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I have almond paste!

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Now I need some ideas of what to do with it. I already made bear claws with remonce filling.

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  1. I posted my favorite coffee cake (well, one of my favorites) with almond paste in this thread:

    http://chowhound.chow.com/topics/480879

    I also love amaretti cookies made with it.

    http://www.joyofbaking.com/AmarettiCo...

    2 Replies
    1. re: chowser

      Coffee cake sounds perfect, I can bring it into work and make other people gain weight while satisfying my need to bake.

      1. re: zitronenmadchen

        Best rationalization ever. I never thought about it that way!

    2. I recommend Amanda Hesser's almond cake as the best possible use of almond paste I know. The second site tells how to prepare the entire recipe in a food processor, and has been endorsed by Amanda too.

      http://events.nytimes.com/recipes/801...

      http://www.amateurgourmet.com/2008/11...

      Delicious!

      9 Replies
      1. re: mnosyne

        That sounds really good, it's on the list!

        1. re: zitronenmadchen

          This is one of the best cakes ever.

          1. re: buttertart

            The almond cake is the first thing I thought of when I saw the title. The best part is that it keeps for 2 weeks and gets better and better.

            1. re: Snorkelvik

              So good!!

              1. re: Becca Porter

                We just took a two-week-old end of almond cake out of the fridge and ate it: it was SO good!

        2. re: mnosyne

          agree - it is DELICIOUS and easy as can be. i don't bake and mine came out wonderfully.
          snorkelvik: hah! TRY keeping that cake at my house for 2 weeks! my BF made short work of it in 3 days.

          1. re: mnosyne

            I like David Lebovitz's almond cake: http://www.davidlebovitz.com/2010/06/...

            I didn't do so well with the Amanda Hesser cake - I turned out something fine but nothing to rave about.

            1. re: THewat

              Made an almond cake using his recipe and it was delicious. The scent as the cake is baking will drive you insane - it's incredible.

              1. re: nikkib99

                Glad you liked it.

          2. pignoli cookies
            http://thethinkingmother.blogspot.com...

            1. This is a favorite family recipe for buttery almond paste shortbread:

              8 ounces butter
              8 ounces almond paste
              3/4 cup sugar
              1 large egg
              3 cups flour

              Preheat oven to 325F. Cream butter, almond paste, and sugar until thoroughly combined. Beat in egg, then gradually add flour until it's completely incorporated. Roll dough into 1-inch balls and press flat (to about 2-inches across) with floured shortbread stamps or the bottom of a glass. Bake on ungreased baking sheets for about 10 minutes, until just beginning to color. Store cookies in airtight container for up to 2 weeks. Dough keeps well in refrigerator if well wrapped.

              24 Replies
              1. re: Caitlin McGrath

                These sound great--I'm going to have to pick up some almond paste to make them. I'll bet it would make a great crust, too. Thanks for sharing.

                1. re: chowser

                  I like your crust idea. I once had a delicious lemon tart that had an almond flavored crust.

                  1. re: chowser

                    They are extremely good.

                    1. re: buttertart

                      Thanks--I can't wait to try them. I also can't get over the price of almond paste!

                      1. re: chowser

                        Where are you buying yours and for how much? On my list to buy (maybe tonight I'll finally pull the trigger), has been Love 'n Bake Almond Paste from the King Arthur Flour site. How do you not love it for the name alone?!
                        http://www.kingarthurflour.com/shop/i...

                        On my to-bake list has been these lovely almond clouds. If I make them soon, I'll be sure to report back:
                        http://www.kingarthurflour.com/recipe...

                        Guess I need to add the bitter almond oil to my list, too. Mmmm, talk about almond joy!

                        1. re: kattyeyes

                          I feel like Aunt Susan on SNL about those cookies...omg omg omg OMG!!! And I don't even like Kristen Wiig. I HAVE to make those, soon.
                          The cheapest I've seen almond paste go for is on Amazon, believe it or not (there or in grocery stores I frequent in Iowa when there).
                          I am the proud owner of a Love'n Bake PISTACHIO paste I got in Rock island, IL for $9.99 (much much cheaper than in NYC)...looking for something to use that in...

