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Raspberry Crostada with Almond Paste (photo...)

f
Funwithfood Feb 7, 2006 10:54 AM

This was a riff on Giada De Laurenti's Raspberry Crostada. It was really delicious. Fellow CHs rated it a 9.8.

Image: http://i38.photobucket.com/albums/e10...

  1. p
    petradish Feb 7, 2006 11:44 AM

    Gorgeous! Would you mind sharing the recipe? How was the almond paste?

    1 Reply
    1. re: petradish
      f
      Funwithfood Feb 7, 2006 12:15 PM

      Give me a day or two :)
      (Need to type up the recipe--takes me a while, esp. with two little ones interupting me all the time!)

    2. f
      fresser Feb 7, 2006 11:58 AM

      gorgeous is the word that came to my mind too! thanks for posting it! I'd also love the recipe, if you have the time to post it.

      thanks!

      1. e
        eLizard (f/k/a Lizard) Feb 7, 2006 01:37 PM

        Did you end up making your own almond paste?? The photo is fabo, and I, too, look forward to the recipe.

        1. c
          Carb Lover Feb 7, 2006 06:08 PM

          I'm aching for a piece of that right now! Look forward to hearing how you tweaked Giada's recipe.

          1. j
            JeffW Feb 7, 2006 08:26 PM

            The crust looks absolutely perfectional! Did I just make up a word?

            1. p
              Professor Salt Feb 8, 2006 12:16 AM

              I was one of the lucky pups to share this. FwF used a homemade almond paste under the raspberry jam to great multilayered effect. The almond paste contributed a mellowing smoothness to the initial hit of raspberry tartness and mild (not overly sugared) jam sweetness. I compared the almond paste's "smoothing" role to a good, rich cream in a cup of intense coffee.

              While the crostada without the homemade almond paste would have been delicious, I would recommend you also add that layer of extra flavor.

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