RECIPE FOR ALMOND PASTE RECIPES
ALMOND PASTE RECIPE - FOOD NETWORK
Provided by Food Network
Categories dessert
Total Time 25 minutes
Prep Time 20 minutes
Cook Time 5 minutes
Yield About 2 cups
Number Of Ingredients 6
Steps:
- Place the sugar, honey and water in a saucepan and bring to a strong boil. Place the almonds in the food processor and grind until coarse. Remove the boiling sugar from the heat and pour over the coarse almonds. Blend until smooth. This may take 10 minutes or more, depending on the strength of the food processor. Remember, food processors are not usually strong enough to yield the same consistency as the almond paste that you can buy. If your mixture is too thick and the food processor is straining, you can add a little Kirsch or simple syrup to the processor. Add the liquid slowly and stop when the processor is moving more freely. The quality of almond paste is determined by how smooth the consistency is.
- Wrap the almond paste in plastic wrap and allow it to cool. When you are ready to use it, knead in the butter. The butter makes it smooth and not so sticky.
ALMOND CAKE RECIPE - NYT COOKING
This exquisite recipe came to The Times in a 2001 article by Amanda Hesser about the first meal her now mother-in-law, Elizabeth Friend, prepared for her. The meal ended with this simple almond cake. Ms. Hesser wrote: “It had a crust, fragile like a dry leaf, that led to a moist, downy layer of ground almonds and sugar. It was a perfect dessert. And it punctuated one of the great meals of my life.” It's not the prettiest cake in the world – Ms. Friend called it “the Shar-Pei of cakes” because it crumbles on the edges and falls in the middle – but it is flawless otherwise. If you care about looks, dust it with confectioners’ sugar and top it with fresh berries as we've done in the picture. It also improves with age and can be made 1 to 2 weeks ahead. Store it covered in or out of the fridge. Finally, this recipe makes two 8-inch cakes, so give one away or freeze one for a rainy day.
Provided by Amanda Hesser
Total Time 1 hours 45 minutes
Yield 2 8-inch cakes, 8 servings each
Number Of Ingredients 10
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.
Nutrition Facts : @context http//schema.org, Calories 661, UnsaturatedFatContent 16 grams, CarbohydrateContent 76 grams, FatContent 38 grams, FiberContent 2 grams, ProteinContent 7 grams, SaturatedFatContent 19 grams, SodiumContent 326 milligrams, SugarContent 49 grams, TransFatContent 1 gram
More about "recipe for almond paste recipes"
ALMOND CAKE RECIPE - NYT COOKING
This exquisite recipe came to The Times in a 2001 article by Amanda Hesser about the first meal her now mother-in-law, Elizabeth Friend, prepared for her. The meal ended with this simple almond cake. Ms. Hesser wrote: “It had a crust, fragile like a dry leaf, that led to a moist, downy layer of ground almonds and sugar. It was a perfect dessert. And it punctuated one of the great meals of my life.” It's not the prettiest cake in the world – Ms. Friend called it “the Shar-Pei of cakes” because it crumbles on the edges and falls in the middle – but it is flawless otherwise. If you care about looks, dust it with confectioners’ sugar and top it with fresh berries as we've done in the picture. It also improves with age and can be made 1 to 2 weeks ahead. Store it covered in or out of the fridge. Finally, this recipe makes two 8-inch cakes, so give one away or freeze one for a rainy day.
From cooking.nytimes.com
Reviews 5
Total Time 1 hours 45 minutes
Cuisine american
Calories 661 per serving
From cooking.nytimes.com
Reviews 5
Total Time 1 hours 45 minutes
Cuisine american
Calories 661 per serving
- 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.
See details
ALMOND TEA BREAD RECIPE: HOW TO MAKE IT - TASTE OF HOME
My aunt brought her tea bread recipe with her from Scotland, and enjoying a fresh-baked loaf has become a family tradition during the holidays. Each slice is loaded with red cherries. —Kathleen Showers, Briggsdale, Colorado
From tasteofhome.com
Reviews 4.3
Total Time 01 hours 30 minutes
Category Breakfast, Brunch, Desserts
Cuisine Europe, Scottish
Calories 130 calories per serving
From tasteofhome.com
Reviews 4.3
Total Time 01 hours 30 minutes
Category Breakfast, Brunch, Desserts
Cuisine Europe, Scottish
Calories 130 calories per serving
- In a large bowl, combine almond paste and butter; beat until well blended. Gradually add sugar, beating until light and fluffy. Add eggs, one at a time, beating well after each addition. In a small bowl, gently toss cherries and 1 tablespoon flour. Set aside., Combine the baking powder, salt, remaining flour; add to the creamed mixture alternately with milk, beating well after each addition., Spoon a sixth of the batter into each of two greased and floured 8x4-in. loaf pans; sprinkle layers with half of the fruit. Cover with another layer of batter and sprinkle with remaining fruit. Top with remaining batter; smooth with spatula. , Bake at 350° until a toothpick inserted in the center comes out clean, about 1-1/4 hours. Cool for 10 minutes before removing from pans to wire racks to cool.
