HOME > Chowhound > Home Cooking >

Discussion

three tubes of almond paste

  • 12
  • Share

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.

Thanks

  1. Click to Upload a photo (10 MB limit)
Delete
Posting Guidelines | FAQs | Feedback
Cancel
  1. I made amaretti before christmas and came across this recipe:
    http://www.joyofbaking.com/AmarettiCo...

    I ended up making one using ground almonds, but this one looked good.

    1 Reply
    1. re: JGrey

      This is the recipe I use - it's delicious, although I use a little almond extract to boost the almond flavor . . . .

    2. Probably won't be able to make this for a while until plums are in season, but I really, really, really love this Upside Down Plum Cake: http://www.marthastewart.com/page.jht...

      1. I like the flavor of plum & almond too, I've made these turnovers:
        http://www.epicurious.com/recipes/rec...

        1. A few years ago I made pine nut macaroons using almond paste (recipe on epicurious, I believe). It is good filling for a king cake, or sandwiched between chocolate wafer cookies. I confess to eating it straight.

          1. 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/rec...
            http://www.epicurious.com/recipes/rec...

            1. Thanks to all of you those rolls of paste won't be in the freezer much longer. One of my Christmas items was Paula Deen's Savannah bow ties which also use the paste. They were yummy and froze well. We ate the last two tonight but I see another batch in my future!

              1. I make a bundt/pound cake with almond paste and cranberries. It's really delicious and best a day or two after it's made. If you're interested, i'll try to dig out the recipe.

                2 Replies
                1. re: missmasala

                  A cake that's better after a day or two is always a good thing! (No same-day cooking when you've got other stuff to prepare)
                  Could we have the recipe, please?

                  1. re: missmasala

                    I have a lot of cranberries would love to have the recipe for the bundt cake. Thanks

                  2. Nick Malgieri's amaretti recipe is easy and outstanding.
                    Any frangipane tart recipe, particularly one made with strawberries, is great.
                    I also make a chocolate babka with an almond paste filling.

                    1. 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
                      completely.
                      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
                      pink layer.
                      Let stand at room temperature until set, about 1 hour, and cut into
                      small diamonds (12 rows crosswise and 12 diagonal rows).

                      Gourmet
                      December, 1999