or so ago? The recipe was in the paper from a little market that is next to door to me and I thought they looked good. John just went over and picked up some chicken leg quarters that are 99 cents a lb. and he picked up two of the cookies. Wow are they big! About 4" in diameter and 1/2" thick and yummy and pretty. I just took a bite and will have with my coffee in the morning. I'm definitely going to be making these.http://eat.at/swap/forum1/236119_Doris_Italian_Market_Chinese_Cookies_This_cookie_recipe_was_in_the
Remember these Chinese Cookies that I posted the recipe a week
- Thread starter orchid
- Start date
See that is what I would do... Buy the ingredients, put away, ready to make them, and forget what
I was supposed to make. A few weeks later, I find the "different" ingredient in the pantry and struggle with where it was going to be used.
I procrastinate too much on "fun" recipes when I focus on the today necessities of dinners / sides.
I admire how you not only were inspired by a rec, but also find / make the time to make them!
I was supposed to make. A few weeks later, I find the "different" ingredient in the pantry and struggle with where it was going to be used.
I procrastinate too much on "fun" recipes when I focus on the today necessities of dinners / sides.
I admire how you not only were inspired by a rec, but also find / make the time to make them!
colleenmomof2
Well-known member
Homemade recipe for Almond Paste from Luisa_Calif
I haven't made this but in my pile to-do. Colleen
Almond Paste
Blanch and let dry out 1 1/2 cups whole
almonds. Pulverize in food processor til very
fine. Combine with 1 1/2 cup sifted powdered
sugar, 1 egg white, 1 tsp REAL almond
extract, and 1/4 tsp salt. Work to a stiff
paste in food processor. Wrap in plastic wrap
and store in plastic container in fridge.
Lasts a VERY long time in back of fridge.
http://eat.at/swap/forum/index.php?action=display&forumid=1&msgid=931
I haven't made this but in my pile to-do. Colleen
Almond Paste
Blanch and let dry out 1 1/2 cups whole
almonds. Pulverize in food processor til very
fine. Combine with 1 1/2 cup sifted powdered
sugar, 1 egg white, 1 tsp REAL almond
extract, and 1/4 tsp salt. Work to a stiff
paste in food processor. Wrap in plastic wrap
and store in plastic container in fridge.
Lasts a VERY long time in back of fridge.
http://eat.at/swap/forum/index.php?action=display&forumid=1&msgid=931
colleenmomof2
Well-known member
Homemade recipe for Almond Paste from Michael in Phoenix
This is the recipe I plan to try first. Colleen
From Bernard Clayton's New Complete Book of
Breads:
Almond Paste
1 1/2 cups whole blanched almonds
1 1/2 cups sifted confectioners' (powdered)
sugar
1 egg white
1 tsp. almond extract
1/4 tsp. salt
To make the paste, grind the almonds, a
portion at a time, in a food processor or
blender. Combine with the confectioners'
sugar, egg white, almond extract, and salt.
Work into a stiff paste. Refrigerate (or
freeze) in an airtight container or plastic
bag. The paste must be thoroughly chilled
before it can be rolled under your palms --
about 2 hours.
My notes: This stuff is really good. I
have used it for cookies, breads, etc., with
excellent results.
I have kept leftovers tightly sealed in
plastic wrap (press ALL the air out!), and
then placed inside a freezer bag. Keeps
frozen for months!
Michael
http://eat.at/swap/forum/index.php?action=display&forumid=1&msgid=33939
This is the recipe I plan to try first. Colleen
From Bernard Clayton's New Complete Book of
Breads:
Almond Paste
1 1/2 cups whole blanched almonds
1 1/2 cups sifted confectioners' (powdered)
sugar
1 egg white
1 tsp. almond extract
1/4 tsp. salt
To make the paste, grind the almonds, a
portion at a time, in a food processor or
blender. Combine with the confectioners'
sugar, egg white, almond extract, and salt.
Work into a stiff paste. Refrigerate (or
freeze) in an airtight container or plastic
bag. The paste must be thoroughly chilled
before it can be rolled under your palms --
about 2 hours.
My notes: This stuff is really good. I
have used it for cookies, breads, etc., with
excellent results.
I have kept leftovers tightly sealed in
plastic wrap (press ALL the air out!), and
then placed inside a freezer bag. Keeps
frozen for months!
Michael
http://eat.at/swap/forum/index.php?action=display&forumid=1&msgid=33939
colleenmomof2
Well-known member
Michael's comparison to store-bought
The bread recipe that this almond paste comes from calls for this homemade almond paste "OR 3/4 cup (7 ounces) store-bought almond paste" mixed with one egg white and one tablespoon of
butter.
Simply put, I would comfortably substitute
the homemade almond paste for 7 ounces of
store-bought.
I believe the addition of the egg white and
butter is to make the store-bought paste
more workable (softer), and hence more
conducive to success in the bread recipe.
Michael
http://eat.at/swap/forum1/34175_The_same_question_was_asked_when_I_posted_the_recipe_on_the_old_board
The bread recipe that this almond paste comes from calls for this homemade almond paste "OR 3/4 cup (7 ounces) store-bought almond paste" mixed with one egg white and one tablespoon of
butter.
Simply put, I would comfortably substitute
the homemade almond paste for 7 ounces of
store-bought.
I believe the addition of the egg white and
butter is to make the store-bought paste
more workable (softer), and hence more
conducive to success in the bread recipe.
Michael
http://eat.at/swap/forum1/34175_The_same_question_was_asked_when_I_posted_the_recipe_on_the_old_board
Orchid - can you describe the texture of the cookie? Crisp throughout?
I made them yesterday and boy are they GORGEOUS. HUGE! And the almond flavor is fantastic.
However, I 1) used butter instead of shortening (might have been a big mistake) and 2) not sure I cooked them long enough - I didn't really brown them because I tend to like a soft cookie. But I'm thinking these should have been crisp.
When I saw the picture (when you first posted) it looked JUST like the cookie that my mom used to make a special trip for, to a really dive convenience store near U of Michigan, for those and comics (ARCHIE!) for me. I swooned over them! As she and I reminisced yesterday, we both think they were crispy.
I made them yesterday and boy are they GORGEOUS. HUGE! And the almond flavor is fantastic.
However, I 1) used butter instead of shortening (might have been a big mistake) and 2) not sure I cooked them long enough - I didn't really brown them because I tend to like a soft cookie. But I'm thinking these should have been crisp.
When I saw the picture (when you first posted) it looked JUST like the cookie that my mom used to make a special trip for, to a really dive convenience store near U of Michigan, for those and comics (ARCHIE!) for me. I swooned over them! As she and I reminisced yesterday, we both think they were crispy.