Chocolate Almond Filling

[k_young221]

Last night I made pizzelles and wanted a filling to make "sandwiches." My King Arthur Flour cookbook suggested melting together 1/2c praline paste with 1c chocolate chips. I substituted almond paste. Unfortunately, the resulting mixture is very thick and grainy. I had wanted a smooth, spreadable filling that sets up a bit. Before I start messing around with it, I thought I'd ask here: What did I do wrong, and how can I fix it? =)

Thanks,
~K

 

[PieSusan]

I'm not sure that you can fix it. Praline paste is smooth and almond paste is grittier. You can try using your s blade and processing it until you get a smoother texture.

 

[k_young221]

Ah. I'd never used praline paste; I assumed it was the same texture as almond paste.