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Macaroons I
Dessert

Macaroons I

3.3

Prep
Cook
Total

Instructions

  1. 1 Cover cookie sheets with parchment paper or aluminum foil.
  2. 2 In large mixing bowl, soften almond paste with your hands or food processor. Mix in white sugar and egg whites until well blended. Mix in the confectioners' sugar, flour, and salt until smooth and well blended.
  3. 3 Force dough through a cookie press or drop by teaspoonfuls onto cookie sheets. Cover and let stand for 30 minutes. Preheat the oven to 300 degrees F (150 degrees C).
  4. 4 Bake for 25 minutes. Remove foil or parchment from sheets and let cool. Peel off macaroons.

By Veronica

Pignoli (Pine Nut) Cookies
Dessert Italian

Pignoli (Pine Nut) Cookies

4.3

Prep
Cook
Total

Instructions

  1. 1 Use a pastry chopper (or food processor) to break up the almond paste into a granulated form. Put in mixing bowl and gradually add the sugar.
  2. 2 In another small bowl, beat the egg whites until stiff. Fold the egg whites into the sugar/almond paste mixture gently.
  3. 3 On a greased and floured cookie sheet, drop a spoonful of the mixture. Press pine nuts into the top of the cookie (you want to cover the top with nuts).
  4. 4 Bake at 325 degrees F (170 degrees C) for 10-12 minutes. Cool on wire rack.

By Maryellen

Marzipan Candy
Dessert American

Marzipan Candy

4.9

Prep
30 min
Cook
Total
90 min

Instructions

  1. 1 Break almond paste into small pieces over a medium bowl. Add 1 cup of confectioners' sugar and work it in with your hands until incorporated. It will be crumbly. Add another 3/4 cup of sugar and work it in really well. Pour in corn syrup and work it in until evenly blended. Spread remaining sugar out on a clean work surface and knead dough until smooth and uniform, 3 to 5 minutes. If dough seems too sticky, knead in more sugar. Wrap dough in plastic wrap and refrigerate for about 1 hour. It should have the consistency of modeling dough.
  2. 2 Break off small pieces of marzipan to color, kneading in color thoroughly until you arrive at desired color. Then blend colored pieces into larger portions of dough. Dust a work surface and rolling pin with confectioners' sugar. Roll dough out to 1/4-inch thickness. Cut into desired shapes using small cookie cutters to make candies.

By DARLING975

Almond Raisin Bread

Almond Raisin Bread

4.5

Prep
20 min
Cook
60 min
Total
80 min

Instructions

  1. 1 Preheat an oven to 350 degrees F (175 degrees C). Grease 2 loaf pans.
  2. 2 Combine the raisins and water in a small saucepan over medium heat; bring to a simmer and cook until the raisins plump, about 4 minutes. Add the butter and cook until the butter melts into the liquid. Remove from heat and set aside to cool.
  3. 3 Beat the egg and sugar together in a large bowl until the sugar dissolves into the mixture. Sift the flour, baking soda, and salt together in a separate bowl; stir in batches into the egg mixture along with the cooled raisin mixture, alternating small amounts of each as you stir. Mix the almond paste and walnuts into the mixture. Pour about half of the resulting batter into each loaf pan.
  4. 4 Bake in the preheated oven until the top springs back when pressed, about 1 hour.

