Kringle, need help with almond filling
I want to make this recipe for Kringle, http://www.seriouseats.com/recipes/20.... (never made one before) but I want to use almond filling and maybe sprinkle toasted almonds on top. My question is what should I use for the filling? Can I use almond paste straight or mixed with something? I would prefer not to use the Solo almond filling...
Thanks for your advice!
Kringle (Kringla, et al) is widely used to label several (perhaps dozens) of confections that are either rolled into spiral form, shaped as pretzels or baked as a breakfast sweet bread wrapped around a filling of some kind. Your link to the recipe makes it easier to respond to your question; thanks for that.
Almond paste is quite simple to make and, IMO, fresh almond paste offers a flavor superior to the commercial varieties that have additives that I don't want in my pastry.
This is one of the best recipes I've found for almond paste. Give it a try:
The almond filling I use for yeast pastries is thus: Slightly beat an egg white, beat in about 1/2 cup of sugar, 1 tsp cinnamon, and the grated rind of a lemon, then add about 2 cups of the "almond meal" (ground almonds) sold at Trader Joe's (or if you don't have a TJ just put some almonds through the Cuisinart). Mix all together.