Mangia Bene Pasta
Homemade Almond Paste
A few tips when making homemade almond paste:
You must use almonds with no skins. You can buy them whole or slivered or blanch them yourself.
Do not use sliced almonds because they usually have a small bit on skin on them that will darken your almond paste.
How to Blanch Almonds:
Bring water to a boil in a small saucepan. Add the almonds and simmer for 1 minute.
Drain the almonds and rinse under cold water.
Rub each almond between your thumb and forefinger and the almond will pop out of the skin.
Almonds to be made into almond paste must be dry.
Spread the blanched almonds on a kitchen towel and allow them to air dry for about an hour.
Basic Recipe for Almond Paste
I like this recipe because you can make any amount of almond paste that you need
by simply using the same ratio of almonds to sugar.
Use 1/2 teaspoon more of almond extract for every 1/2 cup increase in almonds
and then add a little more egg white to hold the mixture together.
Use equal amounts of blanched almonds and granulated sugar by weight
Almond extract
Egg whites
For example: To make about 5 ounces of almond paste
Use 1/2 cup of blanched almonds (weight approx. 2.5 ounces) with 2.5 ounces of sugar
Add 1/2 teaspoon almond extract
Add egg white, one tablespoon at a time, until the mixture comes together.
If you need 1 cup of almond paste, simply measure your almonds in a measuring cup first.
Then weigh the cup of almonds and add an equal weight of sugar.
Put blanched almonds and sugar in the bowl of a food processor.
Process for about 1 minute until the almonds are finely ground, almost like a powder.
Add the almond extract.
With the machine running, begin to add the egg whites through the feed tube until the mixture forms a ball.
Another Recipe for Almond Paste that makes a more pliable paste:
1 cup blanched almonds
1/2 cup sugar
1 egg white
2 tablespoons unsalted butter, room temperature
1 teaspoon almond extract
In a food processor, process the almonds and sugar until powdery, about 1 minute.
Add the egg white, butter, and extract.
Process until the mixture forms a ball.
(Makes about 1-1/4 cups or 11 ounces)
Almond paste can be wrapped and refrigerated for up to a month.
You can also freeze any leftover almond paste to extend its shelf life.
Bring the almond paste to room temperature before using.
Pistachio-Almond Tarts
(Makes 24 mini tarts)
Tart Shell Dough:
1/2 cup unsalted butter, room temperature
3 ounces cream cheese, room temperature
1 cup flour
Filling:
1 egg
1/2 cup sugar
1/2 cup almond paste, crumbled
1/4 cup coarsely chopped pistachios
24 pistachios for garnish (optional)
Chocolate Icing:
3 tablespoon butter, room temperature
1/2 teaspoon vanilla extract
1 cup confectioners’ sugar
3 tablespoons unsweetened cocoa powder
1 tablespoon milk plus a little more
To make tart shells:
Beat butter and cream cheese in a bowl with an electric mixer to combine.
Add flour and beat until well blended.
Wrap the dough with plastic wrap and refrigerate for 1 hour.
Divide the dough into 24 equal pieces.
Roll each piece into a ball.
Press each ball against the bottom and up the sides of an ungreased 1-3/4 inch muffin pan.
Set aside.
To make the filling:
Beat egg, sugar, and almond paste in a small bowl until smooth.
Stir in chopped pistachios.
Fill each tart shell with a rounded teaspoon of filling.
Preheat oven to 325 degrees F.
Bake the tarts 25 to 30 minutes or until the tops are lightly browned.
Cool for 10 minutes in the muffin pan.
Remove tarts from pan and cool on wire racks.
To make the Chocolate Icing:
Beat the butter and vanilla in a small bowl with an electric mixer.
Sift the confectioners’ sugar and cocoa together to remove any lumps.
Add half of the sugar mixture to the butter and beat in.
Add 1 tablespoon of milk and remaining sugar mixture and beat well.
Add enough additional milk to make an icing of piping consistency.
To serve:
Put chocolate icing in a pastry bag with a star tip.
Press out a decorative star of icing on top of each tart.
Top each with a whole shelled pistachio.
Little Amaretto Cakes
(Makes 4 small cakes)
1/2 cup unsalted butter, room temperature
8 ounces almond paste
1 cup sugar
3 eggs
2 cups flour
1 teaspoon baking powder
Pinch of salt
1/2 cup Amaretto liqueur
1/2 cup milk
1/4 cup sliced almonds
Preheat oven to 350 degrees F.
Grease 4 (6 x 3-inch) loaf pans.
Cream together the butter and almond paste in a bowl with an electric mixer.
Add the sugar and then the eggs, one at a time.
In a small bowl, combine the flour, baking powder, and salt.
In a measuring cup, combine the amaretto and milk.
Beat the flour into the butter mixture alternately with the amaretto-milk mixture.
Beat the mixture until well incorporated.
Evenly divide the batter among the 4 prepared pans.
Sprinkle the tops with the sliced almonds.
Bake the cakes for 35 to 40 minutes, or until a skewer inserted in the center comes out clean.
Cool in the pans for 10 minutes.
Gently loosen the cakes around the sides with a sharp knife.
Remove the cakes from the pans and cool completely on wire racks.
To make an Amaretto Bundt Cake:
Bake batter in a greased 10-inch Bundt pan for 45 to 55 minutes.
Omit sliced almonds, as they will be on the bottom of a Bundt cake.
Optional:
Serve cake with Amaretto whipped cream.
Beat 1 cup heavy cream with 1 tablespoon of sugar and 1 tablespoon of Amaretto