                          1. re: buttertart

                            I think tonight's gonna be the night I make friends with the KA Flour folks. Resistance is futile. :)

                            1. re: kattyeyes

                              Didja make em? Didja, huh? I was thinking about these this morning...

                              1. re: buttertart

                                HA HA, no, still have to order. Was waiting to hear if anyone else in my world wanted in on the order--and decided against the bitter almond. Thank you for reminding me!

                                1. re: kattyeyes

                                  I'd just jack up the almond extract myself. (Oops, come to think of it, I do have a couple of little vials of bitter almond flavoring a friend sent me from Germany...hmmmmm)

                                  They seem quite close to Danish kransekage, the kind made in circular molds and stacked up on top of each other to make a sort of tree...

                                  http://www.youtube.com/watch?v=abV6CR... (oh man).

                                  1. re: buttertart

                                    Have you used the bitter almond before? I posted about it separately--didn't sound up this kat's alley based on what I read, but you never know.

                                    Lazy baker here would never make anything quite as fussy as that tree, but it was fun to watch the guy spinning "fluffy" ground almonds out of his mill. WHEEEEEE! :) Kinda made me wish I had that toy for my kitchen.

                                    1. re: kattyeyes

                                      Nope, not yet (the bitter almond).
                                      Nor have I made the kransekage but had it a lot when I was little and around the corner from a Danish bakery yum yum yum.
                                      That grinder was nice, wasn't it!

                            2. re: buttertart

                              Make the Amanda Hesser almond cake only use pistachio paste and leave out the almond extract (maybe add vanilla). It rocks.

                              1. re: mnosyne

                                I was thinking that, actually. Good to know it works, thanks!

                                1. re: buttertart

                                  I need to give proper credit for the pistachio paste version: Regina Schrambling (Gastropoda) made it and told me about it.

                                  1. re: mnosyne

                                    I enjoy her writing. Believe this is what I'm going to do with it, thanks again.

                            3. re: kattyeyes

                              Ooooh, I can feel how those almond clouds would melt in the mouth. I get mine from whatever grocery store I'm at and it's about $10 for a can. I should look for a better source. The KA ones look great. LOL, I think I need to plan a ski trip to Vermont and stop by their store.

                              1. re: chowser

                                Hey, there ya go, chowser! My mom and one of her friends took a class at KA while staying at Stowe...just a little sweet food for thought! I am now off to the KA site to place my order. :)

                                1. re: chowser

                                  Holy cow! And I thought the $5 I spent on almond paste was expensive!

                              2. re: chowser

                                I say it flinching slightly - but you might try amazon.

                                1. re: THewat

                                  But then, there's the shipping cost. I can probably look around for cheaper but it's not a regular staple in my pantry so I just deal.

                                  1. re: chowser

                                    the 3 pack of 10 ounce Love 'N Bake Almond paste cans is 25.38 & you can use free super saver shipping. that makes it 85 cents / ounce - still pricey, it's true.

                                    1. re: THewat

                                      At last, SOLD--thank you very much for mentioning Amazon! The 3-pack + free shipping is the best deal I've seen. Really nice shopping with you, THewat. Thanks for reminding me of one of the many reasons I ♥ CH. Happy weekend!

                                      1. re: kattyeyes

                                        I believe Amazon was mentioned before...
                                        http://chowhound.chow.com/topics/7755...
                                        ;-)

                        2. Rainbow cookies. A bit of a PITA to fuss with, but probably my single most popular baking request. I also like the amaretti myself.

                          1. I made a bakewell tart several weeks ago that I thought was really good. The filling called for about 8 oz almond paste, spread over a thin layer of strawberry jam in a tart. I loved it, it was really light tasting with good almond flavor slightly cut by the brightness of the jam. I don't have the recipe here, but I can copy it when I get home if you like. It's from Nick Maglieri's book "Bake!"

                            1 Reply
                            1. re: mjhals

                              How could I forget Bakewell Tart? I love that! Try it with raspberry instead of strawberry sometime. The tartness of the raspberries is just beautiful with the almond paste.

