The flavor and chewiness from these homemade almond cookies is a party in your mouth. Dipped in tea or coffee is a bonus. The fact that we can make our own almond paste means we don't need to buy an expensive tube or can of almond paste AND that makes me hApPy!
homemade almond paste
1 1/2 cups almond flour
1 1/2 cups best quality confectionary sugar, (yes, there is a flavor difference and it's worth buying the best to get the best results)
1-2 tsp almond extract
1 egg white slightly beaten
Using a food processor, pulse the almond flour and powdered sugar a few times to break up any clumps. Add 1 tsp of almond extract and pulse to combine. Sneak a taste at this point to see if it has enough almond flavoring. I love the flavor of almond so I added 1 1/2 teaspoons. Add the egg white and process for 2 minutes. The mixture should be smooth and formed a ball. If dough is still sticky add 1-2 tbsp more of almond flour. Pour onto plastic wrap and form a almond paste log wrapping tightly. Store in refrigerator.
almond crescent cookies
8 oz almond paste
3/4 cup confectionery sugar
1 large egg at room temperature, separated
1 tablespoons and 2 teaspoons all-purpose flour
1 cup thinly sliced almonds, slightly crushed
Line cookie sheet with parchment or foil. In a food processor or with a mixer combine almond paste and sugar. Mix until the texture of fine crumbs. Add egg white and flour, reserving yolk. Mix until dough becomes a smooth paste, it will be slightly sticky. Turn dough out onto a lightly floured surface.
With floured hands roll dough into a 12 balls. Roll the balls between palms into 3 inch logs or "snakes", slightly tapered at ends. Spread almonds on a plate. Beat reserved egg yolk with 2 tablespoons of water. With your finger or pastry brush, brush the cookie dough log with beaten yolk. Roll each log in almonds until coated, bending into crescents.
Place crescents 2 inches apart on cookie sheet and refrigerate for 20 minutes.
Preheat oven to 350°F;5.Bake 12 to 14 minutes or until light golden in color. Slide parchment off of the cookie sheet onto wire rack to cool the cookies. Store in an airtight container.
My mom was a busy baker this weekend. I think she was inspired after I'd been to a afternoon visit at a friends. My darling, sweet friend Lotta served the guests Glögg, coffee and tasty Swedish treats. Her father owned a bakery in Sweden for 40 years. I think she's a fantastic baker and learned much from her dad.
I was happy to eat a few of my moms dream cookies after supper tonight- crunchy, sweet, almost like a sugar cookie.
You will need need to purchase bakers ammonia and vanillin socker before you can bake these however. (once you purchase, they last almost forever) I believe the German market at Pike Place sells these items, or you can order them on Amazon. It's worth it. I've included the link to order below.
1 cup butter, softened
1/3 vegetable oil
1 1/3 cup sugar
2 teaspoons vanillin socker
1 teaspoon bakers ammonia
2 1/2 cups flour
pearl sugar for the tops
In a large mixing bowl, mix the ingredients in the order given. Chill the dough for a short time. Roll dough into small balls, dip the tops into pearl sugar and press lightly down on a cookie sheet. Bake at 325' degrees for 25 minutes.
STRAWBERRY CHEESECAKE MUFFINS
recipe first seen at Patty's Food adapted from Squirrel Bakes
2 cups all purpose flour
1/2 cup granulated sugar
2 tsp baking powder
1/2 tsp salt
1/4 cup canola oil
1 cup whole milk (original recipe used 3/4 cup)
1 tsp vanilla extract
2 cups strawberries, cut into small pieces
Cream Cheese Filling:
4 ounces cream cheese
1/3 cup granulated sugar
2 tbsp beaten egg
1 tsp vanilla extract
1/4 cup all purpose flour
1/4 cup granulated sugar
1 tsp cinnamon
2 tbsp butter, cold
Preheat the oven to 400F. Line a 12 cup muffin pan with cupcake liners. Set aside.
Sift the flour, sugar and cinnamon together in a bowl. Whisk together. Add the cold butter and mix with a fork until the mixture looks like coarse wet sand. Set aside.
Cream Cheese Filling:
Beat the cream cheese, egg, sugar and vanilla in a bowl until smooth.
Sift the flour, baking powder and salt in one bowl. Whisk together. In another bowl, beat the milk, oil, egg and sugar. Stir the dry ingredients into the milk mixture gently. Do not overmix. The muffin batter will be slightly lumpy.
Scoop a tablespoon of the muffin batter into each cupcake liner. Sprinkle a few pieces of strawberries. Add a dollop (about a heaping teaspoon) of the cream cheese filling. Sprinkle a little of the cinnamon streusel on top of the filling, followed by another layer of the muffin batter. Add a few more pieces of strawberries. Lastly, sprinkle the cinnamon streusel on top.
I've been thinking about these homemade tater tots since before Thanksgiving. Tonight was the night they hit the oil. A bit of work, slightly different texture then the store bought "competitor" but it saved me a trip the store AND I used up all the smashed taters from Thanksgiving...
I first saw this recipe on Heather Christo's blog. You can follow her recipe or add what you like! I had to add and change to our liking. I started with a large sauteed jalapeno, I used less flour, only 1 egg and added 1 teaspoon garlic powder. they are a little messy to make (I included the hand in glove photo) to show you. But please, give them a try next time you run out of tots.
My first persimmon purchase ever. I'm pretty sure I've never even eaten one. Such a beautiful fruit.
What do YOU do with them? Do you just eat like they are or use them in a recipe?
The gentleman I asked at the Asian market was buying about 40 of them. I asked him what he did with all of them and he just stared at me. I needed a translator.