Edirne Almond Paste Description and Distinguishing Features of the Product: Edirne Almond Paste, with its roots in the Ottoman Palace Cuisine, is obtained by drying and grinding the Hacı Alibey (48-5) variety almonds that grow wild in Edirne, known for their hard shell and plump characteristics, and mixing them with syrup. The yield of Hacı Alibey (48-5) almonds grown in Edirne, which exhibit little tendency to periodicity, ranges from 33% to 38%, with a kernel ratio between 22% and 27%. Hacı Alibey (48-5) variety forms moderately strong 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 the shell is 3-4 g, and the weight of the inner almond is 1-1.5 g. Production Method: Edirne Almond Paste is produced with approximately 5% deviation, consisting of 55% sugar, 35% almonds, and 10% water.The Hacı Alibey (48-5) almonds, grown in Edirne, are boiled with hot water, and after peeling off the brown skin, they are dried in ovens at 70ºC. The dried almonds are ground in a grinder to achieve particle sizes between 1-5 mm. In a pot, white sugar compliant with the Turkish Food Codex Sugar Regulation, water, and acidity regulator cream of tartar (potassium tartrate) are mixed and boiled up to 120ºC to form a syrup. The ground almonds are added to the syrup to obtain almond paste dough. The almond paste dough is poured onto marble countertops to cool. Once cooled, the paste is kneaded by hand to form long, thin rolls, which are then cut into cylindrical shapes. Edirne Almond Paste is prepared for sale by placing it in a Bristol cardboard box with oiled paper. It should be stored in a cool and dry place during warm weather and at room temperature in a dry environment during cold weather.