Almond pastry filling?

Has anyone used the almond pastry filling that comes in cans in the baking aisle? I'm wondering if it's fluid or more stiff like almond paste? I have a batch of lebkuchen dough that isn't the Nuremburger style I was hoping for, so I'm thinking about baking it in a half sheet pan and turning it into dominosteine. I'm wondering if I can avoid buying expensive almond paste for it since at this point I'm just trying to use up a misfit batch of dough. I might just skip the almond paste layer all together and top it with an apricot jam layer and dunk it in chocolate...


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