Sentences with phrase «of the almond paste»

Cindy's apple + marionberry marzipan crumble with «chewy bits of almond paste throughout the crisp topping» sounds like the best thing, ever.

I made a batch yesterday and wanted to make two colors, so I made two half batches of the almond paste (in other words 70 g almond flour, 70 g icing sugar and 25 g egg whites for each) to which I added the color.

Be sure to firmly scrape the bottom of the bowl with the spatula, so you don't leave a layer of almond paste there.

Hi Sayed, I would say around 40 folds — make sure you scrape the bottom of the bowl with the spatula, otherwise you can get bits of almond paste that aren't mixed in well.

A combination of almond paste, almond extract, and sliced almonds gives these bars a deep almond flavor.

I want to make this with a small bit of almond paste (like this one: http://www.epicurious.com/recipes/food/views/French-Apple-Almond-Tart-4665) spread on the bottom... do you foresee any problems?

At the lodge I work, in the middle of the Maine woods, we easily have over 50 pounds of almond paste (maybe more)!

Spread 1 - 2 tablespoons of almond paste evenly on to half of the rectangles.

Made mostly of almond paste and eggs, it's sort - of a cake version of these macaroons, flooded with a simple, smudge - proof buttermilk glaze.

anyway, i was wondering if almond butter would work in place of almond paste??? i have lots of almond butter running around...

butter for greasing pan (s) 14 ounces / 1 1/2 cups / 2 tubes of almond paste 5 large eggs, whisked 1 3/4 ounces / 45 g / scant 1/4 cup organic cornstarch scant 1/2 teaspoon fine grain sea salt 6 tablespoons / 1/3 cup / 80 ml unsalted butter, melted & cooled

I made David Lebovitz» frangipane tart last night and had a couple ounces of almond paste left over, so I'm using your rice pudding recipes as the framework for mine: in the simmering pot, there's now brown jasmine rice, two bay leaves, a pinch of ground cardamom, tangerine zest, Meyer lemon zest (they're in season now, Deb, in case you might want a reminder), three whole cloves, the almond paste (in place of the sugar and almond extract), some unsweetened, shredded coconut, and a big pinch of salt.

The quality of almond paste is determined by how smooth the consistency is.

I had to use marzipan instead of almond paste, but it was 60 % almonds so I thought it should be fine.

I am a lover of almond paste, so these were right up my alley.

A little expensive to make, given the cost of almond paste, but a wonderful treat for a special occasion served with a small dish of berries or sorbet after an Italian meal.

Brush the prepared croissant halves (top and bottom outer sides only) generously with the syrup, then spread a generous layer of the almond paste inside and put the two halves together again.

Do you see the pieces of almond paste?

She went out and bought a ton of almond paste.

My family always makes «marzipan bars» at Christmas time: cookie base, a layer of raspberry jam, a layer of almond paste, bake, and frost with chocolate frosting.

The nuttiness was thanks to the addition of almond paste.

Through its subsidiary Sonneveld Group, bakery supplier Orkla Food Ingredients (OFI) has agreed to acquire a 70 % stake in Broer Bakkerijgrondstoffen, a Netherlands - based manufacturer of almond paste, bakery ingredients and ice cream powder.

Add the almond paste and 1/3 cup gluten - free all purpose flour and blend until mixture is fully combined and no large chunks of almond paste remain (about 1 minute).

Divide the shortbread into 16, flatten a piece in the palm of your hand then place a ball of almond paste in the centre.

Stack the first cake layer onto a cake stand; top with a round of almond paste and a third of the coconut filling; pipe an edge of buttercream around the layer and top with the second.

Cut 6 - inch circles out of each of the portions of almond paste.

Not exact matches

Almond Cinnamon Pull Apart Pastries A sweet center of gooey cinnamon - scented almond paste makes these oh - so - tender little buns somewhat liked pedigreed (and dainty) cinnamon rolls but a little less eAlmond Cinnamon Pull Apart Pastries A sweet center of gooey cinnamon - scented almond paste makes these oh - so - tender little buns somewhat liked pedigreed (and dainty) cinnamon rolls but a little less ealmond paste makes these oh - so - tender little buns somewhat liked pedigreed (and dainty) cinnamon rolls but a little less effort.

