Almond Squares

These simple squares make a great finish to any meal or accompaniment to coffee or tea.

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Almond Butter Crunch

10 Servings
Sugar American
Sweet Dessert Sugar American

9 oz ar (1 1/4 cups)
3 oz cose (white corn syrup) (1/3 cup)
2 oz water (1/3 cup)
8 oz ter (1 cup)
1/4 tsp ing soda
1 c onds toasted, chopped
10 oz bittersweet colate (10 oz)
1 oa for sprinkling

In a heavy 4 quart saucepan place sugar, glucose, and water. Bring to a boil over medium heat and boil for a couple of minutes. Add butter and bring back to boil. Place thermometer in syrup. Stir until it reaches 212 F (100 C) then continue to boil over medium heat without stirring until it reaches 300 F (149 C). If butter separates, increase heat and stir vigorously until it combines. When it reaches 300 F remove from heat, stir in baking soda quickly and pour out on to parchment or oiled baking sheet or marble slab. Spread out quickly before hardens. Let cool. Sprinkle some cocoa on to toffee and brush over surface to blot up any oil. Temper chocolate, spread over surface, top with chopped almonds and press into surface. When chocolate has hardened break toffee into chunks. Let sit for a couple of days if possible to improve grain.


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Almond Tartlets

19 Servings
Almond paste
American
Bake coconut lover almond paste Desserts Almond paste American

1 1/2 cups ur
1/2 cup ar
1/4 teaspoon t
1 nge zest grated
4 tablespoon ter cubed
4 tablespoons rtening can use lard
1 white whisked till frothy
1 can (12 oz) ond paste crumbled
6 tablespoon Unsalted ter
1
1 yolk
1 teaspoon illa
1 teaspoon nge zest
1/4 cup icot preserves
1 cup Confectioners ar

To make dough, in the bowl of a food processor, pulse flour, sugar, salt and zest together until just blended. Scatter butter and shortening over flour mixutre and pulse until mixture has the consistency of cornmeal. While pulsing, pour egg white through feed tube. Add a bit of water if the dough is dry. Process until dough forms a ball. Transfer to a lightly floured surface and with the heel of your hand, press dough together until it is smooth and cohesive. Position rack in lower third of oven: preheat oven 350?. Have 2 ~ 12 well mini tart placque nearby. Use a level measuring Tbl. of dough for each tartlet. Roll dough between your palms to form a smooth ball. Press to distribute. I lined the cups with small squares of parchment paper. To make filling. in the bowl of a food processor, pulse almond paste, butter, powdered sugar, egg, egg yolk, vanilla and orange zest together until smooth. Spoon about 2 Tbls. filling into each shell. Then spoon about ? tsp of apricot preserves in the center of each filled tartlet. Bake until filling and edges of crust are golden, 22-25 mins. Transfer placque to a wire rack and remaining dough, filling and preserves. Make aprox. 19 tartlets. Variations of filling: For coconut filling, reduce powdered sugar to ? cup- omit grated orange zest and apricot preserves. Add 1 tsp of rum or coconut extract. Add 1 cup shredded coconut to filling and proceed. Dust with powdered sugar when it is warm out of the oven.


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Cherry Almond Pie

Two classic flavors in one pie--fresh cherries with almond paste and a touch or almond flavored liqueur.

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Almond Spice Drops

These cookies are just sweet enough for kids and spicy enough for grown ups. A twist on the traditional chocolate walnut chip cookies.

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Candies: Almond Crunch

I am begged for this recipe whenever I serve it. My advice: Invest in a good candy thermometer and always, always, always use good ingredients. Do not use margarine as a substitute for the butter; the water content is too high.

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