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Easy Marzipan
Pantry European

Easy Marzipan

4.6

Prep
30 min
Cook
Total
1470 min

Instructions

  1. 1 Blend confectioners' sugar, finely ground almonds, egg whites, salt, and almond extract in a food processor until smooth and mixture holds its shape, scaping down the sides of the bowl as needed. The marzipan will be slightly sticky.
  2. 2 Turn marzipan out on work surface dusted with confectioners' sugar; knead briefly until smooth. Shape marzipan into a log and wrap tightly with plastic wrap. For best results, chill marzipan until firm, about 24 hours, before shaping or rolling.

By Carol

Nectarine Jam
Pantry American

Nectarine Jam

4.6

Prep
20 min
Cook
20 min
Total
1480 min

Instructions

  1. 1 Inspect five (½-pint) jars for cracks and rings for rust; discard any defective ones. Immerse the jars and rings in simmering water until jam is ready. Wash new, unused lids and rings in warm soapy water.
  2. 2 Measure finely chopped, peeled nectarines; you should have 4 1/2 cups. Add to a heavy pot and immediately mix with lemon juice so they don't turn brown.
  3. 3 Combine 1/4 cup sugar and fruit pectin in a small bowl. Add to nectarines in the pot; stir well. Slowly bring mixture to a full rolling boil that does not stop bubbling when stirred. Add remaining 2 ¾ cups sugar and stir to dissolve, making sure to scrape over the bottom of the pot. Boil for exactly 1 minute, stirring constantly.
  4. 4 Remove from heat and stir in almond extract.
  5. 5 Pack jam into the prepared jars, filling to within 1/4 inch of the top. Run a clean knife or thin spatula around the insides of the jars to remove any air bubbles. Wipe the rims with a moist paper towel to remove any spills. Top with the lids and tightly screw on the rings.
  6. 6 Place a rack in the bottom of a large stockpot and fill halfway with water. Bring to a boil and lower jars 2 inches apart into the boiling water using a holder. Pour in more boiling water to cover jars by at least 1 inch. Bring to a rolling boil, cover, and process for 10 minutes.
  7. 7 Remove the jars from the stockpot and place onto a cloth-covered or wood surface, several inches apart. Let rest for 24 hours without moving the jars.
  8. 8 Gently press the center of each lid with a finger to ensure the lid does not move up or down. Remove the rings for storage and store in a cool, dark area.

By Lena

Aunt Patsi's Easy Peach Jam
Pantry American

Aunt Patsi's Easy Peach Jam

4.3

Prep
20 min
Cook
30 min
Total
770 min

Instructions

  1. 1 Inspect five 12-ounce jars for cracks and rings for rust, discarding any defective ones. Immerse in simmering water until jam is ready. Wash new, unused lids and rings in warm, soapy water.
  2. 2 Bring a large pot of water to a boil. Add peaches; cook until skins loosen, about 20 seconds. Drain; cool until easy to handle. Peel and pit peaches; cut flesh into chunks.
  3. 3 Add 5 cups peach chunks to the pot; mash with a potato masher. Add sugar, gelatin mix, lemon juice, and almond extract; mix well. Bring to a rolling boil; boil for 1 minute. Remove from the heat.
  4. 4 Pack jam into hot, sterilized jars, filling to within ¼ inch of the top. Run a clean knife or thin spatula around insides of the jars to remove any air bubbles. Wipe rims with a moist paper towel to remove any residue. Top with lids and screw rings on tightly.
  5. 5 Place a rack in the bottom of a large stockpot and fill halfway with water. Bring to a boil and lower jars 2 inches apart into the boiling water using a holder. Pour in more boiling water to cover jars by at least 1 inch. Bring to a rolling boil, cover, and process for 10 minutes.
  6. 6 Remove the jars from the stockpot and place onto a cloth-covered or wood surface, several inches apart. Rest until cool, about 12 hours. Press center of each lid with a finger to ensure lid does not move up or down. Remove rings for storage and store in a cool, dark area.

