11/19/2023 0 Comments Almond paste desserts![]() If you do, let me know how it works out!Ĥ. I have not tested this recipe with gluten-free flour. However, note that this recipe also has flour in it, and the flour is not gluten-free. No, it’s best to use whichever one is called for in your recipe. Can I use almond paste and marzipan interchangeably? Marzipan has a higher sugar content and is most often used to make candy.Ģ. What’s the difference between almond paste and marzipan?Īlmond paste has a higher almond content, and is most often used for baking. You’ll cut them according to how you’re going to serve them - 24 pieces if it is a stand-alone dessert to be served on a plate, or 48 pieces if the Almond Paste Squares will be part of a cookie tray or platter.Īnd they freeze well! Label with name of cookie and date you baked them, and freeze them once they are entirely cool. Put the small chunks of top crust evenly over the filling.īake that baby! When it’s out of the oven and cooled for half an hour, use the parchment paper sling to remove the whole thing to a cutting board and allow to cool completely. Use the rest of the reserved crust and dot it over the top of the filling, using your hands. Spread it evenly using an offset spatula. ![]() I used the stand mixer, started it on low, and eventually moved to a high speed to get it relatively smooth. (Don’t bother cleaning the bowl before this…it’s fine!) Using your hands, chunk up the almond paste into the mixer bowl. Use a small offset spatula to spread it out evenly. My mother was a school teacher…you can tell from her precise printing, right?įirst, mix the crust using a stand mixer, and put half of it in the prepared pan. It helps you feel close to the person who wrote it. I really like to see the handwriting on recipe cards. Honestly, 3/4 pound aka 12 ounces is the right amount. Also, she calls for 3/4 pound OR 3/4 cup almond paste. Isn’t it charming? You can see she calls for margarine, but I think that was due to a cost concern, and after that time, she more routinely used butter, which is what I do. This is my mother’s hand-written recipe card from back in the day.
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