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Almond paste is easy to make...
- Thread starter charlie
- Start date
luisa_calif
Well-known member
I wrap in plastic wrap & put in an airtight container in the fridge. Last for many months.
marsha-tbay
Well-known member
Thank you, Luisa, for this tip!
Rec: Coconut Biscotti Have you tried these? (in case you're up again for noshes during jury duty)
Coconut Biscotti
Makes about 2 dozen
* 2 cups all-purpose flour
* 1 1/3 cups sweetened, shredded coconut
* 1 cup sliced almonds
* 2/3 cup granulated sugar
* 2 teaspoons baking powder
* 1/4 teaspoon salt
* 2 extra-large eggs, at room temperature
* 4 ounces (8 tablespoons) unsalted butter, melted
* 1 teaspoon pure vanilla extract
Preheat your oven to 350 degrees F. Line a baking sheet with parchment paper or a non-stick liner.
Combine the flour, coconut, almonds, sugar, baking powder, and salt in the bowl of an electric stand mixer or a large mixing bowl. Use the flat beater attachment or a hand-held mixer to blend together briefly on low speed.
Using a fork, lightly beat together the eggs, butter, and vanilla in a medium bowl. With the mixer speed on low, add to the dry ingredients and blend together throughly.
Divide the dough into two eqal portions. Dust your hands lightly with flour and shape each piece of dough into a loaf about 8 inches long, 2 to 3 inches wide, and 3/4 inches high. Place both loaves on the baking sheet, leaving several inches of space between them. Bake the biscotti for 22 to 24 minutes, until the loaves are light golden and set. Remove the baking sheet from the oven and cool on a rack for 10 minutes.
Using a serrated knife (I actually used my sharpest chef knife, since my serrated knife wasn’t slicing through the loaves so well), slice each loaf on the diagonal into 1/2-inch-thick slices. Place these slices on their sides on the baking sheet. (To avoid breakage, after you slice a piece rest its weight on the blade of your knife instead of picking it up with your fingers. Slide the piece onto the baking sheet.) Place these slices on their sides on the baking sheet. Bake for 15 to 20 minutes, until firm and golden colored. Remove the pan from the oven and transfer biscotti to racks to cool.
Variations: You can replace the almonds with walnuts, pecans or toasted and skinned hazelnuts if you like. You can also drizzle the biscotti with thin lines of bittersweet, semisweet, milk or white chocolate after they are completely cool. Let the chocolate set for 15 minutes in the refrigerator before serving or storing.
Storage: Store the biscotti in an air-tight container between layers of waxed paper at room temperature. To freeze up to 3 months, wrap the container tightly in several layers of plastic wrap and aluminum foil. Use a large piece of masking tape and an indelible marker to label and date the contents. If frozen, defrost overnight in the refrigerator and bring to room temperature before serving.
Source: Essential Baker, Carole Bloom
Coconut Biscotti
Makes about 2 dozen
* 2 cups all-purpose flour
* 1 1/3 cups sweetened, shredded coconut
* 1 cup sliced almonds
* 2/3 cup granulated sugar
* 2 teaspoons baking powder
* 1/4 teaspoon salt
* 2 extra-large eggs, at room temperature
* 4 ounces (8 tablespoons) unsalted butter, melted
* 1 teaspoon pure vanilla extract
Preheat your oven to 350 degrees F. Line a baking sheet with parchment paper or a non-stick liner.
Combine the flour, coconut, almonds, sugar, baking powder, and salt in the bowl of an electric stand mixer or a large mixing bowl. Use the flat beater attachment or a hand-held mixer to blend together briefly on low speed.
Using a fork, lightly beat together the eggs, butter, and vanilla in a medium bowl. With the mixer speed on low, add to the dry ingredients and blend together throughly.
Divide the dough into two eqal portions. Dust your hands lightly with flour and shape each piece of dough into a loaf about 8 inches long, 2 to 3 inches wide, and 3/4 inches high. Place both loaves on the baking sheet, leaving several inches of space between them. Bake the biscotti for 22 to 24 minutes, until the loaves are light golden and set. Remove the baking sheet from the oven and cool on a rack for 10 minutes.
Using a serrated knife (I actually used my sharpest chef knife, since my serrated knife wasn’t slicing through the loaves so well), slice each loaf on the diagonal into 1/2-inch-thick slices. Place these slices on their sides on the baking sheet. (To avoid breakage, after you slice a piece rest its weight on the blade of your knife instead of picking it up with your fingers. Slide the piece onto the baking sheet.) Place these slices on their sides on the baking sheet. Bake for 15 to 20 minutes, until firm and golden colored. Remove the pan from the oven and transfer biscotti to racks to cool.
Variations: You can replace the almonds with walnuts, pecans or toasted and skinned hazelnuts if you like. You can also drizzle the biscotti with thin lines of bittersweet, semisweet, milk or white chocolate after they are completely cool. Let the chocolate set for 15 minutes in the refrigerator before serving or storing.
