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orchid, here's a simple visual to make your own almond paste.
- Thread starter marilynfl
- Start date
Yes, thanks Marilyn but um...no thanks. ;0) My adventerous, mad
scientist days are over. I'm at the point of enjoying cooking that it has to be VERY simple. If I can't find what I need for this I can live without it. It sounds delicious and I'll look at Whole Foods and Fresh Market.
scientist days are over. I'm at the point of enjoying cooking that it has to be VERY simple. If I can't find what I need for this I can live without it. It sounds delicious and I'll look at Whole Foods and Fresh Market.
colleenmomof2
Well-known member
Marilyn, you saved me! Win, win, win!
#1 Goal: emptying freezer - Win! Plan to supplement freezer stash of ground almonds with roasted almonds.
#2 Goal: almond paste coffee cake - Win! Trying to replicate an amazing coffee cake I enjoyed a small square of at a PTA breakfast 10 years ago, which was made with almond paste, I think smileys/wink.gif. Rich almondy cake, a thick streusel topping weaved throughout and topped with sliced almonds. Have been haunted by my memories and searching for the recipe since.
#3 Goal: desserts less than 6 grams of fat - Win! Subbing no fat yogurt and cutting butter. This recipe may be the one! (Or not - so more research is possible!) Colleen
#1 Goal: emptying freezer - Win! Plan to supplement freezer stash of ground almonds with roasted almonds.
#2 Goal: almond paste coffee cake - Win! Trying to replicate an amazing coffee cake I enjoyed a small square of at a PTA breakfast 10 years ago, which was made with almond paste, I think smileys/wink.gif. Rich almondy cake, a thick streusel topping weaved throughout and topped with sliced almonds. Have been haunted by my memories and searching for the recipe since.
#3 Goal: desserts less than 6 grams of fat - Win! Subbing no fat yogurt and cutting butter. This recipe may be the one! (Or not - so more research is possible!) Colleen
Made these "jameretti" cookies at christmas----devine!
"jamaretti" Cookies
Recipe By: Martha Stewart
Yield: Makes about 3 dozen cookies
Ingredients:
2 1/4 cups flour (spooned and leveled), plus more for work surface
1 teaspoon baking powder
1/2 teaspoon fine salt
1/2 teaspoon ground cinnamon
1/2 cup almond paste
3/4 cup sugar
1 stick unsalted butter, room temperature
2 large eggs
1/2 cup jam (apricot, blackberry, or raspberry)
1 cup confectioners' sugar
4 teaspoons whole milk
Directions:
1. Whisk together flour, baking powder, salt, and cinnamon. In a food processor, pulse almond paste and sugar until smooth. Add butter and eggs and blend until smooth. Add flour mixture and pulse until dough forms. Divide into 4 equal pieces, wrap in plastic, and chill 30 minutes.
2. Preheat oven to 350 degrees. On a lightly floured surface roll each piece into a 10-inch log. Transfer logs to two parchment-lined baking sheets and flatten to about 2 inches across. Bake until just dry, 12 to 15 minutes.
3. Remove from oven; with the handle of a wooden spoon, make a trench down each log. Spread 2 tablespoons jam into each trench. Bake until golden brown, 8 to 10 minutes more. Let cool on sheets on wire racks.
4. Whisk together confectioners' sugar and milk until smooth. Drizzle glaze over logs. Let glaze harden, 20 minutes. With a serrated knife, cut logs on the diagonal into 1-inch slices. (Store in airtight containers, up to 1 week.)
Notes:
This dough can be prepped and frozen up to a week in advance. Just thaw it in the refrigerator overnight.
"jamaretti" Cookies
Recipe By: Martha Stewart
Yield: Makes about 3 dozen cookies
Ingredients:
2 1/4 cups flour (spooned and leveled), plus more for work surface
1 teaspoon baking powder
1/2 teaspoon fine salt
1/2 teaspoon ground cinnamon
1/2 cup almond paste
3/4 cup sugar
1 stick unsalted butter, room temperature
2 large eggs
1/2 cup jam (apricot, blackberry, or raspberry)
1 cup confectioners' sugar
4 teaspoons whole milk
Directions:
1. Whisk together flour, baking powder, salt, and cinnamon. In a food processor, pulse almond paste and sugar until smooth. Add butter and eggs and blend until smooth. Add flour mixture and pulse until dough forms. Divide into 4 equal pieces, wrap in plastic, and chill 30 minutes.
2. Preheat oven to 350 degrees. On a lightly floured surface roll each piece into a 10-inch log. Transfer logs to two parchment-lined baking sheets and flatten to about 2 inches across. Bake until just dry, 12 to 15 minutes.