By bethanylanell

Healthier Sugar Cookie Icing
Pantry American

Healthier Sugar Cookie Icing

3.9

Prep
15 min
Cook
5 min
Total
20 min

Instructions

  1. 1 Gather all ingredients.
  2. 2 Combine white sugar and water in a small saucepan over medium heat, simmering until dissolved and a sugar syrup is created, about 5 minutes.
  3. 3 Stir together confectioner's sugar and milk in a small bowl until smooth. Beat in almond extract and 2 teaspoons of sugar syrup until icing is smooth and glossy. If icing is too thick, add more sugar syrup.
  4. 4 Optional: Divide icing into separate bowls and add food colorings to each to desired intensity. Dip cookies or paint them with a brush.

By MakeItHealthy

Peach Blueberry Jam
Pantry American

Peach Blueberry Jam

Prep
20 min
Cook
45 min
Total
785 min

Instructions

  1. 1 Immerse 8 pint jars in simmering water until jam is ready. Wash the lids and rings in warm, soapy water.
  2. 2 Combine peaches, 5 cups sugar, and lemon juice in a large stainless steel or other nonreactive pot over medium heat. Bring to a low boil and cook for 10 to 20 minutes.
  3. 3 While peaches are cooking, combine blueberries and remaining 1 cup sugar in a separate pot over medium heat. Bring to a low boil and cook until just starting to thicken, 10 to 15 minutes.
  4. 4 Add blueberries to the pot with peaches and cook until thickened to the consistency of jam, about 10 minutes more. Remove from heat, add butter and almond extract, and stir well.
  5. 5 Pack jam into hot, sterilized jars, filling to within 1/4 inch of the top. Run a clean knife or thin spatula around the insides of the jars to remove any air bubbles. Wipe the rims with a moist paper towel to remove any residue. Top with the lids and screw on the rings.
  6. 6 Place a rack in the bottom of a large stockpot and fill halfway with water. Bring to a boil and lower jars 2 inches apart into the boiling water using a holder. Pour in more boiling water to cover the jars by at least 1 inch. Bring to a rolling boil, cover, and process for 10 minutes.
  7. 7 Remove the jars from the stockpot and let rest, several inches apart, for 12 to 24 hours. Press the center of each lid with a finger to ensure the lid does not move up or down. Remove the rings for storage and store in a cool, dark area.

By dthrones

Classic French Frangipane
Pantry French

Classic French Frangipane

Prep
10 min
Cook
15 min
Total
25 min

Instructions

  1. 1 Bring milk to a boil in a saucepan. Remove from the heat and set aside.
  2. 2 Beat 1/4 cup sugar, egg, and egg yolk together until foamy. Add flour and slowly pour in hot milk, beating constantly until smooth and no lumps remain.
  3. 3 Pour the mixture back into the saucepan and slowly bring to a simmer over low heat. Cook, beating constantly to avoid any lumps, until thickened, 3 to 5 minutes. Remove from the heat.
  4. 4 Add butter and stir until melted. Add the remaining 1/2 cup sugar, almond meal, vanilla extract, and almond extract. Let cool, stirring every so often to prevent a skin from forming.
  5. 5 Once cooled, use it right away or refrigerate until ready to use.

By Nadia

Best Homemade Marzipan
Dessert European

Best Homemade Marzipan

4.8

Prep
10 min
Cook
Total
10 min

Instructions

  1. 1 Place almonds in a heat-proof bowl and cover with boiling water. Let stand for a few minutes until cool enough to handle.
  2. 2 Slip almonds out of their skins one by one, leaving the remaining almonds in the warm water. Drain almonds in a colander.
  3. 3 Place almonds and confectioners' sugar in a food processor fitted with a metal blade and process to a paste. Add cold water, 1/2 to 1 teaspoon at a time, if the paste is too dry. Scrape the sides a few times to ensure even processing. Add a few drops of almond extract towards the end of the process. Process marzipan until it is smooth and no longer grainy.
  4. 4 Wrap marzipan in plastic wrap and store in a cool, dry place.

