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Suggestions/Recipes - Have 2 pounds of sliced almonds I must use up...any recipes
- Thread starter gayr
- Start date
melissa-dallas
Well-known member
Dorie Greenspan
Simple and good
Ingredients
6 tablespoons (75 grams) sugar
1 large egg
1-1/4 cups (125 grams) sliced almonds blanched or unblanched
Instructions
Position the racks to divide the oven into thirds and preheat it to 325 degrees F. Depending on how you want to make these, generously spray two regular muffin tins (make sure you’re using baker’s spray) or line two baking sheets with parchment paper or silicone baking mats. Have a small cookie scoop or a teaspoon at hand.
Whisk the sugar and egg together in a bowl for a minute or so, until well blended and just a bit thick. Add the almonds and whisk until evenly coated with the mixture. You need to use the batter right away — it separates as it stands. In fact, it’s good to give the batter a stir or two as you’re spooning it out.
Each cookie needs 2 teaspoons of batter. For muffin tins, use your fingers to spread the batter evenly over the base. For free-form cookies, scoop the batter onto the baking sheets, leaving at least 2 inches of space between the mounds of batter, and flatten each mound with the back of a fork.
Bake the muffin-tin cookies for about 17 minutes and the baking-sheet cookies for about 20 minutes, rotating the pans midway through baking. The cookies should be toasted-almond beige, and dry and crackled on top. Transfer the baking sheets or tins to racks and let the cookies cool for about 10 minutes.
To remove the cookies from the muffin tins, work a blunt knife around each cookie, then slip the knife under, tilt it and pop the cookie free. Or carefully lift the free-form cookies with a wide spatula.
Recipe Notes
If your kitchen is cool and dry, you can keep these in a tin or paper bag overnight. Keep them longer, and they might soften, a condition easily reversed: Place the cookies on a lined baking sheet and warm them in a 350-degree-F oven for about 6 minutes; cool on the sheet.
https://foodschmooze.org/recipe/dorie-greenspans-3-ingredient-almond-crackle-cookies/
Simple and good
Ingredients
6 tablespoons (75 grams) sugar
1 large egg
1-1/4 cups (125 grams) sliced almonds blanched or unblanched
Instructions
Position the racks to divide the oven into thirds and preheat it to 325 degrees F. Depending on how you want to make these, generously spray two regular muffin tins (make sure you’re using baker’s spray) or line two baking sheets with parchment paper or silicone baking mats. Have a small cookie scoop or a teaspoon at hand.
Whisk the sugar and egg together in a bowl for a minute or so, until well blended and just a bit thick. Add the almonds and whisk until evenly coated with the mixture. You need to use the batter right away — it separates as it stands. In fact, it’s good to give the batter a stir or two as you’re spooning it out.
Each cookie needs 2 teaspoons of batter. For muffin tins, use your fingers to spread the batter evenly over the base. For free-form cookies, scoop the batter onto the baking sheets, leaving at least 2 inches of space between the mounds of batter, and flatten each mound with the back of a fork.
Bake the muffin-tin cookies for about 17 minutes and the baking-sheet cookies for about 20 minutes, rotating the pans midway through baking. The cookies should be toasted-almond beige, and dry and crackled on top. Transfer the baking sheets or tins to racks and let the cookies cool for about 10 minutes.
To remove the cookies from the muffin tins, work a blunt knife around each cookie, then slip the knife under, tilt it and pop the cookie free. Or carefully lift the free-form cookies with a wide spatula.
Recipe Notes
If your kitchen is cool and dry, you can keep these in a tin or paper bag overnight. Keep them longer, and they might soften, a condition easily reversed: Place the cookies on a lined baking sheet and warm them in a 350-degree-F oven for about 6 minutes; cool on the sheet.
https://foodschmooze.org/recipe/dorie-greenspans-3-ingredient-almond-crackle-cookies/
OrigCyn's Red Raspberry Almond and Chocolate Passion Cake uses 1-1/2 cups (not T&T)
Red Raspberry Almond and Chocolate Passion Cake
3/4 lb. butter, softened
2 T. butter, melted
3 C. cake flour
2 tsp. baking soda
1/2 tsp. salt
2 C. granulated sugar
1 1/2 C. toasted sliced almonds, finely chopped
5 lg. eggs
2 tsp. almond extract
1 tsp. vanilla extract
1 C. dairy sour cream
1 C. hot water
Preheat oven to 325F. Lightly coat the insides of two 9" cake pans with melted butter. Line each pan with parchment paper, then lightly coat again. If you grease and flour instead, be sure to do it heavily.
