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Website for Odense Almond Paste - Fabulous Recipes I've made the Apple Pie and it is wonderful.
- Thread starter gayr
- Start date
Great Wed Site Gay--I like this as well REC: Chocolate Almond Biscotti...
Chocolate Almond Biscotti
Serving Size : 24
1 3/4 cups all-purpose flour
1 cup sugar
1/2 cup Dutch process cocoa
1 1/2 teaspoons baking powder
1/4 teaspoon salt
1 7-ounce box almond paste -- (Odense)
1 stick unsalted butter -- (8 Tbsp) chilled
1 cup slivered almonds
3 eggs -- room temperature
1 tablespoon Amaretto
1 Preheat oven to 350 F. Lightly grease a cookie sheet or line with parchment paper.
2 In a large mixing bowl whisk together flour, sugar, cocoa, baking powder and salt until well combined.
3 Grate Almond Paste and butter into flour mixture. Mix well with fork or pastry blender until crumbly. Stir in slivered almonds.
4 Whisk eggs and Amaretto until frothy and add to flour mixture. Mix until dough holds together. Turn out onto a lightly floured counter.
5 Roll dough into a 2” thick log. Cut in half and roll each piece 10” long. Flatten to 3/4” thick loaves, slightly rounding ends.
6 Transfer to cookie sheet. Bake 30 minutes or until firm to the touch. Cool on wire rack for 15 minutes.
7 Cut loaves into 3/4” diagonal slices. Return slices to cookie sheet, cut side down. Bake for 8 minutes. Flip and bake 8 minutes more.
8 Cool completely and store in airtight container.
Chocolate Almond Biscotti
Serving Size : 24
1 3/4 cups all-purpose flour
1 cup sugar
1/2 cup Dutch process cocoa
1 1/2 teaspoons baking powder
1/4 teaspoon salt
1 7-ounce box almond paste -- (Odense)
1 stick unsalted butter -- (8 Tbsp) chilled
1 cup slivered almonds
3 eggs -- room temperature
1 tablespoon Amaretto
1 Preheat oven to 350 F. Lightly grease a cookie sheet or line with parchment paper.
2 In a large mixing bowl whisk together flour, sugar, cocoa, baking powder and salt until well combined.
3 Grate Almond Paste and butter into flour mixture. Mix well with fork or pastry blender until crumbly. Stir in slivered almonds.
4 Whisk eggs and Amaretto until frothy and add to flour mixture. Mix until dough holds together. Turn out onto a lightly floured counter.
5 Roll dough into a 2” thick log. Cut in half and roll each piece 10” long. Flatten to 3/4” thick loaves, slightly rounding ends.
6 Transfer to cookie sheet. Bake 30 minutes or until firm to the touch. Cool on wire rack for 15 minutes.
7 Cut loaves into 3/4” diagonal slices. Return slices to cookie sheet, cut side down. Bake for 8 minutes. Flip and bake 8 minutes more.
8 Cool completely and store in airtight container.
This one too --REC: Cranberry-Almond Oat Biscotti...
Cranberry - Almond Oat Biscotti
1 7-ounce box almond paste -- grated (Odense)
2 cups oats
1 cup all-purpose flour
1 tablespoon grated orange rind -- (*See Note)
1 teaspoon baking powder
1/4 teaspoon cinnamon
1/4 teaspoon salt
2/3 cup sugar
1 stick butter -- (1/2 cup) room temperature
2 large eggs -- room temperature
1 cup dried cranberries
Equipment:
Food processor
Electric mixer
2 Wire racks and 2 cookie sheets
1 Preheat oven to 350°. Grease cookie sheets or line with parchment.
2 Add grated Almond Paste and 2 cups oats to food processor. Pulse until texture of coarse sand.
3 Add flour, orange rind, baking powder, cinnamon and salt. Pulse until just mixed in.
4 Add sugar and butter to a large mixing bowl. Beat on high until well combined. Add eggs one at a time. Beat until light and fluffy.
5 Add flour mixture and cranberries to butter mixture. Mix until just combined. Turn dough out onto a lightly floured counter.
