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Mar 30, 2011 03:59 PM

I have almond paste!

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:

    I also love amaretti cookies made with it.

    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.


      9 Replies
      1. re: mnosyne

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

          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: Becca Porter

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

        1. 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:

            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. 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: 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?!

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

                        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...

                         (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!

                        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.