Combine flour, soda and salt in a sifter. Sift together onto waxed paper and set aside.
Place 3/4 lb. butter and 2 C. granulated sugar in bowl of electric mixer. Beat on low for 3 minutes, then on medium for 3 minutes, scraping the bowl frequently. Add the chopped almonds and beat for an additional 30 seconds. Add eggs one at a time, beating 30 seconds and scraping down bowl after each addition.
Add almond extract and vanilla extract and beat on high for 2 more minutes. Reduce speed to low and add half of the sifted dry ingredients and allow to mix for 15 seconds. Add 1/2 C. sour cream, then the remaining dry ingredients, then the remaining sour cream, mixing for 30 seconds after each addition.
Add hot water and mix for 15 seconds. Increase speed to medium and beat for an additional 20 seconds before removing bowl from mixer. Use a rubber spatula to finish mixing the batter until it is smooth and thoroughly combined.
Immediately divide the batter between the prepared pans, spreading evenly. Bake on the center rack in the preheated oven until a toothpick inserted in the center of the cake comes out clean, 35 to 40 minutes.
Remove the cakes from the oven and cool in the pans for 15 minutes at room temperature. Invert onto cooling racks and remove parchment paper (if used). Allow to cool for an additional 30 minutes.
Turn the cakes over and trim off just enough of the top to create a level surface. Then slice each cake into 2 horizontal layers, creating 4 layers. Refrigerate uncovered while preparing raspberry crush.
Raspberry Crush
In a food processor or blender, combine 16 oz. frozen red raspberries, 2 T. granulated sugar and 1 tsp. lemon juice. Process until smooth. Strain through a sieve and discard rough pulp and seeds. You should have about 1 1/2 c. of raspberry crush.
Spread cooled cake layers with 3-4 T. of raspberry crush. Do not use more, as cake will become soggy and difficult to handle. Return cakes to refrigerator while you prepare the Chocolate Almond Buttercream.
Chocolate Almond Buttercream
6 oz. semisweet chocolate (1/2 oz. pieces)
4 oz. unsweetened chocolate (1/2 oz. pieces)
1 lb. unsalted butter cut into 1 oz. pieces
2 tsp. almond extract
4 lg. egg whites
1 C. granulated sugar
Heat 1" of water in the bottom half of a double boiler over medium heat. Place all chocolate in top half. Cover with plastic wrap and allow to sit for 8-10 minutes. When melted, stir until smooth and transfer to small bowl.
Place butter pieces in large bowl of mixer. Beat on low for 2 minutes, then on medium for 3 minutes. Scrape down the bowl, then beat on high until light and fluffy, about 4-5 minutes. Add almond extract and beat for 1 minute. Remove about 1/4 of the butter and whisk it into the chocolate, incorporating thoroughly. Add the chocolate/butter mixture to the rest of the butter and beat on medium until they are thoroughly combined. Scrape down the sides of the bowl. Beat on high 2 minutes until light and fluffy.
Heat water in double boiler again. Place egg whites and granulated sugar in top and gently whisk until temperature reaches 120 degrees. Transfer to mixing bowl and beat (with a balloon whip for maximum fullness) until stiff peaks form. Use a rubber spatula to combine chocolate/butter mixture with egg white/sugar mixture.
Assembling The Cake
Place one layer of the cake, raspberry side up, on serving plate. Cover with 3/4 C. of buttercream. Repeat with 2 more layers. With the final layer, invert it raspberry side down. Cover top and sides of cake with most of the remaining buttercream. Refrigerate 15 minutes.