6 Knead dough into a ball and divide in half. Roll each half into a 10 inch log and transfer to cookie sheets. Flatten logs to about 3/4 inch thick, rounding ends into oval shapes. {image}
7 Bake for 25-30 minutes, or until slightly golden.
8 Cool pans on wire racks for 15 minutes. Using a serrated knife, cut into 3/4" diagonal slices. Return slices to cookie sheet, cut side down. Bake 5-10 minutes on each side. Cook more minutes for a dry biscotti, or less for a softer texture.
9 Cool completely and store in an air-tight container.
Source:
"Odense Web Site"
Yield:
"22 Biscotti"
Start to Finish Time:
"1:05"
T(Baking Time):
"0:40"
NOTES : *The large hole side of a box grater works well for this step
Cranberry - Almond Oat Biscotti
1 7-ounce box almond paste -- grated (Odense)
2 cups oats
1 cup all-purpose flour
1 tablespoon grated orange rind -- (*See Note)
1 teaspoon baking powder
1/4 teaspoon cinnamon
1/4 teaspoon salt
2/3 cup sugar
1 stick butter -- (1/2 cup) room temperature
2 large eggs -- room temperature
1 cup dried cranberries
Equipment:
Food processor
Electric mixer
2 Wire racks and 2 cookie sheets
1 Preheat oven to 350°. Grease cookie sheets or line with parchment.
2 Add grated Almond Paste and 2 cups oats to food processor. Pulse until texture of coarse sand.
3 Add flour, orange rind, baking powder, cinnamon and salt. Pulse until just mixed in.
4 Add sugar and butter to a large mixing bowl. Beat on high until well combined. Add eggs one at a time. Beat until light and fluffy.
5 Add flour mixture and cranberries to butter mixture. Mix until just combined. Turn dough out onto a lightly floured counter.
6 Knead dough into a ball and divide in half. Roll each half into a 10 inch log and transfer to cookie sheets. Flatten logs to about 3/4 inch thick, rounding ends into oval shapes. {image}
7 Bake for 25-30 minutes, or until slightly golden.
8 Cool pans on wire racks for 15 minutes. Using a serrated knife, cut into 3/4" diagonal slices. Return slices to cookie sheet, cut side down. Bake 5-10 minutes on each side. Cook more minutes for a dry biscotti, or less for a softer texture.
9 Cool completely and store in an air-tight container.
Source:
"Odense Web Site"
Yield:
"22 Biscotti"
Start to Finish Time:
"1:05"
T(Baking Time):
"0:40"
NOTES : *The large hole side of a box grater works well for this step
I'm not finished REC: Cranberry & Orange Almond Rugelach...
Cranberry & Orange Almond Rugelach
1 7-ounce box almond paste -- (Odense)
2 cups flour
1/4 teaspoon salt
1 8-ounce package chilled cream cheese -- chilled, cut into 1/2-inch pieces
2 sticks butter -- chilled, cut into 1/2-inch pieces
Filling:
1 cup almonds
1 5-ounce package dried cranberries -- sweetened
1 teaspoon grated orange rind
1 12-ounce jar orange marmalade
1 egg -- beaten
granulated sugar -- for dusting
Equipment:
1 Box grater
Food processor
Rolling pin
2 large cookie sheets
1 Grate the almond paste on the large hole side of a box grater.
2 Combine the almond paste, flour and salt in a food processor fitted with a metal blade. Pulse to combine.
3 Add the cream cheese and butter and pulse until mixture looks like a coarse corn meal.
4 Pour dough out onto a lightly floured work surface. Press and knead into a ball and divide into 4 equal balls. Shape each ball into a flat disk, about 5", and wrap well. Refrigerate while making filling.
5 In the same bowl combine the almonds, cranberries and rind. Process until very finely chopped. Set aside.
6 Preheat oven to 375 F. Line cookie sheets with parchment paper or foil.
7 On a lightly floured table, roll one of the disks into a 9” circle, keeping other disks refrigerated until ready to roll out. Use a 9” plate or cake pan for a guide and trim edges neatly. Save trimmings for 5th circle.