By Cindy

Easy Danish Almond Pastries
Snack American

Easy Danish Almond Pastries

4.7

Prep
20 min
Cook
25 min
Total
60 min

Instructions

  1. 1 Preheat the oven to 350 degrees F (175 degrees C). Line a 9x13-inch baking pan with parchment paper.
  2. 2 Unroll 1 tube crescent roll dough; spread into the bottom of the prepared pan. Seal dough seams to prevent separation.
  3. 3 Roll almond paste to size of dough in the baking pan; trim with a knife or a pizza cutter. Set aside.
  4. 4 Beat mascarpone, 1/2 cup white sugar, and egg yolk in a bowl with an electric mixer until well combined and smooth; spread evenly on top of dough in the pan. Place reserved almond paste on top of mascarpone layer.
  5. 5 Unroll remaining 1 tube crescent roll dough; place on top of almond paste layer ensuring dough completely covers. Seal dough seams.
  6. 6 Beat egg white in a bowl; brush onto dough top. Sprinkle almonds evenly over dough; sprinkle 1 tablespoon white sugar evenly over almonds.
  7. 7 Bake in the preheated oven until top is golden brown, 25 to 30 minutes. Cool.
  8. 8 Meanwhile, whisk confectioners' sugar and water together in a bowl; drizzle over cooled Danish.

By Lance F

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

Cut-Out Sugar Cookies
Dessert

Cut-Out Sugar Cookies

3.9

Prep
30 min
Cook
40 min
Total
190 min

Instructions

  1. 1 Beat egg yolks and almond paste together in a bowl using a mixer on medium speed until crumbly, about 2 minutes. Add butter, sugar, and salt to almond paste mixture and beat until creamy, about 3 minutes; reduce speed to low and gradually beat in flour just until blended.
  2. 2 Divide dough into 4 pieces and flatten each into a disk on a lightly floured surface. Wrap each disk in plastic wrap and chill for 2 hours.
  3. 3 Preheat oven to 375 degrees F (190 degrees C).
  4. 4 Place 1 dough piece on a lightly floured surface and roll into 1/4-inch thickness using a floured rolling pin. Cut dough into shapes using floured cookie cutters. Arrange cookies 1-inch apart on a large baking sheet. Form any remaining scraps into a disk and refrigerate.
  5. 5 Bake in the preheated oven until lightly browned, 10 to 12 minutes. Transfer cookies to a wire rack to cool. Repeat with remaining dough.

By StevenandMaggie McClain

Gluten Free Almond Mini Tarts
Snack

Gluten Free Almond Mini Tarts

Prep
Cook
Total

Instructions

  1. 1 Preheat the oven to 400 degrees F.
  2. 2 Make the crust: Pulse the oat flour, almond flour, tapioca flour, sugar, and salt together in a food processor for 5 seconds to blend.
  3. 3 Add the cubed butter and pulse 8-10 times more until a moist, crumbly dough starts to form. Add the applesauce and blend until a soft dough forms.
  4. 4 Divide the dough into 6 equal pieces and use your fingers to press the dough into 6 mini tart pans (or 1 9-inch tart pan if you don't have mini shells), making sure the dough rises slightly above the edges of each pan.
  5. 5 Place the tarts on a rimmed baking sheet and freeze for 15 minutes while the oven heats.
  6. 6 Bake the tarts for 10 minutes, until they start to brown at the edges. Remove from the oven and cool the crusts to room temperature.
  7. 7 Reduce the oven heat to 375 degrees F.
  8. 8 Make the filling: Beat the egg, almond paste, and applesauce together with an electric hand mixer on medium-low speed until smooth.
  9. 9 Add the oat flour and powdered sugar, and beat on low speed to blend thoroughly.
  10. 10 Divide the almond custard evenly between the cooled tart crusts.
  11. 11 Pit and slice the peaches into 1/4-inch thick half-moons and fan the peach slices across each tart crust. Whisk the jam with 1 tablespoon water to make a glaze. Brush the peaches with the glaze using a pastry brush. Return the tarts to the oven and bake for 20-25 minutes more, until the custard is matte and puffy at the edges. Serve immediately.

