7 out of 8oz... how to adjust this recipe
1) this recipe calls for 8oz of almond paste but most tubes i've seen in my local stores only have 7oz. how do i scale the rest?
4 large eggs, separated
1 cup sugar
1 (8-oz) can almond paste
2 1/2 sticks (1 1/4 cups) unsalted butter, softened
1 teaspoon almond extract
2 cups all-purpose flour
1/2 teaspoon salt
25 drops red food coloring
25 drops green food coloring
1 (12-oz) jar apricot preserves, heated and strained
7 oz fine-quality bittersweet chocolate (not unsweetened), chopped
2) if i do 1/2 of this recipe (which i may), it calls for a 9x13 baking pan. would 9x9 be ok or am i better of with 8x8? this is for a layered cookie.
ETA: Should I make my own almond paste? Is that easy?
I'd either not worry about the missing oz. of almond paste or maybe just add some chopped almonds.
I've made these (venetians or rainbow cookies) with the 7 oz tube and it has not made a difference. You can also ask a local bakery if they will sell you almond paste. I would not half the recipe. One of the things I like about the recipe is that it makes a decent number of cookies and you will not have a problem finding people who love them. Just make sure you butter the pans, line them with parchment paper and then butter them again. Enjoy!
Ignore the missing ounce; add a few drops of almond extract. 8x8" is closest if you are halving a recipe calling for a 9x13 pan. You can also buy Solo almond filling, which is perhaps a little looser than almond paste but comes in a can that's at least 8 oz., and tastes the same. (There is or was an almond pound cake recipe on the label that is excellent and keeps a very long time in the fridge.)
For almond past just grind some blanched (and then toasted if you wish ) almonds in a coffee grinder.