Storage: Store the biscotti in an air-tight container between layers of waxed paper at room temperature. To freeze up to 3 months, wrap the container tightly in several layers of plastic wrap and aluminum foil. Use a large piece of masking tape and an indelible marker to label and date the contents. If frozen, defrost overnight in the refrigerator and bring to room temperature before serving.
Source: Essential Baker, Carole Bloom
REC: Peanut Butter and Chocolate Biscotti -- also sounds good (have not made them yet)
Peanut Butter and Chocolate Biscotti
Food Network 12 Days of Cookies, 2006
Ingredients
10 tablespoons unsalted butter (1 stick plus 2 tablespoons)
2 1/2 cups all-purpose flour
2 3/4 teaspoons baking powder
1/2 teaspoon fine salt
3 large eggs
1 1/4 cups sugar
2 teaspoons pure vanilla extract
1/2 cup smooth natural peanut butter, room temperature
1 1/4 cups dry roasted peanuts
1 1/4 cups chopped dark chocolate or chocolate chunks (about 6 ounces)
Instructions
Position racks evenly in the oven and preheat to 350 degrees F. Line 3 baking sheets with parchment paper.
Melt the butter over medium heat, swirling the pan occasionally. Continue to cook until the butter browns and gets a nutty aroma, about 5 minutes. Let cool slightly.
Whisk the flour, baking powder and salt together in a large bowl.
Beat the eggs in a medium bowl with an electric mixer until light and pale yellow, about 2 minutes. Gradually add the sugar while beating. Then slowly add the butter and vanilla until evenly mixed, about 30 seconds more. Add the peanut butter and mix until combined.
While mixing slowly, add the dry ingredients to the wet, in 2 additions, mixing just until absorbed. Fold in the peanuts and chocolate pieces.
Divide the dough evenly into thirds and put each portion in the center of a baking sheet. Shape the dough with slightly wet hands into logs about 2-inches wide and 15 inches long. Bake until set and brown around the edges, 25 to 30 minutes. (For even baking take care to rotate the pans--top to bottom and front to back--about half way though.) Cool logs on the baking sheets for about 10 minutes.
Lower the oven temperature to 325 degrees F. Carefully transfer the logs to a cutting board. Cut logs crosswise, with a long serrated knife at about a 45 degree angle, into 1/2-inch thick cookies. Place cookies cut side down on the baking sheets. Bake until crisp, about 8 minutes. Flip the cookies over and bake until golden brown, about 8 minutes more. Cool biscotti on the baking sheets. Serve.
Store cookies in a tightly sealed container for up to 3 days.
http://www.foodnetwork.com/food/recipes/recipe/0,,FOOD_9936_34823,00.html
Peanut Butter and Chocolate Biscotti
Food Network 12 Days of Cookies, 2006
Ingredients
10 tablespoons unsalted butter (1 stick plus 2 tablespoons)
2 1/2 cups all-purpose flour
2 3/4 teaspoons baking powder
1/2 teaspoon fine salt
3 large eggs
1 1/4 cups sugar
2 teaspoons pure vanilla extract
1/2 cup smooth natural peanut butter, room temperature
1 1/4 cups dry roasted peanuts
1 1/4 cups chopped dark chocolate or chocolate chunks (about 6 ounces)
Instructions
Position racks evenly in the oven and preheat to 350 degrees F. Line 3 baking sheets with parchment paper.
Melt the butter over medium heat, swirling the pan occasionally. Continue to cook until the butter browns and gets a nutty aroma, about 5 minutes. Let cool slightly.
Whisk the flour, baking powder and salt together in a large bowl.
Beat the eggs in a medium bowl with an electric mixer until light and pale yellow, about 2 minutes. Gradually add the sugar while beating. Then slowly add the butter and vanilla until evenly mixed, about 30 seconds more. Add the peanut butter and mix until combined.
While mixing slowly, add the dry ingredients to the wet, in 2 additions, mixing just until absorbed. Fold in the peanuts and chocolate pieces.
Divide the dough evenly into thirds and put each portion in the center of a baking sheet. Shape the dough with slightly wet hands into logs about 2-inches wide and 15 inches long. Bake until set and brown around the edges, 25 to 30 minutes. (For even baking take care to rotate the pans--top to bottom and front to back--about half way though.) Cool logs on the baking sheets for about 10 minutes.
Lower the oven temperature to 325 degrees F. Carefully transfer the logs to a cutting board. Cut logs crosswise, with a long serrated knife at about a 45 degree angle, into 1/2-inch thick cookies. Place cookies cut side down on the baking sheets. Bake until crisp, about 8 minutes. Flip the cookies over and bake until golden brown, about 8 minutes more. Cool biscotti on the baking sheets. Serve.
Store cookies in a tightly sealed container for up to 3 days.
http://www.foodnetwork.com/food/recipes/recipe/0,,FOOD_9936_34823,00.html