By Mott's

Almond Sauce Chicken Breasts
Dinner American

Almond Sauce Chicken Breasts

3.8

Prep
20 min
Cook
40 min
Total
60 min

Instructions

  1. 1 Pound chicken breasts to flatten; Season with salt and pepper to taste. In a small bowl, beat together egg and water to make egg wash. Place almond crumbs in a shallow dish or bowl; dip chicken in egg wash, then dredge in almonds.
  2. 2 Melt butter with olive oil in a medium skillet over medium high heat. Brown coated chicken quickly, then transfer to a 9x13 inch baking dish.
  3. 3 Preheat oven to 350 degrees F (175 degrees C).
  4. 4 In same skillet, brown the mushrooms and onions with the garlic. Mix together and spread mixture over the chicken.
  5. 5 In same skillet, combine the cream and almond paste and mix together; heat through, then stir in nutmeg. Pour sauce over chicken, mushrooms and onions.
  6. 6 Bake in preheated oven for 40 minutes, or until chicken is cooked through and no longer pink inside.

By Rebecca Swift

Choconut Macaroons
Dessert

Choconut Macaroons

2.7

Prep
30 min
Cook
20 min
Total
50 min

Instructions

  1. 1 Preheat oven to 325 degrees F (165 degrees C). Line cookie sheets with parchment paper or grease lightly.
  2. 2 In a medium bowl, blend together the sugar and almond paste using your fingers until the paste is completely worked into the sugar. Stir in the coconut and chocolate chips. In a clean dry glass or metal bowl, Whip egg whites and cream of tartar to stiff peaks. Fold half of the egg whites into the coconut mixture to lighten the batter. Gently fold in the remaining whites, being careful not to deflate. Drop by rounded teaspoonfuls onto the prepared cookie sheets.
  3. 3 Bake for 20 minutes in the preheated oven, or until tops are lightly browned. Allow cookies to cool on baking sheet for a few minutes before removing to a wire rack to cool completely.

By Christine

Juleskringle (Marzipan Christmas Kringle)
Breakfast European

Juleskringle (Marzipan Christmas Kringle)

4.7

Prep
50 min
Cook
25 min
Total
850 min

Instructions

  1. 1 Make the bread: Stir milk and sugar together in a small bowl. Sprinkle yeast over top and let stand for 10 minutes to dissolve. Stir in cream.
  2. 2 Stir together flour, sugar, salt, and cardamom in a separate bowl. Cut in butter with 2 knives or a pastry blender until texture is coarse and mealy. Add yeast mixture and stir until well blended. Pat into a ball, flatten slightly, and wrap in plastic wrap. Refrigerate for 12 to 24 hours.
  3. 3 When ready to bake, make the filling: Mix almond paste, almonds, sugar, cinnamon, and almond extract with an electric mixer in a large bowl until evenly blended. It may be crumbly.
  4. 4 Roll chilled dough into a 2x24-inch rectangle. Spread filling over dough to within 2 inches of each side. Roll up into a tube. Cover the work surface with sugar and roll dough tube into sugar until thoroughly coated.
  5. 5 Roll and stretch dough tube out into a 40-inch-long rope. Place onto a parchment-lined baking sheet and form into a pretzel shape.
  6. 6 Brush dough with egg white and sprinkle with almonds. Cover loosely with a towel and let rise for 45 minutes.
  7. 7 Preheat the oven to 375 degrees F (190 degrees C).
  8. 8 Bake kringle in the preheated oven until golden brown, 25 to 30 minutes. Cut into slices to serve.

By WOLSELEY

Almond Squares II
Dessert

Almond Squares II

4.5

Prep
Cook
Total

Instructions

  1. 1 Preheat oven to 350 degrees F (175 degrees C).
  2. 2 Cream butter in a large mixing bowl; gradually add sugar, beating until light and fluffy. Add egg yolk (reserve egg white), almond paste, and flavoring; beat until well blended. Stir in flour.
  3. 3 Spread mixture in a 13 x 9 x 2 inch baking pan. Beat egg white (at room temperature) until foamy; brush over entire surface of dough, and sprinkle with almonds. Bake for 35 minutes or until lightly browned. Cool thoroughly, and cut into 2 inch squares. Store in airtight containers.

