Almond paste is easy to make...

Homemade Almond Paste

1 cup Grind 1.5 cups whole blanched & dried out(at least overnight after blanching, the drier the better) almonds in a food processor until as fine as you can get it without turning it into butter (it will still be a little gritty but that's okay)

Combine with 1.5 cups sifted powdered sugar (I never sift)

1 egg white

1 tsp real almond extract and 1/4 tsp salt. Work to a stiff paste. Makes 1 & 1/3 cup almond paste

 
Almond paste is easy to make...

Homemade Almond Paste
1 cup Grind 1.5 cups whole blanched & dried out(at least overnight after blanching, the drier the better) almonds in a food processor until as fine as you can get it without turning it into butter (it will still be a little gritty but that's okay)
Combine with 1.5 cups sifted powdered sugar (I never sift)
1 egg white
1 tsp real almond extract and 1/4 tsp salt. Work to a stiff paste. Makes 1 & 1/3 cup almond paste

 
REC: Sweet Almond "Biscotti"...

Sweet Almond "Biscotti"

1 cup all-purpose flour
1 teaspoon baking powder
1/4 teaspoon salt
1/2 cup sugar
1/4 cup unsalted butter -- (1/2 stick) room temperature
6 ounces almond paste -- crumbled
1 large egg
2/3 cup sliced almonds

Preheat oven to 325°F. Line heavy large baking sheet with parchment paper.

Whisk first 3 ingredients in medium bowl to blend.

Using electric mixer, beat sugar and butter in large bowl just to blend.

Add almond paste and mix until very well blended. Mix in egg.

Stir in dry ingredients and almonds. Mix just until combined, scraping down sides of bowl once or twice.

Form dough into two 8-inch-long, 2-inch-wide logs and place on prepared baking sheet. Bake until golden brown and tender but set in center, about 40 minutes. Cool.

Transfer to cutting board and cut crosswise into 1/2-inch-thick slices.

DO AHEAD Soft biscotti can be made up to 2 days ahead. Store at room temperature in airtight container.

Yield:
"30 Biscotti"

NOTES : For crisp biscotti, arrange slices, cut side down, on same baking sheet. Continue baking until just golden, about 20 minutes. Cool completely (biscotti will become crunchy as they cool). DO AHEAD: Store at room temperature in airtight container up to 1 week.

Technically, these soft cookies are not biscotti (which means "twice baked" in Italian), since they have been baked only once. Bake them twice for a crispy cookie.

 
Back in the 70s I was on jury duty when one served for a month so there was lots of free time. We

all exchanged recipes and I still use one that I call "Jury Duty Cornbread".

 
Truth be told-I haven't tried any of them as yet--I like to live dangerously--and thanks to this

forum have so many good recipes that I rarely repeat.

I think there must be something very wrong about that BG.

 
I made a couple of batches of these for my Christmas baskets.... I almost swooned!!!

They are absolutely FABulous. Of course, since I can't leave well enough alone, I dipped one flat side in melted dark chocolate... OH MY!

 
So far it's been dunkin donuts and Entenmann's--I'd welcome some good cornbread--more

would you believe once a week for 20 weeks.

 
Sounds fab! Who's bringing the cappuccino's?

They all sound yum! Have you tried the sweet almond one yet? Sounds intriguing - have never bought almond paste before.

 
C

charlie

Well-known member
REC: Jam Crumb Cake...

Jam crumb cake

Recipe By :Melissa Roberts

Serving Size : 6

For cake:
1 cup all-purpose flour
1/2 cup sugar
1 3/4 teaspoons baking powder
1/4 teaspoon salt
3/4 stick unsalted butter -- melted
1/2 cup milk
1 large egg
1/2 cup raspberry jam -- or preserves
For crumb topping:
3/4 stick unsalted butter -- melted
1/4 cup packed brown sugar
1/4 cup granulated sugar
3/4 teaspoon cinnamon
1/8 teaspoon salt
1 cup all-purpose flour -- plus
2 tablespoons all-purpose flour

Make cake:
Preheat oven to 400°F with rack in middle. Generously butter a 9-inch square or round cake pan.

Whisk together flour, sugar, baking powder, and salt.

Whisk together butter, milk, and egg in a large bowl, then whisk in flour mixture until just combined. Pour batter into cake pan. Dollop jam all over surface, then swirl into batter with spoon.

Make crumb topping:
Whisk together butter, sugars, cinnamon, and salt until smooth. Stir in flour, then blend with your fingertips until incorporated. Sprinkle crumbs in large clumps over top of cake.

Bake cake until a wooden pick inserted in center comes out clean and sides begin to pull away from pan, about 25 minutes. Cool in pan on a rack 5 minutes.

Source:
"Gourmet | December 2007"
- - - - - - -

 
Debbie's REC: Double Chocolate Walnut Biscotti...

DOUBLE CHOCOLATE WALNUT BISCOTTI


2 cups all-purpose flour
1/2 cup unsweetened cocoa powder
1 teaspoon baking soda
1 teaspoon salt
6 tablespoons unsalted butter -- softened
1 cup granulated sugar
2 large eggs
1 cup chopped walnuts
3/4 cup semisweet chocolate chips
1 tablespoon confectioners' sugar

Preheat oven to 350°F. and butter and flour a large baking sheet.

In a bowl whisk together flour, cocoa powder, baking soda, and salt. In another bowl with an electric mixer beat together butter and granulated sugar until light and fluffy. Add eggs and beat until combined well. Stir in flour mixture to form a stiff dough. Stir in walnuts and chocolate chips.

On prepared baking sheet with floured hands form dough into two slightly flattened logs, each 12 inches long and 2 inches wide, and sprinkle with confectioners' sugar. Bake logs 35 minutes, or until slightly firm to the touch. Cool biscotti on baking sheet 5 minutes.

On a cutting board cut biscotti diagonally into 3/4-inch slices. Arrange biscotti, cut sides down, on baking sheet and bake until crisp, about 10 minutes. Cool biscotti on a rack. Biscotti keep in airtight containers 1 week and frozen, 1 month.

Source:
"Gourmet/December 1994"
S(Alternate Source:):
"Debbie in GA"
Yield:
"30 biscotti"

 
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