See details
ALMOND BEAR CLAWS RECIPE: HOW TO MAKE IT - TASTE OF HOME
This bear claw pastry recipe is absolutely melt-in-your-mouth delicious! It's impossible to resist the delicate dough, rich almond filling and pretty fanned tops sprinkled with sugar and almonds. I made yummy treats like this when I worked in a bakery years ago. —Aneta Kish, La Crosse, Wisconsin
From tasteofhome.com
Reviews 3.8
Total Time 60 minutes
Category Breakfast, Brunch, Desserts
Calories 352 calories per serving
From tasteofhome.com
Reviews 3.8
Total Time 60 minutes
Category Breakfast, Brunch, Desserts
Calories 352 calories per serving
- In a bowl, toss butter with 3 cups flour until well coated; refrigerate. In a large bowl, combine yeast and remaining flour. , In a saucepan, heat cream, sugar and salt to 120°-130°. Add to yeast mixture with 1 egg. Beat until smooth. Stir in butter mixture just until moistened., Place dough onto a well-floured surface; roll into a 21x12-in. rectangle. Starting at a short side, fold dough in thirds, forming a 12x7-in. rectangle. Give dough a quarter turn; roll into a 21x12-in. rectangle. Fold into thirds, starting with a short side. Repeat, flouring surface as needed. (Do not chill dough between each rolling and folding.) Cover and chill for 4 to 24 hours or until firm., For filling, in a bowl, beat egg white until foamy. Gradually add confectioners' sugar and almond paste; beat until smooth. Cut dough in half widthwise. Roll each portion into a 12-in. square; cut each square into three 12x4-in. strips. Spread about 2 tablespoons filling down center of each strip. Fold long edges together over filling; seal edges and ends. Cut into 3 pieces., Place on parchment-lined baking sheets with folded edge facing away from you. With scissors, cut strips 4 times to within 1/2 in. of folded edge; separate slightly. Repeat with remaining dough and filling. Cover and let rise in a warm place until doubled, about 1 hour. , Lightly beat water and remaining egg; brush over dough. Sprinkle with sugar and almonds. Bake at 375° for 15 minutes or until golden brown. Remove from pans to wire racks to cool.
See details
FRUITY ALMOND PUFF PASTRY TART RECIPE | ALEX GUARNASCHELLI ...
We are making frangipane. It sounds super fancy, but it’s code for a tasty tart filling times ten. It is most classically made with almonds, but is also tasty when you sub in the same amount of hazelnuts or pecans. The tart is usually either strawberry or raspberry with some sweet apricot jam to coat the fruit, but you can get creative with what you have on hand. Nuts with buttery puff pastry topped with tart fruit with a dash of jam? It takes me straight to the streets of Paris...
From foodnetwork.com
Reviews 4.4
Total Time 1 hours 20 minutes
Category dessert
From foodnetwork.com
Reviews 4.4
Total Time 1 hours 20 minutes
Category dessert
- Transfer the puff to a flat surface and use a serrated knife to gently cut into 9 even pieces. Arrange the pieces close together on a serving platter as if they make a whole tart. Drizzle some of the warmed jam over the top edges of the pastry and frangipane to create a “glue” for the raspberries to stick to the pastry. Arrange the raspberries over the top of each piece. Drizzle the remaining jam gently over the raspberries and finish with a sprinkle of sugar for added texture. Serve at room temperature. Refrigerate the leftovers (if there are any!!).
