Edirne Almond Paste Description and Distinguishing Features of the Product: Edirne Almond Paste, originating from the Ottoman Palace Cuisine, is made by drying and grinding the Hacı Alibey (48-5) variety almonds, which grow naturally in Edirne. These almonds are known for their tough shells and full, plump texture. The ground almonds are then combined with syrup to create this delicious treat. The yield of Hacı Alibey (48-5) almonds, cultivated in Edirne and known for their minimal periodicity, ranges from 33% to 38%, with a kernel ratio between 22% and 27%. The Hacı Alibey (48-5) variety produces moderately robust trees, ripens early, and has an inner almond length of 22-27 mm and a width of 10-15 mm. The weight of the almond with its shell is 3-4 g, while the inner almond weighs between 1-1.5 g. Production Method: Edirne Almond Paste is made with an approximate 5% deviation, consisting of 55% sugar, 35% almonds, and 10% water. The Hacı Alibey (48-5) almonds, grown in Edirne, are first boiled in hot water. After the brown skin is removed, the almonds are dried in ovens at 70ºC. Once dried, the almonds are ground in a grinder to achieve particle sizes between 1-5 mm. In a pot, white sugar that complies with the Turkish Food Codex Sugar Regulation, water, and an acidity regulator, cream of tartar (potassium tartrate), are mixed and boiled to 120ºC to form a syrup. The ground almonds are then added to the syrup to create the almond paste dough. The dough is poured onto marble surfaces to cool. Once cooled, the paste is kneaded by hand into long, thin rolls, which are then cut into cylindrical shapes. Edirne Almond Paste is packaged in a Bristol cardboard box with oiled paper for sale. It should be stored in a cool, dry place during warm weather and at room temperature in a dry environment during cold weather.