Solo Almond Filling
Our signature Almond Filling is a trade secret in professional kitchens but home bakers love it just as much. Smooth and boasting a subtle, natural almond flavor, it’s a wonderful thing to have on hand when working with puff pastries, cookies, cakes and tarts.
Ingredients: Corn syrup, sugar, water, almonds, evaporated whole milk, modified corn starch, coconut (contains sulfur dioxide to preserve color), salt, artificial and natural flavors, vanilla extract, and citric acid.
Allergens: Contains Tree Nuts and Milk. Made in a facility that processes peanuts and other nuts.
Serv. Size: 2 TBSP (35g), Servings per Container about 9, Amount Per Serving: Calories 110, Calories from Fat 25, Total Fat 2.5g (3% DV), Saturated Fat 0.5g (3%DV), Trans Fat 0g, Cholesterol 0mg (0%DV), Sodium 30mg (1%DV), Total Carbohydrate 21g (8%DV), Dietary Fiber 0g (0%DV), Sugars 17g, Includes 16g Added Sugars (32%DV), Protein 1g, Vitamin D 0%, Calcium 2%, Iron 0%, Potassium 0%. Percent Daily Values (DV) are based on 2,000 calorie diet.
Almond Bundt Cake
Tips & FAQs
How do I thin out/soften the product?
For Solo Paste, heat in the microwave in 5-10 second intervals until you reach the desired consistency. For Solo Fillings, use the same process, or heat in a sauce pan with a small amount of water until you reach the desired consistency.
Can I freeze my finished cake, cookies, pastries, etc.?
Yes, allow the finished product to cool completely and then freeze in an air-tight container.
What is the difference between Almond Filling and Almond Paste? Can they be used interchangeably?
The almond paste and almond filling are very different products and should not be used interchangeably in a recipe. The Almond Filling is a jam-like filling for cakes, pastries, and cookies. The Almond Paste is usually mixed or cut into a recipe for an almond flavor, or as a layer in tarts and pies. Please see our website, www.solofoods.com for more recipes using these products.
Can I substitute “x” in this recipe?
Most recipes allow for the replacement of one or two ingredients. If you are making a recipe for the first time, we recommend that you avoid replacing more than one ingredient. The following substitutions are common:
1 cup Apple Sauce for 1 cup Sugar
1 Banana for 1 cup Oil/Butter
¼ cup applesauce & ½ tsp Baking Powder OR ¼ cup of banana for 1 egg
1 Cup of Whole Wheat Flour for 7/8 cup Flour
How do I adjust a cake recipe for cupcakes?
Most cake recipes can be easily transitioned to a cupcake recipe. The recipe itself does not need to be altered, simply fill cupcake tray with the batter and reduce the baking time by one third to one half. A single layer cake recipe will make 12 – 15 cupcakes.
How do I turn Almond Paste into Marzipan?
1 lb of Almond Paste – about two packages, 3 cups of powdered sugar, 2 egg whites – beaten. Mix the almond paste and powdered sugar in a mixer, slowly add the egg whites (may not use all of them), once fully incorporated, knead until you reach a smooth consistency.
What is the ratio of almonds to other ingredients in Almond Paste?
The percent of almonds in our Almond Paste ranges from 50% - 55%
What should I do if I receive defective product?
While we continuously strive to implement all safety precautions, it is possible for products to occasionally become damaged in transit. If you are not satisfied with your product or you have received damaged products please contact us right away. Please be sure to include the item’s coding on the top of the can or jar (on the bottom for Marshmallow Creme) when writing or have it with you when you call.