ALMOND PASTRY PUFFS
This tender, nutty almond pastry is one of my favorite brunch treats. It looks and tastes so special, people won't believe you made it yourself. It's good that the recipe makes two! -Betty Claycomb, Alverton, Pennsylvania
Provided by Taste of Home
Categories Brunch
Time 1h
Yield 2 pastries (11 servings each).
Number Of Ingredients 12
Steps:
- In a large bowl, combine 1 cup flour and salt; cut in 1/2 cup butter until mixture resembles coarse crumbs. Add 2 tablespoons cold water; stir with a fork until blended. Shape dough into a ball; divide in half. Place dough 3 in. apart on an ungreased baking sheet; pat each into a 12x3-in. rectangle., In a large saucepan, bring remaining butter and water to a boil. Remove from the heat; stir in extract and remaining flour until a smooth ball forms. Remove from the heat; let stand for 5 minutes. Add eggs, 1 at a time, beating well after each addition. Continue beating until mixture is smooth and shiny. , Spread over rectangles. Bake at 400° until topping is lightly browned, 18-20 minutes. Cool for 5 minutes before removing from pan to wire racks., For frosting, in a small bowl, combine the confectioners' sugar, butter, water and extract; beat until smooth. Spread over pastries; sprinkle with almonds.
Nutrition Facts : Calories 189 calories, Fat 12g fat (6g saturated fat), Cholesterol 54mg cholesterol, Sodium 130mg sodium, Carbohydrate 18g carbohydrate (8g sugars, Fiber 1g fiber), Protein 3g protein.
ALMOND PASTRY STICKS
Make and share this Almond Pastry Sticks recipe from Food.com.
Provided by kathleengpwindstrea
Categories Bar Cookie
Time 53m
Yield 72 cookies
Number Of Ingredients 7
Steps:
- Combine sugar and almond extract and stir well. Set aside.
- In large mixer mix, mix butter, cream cheese, flour, baking powder, and salt. Low speed until dough forms. Knead on floured surface until smooth.
- Divide in half. Roll first half into large rectangle. Sprinkle with 3 T sugar mixture. Fold in thirds, rotate 1/4 turn. Roll out and repeat 2 more times. Roll out a third time and cut into 36 cookies - 12x3.
- Ungreased cookie sheet, 400 degrees, 8-9 minutes.
Nutrition Facts : Calories 64.8, Fat 3.7, SaturatedFat 2.3, Cholesterol 10.2, Sodium 41.7, Carbohydrate 7.3, Fiber 0.1, Sugar 4.2, Protein 0.7
BANKET
My husband's family is Dutch and this is a recipe from the Netherlands that is a great tasting pastry using almond paste. Enjoy!
Provided by BKET
Categories World Cuisine Recipes European Dutch
Yield 24
Number Of Ingredients 9
Steps:
- In a large bowl, cut cold butter or margarine into flour until the mixture has a crumb-like texture. Make a well in the center, add cold water. Mix together until the mixture forms a ball. Do not overmix. Chill dough.
- Preheat oven to 450 degrees F (225 degrees C). Grease cookie sheets.
- In a medium bowl, blend together almond paste, eggs, 3/4 cup sugar, almond extract and salt.
- Divide dough in 4 parts, and roll into 15 inch strips. Place filling along the center of each long strip of dough. Roll up, and pinch the ends to seal. Place strips 2 inches apart on cookie sheet. Brush with egg white, and sprinkle with the remaining sugar.
- Bake for 15 to 20 minutes, or until golden.
Nutrition Facts : Calories 201.7 calories, Carbohydrate 21 g, Cholesterol 35.8 mg, Fat 12.1 g, Fiber 1 g, Protein 3.1 g, SaturatedFat 5.4 g, Sodium 64.1 mg, Sugar 6.3 g
ALMOND SHORTCRUST PASTRY
This nutty shortcrust pastry becomes the perfect base for our favorite Blueberry Jam Tartlets.
Provided by Martha Stewart
Categories Food & Cooking Dessert & Treats Recipes Pie & Tarts Recipes
Yield Makes enough for 12 tartlets
Number Of Ingredients 7
Steps:
- Finely grind almonds in a food processor. Add flour, sugar, and salt; pulse to combine. Add butter; pulse until mixture resembles coarse meal. Add yolk and 1 tablespoon ice water; pulse until dough just comes together, adding up to 1 tablespoon more water if needed.
- Shape pastry into a disk, and wrap in plastic. Refrigerate at least 30 minutes (up to 3 days) before rolling.
MAKE AHEAD ALMOND BUTTER STICKS
This uses a make ahead cookie mix that can be stored in the refrigerator for up to 4 weeks. When you are ready to make the cookies, add the ingredients below to the mix.
Provided by Lynn
Categories Desserts Nut Dessert Recipes Almond Dessert Recipes
Yield 12
Number Of Ingredients 7
Steps:
- Preheat oven to 375 degrees F (190 degrees C).
- Mix sugar and almond flavoring and set aside. In a separate bowl mix butter, cheese and egg yolk. Stir in Make Ahead Cookie Mix.
- Roll onto flat surface. Cut in half. Place 1 half on greased cookie sheet. Spoon on almond and sugar mix. Place 2nd half on top. Brush with slightly beaten egg white.
- Bake 22 - 30 minutes. Let cool at least 30 minutes. Cut into 1/2 inch strips.
Nutrition Facts : Calories 162.9 calories, Carbohydrate 13.3 g, Cholesterol 44.6 mg, Fat 11.5 g, Fiber 0.2 g, Protein 2.1 g, SaturatedFat 6.6 g, Sodium 84.1 mg, Sugar 12.6 g
SWEET ALMOND TWISTS
These delicate almond pastries make lovely light-as-air accompaniments for coffee, tea or cocoa. Your guests will never guess the recipe calls for packaged frozen dough. When I give them as a fresh-baked gift, I tuck in a note saying that they're best served warmed-and right away! -Gloria Devendittis, Waterford, Connecticut
Provided by Taste of Home
Categories Desserts
Time 40m
Yield 32 twists.
Number Of Ingredients 5
Steps:
- Preheat oven to 400°. Unfold puff pastry sheets on a lightly floured surface; roll each sheet into a 15x10-in. rectangle., In a small bowl, whisk egg and water; brush over rectangles. Spread pastry filling over one rectangle to within 1/4 in. of edges; sprinkle with almonds. Top with remaining pastry, egg wash side down, pressing lightly., Brush top with egg wash. Cut in half lengthwise; cut each rectangle crosswise into 16 strips. Twist each strip 2-3 times. Place 1 in. apart on baking sheets. Bake until golden brown, 12-14 minutes. Serve warm.
Nutrition Facts : Calories 101 calories, Fat 6g fat (1g saturated fat), Cholesterol 6mg cholesterol, Sodium 56mg sodium, Carbohydrate 11g carbohydrate (1g sugars, Fiber 1g fiber), Protein 2g protein.
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