Work green food coloring into the almond paste until you think it's right. Then roll it out and use a paring knife to cut almond-shaped leaves out. Use a small cap, like from a prescription bottle or jar of oil to scallop the edges of the leaves. This take a little practice, but don't worry, with the leaves you don't like, just ball them up and try again.
If the paste is too dry and crumbly, work in a little egg white (beat 1 egg white until it is foamy, then use only as much as needed to moisten the paste). If the almond paste is too moist or sticky, use powdered sugar to dust the counter or rolling pin.
Both chef and musician, John Ryan wrote the Just Good Food blog from 1996 through 2001.
This page created 1997. Modified August 2007.
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