By transatlantikkoch

Swedish Nut Bars
Dessert European

Swedish Nut Bars

4.3

Prep
Cook
Total

Instructions

  1. 1 Pre-heat oven to 325 degrees F (165 degrees C). Prepare a 9 x 9 x 2 inch baking pan by lining bottom with either waxed paper or parchment paper. Grease the paper.
  2. 2 Separate the eggs and reserve the whites. Beat egg yolks until thick and tripled in volume. Add sugar slowly, beating until very thick. Slowly fold in nuts and extract. Beat egg whites until stiff but not dry. Fold them into the yolk mixture. Pour batter into prepared pan.
  3. 3 Bake for one hour or until done. Cool in pan for 10 minutes then turn out and remove paper. Cool completely. Cut as needed.

By Rosina

Marzipan Potatoes
Dessert European

Marzipan Potatoes

5.0

Prep
25 min
Cook
Total
505 min

Instructions

  1. 1 Place almonds in a heat-proof bowl and cover with boiling water. Let stand for a few minutes until cool enough to handle. Slip the almonds out of their skins one by one, leaving the remaining almonds in the warm water. Drain almonds in a colander and pat dry with paper towels.
  2. 2 Place almonds, confectioners' sugar, rose water, and almond extract in a food processor fitted with a metal blade and process to a paste. Scrape the sides a few times to ensure even processing. Process marzipan until it is smooth and no longer grainy. Wrap in plastic wrap and store marzipan in a cool, dry place, 8 hours to overnight.
  3. 3 Shape marzipan into a 1/2-inch thick roll. Cut into 1/2-inch pieces and roll each piece into a ball. Dredge balls in cocoa.

By sophia

Coconut Macaroons German Style
Dessert European

Coconut Macaroons German Style

4.2

Prep
Cook
20 min
Total
20 min

Instructions

  1. 1 Preheat the oven to 250 degrees F (120 degrees C). Line cookie sheets with parchment paper.
  2. 2 In a large bowl, whip egg whites with an electric mixer until stiff enough to make a mark through with a knife. Gradually sprinkle in the sugar, cinnamon and almond extract while continuing to mix on low speed. Fold in toasted coconut by hand. Spoon or scoop onto the prepared cookie sheets.
  3. 3 Bake for 20 to 25 minutes in the preheated oven, until cookies are dry and peel of the paper easily. Cool on wire racks and store in an airtight container at room temperature.

By MOTTOS

Blackberry Fool
Dessert European

Blackberry Fool

4.0

Prep
15 min
Cook
Total
30 min

Instructions

  1. 1 Beat heavy cream, ½ cup confectioners' sugar, and almond extract together in a large bowl until stiff; fold in sour cream until combined. Refrigerate until ready to use.
  2. 2 Toss blackberries with remaining ½ cup confectioners' sugar in a separate large bowl until evenly coated. Let stand at room temperature for about 15 minutes.
  3. 3 Layer whipped cream and blackberries into 8 parfait glasses, beginning and ending with whipped cream. Garnish each parfait with 1 strip lemon zest, a few blackberries, and 1 sprig mint.

By JOSIE

Holland Boterkoek
Dessert European

Holland Boterkoek

4.6

Prep
10 min
Cook
40 min
Total
50 min

Instructions

  1. 1 Preheat the oven to 350 degrees F (175 degrees C). Grease a 9 inch round cake pan or pie plate.
  2. 2 In a medium bowl, mix together the butter, sugar and almond extract until light and fluffy using an electric mixer. Blend in the egg. Combine the flour and baking powder; stir into the mixture using a sturdy spoon until dough forms a ball. Press the dough into the prepared pan.
  3. 3 Bake for 30 to 40 minutes in the preheated oven, until the top is light golden brown. When cool, slice into wedges to serve.

By Allison

Easy Almond Butter Cookies
Dessert European

Easy Almond Butter Cookies

4.2

Prep
15 min
Cook
15 min
Total
30 min

Instructions

  1. 1 Preheat oven to 350 degrees F (175 degrees C).
  2. 2 Mix all-purpose flour, almonds, butter, sugar, vanilla extract, and almond extract in a large bowl until well blended.
  3. 3 Roll the dough into walnut-sized balls and place 2 inches apart onto ungreased baking sheets.
  4. 4 Bake in preheated oven until golden brown, about 15 minutes.