By ROBIN JOYE

Venetians
Dessert

Venetians

4.8

Prep
Cook
Total

Instructions

  1. 1 Grease 3 - 13 x 9 inch pans. Line with wax paper. Preheat oven to 350 degrees F (180 degrees C).
  2. 2 Combine almond paste, sugar, butter, egg yolks and almond extract. Beat for 5 minutes until light and fluffy. Beat in flour and salt.
  3. 3 In a separate bowl, beat egg whites until stiff peaks form. With a wooden spoon, fold into the almond mixture.
  4. 4 Divide dough into 3 -1 1/2 cup portions. Add red coloring to one of the portions, and green to the another. Spread the batter in the 3 separate prepared pans (keeping the colors separate).
  5. 5 Bake for 15 minutes, or until edges are golden brown. (Each layer will be 1/4 inch thick). Remove cakes from pan immediately. Cool thoroughly.
  6. 6 Stack layers in a 9 x 13 inch pan, spreading apricot jam between layers (no jam on top layer). Place second 9 x 13 inch pan on top and weigh down with two 5 pound bags of sugar or flour. Refrigerate overnight.
  7. 7 Melt chocolate over hot water and spread over cake. Allow to set. Trim edges and cup into 1 inch squares.

By Elaine

Italian Almond Cookies II
Dessert Italian

Italian Almond Cookies II

4.5

Prep
15 min
Cook
20 min
Total
35 min

Instructions

  1. 1 Preheat oven to 350 degrees F (175 degrees C). Grease cookie sheets.
  2. 2 In a large bowl, use your hands to mix together the almond paste, flour, egg whites, white sugar and confectioners' sugar until well blended. The mixture will be very sticky. Place the sliced almonds into a small bowl. Scoop out rounded teaspoonfuls of the dough and drop them into the almonds. Roll until completely coated. Place 2 inches apart onto the prepared cookie sheets.
  3. 3 Bake for 15 to 20 minutes in the preheated oven, until golden brown. Cool on cookie sheets for a few minutes before removing to a wire rack to cool completely.

By Cindy Laudico

Award-Winning Apple Cream Pie
Dessert

Award-Winning Apple Cream Pie

5.0

Prep
45 min
Cook
50 min
Total
155 min

Instructions

  1. 1 Preheat the oven to 375 degrees F (190 degrees C).
  2. 2 Unroll 1 pie crust on a work surface. Cut out 2- to 3-inch hearts (or desired shape) with a cookie cutter. Transfer to an ungreased cookie sheet.
  3. 3 Bake in the preheated oven until light golden brown, about 8 minutes. Set aside to cool.
  4. 4 Mix cream cheese, white sugar, egg, lemon zest, and salt in a medium bowl with an electric mixer on medium speed until smooth.
  5. 5 Mix sliced apples, brown sugar, and cinnamon together in a large bowl.
  6. 6 Unroll the second pie crust in an ungreased, 9-inch glass pie plate.
  7. 7 Roll almond paste into a thin, 7-inch circle between 2 sheets of waxed paper. Remove the top sheet of waxed paper and turn the almond paste circle into the crust-lined pie plate; gently press into the pie crust and remove the waxed paper. Spread cream cheese mixture over almond paste and arrange apples in a circular pattern over top.
  8. 8 Bake in the preheated oven until filling is set and slightly puffed, 40 to 45 minutes.
  9. 9 Microwave apricot jam in a small, microwave-safe bowl, uncovered, at medium power (50%) for 1 minute. Brush over apples. Top with heart cutouts. Cool until filling sets, about 1 hour.

By afcouwen

Pignoli Cookies
Dessert Italian

Pignoli Cookies

4.7

Prep
30 min
Cook
15 min
Total
45 min

Instructions

  1. 1 Gather the ingredients. Preheat the oven to 325 degrees F (165 degrees C). Line 2 cookie sheets with foil; lightly grease the foil with cooking spray.
  2. 2 Place almond paste and white sugar in a food processor; blend until combined. Add confectioners' sugar and 2 egg whites; blend until smooth.
  3. 3 Whisk remaining 2 egg whites in a small bowl. Place pine nuts on a shallow plate.
  4. 4 With lightly floured hands, roll dough into 1-inch balls. Coat balls in egg whites, shaking off excess, then roll in pine nuts, pressing lightly to stick.
  5. 5 Arrange balls on cookie sheets, and flatten slightly to form a 1 1/2-inch round.
  6. 6 Bake in the preheated oven until lightly browned, 15 to 18 minutes. Let stand on cookie sheets briefly, then transfer to a wire rack to cool.

