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ISO: iso recipes using almond paste. by the time i buy some, i've forgotten what i wanted to do with it!
- Thread starter wildwoods
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heather_in_sf
Well-known member
I can post a recipe tomorrow for a coffee cake that has almond paste in the streusel,
does that sound interesting? It's from the Once Upon A Tarte cookbook from the bakery in New York, one of my favorite cookbooks! but, of course, it is at home! Just let me know...
does that sound interesting? It's from the Once Upon A Tarte cookbook from the bakery in New York, one of my favorite cookbooks! but, of course, it is at home! Just let me know...
Bittersweet Chocolate-Almond Torte
Bittersweet Chocolate-Almond Torte
10 servings
If you love the flavors of chocolate and almond, this will be right up your alley. It is a dense, moist, single-layer torte with almond paste, topped by a bittersweet glaze and decorated with chopped almonds. The cake is made with an electric mixer. I recommend a stand mixer, as the batter is quite thick — so thick you'll think you need to add more liquid. Don't! The cake will bake up fine. As it cools, the center will sink somewhat, but don't fear; you'll cover the sunken area with the glaze.
Please use the best-quality chocolate you can find here. The cake will end up being on the sweet side due to the high sugar content of the almond paste, but the glaze will help to temper that sweetness slightly. As for almond paste, I like a brand imported from Denmark, called "Odense". It is packaged in a silver-colored, seven-ounce roll in a box; you'll need one roll for this torte. Any almond paste you use should be pliable and semi-firm; if it's dry and crumbly, don't use it. The finished torte keeps for at least one week in the refrigerator, if tightly wrapped; it also freezes well (thaw in wrappings in the refrigerator for at least 6 to 8 hours). To serve this cake, remove it from the refrigerator 30 minutes prior to serving time if you want the glaze to cut neatly. Incidentally, this is quite rich, so serve small slices.
Torte:
1 roll (7 ounces) good-quality almond paste,
broken into small pieces
1/2 cup (1 stick) unsalted butter, softened
1/2 cup granulated sugar
1 Tbsp. orange liqueur
1 Tbsp. almond liqueur
1 tsp. vanilla
3 eggs, graded "large",
preferably at room temperature
6 ounces best-quality bittersweet chocolate,
melted and cooled
1/2 cup sifted cake flour
Few grains salt
Glaze:
4 ounces best-quality bittersweet chocolate,
finely chopped
1/4 cup (4 Tbsp.) unsalted butter,
cut into thin pats
1 tsp. light corn syrup
Few grains salt
Garnish:
About 1/2 ounce (2 Tbsp.) unblanched (skin on) almonds,
finely chopped
Optional For Serving:
Lightly sweetened whipped cream
Fresh strawberries or raspberries
For Torte:
Adjust rack to center of oven; preheat oven to 325 degrees F. Assemble an 8-inch round springform pan at least 2-3/4 inches in height. Cut a round of parchment paper to fit the pan bottom. Butter the inside of the pan, then place the parchment round on the pan bottom (the parchment round is optional, but it ensures that you won't scratch the pan bottom when the cake is cut). Dust the inside of the pan lightly with all-purpose flour, carefully knocking out any excess (be careful not to disturb the springform "clip" that holds the sides of the pan to the bottom when you do this). Note that flour will not stick to the unbuttered parchment circle. Set prepared pan aside.
In large bowl of electric mixer (preferably fitted with paddle beater), combine small pieces of almond paste with softened butter. Beat 1 minute at medium speed. (Scrape bowl and beater(s) often throughout mixing process in order to ensure thorough blending of ingredients.) Add sugar; beat at medium speed 2 minutes longer. Add liqueurs and vanilla.
On a low speed, add eggs, one at a time. When all eggs have been added, increase speed to medium; beat for 1 minute. At low speed, add cooled melted chocolate; beat to incorporate. Add flour and salt and beat only until combined. Batter will be very thick and fluffy, like a stiff frosting. Do not add more liquid. Place batter by small spoonfuls all over the bottom of the pan. With back of spoon, spread evenly.
Bake 47 to 57 minutes, or until a toothpick inserted in center emerges with only a few moist crumbs clinging to it. Do not overbake. While baking, cake will rise, and center may be slightly higher than edges. Remove baked cake to cooling rack; allow to stand 15 minutes.
Gently and carefully release cakes from sides of pan with a thin-bladed knife (I use a plastic knife so I don't scratch the pan). Carefully release clip on pan sides; remove sides from cake. Do not remove pan bottom now. Allow cake to cool completely before glazing. Cake will sink in center while cooling-OK.
