nead Confectioner's sugar and almond paste.
Roll out into an
cup of sugar, the almond paste, lemon juice, vanilla and the
Using a food processor grind the almonds into a fine powder (this should take about 2 minutes).
Add in the confectioners sugar and blend well.
Transfer the mixture to a bowl.
Using a wooden spoon blend in the egg whites and vanilla (if using) until smooth.
On a flat surface lightly dusted with confectioners sugar, roll out the almond paste into a 14\" x 1-2\" log.
Wrap in parchment paper and chill for a minimum of 1 hour.
When rested, cut the log in two pieces.
Wrap in wax paper and chill.
herries.
Break up the almond paste into the bowl of an
Add sugar to the almond paste; mix well. Add 1 teaspoons
box grater, grate the almond paste and then the butter directly
Preheat oven to 350\u00b0F.
Beat together butter, flour, oil, first cup of sugar, baking powder, and first round of eggs until smooth and set aside.
Beat together the almond paste, second cup of sugar, second round of eggs and almond flavoring until smooth.
Combine both mixtures.
Grease a 9x13\" pan (Pam is fine), and evenly pour in mixture.
Bake for 30 to 45 minutes until toothpick comes out clean.
Enjoy!
Cream the butter, sugar and flavoring until light and fluffy. Add egg and almond paste; blend well.
Add sifted flour and dry ingredients.
Chill dough 2 hours or more.
Form into balls, 1 teaspoon per cookie.
Place on ungreased cookie sheet.
Press down gently with bottom of small juice glass that has been dipped in granulated sugar.
Bake at 350\u00b0 for 12 minutes or until delicately golden brown.
Watch carefully as they are thin and burn quickly.
Add unbeaten egg whites to almond paste.
Beat with a mixer until smooth.
Add sugars gradually.
Add vanilla.
Work dough with hands or spoon until all are blended.
Drop by small teaspoon into sliced almonds, roll until coated.
Bake on lightly greased cookie sheet for 20 - 23 minutes at 350 degrees.
Preheat the oven to 350 F / 180 C /gas mark 4.
Peel the apples and carefully core them almost to the bottom.
Brush apples with melted butter, then roll them in the breadcrumbs; place onto a shallow oven proof dish.
Fill the centres of the apples with almond paste; if you have any butter and breadcrumbs left over, drizzle the butter and sprinkle the breadcrumbs evenly over the apples.
Bake for 40-50 minutes, or until apples are soft.
Preheat oven to 350\u00b0F.
Arrange nuts in a single layer on a baking tray. Toast for 5 mins, or until golden brown. Let cool.
Mold level teaspoons of almond paste around each almond. Place on a wire rack and let stand, uncovered, overnight, or until dry to the touch.
Using dipping forks, dip each almond into melted chocolate. Place on a baking tray lined with foil and set aside at room temperature until set.
ugar, roll out 200 g almond paste to a 19 cm circle
aking dish.
Roll the almond paste between 2 sheets of wax
ith half each of the almond paste, raspberries, and the \"streusel\" that
lour and salt. Mix in almond extract. Turn batter into prepared
In a large bowl, knead almond paste to soften. Mix in egg whites. Knead in confectioners' sugar 1 cup at a time. Add vanilla. Knead until marzipan feels like heavy pie dough.
Wrap tightly in plastic, and store in refrigerator in a sealed container. To use after storage, let stand at room temperature until soft, then knead briefly.
Break the almond paste into small pieces over a
lastic wrap. Mix almond paste, sugar, eggs, and almond extract in a separate
ogether the sugar and almond paste until the paste is finely broken up
venly in pan.
Crumble almond paste into food processor. Process until