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- 3 cups (24 ounces/685 g) almond paste
- 2 1/2 cups (300 g) confectioners' sugar, plus extra if needed
- 1 tablespoon (15 g) kirsch or other brandy (see Note), plus extra if needed
- Stand mixer fitted with paddle attachment, or a clean work surface (if using your hands)
Directions:View on Epicurious
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