When cake is completely cooled, remove pan bottom if you used parchment paper. To do this, run a thin-bladed spatula carefully between pan bottom and parchment; remove pan bottom (if you didn't use the parchment, leave the cake on the bottom of the pan). Place cake on serving plate.
For Glaze:
In small bowl, combine all ingredients. Place over simmering water on low heat (water should not touch bottom of bowl). Stir often just until melted and smooth; remove from heat and hot water. Dry bowl bottom and sides. Allow Glaze to stand at room temperature until barely warm, stirring occasionally. Gently pour all of the Glaze into the hollow of the torte and spread to cover the hollow and some of the torte top (stop about 1 inch before the edges all around). With the Glaze in place, the top of the torte should be much closer to level.
For Garnish:
Immediately, before Glaze has a chance to set, sprinkle the chopped almonds all over the top of the Glaze, as evenly as possible. Chill the torte in the refrigerator until cold and the Glaze is set, then cover tightly. Store up to one week; freeze for longer storage.
To serve:
Remove torte from refrigerator about 30 minutes before serving. To cut, use a large, sharp, heavy knife. Cut straight down through the torte; you'll have to run the knife blade under hot water, then dry it, quite frequently. Loosen the torte slices from the parchment paper or pan bottom with a thin-bladed spatula. If desired, serve with lightly sweetened whipped cream and a few fresh strawberries or raspberries.
Bittersweet Chocolate-Almond Torte
10 servings
If you love the flavors of chocolate and almond, this will be right up your alley. It is a dense, moist, single-layer torte with almond paste, topped by a bittersweet glaze and decorated with chopped almonds. The cake is made with an electric mixer. I recommend a stand mixer, as the batter is quite thick — so thick you'll think you need to add more liquid. Don't! The cake will bake up fine. As it cools, the center will sink somewhat, but don't fear; you'll cover the sunken area with the glaze.
Please use the best-quality chocolate you can find here. The cake will end up being on the sweet side due to the high sugar content of the almond paste, but the glaze will help to temper that sweetness slightly. As for almond paste, I like a brand imported from Denmark, called "Odense". It is packaged in a silver-colored, seven-ounce roll in a box; you'll need one roll for this torte. Any almond paste you use should be pliable and semi-firm; if it's dry and crumbly, don't use it. The finished torte keeps for at least one week in the refrigerator, if tightly wrapped; it also freezes well (thaw in wrappings in the refrigerator for at least 6 to 8 hours). To serve this cake, remove it from the refrigerator 30 minutes prior to serving time if you want the glaze to cut neatly. Incidentally, this is quite rich, so serve small slices.
Torte:
1 roll (7 ounces) good-quality almond paste,
broken into small pieces
1/2 cup (1 stick) unsalted butter, softened
1/2 cup granulated sugar
1 Tbsp. orange liqueur
1 Tbsp. almond liqueur
1 tsp. vanilla
3 eggs, graded "large",
preferably at room temperature
6 ounces best-quality bittersweet chocolate,
melted and cooled
1/2 cup sifted cake flour
Few grains salt
Glaze:
4 ounces best-quality bittersweet chocolate,
finely chopped
1/4 cup (4 Tbsp.) unsalted butter,
cut into thin pats
1 tsp. light corn syrup
Few grains salt
Garnish:
About 1/2 ounce (2 Tbsp.) unblanched (skin on) almonds,
finely chopped
Optional For Serving:
Lightly sweetened whipped cream
Fresh strawberries or raspberries
For Torte:
Adjust rack to center of oven; preheat oven to 325 degrees F. Assemble an 8-inch round springform pan at least 2-3/4 inches in height. Cut a round of parchment paper to fit the pan bottom. Butter the inside of the pan, then place the parchment round on the pan bottom (the parchment round is optional, but it ensures that you won't scratch the pan bottom when the cake is cut). Dust the inside of the pan lightly with all-purpose flour, carefully knocking out any excess (be careful not to disturb the springform "clip" that holds the sides of the pan to the bottom when you do this). Note that flour will not stick to the unbuttered parchment circle. Set prepared pan aside.
In large bowl of electric mixer (preferably fitted with paddle beater), combine small pieces of almond paste with softened butter. Beat 1 minute at medium speed. (Scrape bowl and beater(s) often throughout mixing process in order to ensure thorough blending of ingredients.) Add sugar; beat at medium speed 2 minutes longer. Add liqueurs and vanilla.