8 Spread 3 Tbsp of marmalade over dough. Sprinkle 1/2 cup of filling over marmalade. Press firmly into dough. Cut circle into 12 equal pie shaped wedges.
9 Beginning with the wide end of the wedge, roll cookie to the point. Shape into a crescent and place on cookie sheets.
10 Brush rugelach with egg and sprinkle with sugar. Bake for 21 to 23 minutes or until golden. Cool on wire rack.
Source:
"Odense Web Site"
Yield:
"5 Dozen"
Start to Finish Time:
"1:50"
T(Baking Time):
"0:21"
NOTES : Since unbaked rugelach freezes well, prepare all cookies & bake only what you need. Wrap well and freeze the rest to bake for unexpected company.
Cranberry & Orange Almond Rugelach
1 7-ounce box almond paste -- (Odense)
2 cups flour
1/4 teaspoon salt
1 8-ounce package chilled cream cheese -- chilled, cut into 1/2-inch pieces
2 sticks butter -- chilled, cut into 1/2-inch pieces
Filling:
1 cup almonds
1 5-ounce package dried cranberries -- sweetened
1 teaspoon grated orange rind
1 12-ounce jar orange marmalade
1 egg -- beaten
granulated sugar -- for dusting
Equipment:
1 Box grater
Food processor
Rolling pin
2 large cookie sheets
1 Grate the almond paste on the large hole side of a box grater.
2 Combine the almond paste, flour and salt in a food processor fitted with a metal blade. Pulse to combine.
3 Add the cream cheese and butter and pulse until mixture looks like a coarse corn meal.
4 Pour dough out onto a lightly floured work surface. Press and knead into a ball and divide into 4 equal balls. Shape each ball into a flat disk, about 5", and wrap well. Refrigerate while making filling.
5 In the same bowl combine the almonds, cranberries and rind. Process until very finely chopped. Set aside.
6 Preheat oven to 375 F. Line cookie sheets with parchment paper or foil.
7 On a lightly floured table, roll one of the disks into a 9” circle, keeping other disks refrigerated until ready to roll out. Use a 9” plate or cake pan for a guide and trim edges neatly. Save trimmings for 5th circle.
8 Spread 3 Tbsp of marmalade over dough. Sprinkle 1/2 cup of filling over marmalade. Press firmly into dough. Cut circle into 12 equal pie shaped wedges.
9 Beginning with the wide end of the wedge, roll cookie to the point. Shape into a crescent and place on cookie sheets.
10 Brush rugelach with egg and sprinkle with sugar. Bake for 21 to 23 minutes or until golden. Cool on wire rack.
Source:
"Odense Web Site"
Yield:
"5 Dozen"
Start to Finish Time:
"1:50"
T(Baking Time):
"0:21"
NOTES : Since unbaked rugelach freezes well, prepare all cookies & bake only what you need. Wrap well and freeze the rest to bake for unexpected company.
Will chilling & the addition of flour end my problem with these REC: Pignoli Cookies?..
Pignoli Cookies
1 7-ounce box almond paste -- grated (Odense)
1/2 cup granulated sugar
1/2 cup powdered sugar -- firmly packed
2 large egg whites -- no larger
1/2 teaspoon vanilla extract
3 tablespoons all purpose flour
1 Pinch salt
1 cup pine nuts -- (5 ounces)
1 Preheat oven to 325 F. Line a cookie sheet with parchment paper or foil.
2 Combine grated Almond Paste, granulated and powdered sugars in a bowl. Beat on low with electric mixer until texture of small crumbs.
3 Add egg whites and vanilla. Beat on high for 3 minutes or until the consistency of a smooth paste.
4 Add flour and salt. Mix until just combined. Cover and refrigerate for one hour.
5 Add pine nuts to a shallow bowl. Drop batter one teaspoon at a time into nuts. With slightly dampened fingertips, quickly lift and flip batter “no-nuts” side down onto cookie sheet.