Fill a pastry bag fitted with a star tip with the remaining buttercream. Pipe stars over the top of the cake, working from the outside edge to the center. Garnish with fresh raspberries, if desired.
To Serve
Place a pool (about 1 T.) of the raspberry crush on a dessert plate. Heat the blade of a serrated knife under hot running water and wipe dry before making each slice. Allow to stand for 15 minutes before serving and eating.
Source uncertain (meaning, I can't remember...sigh)
CYH - consider yourself hugged
Cyndi
https://www.finerkitchens.com/swap/forum/index.php?action=display&forumid=1&msgid=14349
https://www.finerkitchens.com/swap/forum/index.php?action=display&forumid=1&msgid=14349
Red Raspberry Almond and Chocolate Passion Cake
3/4 lb. butter, softened
2 T. butter, melted
3 C. cake flour
2 tsp. baking soda
1/2 tsp. salt
2 C. granulated sugar
1 1/2 C. toasted sliced almonds, finely chopped
5 lg. eggs
2 tsp. almond extract
1 tsp. vanilla extract
1 C. dairy sour cream
1 C. hot water
Preheat oven to 325F. Lightly coat the insides of two 9" cake pans with melted butter. Line each pan with parchment paper, then lightly coat again. If you grease and flour instead, be sure to do it heavily.
Combine flour, soda and salt in a sifter. Sift together onto waxed paper and set aside.
Place 3/4 lb. butter and 2 C. granulated sugar in bowl of electric mixer. Beat on low for 3 minutes, then on medium for 3 minutes, scraping the bowl frequently. Add the chopped almonds and beat for an additional 30 seconds. Add eggs one at a time, beating 30 seconds and scraping down bowl after each addition.
Add almond extract and vanilla extract and beat on high for 2 more minutes. Reduce speed to low and add half of the sifted dry ingredients and allow to mix for 15 seconds. Add 1/2 C. sour cream, then the remaining dry ingredients, then the remaining sour cream, mixing for 30 seconds after each addition.
Add hot water and mix for 15 seconds. Increase speed to medium and beat for an additional 20 seconds before removing bowl from mixer. Use a rubber spatula to finish mixing the batter until it is smooth and thoroughly combined.
Immediately divide the batter between the prepared pans, spreading evenly. Bake on the center rack in the preheated oven until a toothpick inserted in the center of the cake comes out clean, 35 to 40 minutes.
Remove the cakes from the oven and cool in the pans for 15 minutes at room temperature. Invert onto cooling racks and remove parchment paper (if used). Allow to cool for an additional 30 minutes.
Turn the cakes over and trim off just enough of the top to create a level surface. Then slice each cake into 2 horizontal layers, creating 4 layers. Refrigerate uncovered while preparing raspberry crush.
Raspberry Crush
In a food processor or blender, combine 16 oz. frozen red raspberries, 2 T. granulated sugar and 1 tsp. lemon juice. Process until smooth. Strain through a sieve and discard rough pulp and seeds. You should have about 1 1/2 c. of raspberry crush.
Spread cooled cake layers with 3-4 T. of raspberry crush. Do not use more, as cake will become soggy and difficult to handle. Return cakes to refrigerator while you prepare the Chocolate Almond Buttercream.
Chocolate Almond Buttercream
6 oz. semisweet chocolate (1/2 oz. pieces)
4 oz. unsweetened chocolate (1/2 oz. pieces)
1 lb. unsalted butter cut into 1 oz. pieces
2 tsp. almond extract
4 lg. egg whites
1 C. granulated sugar
Heat 1" of water in the bottom half of a double boiler over medium heat. Place all chocolate in top half. Cover with plastic wrap and allow to sit for 8-10 minutes. When melted, stir until smooth and transfer to small bowl.
Place butter pieces in large bowl of mixer. Beat on low for 2 minutes, then on medium for 3 minutes. Scrape down the bowl, then beat on high until light and fluffy, about 4-5 minutes. Add almond extract and beat for 1 minute. Remove about 1/4 of the butter and whisk it into the chocolate, incorporating thoroughly. Add the chocolate/butter mixture to the rest of the butter and beat on medium until they are thoroughly combined. Scrape down the sides of the bowl. Beat on high 2 minutes until light and fluffy.