On a low speed, add eggs, one at a time. When all eggs have been added, increase speed to medium; beat for 1 minute. At low speed, add cooled melted chocolate; beat to incorporate. Add flour and salt and beat only until combined. Batter will be very thick and fluffy, like a stiff frosting. Do not add more liquid. Place batter by small spoonfuls all over the bottom of the pan. With back of spoon, spread evenly.
Bake 47 to 57 minutes, or until a toothpick inserted in center emerges with only a few moist crumbs clinging to it. Do not overbake. While baking, cake will rise, and center may be slightly higher than edges. Remove baked cake to cooling rack; allow to stand 15 minutes.
Gently and carefully release cakes from sides of pan with a thin-bladed knife (I use a plastic knife so I don't scratch the pan). Carefully release clip on pan sides; remove sides from cake. Do not remove pan bottom now. Allow cake to cool completely before glazing. Cake will sink in center while cooling-OK.
When cake is completely cooled, remove pan bottom if you used parchment paper. To do this, run a thin-bladed spatula carefully between pan bottom and parchment; remove pan bottom (if you didn't use the parchment, leave the cake on the bottom of the pan). Place cake on serving plate.
For Glaze:
In small bowl, combine all ingredients. Place over simmering water on low heat (water should not touch bottom of bowl). Stir often just until melted and smooth; remove from heat and hot water. Dry bowl bottom and sides. Allow Glaze to stand at room temperature until barely warm, stirring occasionally. Gently pour all of the Glaze into the hollow of the torte and spread to cover the hollow and some of the torte top (stop about 1 inch before the edges all around). With the Glaze in place, the top of the torte should be much closer to level.
For Garnish:
Immediately, before Glaze has a chance to set, sprinkle the chopped almonds all over the top of the Glaze, as evenly as possible. Chill the torte in the refrigerator until cold and the Glaze is set, then cover tightly. Store up to one week; freeze for longer storage.
To serve:
Remove torte from refrigerator about 30 minutes before serving. To cut, use a large, sharp, heavy knife. Cut straight down through the torte; you'll have to run the knife blade under hot water, then dry it, quite frequently. Loosen the torte slices from the parchment paper or pan bottom with a thin-bladed spatula. If desired, serve with lightly sweetened whipped cream and a few fresh strawberries or raspberries.
shaun-in-to
Well-known member
peach pie with a thin layer of almond paste on the bottom crust is awesome...
and has the added benefit of helping to keep the bottom crust dry. Or you can make or buy puff pastry and make almond croissants or turnovers.
and has the added benefit of helping to keep the bottom crust dry. Or you can make or buy puff pastry and make almond croissants or turnovers.
REC: Almond Butter Spritz Cookies from Nick Malgieri..
Almond Butter Spritz Cookies
Recipe By :Nick Malgieri
1/4 pound almond paste
1 1/4 cups confectioners' sugar
1/2 cup eggs (2 large eggs and 1 yolk -- usually)
1/2 pound unsalted butter -- softened
3 cups cake flour
Line two or three cookie sheets or jelly roll pans with parchment paper or foil.
Set racks on the top and lower thirds of the oven and preheat to 325 degrees F.
In a bowl, soften the almond paste with the sugar and half of the eggs. Beat in
the butter gradually, then gradually add the remaining eggs. Cream all of the
ingredients until light. Add the flour all at once and mix until all the
elements adhere. Do not over mix.
Pipe 1/2 inch shapes onto the prepared pans with a 1/2 inch star tube (Ateco 4).
Bake for about 15 minutes. Cool on the pans
Yield: about 72, 2 inch cookies
Almond Butter Spritz Cookies
Recipe By :Nick Malgieri
1/4 pound almond paste
1 1/4 cups confectioners' sugar
1/2 cup eggs (2 large eggs and 1 yolk -- usually)
1/2 pound unsalted butter -- softened
3 cups cake flour
Line two or three cookie sheets or jelly roll pans with parchment paper or foil.
Set racks on the top and lower thirds of the oven and preheat to 325 degrees F.
In a bowl, soften the almond paste with the sugar and half of the eggs. Beat in
the butter gradually, then gradually add the remaining eggs. Cream all of the
ingredients until light. Add the flour all at once and mix until all the
elements adhere. Do not over mix.
Pipe 1/2 inch shapes onto the prepared pans with a 1/2 inch star tube (Ateco 4).