6 Bake 14-16 minutes or until light golden. Gently slide parchment paper off of pans onto wire racks. When cookies are completely cooled, remove from parchment. Store cookies in airtight containers between wax paper.
Source:
"Odense Web Site"
Yield:
"25 Cookies"
Start to Finish Time:
"1:44"
T(Baking Time):
"0:14"
Pignoli Cookies
1 7-ounce box almond paste -- grated (Odense)
1/2 cup granulated sugar
1/2 cup powdered sugar -- firmly packed
2 large egg whites -- no larger
1/2 teaspoon vanilla extract
3 tablespoons all purpose flour
1 Pinch salt
1 cup pine nuts -- (5 ounces)
1 Preheat oven to 325 F. Line a cookie sheet with parchment paper or foil.
2 Combine grated Almond Paste, granulated and powdered sugars in a bowl. Beat on low with electric mixer until texture of small crumbs.
3 Add egg whites and vanilla. Beat on high for 3 minutes or until the consistency of a smooth paste.
4 Add flour and salt. Mix until just combined. Cover and refrigerate for one hour.
5 Add pine nuts to a shallow bowl. Drop batter one teaspoon at a time into nuts. With slightly dampened fingertips, quickly lift and flip batter “no-nuts” side down onto cookie sheet.
6 Bake 14-16 minutes or until light golden. Gently slide parchment paper off of pans onto wire racks. When cookies are completely cooled, remove from parchment. Store cookies in airtight containers between wax paper.
Source:
"Odense Web Site"
Yield:
"25 Cookies"
Start to Finish Time:
"1:44"
T(Baking Time):
"0:14"
I can't help it--REC: Thanksgiving Tart with Cranberry Topping...
Thanksgiving Tart with Cranberry Topping
Serving Size : 10
FOR THE CRUST:
1/2 7-ounce box almond paste -- (Odense) grated
6 tablespoons cold butter -- cut into small pieces
1/4 cup cocoa powder -- unsweetened
1 cup all purpose flour -- bleached
1/2 cup confectioner's sugar
1 egg -- beaten with
1 teaspoon ice water
FOR THE FILLING:
1/2 7-ounce box almond paste -- grated (Odense)
8 ounces cream cheese -- regular or reduced fat, room temperature
1/4 cup sugar
1 egg -- at room temperature
FOR THE TOPPING:
2 cups cranberries -- raw
1/2 cup cranberry juice -- or orange juice
1/2 cup sugar
1 tablespoon cornstarch
1 tablespoon Amaretto -- or cranberry juice
Equipment:
Grater
Food Processor
Electric Mixer
" 8 or 9-inch tart pan with removable bottom -- greased and floured
1 Fit food processor with metal blade. Add almond paste, butter, cocoa, flour and sugar. Using short pulses, combine until mixture is a coarse meal.
2 Add the egg beaten with ice water. Pulse until the dough starts to come together. Add another teaspoon of water if necessary, pulsing until the dough forms a ball. DO NOT OVERPULSE, or a tough crust will result.
3 Tip the dough out on a lightly floured work surface and shape into a ball. Flatten into a disk about 1/2 inch thick. Wrap in plastic wrap and refrigerate for 30 minutes. While dough is resting, make filling.
4 After 30 minutes, unwrap the dough and roll out between two sheets of wax paper.
5 Lay the dough over the tart pan and gently press into sides. Remove excess dough by passing a rolling pin over the top. Trimmings can be used to make cookies.
TO MAKE FILLING:
6 Preheat 375 F oven with rack in middle.
7 With an electric mixer fitted with paddle, beat almond paste, cream cheese, and sugar until well mixed. There will still be small pieces of almond paste.
8 Add the egg.
9 Pour the filling into the crust.
10 Bake for 20 - 25 minutes or until filling is lightly tanned and firm. Transfer to cooling rack.
FOR THE TOPPING:
11 Using a sheet pan to spread out berries, remove shriveled cranberries and stems. Rinse and drain.
12 Just before tart is done, heat cranberries, juice and sugar in saucepan over high heat until cranberries have softened, about 3 minutes.