                            2. My two favorite things to make with almond paste:

                              The madeleine recipe here: http://fingerineverypie.typepad.com/m... I love the combination of almond and orange blossom water in a madeleine

                              this pear tart: http://www.epicurious.com/recipes/foo...

                              1. I made marzipan ice cream about a month ago. With almond paste (it is unsweetened) you would need to add a bit more sugar. I folded in toasted slivered almonds and Griottines (French wild cherries in Kirsch). Pretty darn good ice cream.

                                3 Replies
                                1. re: Candy

                                  Bethmaennchen - a German Christmas cookie, but they taste great any time of year and they are easy to make.

                                  (I nowadays 5x this recipe)

                                  300 g Almond Paste
                                  80 g Confectioners Sugar
                                  50 g ground Almonds without skin
                                  1 tablespoon Flour
                                  1 Egg white
                                  optional: a drop of rosewater

                                  Knead everything together, you may have to adjust the consistency by adding a little more flour or powdered Sugar. Form small balls, place on buttered cookie sheet/ pergament paper etc, brush on Egg yolk and push a half Almond on top.
                                  Bake on upper rack ca. 15-18 minutes at 325 degrees Fahrenheit.
                                  (They easily burn on the bottom, so watch your oven carefully. )

                                   
                                  1. re: RUK

                                    Those sound absolutely terrific, thanks so much for posting this!!!

                                    1. re: buttertart

                                      :-) :-)

                                2. If you roll it out thinly and leave it to dry out about 30 mins you can use it to line a flan tin: bake blind for about 20 mins (watching for scorching!) and then fill with melted choc mixed with double cream. Chill, eat, enjoy and watch those pounds pile on!

                                  You can also roll it out to the same size as two sheets of puff pastry, make a sandwich out of them, cut into strips, give each one a half twist, brush with egg and bake 20 mins. I love almond paste!

                                  ........or try a simnel cake (traditional Easter fare so appropriate for the time of year..)

                                  1 Reply
                                  1. re: flashria

                                    You can use the tube of almond paste or marzipan to roll out a thin disk the same diameter as the bottom of your pie or tart pan. Place it over the dough-lined pan (either already blind-baked, or raw), then fill with whatever fruits you are using, completing the original recipe as usual.

                                  2. Made these short-cut "tarts" yesterday, and we both liked 'em:

                                    http://www.cooks.com/rec/doc/0,1813,1...

                                    1. I like to use almond paste to make this almond cake from the Tartine cookbook (adapted from Flo Braker).

                                      http://alpineberry.blogspot.com/2009/...

                                      4 Replies
                                      1. re: marysf

                                        Chowhound JoanN has said that that Crystal Almond Pound Cake is her favorite cake.

                                        1. re: marysf

                                          I have the Tartine cookbook and don't know how I missed this one. It looks so good.

                                          1. re: marysf

                                            This cake is amazing and my husband is obsessed with it. We actually like it better without the glaze, however... it's certainly sweet enough without the added sugar.

                                            1. re: kcchan

                                              I made it once without the glaze and it was still so delicious. The almond paste makes it so moist. I just love that lemon sugar shell so much that I can't bear to not have it. :)

                                          2. These little cookies, called ricciarelli, are one of my FAVORITE ways to use almond paste. And they're super easy too. Just roll the dough in to logs, throw in the freezer. When you need a little treat cut a few pieces off, ea. about 1in high, and bake. http://bit.ly/ccGbxP

                                            1. These apricot-orange shortbread bars are delicious. They make great Christmas cookies too.
                                              http://www.epicurious.com/recipes/foo...

                                              1. I didn't read all the posts so I'm not sure if this has been recommended yet or not.

                                                We were just at our friends' house for dinner yesterday and, for some strange reason--something to do with being overly stuffed--we turned down dessert. It wasn't made, it was just an offer to go make something really quick.

                                                The friends usually stuff us full of Danish candies and chocolates as the wife is from Denmark. Or, she insists on us having marzipan and nougat. This is what we turned down and I'm kind of regretting it.