By Adele

Jen's Almond Cardamom Cookies
Dessert

Jen's Almond Cardamom Cookies

4.6

Prep
20 min
Cook
7 min
Total
30 min

Instructions

  1. 1 Preheat the oven to 375 degrees F (190 degrees C). Grease cookie sheets. Sift together the flour, baking powder, baking soda, salt and cardamom. Set aside.
  2. 2 In a medium bowl, cream together the butter, sugar, cream cheese and almond paste until smooth. Beat in the egg, vanilla and lemon zest. Gradually blend in the dry ingredients until well mixed. Drop by spoonfuls onto the prepared cookie sheets.
  3. 3 Bake for 8 to 10 minutes in the preheated oven. Allow cookies to cool on baking sheet for 5 minutes before removing to a wire rack to cool completely.

By Allrecipes Member

Sweet and Spicy Chocolate Cake
Dessert

Sweet and Spicy Chocolate Cake

4.6

Prep
Cook
Total

Instructions

  1. 1 Preheat oven to 350 degrees F (175 degrees C). Grease and flour a 9x5 inch loaf pan. Sift together flour, cocoa, and baking powder.
  2. 2 Soak chopped apricots in boiling water for 1 to 2 minutes. Drain, and pat dry with paper towels.
  3. 3 In a large mixing bowl, mix almond paste and sugar with an electric mixer until the mixture looks sandy. Beat in eggs one at a time; beat for 2 minutes after each addition. Continue beating for about 10 minutes; mixture should look thick and creamy.
  4. 4 Mix in milk, and then flour mixture. Mix only to combine the dry with the wet ingredients. Do not overbeat. Fold in apricots, chocolate, crystallized ginger, and melted butter. Transfer batter to prepared loaf pan.
  5. 5 Bake in preheated oven for about 1 hour, until done. Cool for 10 minutes in pan. Remove from pan, and place on a wire rack to cool completely.

By Syd

Gluten-Free Italian Pignoli Cookies
Dessert Italian

Gluten-Free Italian Pignoli Cookies

Prep
15 min
Cook
15 min
Total
45 min

Instructions

  1. 1 Set oven racks in the center and lower third and preheat the oven to 350 degrees F (175 degrees C). Line 2 baking sheets with parchment paper. Place pine nuts in a bowl.
  2. 2 Beat almond paste, cane sugar, and confectioners' sugar in a stand mixer fitted with the paddle attachment on medium speed until crumbly. Add egg whites and vanilla; beat on medium speed until a smooth paste forms, 3 to 4 minutes. Add flour and salt and beat until combined; dough will be very tacky.
  3. 3 Scoop 1 tablespoon dough and use damp hands to drop it into the pine nuts, coating one side. Transfer to the prepared baking sheet with the nuts facing up. Repeat to form remaining cookies.
  4. 4 Bake cookies in the preheated oven, rotating halfway through, until the edges are golden brown, 13 to 15 minutes. Cool on the baking sheet for briefly before removing to a wire rack to cool completely, about 15 minutes.
  5. 5 Dust cooled cookies with confectioners' sugar.

