ALMOND CLIPART RECIPES

Steps:

• Preheat oven to 325 degrees. Butter sides and bottoms of 2 8-inch cake or springform pans; line sides and bottoms with parchment paper. Butter paper. Place pans in freezer.
• Sift flour and salt into a small bowl. Set aside. In a mixer fitted with a paddle, beat butter and granulated sugar at high speed until fluffy, about 5 minutes. Add almond paste, a little at a time at medium speed, and beat 8 minutes. Beat in egg yolks, one at a time, and almond extract. Mix sour cream and baking soda and add to butter mixture. Reduce mixer speed to low and gradually add flour mixture, just until blended.
• Divide batter between prepared pans and spread evenly. Bake about 40 minutes to an hour, until tops are golden and spring back when lightly pressed and cakes shrink from sides of the pans. Cool in pans on wire rack. Remove sides of pans and remove paper. When ready to serve, sift confectioners’ sugar on top and slice like pie.

Steps:

• Step 1: Preheat oven to 325 F. Grease a 9- or 10-inch cake or springform pan with butter, dust it with flour and tap out any excess. Line the bottom of the pan with a round of parchment paper.Step 2: In the bowl of a food processor, grind 1 1/3 cups sugar, 8 ounces almond paste, and 1/4 cup flour until the almond paste is fine and the mixture resembles sand. In a separate small bowl, whisk together the remaining 3/4 cup of flour, 1 1/2 teaspoons baking powder and 3/4 teaspoon salt.Step 3: Once the almond paste is completely broken up, add 1 cup (8 ounces) cubed, unsalted, room-temperature butter, 1 teaspoon vanilla extract and 1 teaspoon almond extract. Process until the batter is smooth and fluffy.
• Step 4: Add 6 large, room-temperature eggs, one at a time, processing a bit before the next addition. (You may wish to open the machine and scrape the sides down to make sure the eggs are fully mixed.) After you add all the eggs, the mixture may look curdled. Don't worry; it'll come back together after the next step.
• Step 5: Add half the flour mixture and pulse the machine a few times, then add the rest, pulsing the machine until the dry ingredients are just incorporated (do not overmix). You can also transfer the batter to a bowl and mix the dry ingredients in, which ensures the dry ingredients are incorporated evenly and you don't over-beat them.Step 6: Scrape the batter into the prepared cake pan and bake for 65 minutes, or until the top is deep brown and feels set when you press the center.Step 7: Remove the cake from the oven and run a sharp or serrated knife around the perimeter, loosening the cake from the sides of the pan. Let the cake cool completely in the pan. Once cool, tap the cake out of the pan, remove the parchment paper and set on a cake plate until ready to serve.