By NESSITA

Homemade Irish Cream
Drink European

Homemade Irish Cream

4.8

Prep
5 min
Cook
Total
5 min

Instructions

  1. 1 Combine sweetened condensed milk, whiskey, cream, chocolate syrup, coffee granules, vanilla extract, and almond extract in a blender. Blend on high speed until well combined, 20 to 30 seconds. Store in a tightly sealed container in the refrigerator for up to 2 months.
  2. 2 Shake well before serving.

By Mom

Scandinavian Almond Bread
Dessert European

Scandinavian Almond Bread

5.0

Prep
20 min
Cook
50 min
Total
145 min

Instructions

  1. 1 Preheat an oven to 350 degrees F (175 degrees C). Line a loaf pan with wax paper, then spray with cooking spray.
  2. 2 Place the butter into a heavy saucepan, and melt over medium heat. Allow the butter to simmer until foam rises to the top of the butter, 5 to 10 minutes. Gently skim away the foam and discard; pour the golden, clear layer of butter through a fine mesh strainer into a bowl to remove remaining milk solids, avoiding pouring any milk solids left in the bottom of the pan. Allow the clarified butter to cool.
  3. 3 Beat sugar and egg with an electric mixer in a large bowl until light and fluffy. Beat in the baking powder and almond extract. Stir in the clarified butter. Pour in the flour alternately with the cream in 2 or 3 installments, mixing until just incorporated. Pour batter into prepared pan.
  4. 4 Bake in the preheated oven until a toothpick inserted into the center comes out clean, 50 to 60 minutes. Cool in the pan for 15 minutes before removing to cool completely on a wire rack.

By SS

Swedish Cream
Dessert European

Swedish Cream

4.6

Prep
10 min
Cook
10 min
Total
270 min

Instructions

  1. 1 Combine the cream, water, sugar, and gelatin in a saucepan over low heat. Stir constantly until the gelatin has dissolved. Remove from the heat and let cool slightly until thickened, about 10 minutes; it should be the consistency of beaten eggs. Fold in the sour cream, vanilla extract, and almond extract. Pour into a mold, cover, and refrigerate until set, at least 4 hours, preferably overnight.
  2. 2 Loosen from mold by dipping into hot water. Invert onto a serving plate to unmold. Pour lingonberries over top.

By EMERALDCITYJEWEL

Boterkoek (Dutch Butter Cake)
Dessert European

Boterkoek (Dutch Butter Cake)

4.8

Prep
20 min
Cook
30 min
Total
50 min

Instructions

  1. 1 Preheat the oven to 350 degrees F (175 degrees C). Grease two 8-inch round cake pans.
  2. 2 Whisk eggs in a small bowl; reserve about 1 tablespoon for brushing over dough. Whisk flour and baking powder together in another bowl.
  3. 3 Beat sugar and butter in a large bowl with an electric mixer until light and fluffy. Mix in beaten eggs, then stir in almond extract. Stir in flour mixture by hand using a sturdy spoon; dough will be stiff.
  4. 4 Press 1/2 of the dough into each prepared pan. Press almond slices into dough, then brush reserved egg over top.
  5. 5 Bake in the preheated oven until the top is golden brown, about 30 minutes. Let cool, then cut into wedges to serve.

By COOKS2MUCH

Swedish Kringles
Breakfast European

Swedish Kringles

4.4

Prep
20 min
Cook
60 min
Total
80 min

Instructions

  1. 1 Preheat the oven to 350 degrees F (175 degrees C).
  2. 2 Make the dough: Cut 1/2 cup butter into 1 cup flour using a knife or pastry blender. Add 1 tablespoon water (or as needed) and mix until crumbly, leaving pea-sized chunks. On a floured surface, roll dough out to 3 or 4 inches in width. Place onto a rectangular cookie sheet.
  3. 3 Make the filling: In a small saucepan over high heat, bring 1 cup water and 1/2 cup butter to a boil. Remove from the heat and stir in remaining 1 cup flour; mix until smooth. Beat in eggs, one at a time, mixing well after each addition. Stir in 1 teaspoon almond extract. Spread filling over dough.
  4. 4 Bake in the preheated oven for 55 to 60 minutes. The pastry will fall a little as it cools.
  5. 5 Meanwhile, make the icing: Combine confectioners' sugar, cream, 1 tablespoon butter, and remaining 1 teaspoon almond extract.
  6. 6 Remove kringle from the oven and immediately spread icing over top.