Heat water in double boiler again. Place egg whites and granulated sugar in top and gently whisk until temperature reaches 120 degrees. Transfer to mixing bowl and beat (with a balloon whip for maximum fullness) until stiff peaks form. Use a rubber spatula to combine chocolate/butter mixture with egg white/sugar mixture.
Assembling The Cake
Place one layer of the cake, raspberry side up, on serving plate. Cover with 3/4 C. of buttercream. Repeat with 2 more layers. With the final layer, invert it raspberry side down. Cover top and sides of cake with most of the remaining buttercream. Refrigerate 15 minutes.
Fill a pastry bag fitted with a star tip with the remaining buttercream. Pipe stars over the top of the cake, working from the outside edge to the center. Garnish with fresh raspberries, if desired.
To Serve
Place a pool (about 1 T.) of the raspberry crush on a dessert plate. Heat the blade of a serrated knife under hot running water and wipe dry before making each slice. Allow to stand for 15 minutes before serving and eating.
Source uncertain (meaning, I can't remember...sigh)
CYH - consider yourself hugged
Cyndi
https://www.finerkitchens.com/swap/forum/index.php?action=display&forumid=1&msgid=14349
https://www.finerkitchens.com/swap/forum/index.php?action=display&forumid=1&msgid=14349
cheezz's Best Peach Crumble
This is a Cook's Illustrated recipe... need I say more?? I finally had to DOUBLE the recipe because my husband was eating it in 2 sittings and I wasn't getting any smileys/smile.gif It's really easy - just read it thru first. You pre-bake the crumbly topping until it sets, meanwhile assembling the filling. Then you slide the crumb topping on the filling and finish baking - another TDF!!!!
Best Peach Crumble
Cook’s Illustrated Jul/Aug 2006
Filling:
3-1/2 lb. ripe but firm peaches (6-7 medium), peeled, pitted, cut in half then into 3/4” wedges
(if fresh peaches are unavailable, substitute 5 10-oz. bags frozen peaches, thawed)
1/3 cup sugar
1-1/4 tsp. cornstarch
3-5 tsp. lemon juice (alter according to sweetness of peaches)
pinches: salt, cinnamon, nutmeg
Topping:
1 cup flour
1/4 cup + 1 Tbl. sugar
1/4 cup packed light or dark brown sugar
1/8 tsp. salt
2 tsp. vanilla
6 Tbl. butter cut into 6 pieces and very soft
1/2 cup sliced almonds
Preheat oven to 350 deg.
Filling:
Toss peaches & sugar in large bowl; let stand 30 min., tossing often. Drain peaches in colander, reserving juice. Whisk 1/4 cup reserved juice, cornstarch, lemon juice, salt, cinnamon & nutmeg in small bowl. Toss with peaches and put in an 8” square glass baking dish.
Topping:
While peaches are macerating, combine flour, sugars (reserve 1 Tbl. of the granulated sugar) and salt in bowl of food processor. Drizzle vanilla over and toss well. Add butter and half of the nuts and process until it clumps together into large crumbly balls. Sprinkle rest of nuts over and pulse twice. Transfer to parchment lined baking sheet and spread in even layer. The largest pieces should be roughly 1/2” chunks. Bake until lightly browned and firm (18-22 min).
ASSEMBLY:
Using parchment (with topping chunks) as funnel, slide the topping over peaches, spreading evenly and packing down lightly. Sprinkle reserved tablespoon of sugar over. Increase oven temp to 375 and bake until well browned and fruit is bubbling around edges, 25-35 minutes. Cool on wire rack at least 15 min.
NOTE: this was DELICIOUS made with blueberries!
https://www.finerkitchens.com/swap/forum/index.php?action=display&forumid=1&msgid=47843
This is a Cook's Illustrated recipe... need I say more?? I finally had to DOUBLE the recipe because my husband was eating it in 2 sittings and I wasn't getting any smileys/smile.gif It's really easy - just read it thru first. You pre-bake the crumbly topping until it sets, meanwhile assembling the filling. Then you slide the crumb topping on the filling and finish baking - another TDF!!!!