                                                Just plop an opened package of marzipan on a cheese board alongside a package of chocolate hazelnut nougat and slice away. It is a serve yourself kind of dessert but that way you can take as much or as little as you like.

                                                I think the nougat is by Anthon Berg and the marzipan or almond paste, depending on which one you have, is by Odense.

                                                She likes to make little sandwiches with two slices of nougat and one slice of marzipan in the center.

                                                Very yummy, highly addicting!

                                                10 Replies
                                                1. re: MinkeyMonkey

                                                  Do your friends need some new friends?
                                                  My first experience with marzipan was through Danish friends as well. There was a Danish bakery around the corner from us and our families were close. I still remember Mrs Andersen (Mor) making marzipan fruits (and painting them very realistically) and Mr Andersen's kransekage decorated with little paper Danish flags. I had one (not from them, unfortunately, they had closed the business) at my wedding. And smorkage...must make...What Christmas and other parties they had.

                                                  1. re: buttertart

                                                    I think I I'd have to buy new pants if we ate there all the time!! The foods she makes and the dessert, sometimes more than one dessert, are so yummy and decadent!

                                                    Oh, I love those little animal and other shaped marzipans!!

                                                    We had a Danish bakery in our little town, too. I've never, ever had shortbread that good. Or butterhorns.

                                                    Hahaha, yes, they would feed you very well if you came over to their home. Then, they would make you laugh a ton.

                                                    :)

                                                    1. re: MinkeyMonkey

                                                      Nice! Danes really know how to eat. I have a recipe for the smorkage (butter cake - from "Swedish Breads and Pastries") I want to make that has several different doughs and fillings in it, it will be a challenge.

                                                      1. re: buttertart

                                                        They sure know how to bake....not so sure about the rest of the cuisine. A friend and I watch PBS' New Scandinavian Cooking for comic relief. Most of the dishes, including the ones from the Danish host's segments, are bizarre flavor combinations involving vast amounts of cream, mayo, dill, mint, mango, and tarragon. Most of the braises boil the meat without preliminary searing. Sadly, there is very little baking on these shows.

                                                        1. re: greygarious

                                                          This lady sure as heck did - all traditional dishes - pork roasts, roast potatoes, red cabbage, all kinds of things. That show is completely ridiculous and way off what people are really cooking, it seems to me.

                                                          1. re: greygarious

                                                            oh, i just enjoyed the lobster bisque and grilled lobster episode. tarragon was used in grilling the lobster..... what a lovely setting for a nice lobster meal.

                                                            1. re: alkapal

                                                              I only saw the one episode, to tell the truth, but it didn't encourage further viewing.

                                                              1. re: buttertart

                                                                i think i had it on as the default on createtv as i was eating breakfast in front of the tv. there are some weird combinations, but i think it is just a cuisine that i'm not familiar with. isn't the (new) "best restaurant in the world" -- "noma" -- in denmark?

                                                                1. re: alkapal

                                                                  Allegedly best, yes!

                                                                  1. re: buttertart

                                                                    indeed.

                                                  2. Just an FYI for anyone making any versions of the Italian amaretti cookie, with almonds or pignolli. I just made a batch today using a recipe I found on line which is almost identical to the other thousands out there. The recipe called for a 350 degree oven, 15-20 minutes, with 1-teaspoon size cookies. I used my 1-tablespoon scooper and even pulling them at 15 minutes, the first batch were a bit dark on the bottom. Second tray I pulled at 14 minutes. A little better, so I finished off the batter using that time. For the last tiny bit of batter, I used a 1-teaspoon scoop just to see what would happen and pulled them at 8 minutes. Okay, but pale on top.

                                                    So then I read the comments on this thread by RUK and seeyatsia, and they recommend 300 or 325 degree oven, and tray on upper rack of oven. I will try that approach next time. I think that might be the solution.

                                                    1 Reply
                                                    1. re: nemo

                                                      Have you tried making the cookies and putting a cherry in the middle, it is really good.