Bake for about 15 minutes. Cool on the pans
Yield: about 72, 2 inch cookies
REC: Chocolate Almond Pound Cake...from Greg Patent...
Chocolate Almond Pound Cake
Recipe By :Baking In America
Serving Size : 16
1/2 cup blanched almonds -- or unblanched whole almonds
5 ounces unsweetened chocolate -- (5 squares) coarsely chopped
3 cups sifted cake flour
1/2 teaspoon salt
1/4 teaspoon baking soda
7 ounces almond paste -- (7 to smileys/bigeyes.gif
1 1/2 cups unsalted butter -- (3 sticks) at room temperature
1 3/4 cups sugar
1 tablespoon pure vanilla extract
8 large eggs
1/2 cup sour cream
CHOCOLATE GLAZE:
1/4 cup water
1/4 cup sugar
1 Pinch salt
4 tablespoons unsalted butter -- (1/2 stick) cut into pieces
5 ounces semisweet chocolate -- (5 squares) coarsely chopped
1 ounce unsweetened chocolate -- (1 square) coarsely chopped
1. Adjust an oven rack to the lower third position and preheat the oven to 350°F.
2. Process the almonds in a food processor until very finely chopped, 20 to 30 seconds; be careful not to overprocess, or the nuts will become oily. Set aside. Butter a 10-x-4 inch tube pan with a removable bottom and line the bottom with cooking parchment or waxed paper. Butter the paper or parchment. Dust the inside of the pan, including the tube, with the almonds, and knock out the excess. Save the almonds that didn’t stick to the pan to sprinkle on top of the cake after glazing. Set aside.
3. Place the chocolate in the top of a double boiler or a small saucepan set into a larger pan of hot water over medium heat. Stir occasionally with a rubber spatula until the chocolate melts, being careful not to splash any water into the chocolate. Remove from the heat, leaving the chocolate pan in the water bath.
4. Resift the flour with the salt and baking soda; set aside. Cut the almond paste into small pieces about the size of an almond; place them on a dish and cover with plastic wrap to prevent them drying out.
5. Beat the butter in a large bowl with an electric mixer on medium speed until very smooth, about 1 minute. Beat in the almond paste a piece or two at a time, beating briefly after each addition until incorporated. Add 1/4 cup of the sugar and the vanilla extract and beat on medium-high speed for 1 minute. Beat in the remaining 11/2 cups sugar 1/4 cup at a time, beating for 20 to 30 seconds after each addition. Beat for 5 minutes. The mixture will be very light colored and fluffy. Stir the chocolate until it is very smooth and remove the pan from the water bath; set aside.
6. Beat the eggs into the butter mixture one at a time, beating for 1 minute after each. Beat in the chocolate on low speed only until incorporated. Beat in the flour mixture in 3 additions, alternating with the sour cream, beginning and ending with the flour and beating only until smooth. The batter will be thick. Spoon the batter into the prepared pan and smooth the top with a rubber spatula.
7. Bake for 1 hour and 10 to 1 hour and 20 minutes, until the cake springs back when gently pressed and a toothpick inserted into the thickest part comes out looking a bit wet with some chocolate sticking to it; do not overbake. The cake will have a few cracks on top. Cool in the pan on a wire rack for 30 minutes.
8. Run a thin-bladed sharp knife around the sides of the cake to release it and lift the cake out of the pan by the tube. Run the knife around the tube and between the paper liner and the bottom of the pan. Cover the cake with a wire rack and carefully invert the two. Remove the pan and paper, and let the cake cool completely.
9. For the glaze, combine the water, sugar, and salt in a small heavy saucepan and bring almost to a boil over medium heat, stirring occasionally. When you can no longer see any sugar crystals, remove from the heat and whisk in the butter and chocolate until the chocolate is melted and the mixture is very smooth. Set aside for a few minutes, stirring occasionally, until the glaze thickens a bit and is spreadable. It should not be runny.
10. Transfer the cake to a serving plate. Spoon the glaze over the top, and spread it with a thin narrow spatula all over the cake, including the tube portion. As the glaze runs down the side of the cake, quickly spread it thinly and evenly with the spatula. Sprinkle the reserved almonds on top. Let stand for an hour or two, until the glaze is set.
11. Cut the cake into thin slices with a serrated knife. Store leftovers covered with a cake dome or an inverted bowl.
NOTES : "This is a great big chocolate cake with a fine, moist texture. Almond paste enriches the batter, and finely chopped almonds coat the pan and decorate the top of the cake. The chocolate glaze is almost black and has a beautiful shine. Make this for a party. If you wish, serve each portion with a spoonful of lightly sweetened whipped cream or a small scoop of vanilla ice cream.