Best Peach Crumble
Cook’s Illustrated Jul/Aug 2006
Filling:
3-1/2 lb. ripe but firm peaches (6-7 medium), peeled, pitted, cut in half then into 3/4” wedges
(if fresh peaches are unavailable, substitute 5 10-oz. bags frozen peaches, thawed)
1/3 cup sugar
1-1/4 tsp. cornstarch
3-5 tsp. lemon juice (alter according to sweetness of peaches)
pinches: salt, cinnamon, nutmeg
Topping:
1 cup flour
1/4 cup + 1 Tbl. sugar
1/4 cup packed light or dark brown sugar
1/8 tsp. salt
2 tsp. vanilla
6 Tbl. butter cut into 6 pieces and very soft
1/2 cup sliced almonds
Preheat oven to 350 deg.
Filling:
Toss peaches & sugar in large bowl; let stand 30 min., tossing often. Drain peaches in colander, reserving juice. Whisk 1/4 cup reserved juice, cornstarch, lemon juice, salt, cinnamon & nutmeg in small bowl. Toss with peaches and put in an 8” square glass baking dish.
Topping:
While peaches are macerating, combine flour, sugars (reserve 1 Tbl. of the granulated sugar) and salt in bowl of food processor. Drizzle vanilla over and toss well. Add butter and half of the nuts and process until it clumps together into large crumbly balls. Sprinkle rest of nuts over and pulse twice. Transfer to parchment lined baking sheet and spread in even layer. The largest pieces should be roughly 1/2” chunks. Bake until lightly browned and firm (18-22 min).
ASSEMBLY:
Using parchment (with topping chunks) as funnel, slide the topping over peaches, spreading evenly and packing down lightly. Sprinkle reserved tablespoon of sugar over. Increase oven temp to 375 and bake until well browned and fruit is bubbling around edges, 25-35 minutes. Cool on wire rack at least 15 min.
NOTE: this was DELICIOUS made with blueberries!
https://www.finerkitchens.com/swap/forum/index.php?action=display&forumid=1&msgid=47843
Would you consider something sweet and savory like this Raspberry Brie en Croute
Raspberry Brie en Croute
6-8 servings
1 sheet frozen puff pastry, thawed
8 ounces brie cheese
1/4 cup raspberry preserves
1/4-1/2 cup sliced almonds, toasted
Preheat oven to 350F degrees.
Place pastry sheet on a lightly greased baking pan.
Place brie in center of pastry, spread with preserves and sprinkle with almonds.
Wrap Brie in pastry sheet, (with seams on bottom, underneath) trimming excess. If desired, use miniature cookie cutters to cutout shapes and place on top.
Seal seams with water and press together with fingers.
Bake 30-40 minutes or until pastry is golden brown.
Serve with crackers. (Used Pepperidge farms wheat crackers and Carr’s water crackers.)
Pat’s notes: Delicious and so easy.
Raspberry Brie en Croute
6-8 servings
1 sheet frozen puff pastry, thawed
8 ounces brie cheese
1/4 cup raspberry preserves
1/4-1/2 cup sliced almonds, toasted
Preheat oven to 350F degrees.
Place pastry sheet on a lightly greased baking pan.
Place brie in center of pastry, spread with preserves and sprinkle with almonds.
Wrap Brie in pastry sheet, (with seams on bottom, underneath) trimming excess. If desired, use miniature cookie cutters to cutout shapes and place on top.
Seal seams with water and press together with fingers.
Bake 30-40 minutes or until pastry is golden brown.
Serve with crackers. (Used Pepperidge farms wheat crackers and Carr’s water crackers.)
Pat’s notes: Delicious and so easy.
Cyn/UpstateNY's Energy Bars
Rec: Energy Bars- these are really good. I send them to the "kids" who eat them.
for a breakfast on the run. They freeze well, too. I sub different fruits for all those raisins. Dried cranberries, blueberries and mixed berries are all good.
