HOME > Chowhound > Home Cooking >

Discussion

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.

thanks.

ETA: Should I make my own almond paste? Is that easy?

  1. Click to Upload a photo (10 MB limit)
Delete
  1. I'd either not worry about the missing oz. of almond paste or maybe just add some chopped almonds.

    DT

    1. Either follow DT's advice or add an oz of peanut butter.

      2 Replies
        1. re: superfinespot

          OK, grind some brasil nuts, candle nuts, pistachios, whatever.

      1. 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!

        2 Replies
        1. re: Val55

          thanks.

          curious - would you not half the recipe only because you'd want to make more? should i be concerned that halving the recipe will effect the outcome or deliciousness (!!!) the cookies?

          1. re: superfinespot

            also, does anyone know if it's easy to make your own? i've seen recipes that aren't complicated with ground blanched almonds, powdered sugar, extract, salt, and egg whites.

        2. any of these ideas is fine -- i.e., no big deal the missing ounce or any suggested nut or nut paste substitute.

          just curious, what is all that food coloring for -- just be decorative in distinguishing layers?

          1 Reply
          1. re: alkapal

            they're rainbow cookies and it's needed to distinguish layers. thanks.

          2. 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.)

            1. For almond past just grind some blanched (and then toasted if you wish ) almonds in a coffee grinder.