3. Remove from oven; with the handle of a wooden spoon, make a trench down each log. Spread 2 tablespoons jam into each trench. Bake until golden brown, 8 to 10 minutes more. Let cool on sheets on wire racks.
4. Whisk together confectioners' sugar and milk until smooth. Drizzle glaze over logs. Let glaze harden, 20 minutes. With a serrated knife, cut logs on the diagonal into 1-inch slices. (Store in airtight containers, up to 1 week.)
Notes:
This dough can be prepped and frozen up to a week in advance. Just thaw it in the refrigerator overnight.
These sound so good. Here's a video on making them.
http://www.marthastewart.com/1043782/jamaretti-cookies
http://www.marthastewart.com/1043782/jamaretti-cookies
melissa-dallas
Well-known member
These Almond paste cookies are killer good too-Banket Bars
I don't glaze the so they are also very quick and easy
Description: Linda Schakner of Glendale placed third in the bar category with these Banket (pronounced BON-ket) Bars. The family recipe is an easier version of the traditional Dutch almond-paste-filled rolled pastry typically made at Christmas. She added the lemon juice to brighten the flavor, as well as the food coloring, glaze and sprinkles, and the option to cut with cookie cutters.
Recipe tested by Roberta Wahlers
Read more: 2014 Holiday Cookie Contest winning recipes
Read more: Buy the Journal Sentinel's Holiday Cookie e-book
Makes: 35 (2-inch) squares or 70 small triangles
Ingredients:
1 cup (2 sticks) salted butter, room temperature
2 cups sugar
2 eggs
8 ounces almond paste
1 teaspoon lemon juice
Food coloring (optional)
2 cups flour
1/8 teaspoon salt
Sugar sprinkles (optional)
Glaze (optional):
1 cup powdered sugar
3 to 4 tablespoons milk or water
¼ teaspoon almond extract
Preparation:
All ingredients should be at room temperature.
Preheat oven to 325 degrees. Grease or butter a 15-by-10-inch baking sheet or coat with vegetable oil spray, then dust with flour, shaking off excess.
In a large bowl, cream butter, sugar and eggs with electric mixer until fluffy. With mixer going, drop in pieces of the soft almond paste, until mixed. Add lemon juice and, if desired, food coloring. Add flour and salt and mix on low speed, just until ingredients are combined.
Spread into prepared pan. Spread on sprinkles, if desired.
Bake in preheated oven until top and edges just start to lightly brown, about 25 to 35 minutes. Watch carefully. Do not overbake. Cool in pan, then cut into bars or with cookie cutters.
If desired, prepare glaze, mixing together all ingredients. Place baked cookies on a rack with parchment underneath. Apply glaze and then more sprinkles, if desired (if you didn’t put them on before baking). Allow to dry.
http://www.jsonline.com/features/recipes/284389871.html?ipad=y
I don't glaze the so they are also very quick and easy
Description: Linda Schakner of Glendale placed third in the bar category with these Banket (pronounced BON-ket) Bars. The family recipe is an easier version of the traditional Dutch almond-paste-filled rolled pastry typically made at Christmas. She added the lemon juice to brighten the flavor, as well as the food coloring, glaze and sprinkles, and the option to cut with cookie cutters.
Recipe tested by Roberta Wahlers
Read more: 2014 Holiday Cookie Contest winning recipes
Read more: Buy the Journal Sentinel's Holiday Cookie e-book
Makes: 35 (2-inch) squares or 70 small triangles
Ingredients:
1 cup (2 sticks) salted butter, room temperature
2 cups sugar
2 eggs
8 ounces almond paste
1 teaspoon lemon juice
Food coloring (optional)
2 cups flour
1/8 teaspoon salt
Sugar sprinkles (optional)
Glaze (optional):
1 cup powdered sugar
3 to 4 tablespoons milk or water
¼ teaspoon almond extract
Preparation:
All ingredients should be at room temperature.
Preheat oven to 325 degrees. Grease or butter a 15-by-10-inch baking sheet or coat with vegetable oil spray, then dust with flour, shaking off excess.
In a large bowl, cream butter, sugar and eggs with electric mixer until fluffy. With mixer going, drop in pieces of the soft almond paste, until mixed. Add lemon juice and, if desired, food coloring. Add flour and salt and mix on low speed, just until ingredients are combined.
Spread into prepared pan. Spread on sprinkles, if desired.
Bake in preheated oven until top and edges just start to lightly brown, about 25 to 35 minutes. Watch carefully. Do not overbake. Cool in pan, then cut into bars or with cookie cutters.
If desired, prepare glaze, mixing together all ingredients. Place baked cookies on a rack with parchment underneath. Apply glaze and then more sprinkles, if desired (if you didn’t put them on before baking). Allow to dry.
http://www.jsonline.com/features/recipes/284389871.html?ipad=y