Hello Svitlana,

we’re glad to see you putting the course recipes into practice! Here are the answers:

The raw almond paste does not have a recipe because we use a ready-made product from the brand Sosa. However, if you would like to make it yourself, you will need a conching machine to achieve the right particle size. If you don’t have a conche, you can grind the almonds as finely as possible until you obtain a texture similar to a nut butter. To begin, lightly toast the peeled almonds at 130 °C for 25 minutes, then grind and conche them, and it will be ready.
Regarding your second question, there is no specific time required; you simply need to reach the 115 °C indicated in the recipe. Keep in mind that caramelization in this case is very different from that of sugar.
I hope I have resolved your doubts.