

Swedish recipes for fika use mandelmassa often. It is made from almonds, a tree nut, so it matters for anyone with a tree nut allergy.