ISO: iso recipes using almond paste. by the time i buy some, i've forgotten what i wanted to do with it!

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And here's another recipe for Almond Chocolate Cheesecake

that I got from the book "50 Best Cheesecakes in the World: The Winning Recipes from I Love That Cheesecake Contest," by Larry & Honey Zisman. I've only copied the filling, you can use any type of crust that you would like. The recipe is for a 9 inch springform pan.

Chocolate Almond Cheesecake

1 ½ pound cream cheese
½ c sour cream
6 oz semi-sweet chocolate, melted
4 oz almond paste
½ c sugar
4 eggs

Preheat oven to 350F. On medium speed, beat cream cheese and almond paste until smooth. Beat in sugar until combined. Add eggs one at a time. Beat in melted chocolate and sour cream. Pour filling into prepared pan, baking approximately 70 minutes.

 
Rec: Almond Apple Pie

Almond Apple Pie

1 (7 oz tube or 8 oz can) almond paste
1 unbaked 9" pie crust

Filling:
4-5 baking apples(such as Granny Smith), peeled & sliced
¼ cup sugar
½ tsp cinnamon

Topping:

½ tsp cinnamon
½ cup flour
½ cup uncooked oats
½ cup brown sugar
6 T cold butter cut in ½" pieces
¼ cup chopped almonds

Preheat oven to 375. Butter 9" pie plate and place one pie crust in it.

Roll almond paste between 2 sheets of wax paper to form an 8" - 9" thin circle. Press pie plate on top of wax paper to get tracing. Cut off excess almond paste and freeze along with remainder in can. Lightly press the disk of almond paste into the bottom of the pie crust.

Mix together in a bowl the apples, sugar and ½ tsp cinnamon. Pour mixture into pie crust.

In a bowl combine the cinnamon, flour, oats, brown sugar and using a pastry cutter or two knives, cut the butter into the flour mixture until crumbs are formed. Spoon mixture evenly over apples. Place pie plate on cookie sheet (to protect from spills).

Bake 50-60 minutes or until crust is golden brown. Sprinkle with almonds for the last five minutes of baking.

Source: www.odense.com

My note: I used a mandoline to slice apples very thin so they’ll bake better and not be crunchy (we like soft apples). I added some water (similar to making apple crisp) to apples in crust so they’ll juice a bit & used a bit extra cinnamon because I love it. We didn’t care for the oatmeal in the topping the first time I made this pie so I no longer use it. But the almond paste under the apples is delicious.

 
REC: Fresh Berry Coffee Cake with Walnut Crumb Topping

I've made this with pears and loved it.

From the Once Upon a Tarte cookbook

Fresh Berry Coffee Cake with Walnut Crumb Topping

topping:
1 T flour
1/2 c walnuts, chopped
1/2 t cinnamon
1/2 c packed light brown sugar
2 T butter, unsalted, cold, cut into 1/2" cubes
1/4 c almond paste

cake:
8 T butter, unsalted, softened, plus more to grease the pan
3/4 c sugar
2 large eggs
1 t vanilla
1/2 t almond extract
2 c flour, plus more to flour the pan
1 t baking powder
1 t baking soda
1/2 t cinnamon
1/4 t ginger, ground
1/4 t salt
1/2 c buttermilk
1 cup raspberries
1 cup blueberries
1 cup stawberries, chopped into berry sized pieces
(or substitute 1 1/2 - 2 pounds peeled chopped apples or ripe pears)

Preheat oven to 350. butter and flour a 13"x9" pan.

Put topping ingredients into a food processor and pulse until moist and crumbly (not until it forms a ball). Chill until ready to use.

Cream the butter and sugar together until light and fluffy, ~ 5 minutes. Add eggs, one at a time and mix well, then add the extracts. Mix all dry ingredients together in a bowl. Stir into butter mixture 1/2 of the buttermilk, then 1/2 of the flour mixture. Repeat and stir until just combined.

Spread the batter in the cake pan, then top evenly with the berries. Top with the walnut crumb topping.

Bake 50 min to 1 hr until a tester comes out clean. This cuts better if you let it cool (if you can!)

 
REC: Apple, Walnut & Raisin Tarte with Frangipane

I haven't tried this one but it sounds delicious - from the Once Upon a Tarte cookbook.

Apple, Walnut & Raisin Tart with Frangipane

8 medium tart apples (like Granny Smith)
- 4 peeled, cored & chopped in 1/2" dice
- 4 peeled, cored and sliced 1/8" thick lengthwise
1/3 c + 2 T sugar
1 t cinnamon
1/2 c raisins
1/3 c walnuts, chopped
1 unbaked 9" piecrust in a fluted tart pan with a removable bottom
1/4 c apricot glaze

Frangipane:
4 T butter, unsalted, room temp
1/4 c sugar
1/4 c almond paste
1 large egg, beaten
1/2 t vanilla
2 T flour
1/8 t salt

Preheat oven to 375.

In a bowl, toss diced apples with 1/3 cup sugar, cinnamon, raisins and walnuts.

In another bowl, toss the sliced applies with remaining sugar.

Let apples rest 30 min to 1 hr to soften.

Frangipane: Cream butter and sugar together until fluffy and light, ~5 min. Add almond paste, then egg and vanilla. Stir salt and flour together in a small bowl and add to butter mixture, stir until just combined.

Spread the frangipane into the tart pan evenly. Top with the diced apples and spread evenly. Arrange sliced apples in overlapping concentric circles to cover diced apple filling.

Bake 1 hr plus 10-15 minutes until apples are golden brown and edges are a darker brown. Cool on a rack for 5 minutes. Remove rim, then slide off bottom of tart pan onto a serving plate. You must unmold the tart when warm. Glaze with the apricot glaze with a brush or a crumpled paper towel. Let cool before slicing.

Enjoy!

 
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