Wacky Wednesday Recipe

Hello! I had a friend ask if I would share my almond pasted cookie recipe - so here it is! I learned to make these cookies when I was a little girl and they have been a staple in our home as long as I can remember. They are very tasty and easy to make. A few hints: Don't make them to big, bite-sized is best, DO NOT overcook them or they will become hard and dry, I always double this recipe, and last but not least - follow the recipe to a 'T!' Enjoy!



Nicole's Almond Paste Cookies

Ingredients:

* 5 large egg whites
* 2 cups superfine sugar (you can put regular sugar through a food processor)
* 1 cup unseasoned bread crumbs
* 1 Lb. almond paste
* Sliced almonds & Cherries

Equipment Needed:

1.) Mixer
2.) Cookie sheets
3.) Parchment paper

Directions:

1.) Preheat oven to 350°
2.) Line baking sheets with parchment paper.
2.) Beat egg whites until smooth.
3.) Add remaining ingredients and mix thoroughly.
4.) Refrigerate dough for 2 hours, until firm.
5.) Roll into 1" balls. (wet hands to prevent sticking)
6.) Place dough balls onto cookie sheet.
7.) Top each ball with almond or cherry, pressing down softly in the center.
8.) Bake until lightly browned.

Tasty Tuesday!

“On the motionless branches of some trees, autumn berries hung like clusters of coral beads, as in those fabled orchards where the fruits were jewels . . .”
-Charles Dickens

Hello! Berry time! There are so many types of berries available from late spring through the fall - who can resist? Even though this recipe calls for blackberries, you can use blueberries, raspberries, or any other berry instead. Be creative! This recipe does have multiple steps, but believe me, the end result is worth it!! Enjoy!


“The crew of the caravel "Nina" also saw signs of land, and a small branch covered with berries. Everyone breathed afresh and rejoiced at these signs.”
-Christopher Columbus



Blackberry and Almond Bars
(adapted from William-Sonoma)

Servings: 20 bars

Ingredients:

Shortbread:

* 12 Tbsp chilled unsalted butter, cut into 1-inch pieces
* 2 cups all-purpose flour
* 1/2 cup almonds ground toasted
* 1/2 cup granulated sugar
* 1/2 tsp salt

Blackberry Curd:

* 2 pints blackberries
* 4 eggs
* 1 1/2 cups granulated sugar
* Pinch of salt
* 1 Tbsp fresh lemon juice
* 4 Tbsp unsalted butter, at room temperature, cut into 1-inch pieces
* Confectioners' sugar for dusting

Directions:

1.) Preheat an oven to 350°F.
2.) Lightly butter a 9 x 13 cake pan.

Shortbread:

1.) Combine the butter, flour, almonds, granulated sugar and salt and mix in a food processor until small lumps form.
2.) Sprinkle the mixture into the prepared pan and press evenly into the bottom.
3.) Bake until the shortbread is golden, about 20 minutes.
4.) Remove from oven and place pan on a wire rack.
5.) Reduce the oven temperature to 325°F.

Blackberry Curd:
(start while crust is baking)

1.) In a food processor or blender, puree the blackberries until smooth.
2.) Strain the puree through a strainer set over a bowl.
3.) Using a large spoon, firmly push on the berries and extract as much juice as possible.
4.) Discard the solids.
5.) You should have about 3/4 cup juice.(measure to make sure)
6.) In a stainless steel (do not use aluminum) saucepan, whisk together the eggs and granulated sugar until blended.
7.) Then whisk in the blackberry juice, salt and lemon juice.
8.) Place the saucepan over medium-low heat. (do not heat the mixture too quickly.) 9.) Cook, stirring constantly with a wooden spoon, until the mixture is warmed through, 1 to 2 minutes.
10.) Begin adding the butter a little at a time, stirring each addition until blended before adding more.
11.) Continue cooking, stirring constantly and scraping the bottom of the pan, until a finger drawn across the back of the spatula leaves a path, 8 to 10 minutes more.
12.) Immediately remove the pan from the heat.
13.) Put the curd through a strainer set over a bowl and let stand for 10 minutes.
14.) Whisk to blend, then pour the curd over the shortbread, spreading it evenly to the edges.
15.) Bake until the curd is set, about 30 minutes.
16.) Remove from oven and let cool completely.
17.) Cut into individual bars, cover and refrigerate until ready to serve.
18.) Dust the bars with confectioners' sugar before serving.