See details
ALMOND CAKE RECIPE - NYT COOKING
This exquisite recipe came to The Times in a 2001 article by Amanda Hesser about the first meal her now mother-in-law, Elizabeth Friend, prepared for her. The meal ended with this simple almond cake. Ms. Hesser wrote: “It had a crust, fragile like a dry leaf, that led to a moist, downy layer of ground almonds and sugar. It was a perfect dessert. And it punctuated one of the great meals of my life.” It's not the prettiest cake in the world – Ms. Friend called it “the Shar-Pei of cakes” because it crumbles on the edges and falls in the middle – but it is flawless otherwise. If you care about looks, dust it with confectioners’ sugar and top it with fresh berries as we've done in the picture. It also improves with age and can be made 1 to 2 weeks ahead. Store it covered in or out of the fridge. Finally, this recipe makes two 8-inch cakes, so give one away or freeze one for a rainy day.
From cooking.nytimes.com
Reviews 5
Total Time 1 hours 45 minutes
Cuisine american
Calories 661 per serving
From cooking.nytimes.com
Reviews 5
Total Time 1 hours 45 minutes
Cuisine american
Calories 661 per serving
- 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.
See details
ALMOND TEA BREAD RECIPE: HOW TO MAKE IT - TASTE OF HOME
My aunt brought her tea bread recipe with her from Scotland, and enjoying a fresh-baked loaf has become a family tradition during the holidays. Each slice is loaded with red cherries. —Kathleen Showers, Briggsdale, Colorado
From tasteofhome.com
Reviews 4.3
Total Time 01 hours 30 minutes
Category Breakfast, Brunch, Desserts
Cuisine Europe, Scottish
Calories 130 calories per serving
From tasteofhome.com
Reviews 4.3
Total Time 01 hours 30 minutes
Category Breakfast, Brunch, Desserts
Cuisine Europe, Scottish
Calories 130 calories per serving
- In a large bowl, combine almond paste and butter; beat until well blended. Gradually add sugar, beating until light and fluffy. Add eggs, one at a time, beating well after each addition. In a small bowl, gently toss cherries and 1 tablespoon flour. Set aside., Combine the baking powder, salt, remaining flour; add to the creamed mixture alternately with milk, beating well after each addition., Spoon a sixth of the batter into each of two greased and floured 8x4-in. loaf pans; sprinkle layers with half of the fruit. Cover with another layer of batter and sprinkle with remaining fruit. Top with remaining batter; smooth with spatula. , Bake at 350° until a toothpick inserted in the center comes out clean, about 1-1/4 hours. Cool for 10 minutes before removing from pans to wire racks to cool.
See details
ALMOND BEAR CLAWS RECIPE: HOW TO MAKE IT - TASTE OF HOME
This bear claw pastry recipe is absolutely melt-in-your-mouth delicious! It's impossible to resist the delicate dough, rich almond filling and pretty fanned tops sprinkled with sugar and almonds. I made yummy treats like this when I worked in a bakery years ago. —Aneta Kish, La Crosse, Wisconsin
From tasteofhome.com
Reviews 3.8
Total Time 60 minutes
Category Breakfast, Brunch, Desserts
Calories 352 calories per serving
From tasteofhome.com
Reviews 3.8
Total Time 60 minutes
Category Breakfast, Brunch, Desserts
Calories 352 calories per serving
- In a bowl, toss butter with 3 cups flour until well coated; refrigerate. In a large bowl, combine yeast and remaining flour. , In a saucepan, heat cream, sugar and salt to 120°-130°. Add to yeast mixture with 1 egg. Beat until smooth. Stir in butter mixture just until moistened., Place dough onto a well-floured surface; roll into a 21x12-in. rectangle. Starting at a short side, fold dough in thirds, forming a 12x7-in. rectangle. Give dough a quarter turn; roll into a 21x12-in. rectangle. Fold into thirds, starting with a short side. Repeat, flouring surface as needed. (Do not chill dough between each rolling and folding.) Cover and chill for 4 to 24 hours or until firm., For filling, in a bowl, beat egg white until foamy. Gradually add confectioners' sugar and almond paste; beat until smooth. Cut dough in half widthwise. Roll each portion into a 12-in. square; cut each square into three 12x4-in. strips. Spread about 2 tablespoons filling down center of each strip. Fold long edges together over filling; seal edges and ends. Cut into 3 pieces., Place on parchment-lined baking sheets with folded edge facing away from you. With scissors, cut strips 4 times to within 1/2 in. of folded edge; separate slightly. Repeat with remaining dough and filling. Cover and let rise in a warm place until doubled, about 1 hour. , Lightly beat water and remaining egg; brush over dough. Sprinkle with sugar and almonds. Bake at 375° for 15 minutes or until golden brown. Remove from pans to wire racks to cool.
