For Edirne almond paste, the almonds are not roasted: they are blanched and peeled so they remain white. That is why the paste is ivory rather than brown like paste made with roasted almonds. A sugar syrup is cooked to the thread stage, added to the almonds, and kneaded while the mixture is still warm; once it cools, it cannot be kneaded and will crack.
Drop the almonds into boiling water, let stand for 2 minutes, and drain. While they are warm, squeeze each almond between your thumb and index finger to slip off the skin. Any skin left behind will leave brown flecks in the paste.
Spread the peeled almonds on a clean cloth and let them sit until their surfaces are dry. Grind them in a food processor using short pulses. Do not run the machine continuously; warmed almonds will release their oil and turn the paste into a smooth butter.
Bring the sugar, water, and lemon juice to a boil in a saucepan. Cook for 8–10 minutes, until it reaches the thread stage. To check, take a drop between two fingers and pull them apart; the syrup is ready when it forms a thin, unbroken thread.
Put the ground almonds in a wide bowl, pour the hot syrup over them, and stir with a wooden spoon. When the mixture has cooled enough to handle, add the crushed mastic and knead by hand for 10 minutes. It is ready when it turns glossy and comes together like dough.
Take walnut-size pieces of the paste and roll them in your hands, or press them into molds. Arrange them on a parchment-lined baking sheet.
After shaping, leave the paste uncovered at room temperature for 4–6 hours to dry; if you put it away immediately, it will stay soft and crumble in your hand. It keeps for two weeks in a sealed container. Contains tree nuts (almonds), according to the ingredients. Check labels for other allergens in packaged products.
Damla sakızı bu ezmenin ayırt edici kokusu, atlarsanız sıradan bir badem ezmesi oluyor.
Sakız tarifte ölçülü, fazlası acılık veriyor. Şekerle birlikte dövüp öyle katmak en güvenlisi.
Bademi haşlayıp soyduktan sonra iyice kurutmak gerekiyor, nemli bademle ezme sulu kaldı. Şurubu limon suyuyla kurmak da gerekiyor, limonsuz şurupta şeker kristalleşti ve ezme kum gibi oldu.
Şurubun kıvamını kaçırdım, ezme kurudu ve kalıba girmedi. Bir kaşık suyla toparlayabildim.
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