![]() Gather the dough into a rough flat cake, wrap in a sheet of wax paper and refrigerate for 20 minutes. Combine the egg yolk, milk and almond extract in a small bowl. With a pastry blender, cut the fat into the flour until reduced to pearl-sized bits break down the fat further by rubbing it between your fingertips until reduced to small lentil-size bits. Prepare the dough: Combine the flour, salt and nutmeg in a large mixing bowl. The almond paste, chopped almonds, egg and butter filling for this tart bake up tender-textured, with a complex almond flavor.ġ 1/2 cups unsifted bleached all-purpose flourĦ tablespoons ( 3/4 stick) unsalted butter, cut into chunks, coldġ/3 cup plus 2 tablespoons confectioners' sugarġ tablespoon unsalted butter, melted and cooledħ 1/2 tablespoons unsifted bleached cake flour Per blondie: 192 calories, 3 gm protein, 22 gm carbohydrates, 11 gm fat, 42 mg cholesterol, 5 gm saturated fat, 52 mg sodium ALMOND AND DRIED CHERRY TART (Makes one 9-inch tart, 8 servings) Store the blondies in an airtight cookie tin. Cool completely before cutting into squares. Spread the mixture in the baking pan and smooth over the top.īake the blondies for 25 minutes, or until just set. Add the flour mixture, almonds and coconut beat slowly until the flour has been absorbed. Blend in the melted butter and sour cream. Scrape the almond paste mixture into a large mixing bowl. Add the eggs and both extracts and process until smooth, about 10 to 15 seconds. Cover and process the ingredients for 30 seconds to 1 minute (using quick 3-second pulses) or until the almond paste is completely dispersed in the sugar mixture the mixture will look somewhat grainy. Set aside.Ĭrumble the almond paste and place it, with the dark brown and granulated sugars, in the work bowl of a food processor fitted with the steel blade. In a small bowl, whisk together the flour, baking powder, salt, nutmeg, allspice and ginger. Film the inside of a 9-by-9-by-2-inch baking pan with nonstick cooking spray. These blondies have a velvety almond flavor, making them a harmonious bar cookie to serve with applesauce or any kind of baked or poached fruit.ħ/8 cup (1 cup less 2 tablespoons) unsifted, bleached all-purpose flourġ/3 cup plus 2 tablespoons granulated sugarħ tablespoons (1 stick less 1 tablespoon) unsalted butter, melted and cooledģ/4 cup coarsely chopped skinned almonds, lightly toasted The following recipes work almond paste into sweets with pleasing results: ALMOND BLONDIES (Makes 16 blondies) ![]() Almond paste is also a fine addition to any drop-cookie dough or filling that features coconut or dried fruit, particularly cranberries, cherries or apricots. It makes the solid, compact grain of a dense, flourless chocolate or nut cake even moister. Adding paste makes drop cookies slightly chewier and thicker. Incorporating almond paste into a drop- or bar-cookie dough or cake batter creates some dazzling results. ![]() You may also add the extract(s) called for. For an ultra-smooth almond paste mixture, add an egg (from the eggs called for in the recipe, not an additional egg) to the paste and sugar, and process until satiny. It will look something like moistened sand and at this point is ready to be creamed in the preparation of a batter or dough. Reduce the mixture to an even, grainy consistency. The ideal method is to place the quantity of almond paste, broken into small lumps, with the sugar in the work bowl of a food processor fitted with the steel blade. Processing the almond paste first is, I admit, an extra step, but it does guard against creating little concrete-like balls running through your batter or dough. Overall, in testing, I learned that you could produce some really nasty-looking doughs and filling mixtures if the almond paste weren't first crumbled into small nuggets and processed with a little sugar and, in some instances, eggs or egg yolks. The key to managing this dense nut mixture is controlling and manipulating its texture, working it into a batter in a smooth and uniform way. And the results were completely gratifying: What you bake will taste highly energized and more deeply of almond. We're used to finding almond paste, that firm mixture of almonds and sugar, in fillings for sweet yeast breads (famously in Danish pastry), tarts and various cookies.īut during weeks of what seemed like boundless baking with almond paste, I found out that you can also work almond paste into cake batters and drop- and bar-cookie doughs. ![]()
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