ALMOND PASTE DESSERT RECIPES

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THE BEST ALMOND PASTE BARS RECIPE - FOOD.COM



The Best Almond Paste Bars Recipe - Food.com image

A Dutch treat, these are better than any you will find in a bakery. Be careful not to eat the whole pan ;)

Total Time 1 hours

Prep Time 15 minutes

Cook Time 45 minutes

Yield 24 serving(s)

Number Of Ingredients 10

1/2 cup butter
1 cup flour
1/2 cup oil
1 cup granulated sugar
1 teaspoon baking powder
3 eggs
1 cup almond paste
1 cup granulated sugar
2 eggs
1 teaspoon almond flavoring

Steps:

  • Preheat oven to 350°F.
  • Beat together butter, flour, oil, first cup of sugar, baking powder, and first round of eggs until smooth and set aside.
  • Beat together the almond paste, second cup of sugar, second round of eggs and almond flavoring until smooth.
  • Combine both mixtures.
  • Grease a 9x13" pan (Pam is fine), and evenly pour in mixture.
  • Bake for 30 to 45 minutes until toothpick comes out clean.
  • Enjoy!

Nutrition Facts : Calories 216.2, FatContent 12, SaturatedFatContent 3.6, CholesterolContent 48.9, SodiumContent 64.8, CarbohydrateContent 25.3, FiberContent 0.6, SugarContent 20.1, ProteinContent 2.7

ALMOND VENETIAN DESSERT RECIPE: HOW TO MAKE IT



Almond Venetian Dessert Recipe: How to Make It image

These beautiful bars feature three colorful cake-like layers, an apricot filling and a chocolate topping. —Reva Becker, Farmington Hills, Michigan

Provided by Taste of Home

Categories     Desserts

Total Time 50 minutes

Prep Time 35 minutes

Cook Time 15 minutes

Yield about 2 dozen.

Number Of Ingredients 11

1/2 cup almond paste
3/4 cup butter, softened
1/2 cup sugar
2 eggs, separated
1/4 teaspoon almond extract
1 cup all-purpose flour
1/8 teaspoon salt
5 drops green food coloring
4 drops red food coloring
2/3 cup apricot preserves
3 ounces semisweet chocolate, chopped

Steps:

  • Grease the bottoms of three 8-in. square baking dishes. Line with waxed paper and grease the paper; set aside., Place almond paste in a large bowl; break up with a fork. Add the butter, sugar, egg yolks and extract; beat until smooth and fluffy. Stir in flour and salt. In another bowl, beat egg whites until soft peaks form. Stir a fourth of the whites into the dough, then fold in the remaining whites (dough will be stiff). , Divide dough evenly into three portions, about 2/3 cup each. Tint one portion green and one portion pink; leave the remaining portion white. Spread each portion into a prepared pan. Bake at 350° for 13-15 minutes or until edges are golden brown. Immediately invert onto wire racks; remove waxed paper. Place another wire rack on top and turn over. Cool completely. , Place green layer on a large piece of plastic wrap. Spread evenly with 1/3 cup apricot preserves. Top with white layer and spread with remaining preserves. Top with pink layer. Bring plastic over layers. Slide onto a baking sheet and set a cutting board on top to compress layers. Refrigerate overnight., In a microwave-safe bowl, melt chocolate. Remove cutting board and unwrap dessert. Spread melted chocolate over top; let stand until set. With a sharp knife, trim edges. Cut into 2-in. x 5/8-in. bars. Store in an airtight container.

Nutrition Facts : Calories , FatContent , CholesterolContent , SodiumContent , CarbohydrateContent , FiberContent , ProteinContent

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