By Jodie Hay

Banket
Dessert European

Banket

4.7

Prep
25 min
Cook
15 min
Total
40 min

Instructions

  1. 1 Place flour in a large bowl; cut in cold butter with a pastry cutter or two knives until mixture has a crumb-like texture. Make a well in the center; add cold water. Mix together to forms a dough. Try not to overmix. Chill dough.
  2. 2 Meanwhile, preheat the oven to 450 degrees F (225 degrees C). Grease cookie sheets.
  3. 3 Blend almond paste, eggs, 3/4 cup sugar, almond extract, and salt together in a medium bowl.
  4. 4 Divide dough into 4 equal pieces; roll out into 15-inch strips. Place filling along the center of each long strip of dough.
  5. 5 Roll up, and pinch the ends to seal. Place strips 2 inches apart on cookie sheet. Brush with egg white, and sprinkle with sugar.
  6. 6 Bake in the preheated oven until golden, about 15 to 20 minutes.

By Barb

Swedish Ground Almond Spritz Cookies
Dessert European

Swedish Ground Almond Spritz Cookies

4.2

Prep
45 min
Cook
35 min
Total
80 min

Instructions

  1. 1 Preheat the oven to 350 degrees F (175 degrees C). Spread the almonds out on a baking sheet. Bake in the preheated oven for 10 to 15 minutes, until lightly browned or until they give off an aroma. Remove from the oven, and allow to cool completely. Grind to a consistency resembling rough sand in a food processor or blender. Be sure almonds are cool, or you will make almond butter.
  2. 2 In a medium bowl, cream together the butter and sugar until light and fluffy. Beat in the egg, then stir in the almond extract and milk. Sift in the flour, baking powder and salt, and mix in along with the ground toasted almonds to form a soft dough. Refrigerate the dough for 15 to 20 minutes. This will help the cookies keep their shape after pressing.
  3. 3 Lightly grease cookie sheets, and fill cookie press with dough. Press out cookies at least 1 inch apart depending on the size. You can experiment with different cookie designs. I've found most true Swedes tend to use the star shape, however, you're free to use whatever shape suits your fancy.
  4. 4 Bake for 8 to 10 minutes in the preheated oven, until cookies are lightly browned. Cool on the cookie sheets for a minute before transferring to a wire rack to cool completely.

By AKBELL

German Marble Cake
Dessert European

German Marble Cake

4.3

Prep
Cook
Total

Instructions

  1. 1 Preheat oven to 350 degrees F (175 degrees C). Grease and flour one 10 inch tube pan.
  2. 2 In a large bowl, cream the butter with the sugar. Beat in the eggs, then the milk and almond extract.
  3. 3 In another bowl, stir together the flour, baking powder and salt. Beat the flour mixture into the creamed mixture. Turn half of the batter into another bowl and stir in the cocoa and rum.
  4. 4 Layer the light and dark batters by large spoonfuls and then swirl slightly with a knife.
  5. 5 Bake the cake in at 350 degree F (175 degree C) for about 70 minutes, or until it tests done with a toothpick. Transfer to a rack to cool. Makes about 14 to 16 servings.

