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Almond paste

I am tempted to make the Apfelkuchen recipe, but I am confused about which almond paste to use. One US brand, Mandelin, has 6 varieties of paste (and that does not include its marzipan offering), with varying level of sugar and textures. It would be great to know which brand Milk Street uses so that I may replicate the recipe accurately. Anyone care to weigh in?


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