See details
FRUITY ALMOND PUFF PASTRY TART RECIPE | ALEX GUARNASCHELLI ...
We are making frangipane. It sounds super fancy, but it’s code for a tasty tart filling times ten. It is most classically made with almonds, but is also tasty when you sub in the same amount of hazelnuts or pecans. The tart is usually either strawberry or raspberry with some sweet apricot jam to coat the fruit, but you can get creative with what you have on hand. Nuts with buttery puff pastry topped with tart fruit with a dash of jam? It takes me straight to the streets of Paris...
From foodnetwork.com
Reviews 4.4
Total Time 1 hours 20 minutes
Category dessert
From foodnetwork.com
Reviews 4.4
Total Time 1 hours 20 minutes
Category dessert
- Transfer the puff to a flat surface and use a serrated knife to gently cut into 9 even pieces. Arrange the pieces close together on a serving platter as if they make a whole tart. Drizzle some of the warmed jam over the top edges of the pastry and frangipane to create a “glue” for the raspberries to stick to the pastry. Arrange the raspberries over the top of each piece. Drizzle the remaining jam gently over the raspberries and finish with a sprinkle of sugar for added texture. Serve at room temperature. Refrigerate the leftovers (if there are any!!).
See details
ALMOND PASTE RECIPE | ALLRECIPES
Almond paste is so expensive to buy - I called the local baking supply stores and got prices from $16 to $20 a pound. The almonds cost $4 and the sugar was probably $2, plus two egg whites and a little almond …
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Apr 10, 2021 · Place the whole blanched almonds and 1/2 cup of the powdered sugar in a large, 7-cup food processor fitted with a steel blade. Process the nuts and sugar until the nuts are very finely …
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Excellent, flavorful, easy to make. I only had 4 oz of almond paste, so I used the calculator to adjust the amounts of remaining ingredients and it worked perfectly. I whipped the flour with the sugars, whipped the egg white separately and then added the almond paste …
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DIY ALMOND PASTE - KING ARTHUR BAKING
Add the egg white, salt, and almond extract, processing or mixing until the mixture comes together and forms a malleable ball. Remove the almond paste from the processor or mixer, scraping any residue from the sides of the bowl. Shape the paste …
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Lemon-Almond Filling ; 1 (7-oz.) package almond paste ; 2 large eggs ; ¼ cup granulated sugar ; 2 tablespoons melted butter ; ⅔ cup lemon curd ; 2 (6-oz.) packages fresh raspberries ; Garnish: …
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ALMOND CAKE RECIPE (VIDEO) - NATASHASKITCHEN.COM
Apr 20, 2018 · I have tested this recipe with and without the sliced almonds over the top and it works both ways. (See exact measurements and print the recipe below) How to Measure Almond Flour Correctly: Spoon almond flour into a dry ingredients measuring cup and level off the top with the flat edge of a knife. Do not compress the almond …
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Add the egg white, salt, and almond extract, processing or mixing until the mixture comes together and forms a malleable ball. Remove the almond paste from the processor or mixer, scraping any residue from the sides of the bowl. Shape the paste …
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LEMON-ALMOND TARTS RECIPE | MYRECIPES
Lemon-Almond Filling ; 1 (7-oz.) package almond paste ; 2 large eggs ; ¼ cup granulated sugar ; 2 tablespoons melted butter ; ⅔ cup lemon curd ; 2 (6-oz.) packages fresh raspberries ; Garnish: …
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ALMOND CAKE RECIPE (VIDEO) - NATASHASKITCHEN.COM
Apr 20, 2018 · I have tested this recipe with and without the sliced almonds over the top and it works both ways. (See exact measurements and print the recipe below) How to Measure Almond Flour Correctly: Spoon almond flour into a dry ingredients measuring cup and level off the top with the flat edge of a knife. Do not compress the almond …
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Jul 19, 2017 · Food Processor or hand mixer – Easier alternatives to mixing by hand.; 9-inch Pie Pan – This almond flour pie crust recipe is based on this pan. If yours is a different size or material, you might need to adjust the amount or oven time. Non-stick pie crust shield – If you’ll be making this almond flour pie crust for a pie recipe …
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Jul 19, 2017 · Food Processor or hand mixer – Easier alternatives to mixing by hand.; 9-inch Pie Pan – This almond flour pie crust recipe is based on this pan. If yours is a different size or material, you might need to adjust the amount or oven time. Non-stick pie crust shield – If you’ll be making this almond flour pie crust for a pie recipe …
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