By FestivelySouthern

Italian Almond Macaroons
Dessert Italian

Italian Almond Macaroons

2.5

Prep
20 min
Cook
25 min
Total
60 min

Instructions

  1. 1 Preheat the oven to 300 degrees F (150 degrees C). Line cookie sheets with parchment paper.
  2. 2 In a medium bowl, stir together the almond paste, egg whites and lemon extract until smooth. Sift together the white sugar and confectioners' sugar, then combine sugars with the flour and salt. Stir the dry ingredients into the egg mixture along with the food coloring of your choice. Drop by teaspoonfuls, two inches apart, onto the prepared cookie sheets. Sprinkle some nuts on top of each cookie.
  3. 3 Bake for 25 to 30 minutes in the preheated oven, until cookies are golden around the edges. Cool for a few minutes on baking sheets before removing to wire racks to cool completely. Store or freeze in an airtight container.

By JANDEE

Almond Crunch Pound Cake
Dessert

Almond Crunch Pound Cake

4.5

Prep
20 min
Cook
48 min
Total
68 min

Instructions

  1. 1 Preheat oven to 350 degrees F (175 degrees C). Grease and flour a 9-inch springform pan.
  2. 2 Combine slivered almonds, 1/3 cup white sugar, 1/4 cup butter, and milk in a small saucepan over low heat; cook and stir until butter is melted and mixture is smooth, 3 to 4 minutes. Remove topping from heat.
  3. 3 Combine 1 1/2 cup flour, cream of tartar, and salt in a bowl.
  4. 4 Beat 3/4 cup softened butter and almond paste in a large bowl using an electric mixer until creamy. Gradually add 1 cup white sugar and continue beating until mixture is light and fluffy, about 5 minutes. Beat in eggs one at a time, beating 1 minute after each addition; stir in lemon juice, lemon zest, and vanilla extract. Add flour mixture and beat until batter is just mixed, about 1 minute more; pour into the prepared pan and smooth the top.
  5. 5 Sprinkle remaining 1 tablespoon flour evenly over batter. Spoon the topping over the flour layer.
  6. 6 Bake in the preheated oven until a toothpick inserted in the center comes out clean, 45 to 50 minutes. Cool on a wire rack.

By Valerie Brunmeier

Rainbow Cookies
Dessert American

Rainbow Cookies

4.8

Prep
45 min
Cook
10 min
Total
630 min

Instructions

  1. 1 Preheat the oven to 350 degrees F (175 degrees C). Line three 9x13-inch baking pans with parchment paper.
  2. 2 Break almond paste apart with a fork in a large bowl. Add butter, sugar, and egg yolks; beat with an electric mixer until mixture is fluffy and smooth. Stir in flour to form a dough.
  3. 3 Beat egg whites in a glass, metal, or ceramic bowl until stiff peaks form. Gently fold egg whites into dough until combined. Divide dough into 3 equal portions. Mix one portion with red food coloring, and one with green food coloring. Spread each portion into one of the prepared baking pans.
  4. 4 Bake in the preheated oven until lightly browned, about 8 to 10 minutes. Carefully remove from pan and remove parchment paper; cool completely on wire racks.
  5. 5 Place green layer onto a piece of plastic wrap large enough to wrap all three layers. Spread green layer with raspberry jam and top with uncolored layer. Spread with apricot jam and top with pink layer. Transfer layers to a baking sheet and enclose with plastic wrap. Place a heavy pan or cutting board on top of wrapped layers to compress. Chill in the refrigerator 8 hours, or overnight.
  6. 6 Remove plastic wrap. Top with melted chocolate; refrigerate for 1 hour or until chocolate is firm. Slice into small 1-inch squares to serve.

