Almond Paste Block for Granita and Gelato

Method

1. Soak 300 g of almonds in water overnight (at least 12 hours) to rehydrate and loosen the skins.
2. If the skins are stubborn, boil the almonds in water for 2 minutes, then drain and rub them in a towel to remove the skins.
3. Add 250 g of sugar to the almonds, mix well, and let macerate for 15 minutes.
4. Prepare the sucrose syrup: in a small saucepan, combine 50 g of sugar and 50 ml of water. Bring to a boil and cook until the temperature reaches 105°C (about 4–5 minutes). Pour into a bowl and let cool.
5. Transfer the almond-sugar mixture to a blender and blend well until the oils are released and the mixture becomes pasty.
6. When the blades can no longer catch the almonds, add the sucrose syrup in a thin stream, adjusting the amount to achieve the desired consistency.
7. Add 1 teaspoon of vanilla essence and 10 drops of bitter almond essence. Continue blending until smooth and homogeneous.
8. Transfer the almond paste to a container lined with plastic wrap (e.g., a plum cake mold), cover with plastic wrap, and refrigerate for at least 2 hours to set.