three tubes of almond paste
Came across a sale and bought 3 tubes of almond paste. Now what? Made a perfectly fine coffee cake with a brown sugar, cinnamon and almond paste center but it didn't rock my world. The recipe came off the manufacturer site.
Do you have a favorite recipe or use for almond paste that you'd like to share? The remaining tubes are in the freezer while I wait for inspiration.
These are called Rainbow Cookies but they're more of a dense petit four
Makes about 7 dozen diamonds
7 oz. marzipan paste or almond paste
1 c. sugar
3 sticks unsalted butter, softened (1 1⁄2 c.)
4 large eggs, separated
1 tsp. almond extract
2 c. sifted all-purpose flour (sift before measuring)
1⁄4 tsp. salt
5 drops green food coloring or to desired color (not too green)
5 drops red food coloring or to desired color
12-oz. seedless raspberry jam
6 oz. semisweet chocolate chips
Preheat oven to 350o and grease 3 (13” x 9”) baking pans. Line
bottom of each with wax paper or parchment paper, letting it
extend at 2 opposite ends. Grease paper (or spray with Pam).
Break marzipan or almond paste into small pieces and grind with
sugar in food processor until no lumps remain. Transfer to a
large bowl and add butter. Beat with an electric mixer until
light and fluffy, then add yolks and almond extract and beat well.
Mix in flour and salt on low speed. Beat egg whites in another
bowl with cleaned beaters until they just hold stiff peaks, and
stir 1/3rd into batter to lightly slightly (batter will be stiff).
Fold in remaining whites thoroughly.
Divide dough into 1/3rds (about 1 1⁄2 c. each). Stir green food
coloring into 1/3rd and red food coloring into another 1/3rd.
Leave last 1/3rd plain. Spread each dough separately into a prepared
pan (layers will be thin).
Bake layers in batches in middle of oven until just set and beginning
to turn golden along edges, 7-10 minutes total. Run a knife along
edges to loosen from pan, then while stir hot, invert a large rack
over pan and invert layer on to rack, pulling gently on wax paper
overhangs to release, if necessary. Peel off wax paper and cook
Line a large shallow baking pan with wax paper or parchment paper,
an slide the green layer into it. Spread half of jam evenly over
green layer and carefully top with plain layer. Spread remaining
jam evenly over uncolored layer, and carefully top with pink layer.
Trim edges, if necessary.
Cover with plastic wrap and weight with a large cutting board or
baking pan. Chill at least 3 hours.
Melt chocolate in a double boiler or metal bowl set over a pan of
barely simmering water. Remove plastic wrap and weight from cookies
and spread chocolate evenly over the top, but not the sides of the
Let stand at room temperature until set, about 1 hour, and cut into
small diamonds (12 rows crosswise and 12 diagonal rows).
A few people mentioned this recipe before Christmas, and it is unbelievable. Next year I'll make two of each, twice as big, one with the apricot, and one with raspberry jam and Chambord ( I made up the raspberry one based on a bakery item my Mom loves). That should use up your almond paste pretty quick!http://www.epicurious.com/recipes/recipe_views/views/233425