By Penney

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

Almond Marzipan Cookie
Dessert American

Almond Marzipan Cookie

5.0

Prep
30 min
Cook
20 min
Total
560 min

Instructions

  1. 1 Mash butter into flour in a large bowl with a pastry cutter or 2 forks until mixture resembles small peas. Gradually add ice-cold water, stirring lightly until mixture is moist enough to form a ball. Place pastry ball into a medium bowl and cover the bowl with plastic wrap. Refrigerate for 8 hours to overnight.
  2. 2 Mix together almond paste, sugar, eggs, and almond extract in a separate bowl until well combined. Cover the bowl with plastic wrap. Refrigerate for 8 hours to overnight.
  3. 3 Preheat the oven to 400 degrees F (200 degrees C). Grease 2 baking sheets.
  4. 4 Divide pastry ball into 10 portions. Using a rolling pin, roll each portion into long strips measuring about 4x12-inches.
  5. 5 Divide almond paste mixture into 10 portions; use your hands to form each portion into a snake shape.
  6. 6 Place each almond 'snake' into the center of each pastry strip. Fold dough over and seal the seam, also closing the ends; a little water will help to hold the seal. Arrange rolls, seam-side down, onto the prepared baking sheets. Cut slits into rolls with scissors every 2 inches.
  7. 7 Beat together egg white and water in a small bowl until well combined; brush over pastry rolls to coat.
  8. 8 Bake in the preheated oven until lightly browned, 20 to 25 minutes. Set aside to cool completely before slicing at each slit.

By Carol

Chocolate Lava Cake with Coconut and Almond
Dessert American

Chocolate Lava Cake with Coconut and Almond

5.0

Prep
20 min
Cook
10 min
Total
30 min

Instructions

  1. 1 Preheat the oven to 450 degrees F (230 degrees C). Grease and flour two 4-ounce ramekins, tapping out any excess flour.
  2. 2 Place dark chocolate, milk chocolate, almond paste, and butter in a microwave-safe bowl. Microwave on high for 20 seconds at a time until butter is melted and mixture is hot, 1 to 1 1/2 minutes. Set aside and allow chocolate to continue melting for 1 minute longer. Whisk mixture until smooth but slightly grainy from the almond paste.
  3. 3 Combine sugar, egg, and egg yolk in a small bowl; beat with an electric mixer until it becomes very light lemon yellow in color and has doubled or tripled in volume. Fold cooled melted chocolate mixture into egg and sugar mixture until well incorporated. Stir in flour. Divide batter evenly between the prepared ramekins and sprinkle coconut flakes on top.
  4. 4 Bake in the preheated oven until the sides are firm but centers are still soft, 7 to 8 minutes. Allow to rest for 1 minute, then carefully invert ramekins on dessert plates and dust with powdered sugar. Serve immediately.

By Elisa Gale

Galette des Rois
Dessert French

Galette des Rois

4.9

Prep
20 min
Cook
30 min
Total
50 min

Instructions

  1. 1 To make the frangipane filling: Place almond paste into a food processor or blender with about half of the sugar, and process until well blended. Add butter and remaining sugar and process until smooth; blend in 1 egg, vanilla extract, almond extract, flour and salt. Set aside.
  2. 2 Preheat the oven to 425 degrees F (220 degrees C). Line a baking sheet with parchment paper; set aside.
  3. 3 Roll out one sheet of puff pastry into an 11-inch square. Keep pastry cool, trying not to knead or stretch it. Use a large pie plate, cake pan, or skillet to trace an 11-inch circle onto the dough using the tip of a small knife. Place the circle of pastry onto the prepared baking sheet. Repeat with the second sheet of pastry; place on a plate. Refrigerate both sheets.
  4. 4 Mound almond frangipane filling onto the center of the pastry that is on the baking sheet. Leave about 1 ½ inch margin at the edges. Press the bean or fève down into the filling. Place the second sheet of pastry on top, and press down the edges to seal. Beat the remaining egg with a fork, and lightly brush onto the top of the galette. Use a knife to make a crisscross pattern in the egg wash, and then prick several small slits in the top to vent steam while baking.
  5. 5 Bake for 15 minutes in the preheated oven. Do not open the oven until the time is up, as the pastry will not fully puff. Remove from the oven, and dust with confectioners' sugar. Return to the oven, and cook for an additional 12 to 15 minutes, or until the top is a deep golden brown. Transfer to a wire rack to cool.
  6. 6 Lay a golden paper crown gently on top of the cake. This will be used to crown the person who finds the bean or fève. Serve warm or cold.