"Almond paste is widely available in 8-ounce cans or 7-ounce boxes of foil-wrapped tubes (Odense brand, from Denmark); I have used both kinds with excellent results. If you want a more intense almond flavor, add 1 teaspoon pure almond extract with the vanilla."
Chocolate Almond Pound Cake
Recipe By :Baking In America
Serving Size : 16
1/2 cup blanched almonds -- or unblanched whole almonds
5 ounces unsweetened chocolate -- (5 squares) coarsely chopped
3 cups sifted cake flour
1/2 teaspoon salt
1/4 teaspoon baking soda
7 ounces almond paste -- (7 to smileys/bigeyes.gif
1 1/2 cups unsalted butter -- (3 sticks) at room temperature
1 3/4 cups sugar
1 tablespoon pure vanilla extract
8 large eggs
1/2 cup sour cream
CHOCOLATE GLAZE:
1/4 cup water
1/4 cup sugar
1 Pinch salt
4 tablespoons unsalted butter -- (1/2 stick) cut into pieces
5 ounces semisweet chocolate -- (5 squares) coarsely chopped
1 ounce unsweetened chocolate -- (1 square) coarsely chopped
1. Adjust an oven rack to the lower third position and preheat the oven to 350°F.
2. Process the almonds in a food processor until very finely chopped, 20 to 30 seconds; be careful not to overprocess, or the nuts will become oily. Set aside. Butter a 10-x-4 inch tube pan with a removable bottom and line the bottom with cooking parchment or waxed paper. Butter the paper or parchment. Dust the inside of the pan, including the tube, with the almonds, and knock out the excess. Save the almonds that didn’t stick to the pan to sprinkle on top of the cake after glazing. Set aside.
3. Place the chocolate in the top of a double boiler or a small saucepan set into a larger pan of hot water over medium heat. Stir occasionally with a rubber spatula until the chocolate melts, being careful not to splash any water into the chocolate. Remove from the heat, leaving the chocolate pan in the water bath.
4. Resift the flour with the salt and baking soda; set aside. Cut the almond paste into small pieces about the size of an almond; place them on a dish and cover with plastic wrap to prevent them drying out.
5. Beat the butter in a large bowl with an electric mixer on medium speed until very smooth, about 1 minute. Beat in the almond paste a piece or two at a time, beating briefly after each addition until incorporated. Add 1/4 cup of the sugar and the vanilla extract and beat on medium-high speed for 1 minute. Beat in the remaining 11/2 cups sugar 1/4 cup at a time, beating for 20 to 30 seconds after each addition. Beat for 5 minutes. The mixture will be very light colored and fluffy. Stir the chocolate until it is very smooth and remove the pan from the water bath; set aside.
6. Beat the eggs into the butter mixture one at a time, beating for 1 minute after each. Beat in the chocolate on low speed only until incorporated. Beat in the flour mixture in 3 additions, alternating with the sour cream, beginning and ending with the flour and beating only until smooth. The batter will be thick. Spoon the batter into the prepared pan and smooth the top with a rubber spatula.
7. Bake for 1 hour and 10 to 1 hour and 20 minutes, until the cake springs back when gently pressed and a toothpick inserted into the thickest part comes out looking a bit wet with some chocolate sticking to it; do not overbake. The cake will have a few cracks on top. Cool in the pan on a wire rack for 30 minutes.
8. Run a thin-bladed sharp knife around the sides of the cake to release it and lift the cake out of the pan by the tube. Run the knife around the tube and between the paper liner and the bottom of the pan. Cover the cake with a wire rack and carefully invert the two. Remove the pan and paper, and let the cake cool completely.
9. For the glaze, combine the water, sugar, and salt in a small heavy saucepan and bring almost to a boil over medium heat, stirring occasionally. When you can no longer see any sugar crystals, remove from the heat and whisk in the butter and chocolate until the chocolate is melted and the mixture is very smooth. Set aside for a few minutes, stirring occasionally, until the glaze thickens a bit and is spreadable. It should not be runny.
10. Transfer the cake to a serving plate. Spoon the glaze over the top, and spread it with a thin narrow spatula all over the cake, including the tube portion. As the glaze runs down the side of the cake, quickly spread it thinly and evenly with the spatula. Sprinkle the reserved almonds on top. Let stand for an hour or two, until the glaze is set.