By Carol

Bakewell Tarts Recipe
Dessert European

Bakewell Tarts Recipe

4.2

Prep
15 min
Cook
35 min
Total
60 min

Instructions

  1. 1 Preheat the oven to 450 degrees F (230 degrees C).
  2. 2 Arrange tart shells on a baking sheet.
  3. 3 Bake in the preheated oven for 6 minutes. Set shells aside to cool. Reduce the oven temperature to 375 degrees F (190 degrees C).
  4. 4 Spoon 1 teaspoon raspberry jam into bottom of each shell; set aside.
  5. 5 Beat butter and white sugar together in a large bowl with an electric mixer until smooth and creamy. Add flour, egg, baking powder, and almond extract; mix well. Spoon 1 tablespoon butter mixture on top raspberry jam.
  6. 6 Bake tarts in the preheated oven until filling is bubbling, 25 to 30 minutes. Cool tarts while making icing.
  7. 7 Combine confectioners' sugar and water in a small bowl until smooth. Drizzle icing over cooled tarts.

By icesx

Danish Almond Puff
Bread & Baking European

Danish Almond Puff

4.5

Prep
15 min
Cook
60 min
Total
120 min

Instructions

  1. 1 Place 1 cup of flour in a medium bowl. Mix in butter using a fork or a pastry blender. Sprinkle 2 tablespoons of water over, and stir with a fork until dough comes together. Divide into two balls. Pat dough into two long strips on an ungreased baking sheet, about 14 inches long and 3 inches wide. Set aside.
  2. 2 Preheat the oven to 350 degrees F (175 degrees C).
  3. 3 In a saucepan, combine 1/2 cup of butter and 1 cup of water. Bring to a rolling boil. Add 1 teaspoon of almond extract and remove from the heat. Immediately stir in 1 cup of flour until the mixture pulls away from the sides of the pan. Gradually stir in the eggs until well blended. Divide evenly, and spread over the two crusts on the baking sheet.
  4. 4 Bake in the preheated oven until golden, about 1 hour. Allow to cool almost to room temperature before frosting.
  5. 5 To make the frosting, mix together the confectioners' sugar, 1 teaspoon of almond extract and a splash of milk in a small bowl until smooth. Add more milk if necessary to make a pourable glaze. Drizzle over the Danish, and decorate with candy sprinkles if desired.

By WarringEagle

English Pound Cake
Dessert European

English Pound Cake

4.6

Prep
20 min
Cook
70 min
Total
90 min

Instructions

  1. 1 Preheat the oven to 350 degrees F (175 degrees C). Grease and flour a 10-inch tube pan.
  2. 2 Sift flour, baking soda and salt together into a bowl; set aside.
  3. 3 Beat sugar and butter together in a large bowl with an electric mixer until light and fluffy; it should be noticeably lighter in color. Add eggs, one at a time, beating well after each addition. Stir in extracts; blend in flour mixture, alternating with sour cream, until fully incorporated. Pour batter into the prepared pan.
  4. 4 Bake in the preheated oven until a toothpick inserted into the center comes out clean, about 1 hour 10 minutes. Cool cake on a wire rack before removing from pan to cool completely.

By Valerie Cain Cuff

Scandinavian Almond Bars
Dessert European

Scandinavian Almond Bars

4.7

Prep
10 min
Cook
10 min
Total
30 min

Instructions

  1. 1 Preheat oven to 325 degrees F (165 degrees C).
  2. 2 In a medium bowl, cream butter and sugar. Add egg and almond extract; mix until fluffy. Stir in flour, baking powder and salt; mix well.
  3. 3 Divide dough into 4 pieces, and roll each one into a log about 12 inches long. Place 2 logs per cookie sheet 4 to 5 inches apart. Flatten each roll by hand until it is about 3 inches wide. Brush flattened roll with milk and sprinkle with sliced almonds.
  4. 4 Bake in preheated oven 12 to 15 minutes or until edges are slightly browned. While the cookies are still warm, cut them crosswise at a diagonal, into slices about 1 inch wide. When cool, drizzle with almond icing.
  5. 5 Almond icing: In a small bowl, stir together powdered sugar, almond extract, and milk until smooth. Drizzle over the cookies.

