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Almond paste is one of the historical tastes that have been part of our cuisine since the time of the Ottomans when Edirne was the capital of the empire. Local sweet almonds would be brayed in historical wooden mortars, worked into a paste with honey and sugar, and then rolled and cut on white marble counters. Hacı Bekir almond pastes, world famous for their quality and exquisite taste, are basically prepared in the same way. Almonds are boiled, peeled, ground and worked with sugar and sugar sherbet, then shaped, cut, and packaged.
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