13 Mix together the cornstarch and amaretto liqueur. Add to the simmering cranberry mixture. Cook until mixture thickens and becomes somewhat transparent, about 2 minutes.
14 Spread mixture over still warm tart.
15 Allow tart to cool to room temperature before removing from pan.
Yield:
"1 `Tart"
Start to Finish Time:
"1:30"
T(Baking Time):
"0:30"
Thanksgiving Tart with Cranberry Topping
Serving Size : 10
FOR THE CRUST:
1/2 7-ounce box almond paste -- (Odense) grated
6 tablespoons cold butter -- cut into small pieces
1/4 cup cocoa powder -- unsweetened
1 cup all purpose flour -- bleached
1/2 cup confectioner's sugar
1 egg -- beaten with
1 teaspoon ice water
FOR THE FILLING:
1/2 7-ounce box almond paste -- grated (Odense)
8 ounces cream cheese -- regular or reduced fat, room temperature
1/4 cup sugar
1 egg -- at room temperature
FOR THE TOPPING:
2 cups cranberries -- raw
1/2 cup cranberry juice -- or orange juice
1/2 cup sugar
1 tablespoon cornstarch
1 tablespoon Amaretto -- or cranberry juice
Equipment:
Grater
Food Processor
Electric Mixer
" 8 or 9-inch tart pan with removable bottom -- greased and floured
1 Fit food processor with metal blade. Add almond paste, butter, cocoa, flour and sugar. Using short pulses, combine until mixture is a coarse meal.
2 Add the egg beaten with ice water. Pulse until the dough starts to come together. Add another teaspoon of water if necessary, pulsing until the dough forms a ball. DO NOT OVERPULSE, or a tough crust will result.
3 Tip the dough out on a lightly floured work surface and shape into a ball. Flatten into a disk about 1/2 inch thick. Wrap in plastic wrap and refrigerate for 30 minutes. While dough is resting, make filling.
4 After 30 minutes, unwrap the dough and roll out between two sheets of wax paper.
5 Lay the dough over the tart pan and gently press into sides. Remove excess dough by passing a rolling pin over the top. Trimmings can be used to make cookies.
TO MAKE FILLING:
6 Preheat 375 F oven with rack in middle.
7 With an electric mixer fitted with paddle, beat almond paste, cream cheese, and sugar until well mixed. There will still be small pieces of almond paste.
8 Add the egg.
9 Pour the filling into the crust.
10 Bake for 20 - 25 minutes or until filling is lightly tanned and firm. Transfer to cooling rack.
FOR THE TOPPING:
11 Using a sheet pan to spread out berries, remove shriveled cranberries and stems. Rinse and drain.
12 Just before tart is done, heat cranberries, juice and sugar in saucepan over high heat until cranberries have softened, about 3 minutes.
13 Mix together the cornstarch and amaretto liqueur. Add to the simmering cranberry mixture. Cook until mixture thickens and becomes somewhat transparent, about 2 minutes.
14 Spread mixture over still warm tart.
15 Allow tart to cool to room temperature before removing from pan.
Yield:
"1 `Tart"
Start to Finish Time:
"1:30"
T(Baking Time):
"0:30"
Charlie, The Pignoli Cookie Recipe I use is this one and never have had a problem. ...>
I have tried several recipes from the odense site and have not been dissapointed. I am making the Tanksgiving Tart for the holidays and the rugelach.
Enjoy and I hope the Pignoli Angel is standing watching over your shoulder the day you make the Pignoli. The flour and refrigeration may be the answer for you. I also don't go crazy with the pine nuts just on one side. I have not had a problem with them being on the bottom.
I have tried several recipes from the odense site and have not been dissapointed. I am making the Tanksgiving Tart for the holidays and the rugelach.
Enjoy and I hope the Pignoli Angel is standing watching over your shoulder the day you make the Pignoli. The flour and refrigeration may be the answer for you. I also don't go crazy with the pine nuts just on one side. I have not had a problem with them being on the bottom.