During the grinding process, the almonds release oils that enhance the aroma and flavor of the paste.

Almond paste is a mixture of finely ground blanched almonds, sugar and water that has been cooked until smooth.

Almond paste gives this cake a dense, nutty richness, and the hint of balsamic vinegar adds a special sparkle to the sweet strawberries.

However, I am not fond of the flavor of commercial almond paste nor am I fond of buying containers of things where I'm going to throw out half.

Almond paste is a combination of equal parts ground blanched almonds and sugar, mixed with glucose, corn syrup or egg whites.

A layer of almond butter, vanilla bean paste, and a few other ingredients are topped with sweet coconut and agave nectar for a no - bake version of the childhood favorite.

It's a paste made of toasted sesame seeds, much like peanut or almond butter is.

Marzipan has a higher ratio of sugar to almond than almond paste.

The chocolate crust layer is a simple mix of almond flour, cocoa powder, and date paste.

In the bowl of a stand mixer, beat almond paste and sugar until almond paste is broken up into very fine pieces.

:) And if I'm willing to forget one or two details that aren't so great on what I've seen of Gotham, I won't do the same with the almond paste I have in my freezer: there was some left from making Sarah Carey's cookies, so I used it in David Lebovitz» cake — as you can see, just as a TV show my kitchen is packed with celebrities.

I have a recipe for saffron cake that calls for putting 1 deciliter grated almond paste between two layers of batter (raisins too, if you like!).

1 1/2 cups raw almonds 1/2 cup raw walnut halves 1/2 cup raisins 1/2 teaspoon Kosher salt 1/2 teaspoon cinnamon 1/4 teaspoon vanilla paste 1/2 cup dessicated (unsweetened) coconut 1/4 cup flax meal Zest of 1 tangerine 1/3 cup dried cherries

3 cups blanched almond flour 1/2 cup coconut oil Scant 1/2 cup brown sugar 2 eggs 1 teaspoon baking soda 1 teaspoon Kosher salt 1/2 teaspoon vanilla paste 3/4 cup dark chocolate chips 3/4 cup dried cranberries Zest of 1/2 orange

Put the garlic, ginger, almonds and 6 tablespoons of water into a blender and blend to a smooth paste.

I added a small tin of tomato paste to it along with about 2 cups of fresh spinach, some finely chopped almonds, grated asiago and hot chili flakes and served it over brown rice pasta for a delicious, simple supper that tasted just like summer.

For the Almond Parmesan: 1/2 cup raw almonds 1 / 4cup nutritional yeast sea salt to taste 1teaspoon olive oil 1teaspoon of white miso paste (optional but add an extra cheesy / salty flavour)

Crisp 1 cup pecans or walnuts — it's always better to soak and dehydrate nuts, as it makes them easier to digest 1/2 cup sprouted oat flour (see recipe below) 1/2 cup rolled oats 1 cup almond flour 1/2 cup vanilla date paste (see recipe below) zest of 1 lemon 2 or more tablespoons fresh rosemary — chopped 1/2 teaspoon salt

Generally, almond paste will have roughtly equal proportions of almonds and sugar (plus other ingredients) and marzipan will have a higer ratio of sugar (up to 75 % sugar) plus other ingredients.

That said, I just bought two tubes of Odense almond paste to the make this cake for my husband, who has celiac disease.

5 cups rolled oats, preferably thick - cut (if you're gluten - sensitive, be sure to use oats marked gluten - free) 1 cup whole raw almonds 1/3 cup roughly chopped pecans or walnuts 4 teaspoons cinnamon 1 teaspoon salt 1/4 teaspoon ground cardamom 2/3 cup unsweetened applesauce 1/3 cup extra virgin olive oil 1/4 c maple syrup 1/4 cup coconut palm sugar (or increase maple syrup to 1/2 cup) Zest of one organic orange 2 teaspoons vanilla paste, or 1 tablespoon vanilla extract 1 cup dried fruit of choice (raisins, cranberries, etc..)

In the bowl of a stand mixer fitted with a paddle attachment, add the almond paste, 1 cup of sugar and salt.

I haven't use almond paste for years — but am in a phase of baking everything with almond flour — so paste would be a great thing to experiement with — thanks for the reminder about it.