By Marji Stark

Ukrainian Prune Torte
Dessert European

Ukrainian Prune Torte

5.0

Prep
45 min
Cook
20 min
Total
95 min

Instructions

  1. 1 Preheat oven to 350 degrees F (175 degrees C). Grease and flour 5 (8 inch) round pans.
  2. 2 Grind the blanched almonds in a food processor with 1/4 cup confectioners' sugar. Cream the butter with the remaining 3/4 cup confectioners' sugar until light and fluffy. Beat in the egg. Stir in the almond extract, salt, and ground almond mixture. Add the flour and mix thoroughly. Divide the dough into 5 equal parts. Roll each piece between 2 sheets of waxed paper or parchment paper to fit the pans, or pat each piece of dough into the prepared pans.
  3. 3 Bake in the preheated oven until the edges begin to brown, about 20 minutes. Remove from the pans while still hot.
  4. 4 To make the Prune Filling: Place the prunes in a saucepan with the water. Bring to a boil, remove from heat and let stand for 10 minutes. Drain and reserve the liquid. Puree the prunes in a food processor.
  5. 5 Return the prune puree to the saucepan and add the white sugar, cinnamon, lemon juice and 4 tablespoons reserved prune liquid. Bring the mixture to a boil, then remove from heat. Assemble the torte layers, spreading them with warm prune filling. Let stand for 24 hours before slicing.

By Olga D

Almond Bear Claws
Breakfast European

Almond Bear Claws

4.6

Prep
120 min
Cook
25 min
Total
145 min

Instructions

  1. 1 In a large bowl, beat almond paste with an electric mixer to break it apart. Add the almonds, sugar, and salt; continue to mix until the almond paste is no longer lumpy. Stir in the butter, egg whites, almond extract and amaretto liqueur on high speed until its as fluffy as you can get it. Set aside.
  2. 2 Using half of the dough at a time, roll it out on a lightly floured surface into a rectangle that is about 8 inches wide and 1/4 inch thick. Trim the edges of the dough. Cut the dough in half lengthwise to make two 4 inch wide strips.
  3. 3 Preheat the oven to 400 degrees F (200 degrees C). Line baking sheets with parchment paper.
  4. 4 Fill a pastry bag halfway with the almond filling and pipe a stripe of filling down the center of each strip. Whisk together the egg and water. Brush onto one edge of each strip. Fold each strip over the filling and press gently to seal it. Brush each piece with egg wash and sprinkle sliced almonds over the top. Cut into 3 to 4 inch pieces, then cut 1/2 inch slits into the sealed edge to make the ''claws''. Place the bear claws at least two inches apart on baking sheets. Refrigerate and repeat with the second half of the dough.
  5. 5 Bake in the preheated oven until almonds are toasted and pastry is golden brown, 25 to 30 minutes. Cool and dust with confectioners' sugar right before serving.

By frances

Bakewell Slice
Dessert European

Bakewell Slice

4.8

Prep
30 min
Cook
50 min
Total
125 min

Instructions

  1. 1 Preheat oven to 375 degrees F (190 degrees C). Line a 8x12-inch rimmed baking pan with parchment paper.
  2. 2 Roll out pastry dough thinly to fit the baking pan and press over the bottom. Cover with parchment paper and fill with dried beans for blind baking.
  3. 3 Bake in the preheated oven for 15 minutes. Remove the parchment and beans from the baked pastry and bake until pastry has a golden color, about 5 minutes more. Set aside to cool, about 15 minutes.
  4. 4 Spread raspberry jam evenly over the cooled pastry.
  5. 5 Combine butter and 3/4 cup plus 2 tablespoons sugar in a large bowl; beat with an electric mixer until pale and fluffy. Add eggs one at a time, beating well after each addition. Add lemon juice, almond extract, and lemon zest and beat until well combined. Fold in ground almonds. Spoon almond filling over the raspberry base and smooth out top with the back of a spoon. Sprinkle sliced almonds over the top.
  6. 6 Bake in the preheated oven until filling is golden on top and feels firm in the middle, 30 to 35 minutes. Cover pastry loosely with aluminum foil if it gets too brown. Remove from oven and allow to cool, about 30 minutes. Dust with confectioners' sugar before cutting into slices.

By cookingismylife