By ULYBERT

Mixed Berry Almond Cake
Dessert American

Mixed Berry Almond Cake

4.6

Prep
20 min
Cook
50 min
Total
85 min

Instructions

  1. 1 Preheat oven to 350 degrees F (175 degrees C). Grease and flour a 9-inch springform pan.
  2. 2 Combine white sugar, almond paste, and butter in mixing bowl; beat with an electric hand mixer on medium speed until smooth. Add eggs one at a time, beating well after each addition. Beat on high for 3 minutes.
  3. 3 Sift flour, baking powder, and salt into a separate bowl. Add flour mixture to almond paste mixture and beat until just combined. Pour 2 1/4 cups of batter into prepared pan, gently smoothing to edges. Arrange blueberries and raspberries atop the batter layer; top with remaining batter. Sprinkle almonds over the batter.
  4. 4 Bake in the preheated oven until a toothpick inserted into the center comes out clean, 50 to 55 minutes. Cool in the pan on a wire rack for 15 minutes. Gently slide a knife around the inside edge of the pan and release springform circle.
  5. 5 Lightly dust cake with confectioners' sugar.

By sioux16

Apple Frangipane Cake
Dessert French

Apple Frangipane Cake

4.3

Prep
15 min
Cook
50 min
Total
135 min

Instructions

  1. 1 Preheat the oven to 350 degrees F (175 degrees C). Grease and flour a 9-inch round springform pan.
  2. 2 Beat 1/2 cup plus 6 tablespoons softened butter, almond paste, and 1 cup sugar at low speed with a stand mixer fitted with the paddle attachment, until combined. Increase speed to medium-high and beat until smooth, light, and fluffy, 3 to 4 minutes. Beat in vanilla bean paste; add eggs, 1 at a time, and beat until completely combined after each addition. Gently fold in flour and salt with a rubber spatula until just combined.
  3. 3 Spoon mixture into the prepared springform pan. Arrange apples slices over top of batter; brush apples with melted butter and sprinkle with 1 tablespoon sugar.
  4. 4 Bake in the preheated oven until browned and a wooden pick inserted in the center comes out clean, 50 to 55 minutes. Remove to a wire rack and cool for 10 minutes. Remove sides of pan and cool completely, about 1 hour. Dust top of cake with powdered sugar and sprinkle with toasted sliced almonds.

By Pam Lolley

BaumKuchen
Dessert European

BaumKuchen

4.9

Prep
30 min
Cook
40 min
Total
90 min

Instructions

  1. 1 Butter a 9 inch square metal pan. Place a sheet of parchment paper in the bottom. Butter the parchment, and flour the whole pan. Position the rack of the oven to the lowest level, and preheat the broiler.
  2. 2 In a large bowl, cream the butter or margarine until light and fluffy. Add in the almond paste in small chunks; beat until smooth. Add the confectioners' sugar, cornstarch, vanilla, and salt. Beat in the yolks one at a time, beating well after each addition. Beat until smooth.
  3. 3 In another bowl, beat the egg whites to soft peaks. Add in the sugar slowly while continuing to beat the meringue to stiff, glossy peaks. Fold the meringue into the yolk mixture. Sift the flour over this, and fold in.
  4. 4 Spoon a small amount of batter onto the parchment in the baking pan. With a pastry brush, paint the batter on. You want to cover the paper completely, but have a thin layer. Place under the broiler, and cook until light brown; this should take about 1 to 2 minutes. Brush another layer of the batter over the cake, and place under the broiler. Continue on in this way until all of the batter is used. Cool completely. Turn the cake out of the pan, and trim the edges clean.
  5. 5 In a double boiler, combine the chocolate and the oil. Heat until the chocolate is smooth. With a pastry brush, brush one side of the trimmed cake with some chocolate. Don't make it too thick. Allow this to harden. Turn the cake over, and brush the other side. Allow the cake to set. Cut the cake into 6 narrow strips, each about 1-1/2 inches wide. Brush the sides and top with the glaze, and allow to set. Store in the refrigerator, but serve at room temperature.

By Kevin Ryan