Michael's Energy Bars Recipe courtesy Michael Chiarello
1 cup quick-cooking oats
1/2 cup sliced almonds
1/2 cup dark raisins
1/2 cup golden raisins
1/2 cup dried apricots
1/3 cup unsalted butter, room temperature
1/2 cup brown sugar
1/4 cup golden molasses
1 egg
1 cup unbleached all-purpose flour
1/4 cup whole-wheat flour
1/2 cup nonfat dry milk
1/4 cup toasted wheat germ
1 1/2 teaspoons baking powder
1/2 teaspoon baking soda
1/2 teaspoon vanilla
Pinch gray salt
1/2 cup milk (2 percent is preferable)
1 tablespoon unsalted butter
Preheat oven to 300 degrees F.
Place oats and sliced almonds on a baking sheet. Toast in oven for 10 minutes. Set aside. Turn the oven to 325 degrees F.
Place raisins, apricots, oats, and almonds in a food processor. Pulse about 10 times until coarsely chopped. Set aside.
In the bowl of a heavy-duty mixer fitted with a paddle, beat the butter, brown sugar, molasses and egg until light and fluffy.
In a separate bowl, combine both flours, dry milk, wheat germ, baking powder, baking soda, vanilla, and salt. Add to the creamed mixture. Add the milk and mix thoroughly. Add dried fruit mixture.
Butter a 13 by 9 by 2-inch baking pan. Pour in the batter and spread evenly. Bake for about 30 minutes, until set. Cool in the pan. Cut into 18 (1 by 4-inch) bars.
To store, wrap bars individually in plastic wrap. Will keep for about 1 week. For longer storage, freeze for up to 3 months.
https://www.finerkitchens.com/swap/forum/index.php?action=display&forumid=1&msgid=73769
Rec: Energy Bars- these are really good. I send them to the "kids" who eat them.
for a breakfast on the run. They freeze well, too. I sub different fruits for all those raisins. Dried cranberries, blueberries and mixed berries are all good.
Michael's Energy Bars Recipe courtesy Michael Chiarello
1 cup quick-cooking oats
1/2 cup sliced almonds
1/2 cup dark raisins
1/2 cup golden raisins
1/2 cup dried apricots
1/3 cup unsalted butter, room temperature
1/2 cup brown sugar
1/4 cup golden molasses
1 egg
1 cup unbleached all-purpose flour
1/4 cup whole-wheat flour
1/2 cup nonfat dry milk
1/4 cup toasted wheat germ
1 1/2 teaspoons baking powder
1/2 teaspoon baking soda
1/2 teaspoon vanilla
Pinch gray salt
1/2 cup milk (2 percent is preferable)
1 tablespoon unsalted butter
Preheat oven to 300 degrees F.
Place oats and sliced almonds on a baking sheet. Toast in oven for 10 minutes. Set aside. Turn the oven to 325 degrees F.
Place raisins, apricots, oats, and almonds in a food processor. Pulse about 10 times until coarsely chopped. Set aside.
In the bowl of a heavy-duty mixer fitted with a paddle, beat the butter, brown sugar, molasses and egg until light and fluffy.
In a separate bowl, combine both flours, dry milk, wheat germ, baking powder, baking soda, vanilla, and salt. Add to the creamed mixture. Add the milk and mix thoroughly. Add dried fruit mixture.
Butter a 13 by 9 by 2-inch baking pan. Pour in the batter and spread evenly. Bake for about 30 minutes, until set. Cool in the pan. Cut into 18 (1 by 4-inch) bars.
To store, wrap bars individually in plastic wrap. Will keep for about 1 week. For longer storage, freeze for up to 3 months.
https://www.finerkitchens.com/swap/forum/index.php?action=display&forumid=1&msgid=73769
Lots of biscotti recipes call for almonds...like Charlie's Sweet Almond "Biscotti"
Sweet Almond "Biscotti"
1 cup all-purpose flour
1 teaspoon baking powder
1/4 teaspoon salt
1/2 cup sugar
1/4 cup unsalted butter -- (1/2 stick) room temperature
6 ounces almond paste -- crumbled
1 large egg
2/3 cup sliced almonds
Preheat oven to 325°F. Line heavy large baking sheet with parchment paper.
