Yes, almond paste can go bad.
Almond paste has a relatively short shelf life primarily due to two factors: lipid oxidation and hardening. Because almonds are high in oil, the fats can turn rancid over time, leading to an unpleasant taste and smell (lipid oxidation). Additionally, almond paste can dry out and harden, making it difficult to work with.
Here's a breakdown:
- Lipid Oxidation (Rancidity): The high oil content in almonds makes the paste susceptible to rancidity. Exposure to air, light, and heat accelerates this process.
- Hardening: Almond paste contains moisture. When exposed to air, this moisture evaporates, causing the paste to become dry and hard.
How to Tell if Almond Paste Has Gone Bad:
- Smell: A rancid or off-putting odor is a strong indicator of spoilage.
- Taste: Even a small taste of rancid almond paste will reveal its unpleasant flavor.
- Texture: Excessive dryness or a rock-hard consistency means the paste is likely past its prime.
- Mold: Any visible mold growth indicates spoilage.
How to Store Almond Paste to Extend its Shelf Life:
- Airtight Container: Store almond paste in an airtight container to minimize exposure to air.
- Refrigeration: Refrigerate almond paste to slow down oxidation and hardening.
- Freezing: For longer storage, almond paste can be frozen. Wrap it tightly in plastic wrap and then place it in a freezer bag.
In summary, while almond paste doesn't necessarily become unsafe to eat immediately after its "best by" date, its quality degrades over time. Pay attention to the smell, taste, and texture to determine if it's still usable. Proper storage is key to maximizing its shelf life.