“The merry year is born like the bright berry from the naked thorn.”
-Hartley Coleridge


Silly Joke of the Day:

What do you get when 354 blueberries try to go through the door at the same time?
.............A blueberry jam!


Have a great day and remember: Go Ahead & Indulge!

Mangia Monday!

"But I, when I undress me
Each night, upon my knees
Will ask the Lord to bless me
With apple-pie and cheese."
-Eugene Field


Hello - Welcome!

Today I would like to share with you a traditional Italian dessert - it is a favorite in our home! Since it is rich it is not something I make very often, but it is a nice treat at Easter. Feel free to use your favorite jam in place of the raspberry!

Enjoy!

“Good apple pies are a considerable part of our domestic happiness.”
-Jane Austen



Almond Tart

Serves: 8

Ingredients:

* 1 Round of tart dough (see recipe below)
* 8 Tbs. unsalted butter, at room temperature
* 1/2 lb. almond paste, cut into 1-inch cubes
* 1/4 cup sugar
* 2 large eggs
* 1/3 cup all-purpose flour
* 1/3 cup raspberry jam (seedless)
* 1/3 cup sliced almonds
* Confectionery Sugar

Equipment Needed:

1.) Electric Mixer
2.) Rolling Pin
3.) Tart Pan w/ removable bottom (9 1/2 inches).

Directions:

Crust:

1.) Fold the dough round in half and carefully transfer to the tart pan.
2.) Unfold the dough and without stretching it, ease it into the tart pan.
3.) Pat the dough firmly into the bottom and up the sides of the pan.
4.) Trim off excess dough by gently running a rolling pin across the top of the pan.
5.) Press dough into the sides so it extends a bit above the rim to offset shrinkage.
6.) Refrigerate the tart shell until firm, about 30 minutes.
7.) Meanwhile, position a rack in the lower third of an oven and preheat to 375°F.
8.) Line the tart shell with parchment paper and fill with pie weights.
9.) Bake for 20 minutes, then lift an edge of the parchment.
10.) If the dough looks wet, continue to bake, checking every 5 minutes, until the dough is pale gold, for a total baking time of 25 to 30 minutes.
11.) Transfer to a wire rack.
12.) Reduce the oven to 350°F.


Filling:

1.) Place the butter into a bowl and beat on medium speed until smooth.
2.) Add the almond paste, one piece at a time, beating until smooth after each egg.
3.) While beating, sprinkle in the sugar.
4.) Add the eggs one at a time, beating well after each addition.
5.) Stir in the flour until well mixed.
6.) Spread the jam evenly over the bottom of the partially baked tart shell.
7.) Spoon in the almond paste mixture and spread evenly over the jam.
8.) Evenly sprinkle the sliced almond over the top of the almond mixture.
9.) Bake the tart until the filling is golden and the middle is firm to the touch, 35 to 45 minutes.
10.) Transfer to a wire rack and let the tart cool completely.
11.)Let the sides of the crust fall away from the tart pan, then slide the tart onto a serving plate.
12.) Serve at room temperature.
13.) Dust with confectionery sugar just before serving.


"A mother is a person who seeing there are only four pieces of pie for five people, promptly announces she never did care for pie."
-Tenneva Jordan


Joke of the Day:

What do you get if you cross a jogger with an apple pie?
Puff pastry!


Have a great day and remember: Go Ahead & Indulge!