Whisk first 3 ingredients in medium bowl to blend.
Using electric mixer, beat sugar and butter in large bowl just to blend.
Add almond paste and mix until very well blended. Mix in egg.
Stir in dry ingredients and almonds. Mix just until combined, scraping down sides of bowl once or twice.
Form dough into two 8-inch-long, 2-inch-wide logs and place on prepared baking sheet. Bake until golden brown and tender but set in center, about 40 minutes. Cool.
Transfer to cutting board and cut crosswise into 1/2-inch-thick slices.
DO AHEAD Soft biscotti can be made up to 2 days ahead. Store at room temperature in airtight container.
Yield:
"30 Biscotti"
NOTES : For crisp biscotti, arrange slices, cut side down, on same baking sheet. Continue baking until just golden, about 20 minutes. Cool completely (biscotti will become crunchy as they cool). DO AHEAD: Store at room temperature in airtight container up to 1 week.
Technically, these soft cookies are not biscotti (which means "twice baked" in Italian), since they have been baked only once. Bake them twice for a crispy cookie.
https://www.finerkitchens.com/swap/forum/index.php?action=display&forumid=1&msgid=89772
Sweet Almond "Biscotti"
1 cup all-purpose flour
1 teaspoon baking powder
1/4 teaspoon salt
1/2 cup sugar
1/4 cup unsalted butter -- (1/2 stick) room temperature
6 ounces almond paste -- crumbled
1 large egg
2/3 cup sliced almonds
Preheat oven to 325°F. Line heavy large baking sheet with parchment paper.
Whisk first 3 ingredients in medium bowl to blend.
Using electric mixer, beat sugar and butter in large bowl just to blend.
Add almond paste and mix until very well blended. Mix in egg.
Stir in dry ingredients and almonds. Mix just until combined, scraping down sides of bowl once or twice.
Form dough into two 8-inch-long, 2-inch-wide logs and place on prepared baking sheet. Bake until golden brown and tender but set in center, about 40 minutes. Cool.
Transfer to cutting board and cut crosswise into 1/2-inch-thick slices.
DO AHEAD Soft biscotti can be made up to 2 days ahead. Store at room temperature in airtight container.
Yield:
"30 Biscotti"
NOTES : For crisp biscotti, arrange slices, cut side down, on same baking sheet. Continue baking until just golden, about 20 minutes. Cool completely (biscotti will become crunchy as they cool). DO AHEAD: Store at room temperature in airtight container up to 1 week.
Technically, these soft cookies are not biscotti (which means "twice baked" in Italian), since they have been baked only once. Bake them twice for a crispy cookie.
https://www.finerkitchens.com/swap/forum/index.php?action=display&forumid=1&msgid=89772
How about making almond paste? Luisa_Calif posted this REC. See link.
https://www.finerkitchens.com/swap/forum/index.php?action=display&forumid=1&msgid=931
https://www.finerkitchens.com/swap/forum/index.php?action=display&forumid=1&msgid=931
You're welcome, Gay. And don't forget that you can grind them to make almond meal or almond flour,
for recipes calling for that ingredient. Good for gluten free applications. Also, if you do a quick search in the archives for sliced almonds, there are so many great recipes there, both sweet and savory, but you probably already had a peek there.
for recipes calling for that ingredient. Good for gluten free applications. Also, if you do a quick search in the archives for sliced almonds, there are so many great recipes there, both sweet and savory, but you probably already had a peek there.
colleenmomof2
Well-known member
CRACKer Toffee
Made with Ritz crackers. Colleen
https://finerkitchens.com/swap/forum/index.php?action=display&forumid=1&msgid=263534
Made with Ritz crackers. Colleen
https://finerkitchens.com/swap/forum/index.php?action=display&forumid=1&msgid=263534