11. Cut the cake into thin slices with a serrated knife. Store leftovers covered with a cake dome or an inverted bowl.
NOTES : "This is a great big chocolate cake with a fine, moist texture. Almond paste enriches the batter, and finely chopped almonds coat the pan and decorate the top of the cake. The chocolate glaze is almost black and has a beautiful shine. Make this for a party. If you wish, serve each portion with a spoonful of lightly sweetened whipped cream or a small scoop of vanilla ice cream.
"Almond paste is widely available in 8-ounce cans or 7-ounce boxes of foil-wrapped tubes (Odense brand, from Denmark); I have used both kinds with excellent results. If you want a more intense almond flavor, add 1 teaspoon pure almond extract with the vanilla."
REC: Almond, Apricot & Cream Cheese Crostata...
ALMOND, APRICOT, AND CREAM CHEESE CROSTATA
Serving Size : 8
1/2 7-ounce almond paste -- log
3 1/2 tablespoons sugar -- divided
3 ounces cream cheese -- cut into 1/2-inch cubes
1 large egg yolk
1 teaspoon vanilla extract
1 pie crust -- (half of 15-ounce package) room temperature
5 large apricots -- quartered, pitted (5 to 6)
1/4 cup apricot jam -- heated
3 Amaretti di Saronna cookies -- crushed
Preheat oven to 400°F. Blend almond paste and 3 tablespoons sugar in processor until finely chopped. Add cream cheese, egg yolk, and vanilla and blend until filling is smooth. Unroll crust on heavy rimmed baking sheet. Spread filling over crust, leaving 1 1/2-inch plain border. Arrange apricot quarters, rounded side down, in spoke pattern in 2 concentric circles atop filling. Fold dough border up over edge of filling. Brush exposed apricots with warm jam. Sprinkle with remaining 1 1/2 teaspoons sugar.
Bake crostata until crust is golden brown and apricots are tender and slightly browned, about 43 minutes. Sprinkle with crushed amaretti. Cool 30 minutes. Serve warm or at room temperature.
ALMOND, APRICOT, AND CREAM CHEESE CROSTATA
Serving Size : 8
1/2 7-ounce almond paste -- log
3 1/2 tablespoons sugar -- divided
3 ounces cream cheese -- cut into 1/2-inch cubes
1 large egg yolk
1 teaspoon vanilla extract
1 pie crust -- (half of 15-ounce package) room temperature
5 large apricots -- quartered, pitted (5 to 6)
1/4 cup apricot jam -- heated
3 Amaretti di Saronna cookies -- crushed
Preheat oven to 400°F. Blend almond paste and 3 tablespoons sugar in processor until finely chopped. Add cream cheese, egg yolk, and vanilla and blend until filling is smooth. Unroll crust on heavy rimmed baking sheet. Spread filling over crust, leaving 1 1/2-inch plain border. Arrange apricot quarters, rounded side down, in spoke pattern in 2 concentric circles atop filling. Fold dough border up over edge of filling. Brush exposed apricots with warm jam. Sprinkle with remaining 1 1/2 teaspoons sugar.
Bake crostata until crust is golden brown and apricots are tender and slightly browned, about 43 minutes. Sprinkle with crushed amaretti. Cool 30 minutes. Serve warm or at room temperature.
marsha-tbay
Well-known member
love pound cake & love chocolate almond. Maybe my husb will like lb cake with this rcp! smileys/smile.gif
marsha-tbay
Well-known member
This sounds wonderful too. I wonder if shortbread would blend well with this....
marsha-tbay
Well-known member
I don't care for amaretti flavor....so I'd replace with something else; any ideas?
marsha-tbay
Well-known member
I don't like gingersnaps either; Believe it or not there are few things I dislike.
This almond cake was posted at 4211 and audball made it and loved it.
http://www.finerkitchens.com/swap/forum1/33669_David_Lebovitzs_REC_Almond_Layer_Cake_with_Lemon_Frosting_-posted_by_Gay_R
http://www.finerkitchens.com/swap/forum1/33669_David_Lebovitzs_REC_Almond_Layer_Cake_with_Lemon_Frosting_-posted_by_Gay_R
I actually made the cake on this link, still a David Lebovitz recipe.
Very very good. Moist, delicious. My husband was sad that I didn't bring back the leftovers from our church meeting.
http://davidlebovitz.com/recipes/almond_cake.html
Very very good. Moist, delicious. My husband was sad that I didn't bring back the leftovers from our church meeting.
http://davidlebovitz.com/recipes/almond_cake.html