Recipe: Almond Paste, Filling, Frangipane

Hi, I hope these can help, too .. they're compiled from several
books and other sources.

Janet
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From "The Complete Book of Pastry" by Bernard Clayton:
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"Almond paste is made primarily with blanched
almonds and should not be cloyingly sweet or overpungent.
It should only subtly hint of almonds.
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A pure almond paste, called SOLO, is on many
market shelves in 1/2-lb. cans. It is a solid and
must be cut into pieces and thinned with egg whites
and sugar before use. Almond paste is sometimes referred
to as marzipan paste."
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ALMOND PASTE - Clayton
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1 1/2 cups whole blanched almonds
1 1/2 cups confectioner's sugar, sifted
1 egg white (I'd probably use Just Whites
powder for safety, definitely if it won't be cooked)
1 t. almond extract
1/4 t. salt
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Grind the almonds, a portion at a time, in an
electric blender or food chopper, using the fine blade
(Janet: I'd use the food processor). Combine with sugar,
egg white, extract and salt. Work to a stiff paste.
Refrigerate or freeze in and airtight container or plastic bag.
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makes 1 1/3 cups, about 1 pound
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ALMOND FILLING - Clayton
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1 pound almonds (blanched or not, your choice)
2 cups granulated sugar
5 eggs, room temperature
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Grind nuts in a food processor to the consistency
of corn meal. Place in a medium bown and mix with
sugar. Form a well in the center and drop in eggs.
Stir eggs lightly, then draw in the nut-sugar
mixture to form a paste. If it is difficult to
spread without pulling on the pastry, add another
egg to moisten.
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Store in the refrigerator or freeze until needed.
Before using, however, bring to room temperature
and stir to soften.
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makes 3 cups
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ALMOND PASTE FILLING - Clayton
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1 pound almond paste
1 pound butter, room temperature
1/4 t. vanilla extract
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If almond paste or marzipan is hard and solid
in its container, break into small pieces
before blending it (in blender or food processor) with
butter and vanilla. Store in
a plastic container in the refrigerator or freeze until needed.
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makes 3 1/2 cups
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FRANGIPANE FILLING - Clayton
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1/2 c. unsalted butter, room temperature
1 cup almond paste or marzipan
2 eggs, beaten
1 t. lemon rind, grated or finely chopped
2 t. flour
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Cream butter. Stir in almond paste or marzipan, a small
portion at a time. Add
beaten eggs. Blend until smooth. Stir in
lemon rind and flour. When mixture is smooth, store in the
refrigerator or freeze until needed.
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FRANGIPANE from Cooking Live
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1 stick (1/2 cup) unsalted butter, cut into bits and softened
1/4 cup sugar + 2 teaspoons
1 large egg
1 cup blanched almonds, ground
1 teaspoon vanilla
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FRANGIPANE FILLING from a tart a friend made that was MARVELOUS!
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6 T. butter
1/2 c. sugar
1 egg
3/4 c. blanched almonds, finely ground
1 t. almond extract
1 T. Amaretto
1 T. flour
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Cream butter and sugar. Beat in egg, almonds, extract,
Amaretto and flour.
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Spread this on a tart shell (pate brisee), bake at 375 F
for 20 min., cool and decorate with fruit and melted jam as glaze.
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Hazelnut Frangipane
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2/3 cup toasted filberts
2/3 cup confectioner's sugar
2 ounces (1/2 stick) unsalted butter, soft
2 tablespoons sugar
1 egg
1/4 teaspoon almond extract
1/2 teaspoon vanilla extract
3 tablespoons flour
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Combine the nuts and confectioner's sugar in
a food processor and process to a fine powder, about 30 seconds. In the
bowl of a mixer, cream the butter and sugar until fluffy. Add the nut
powder and mix thoroughly, scraping down the bowl once or twice. Add the
egg in three parts, beating after each addition on medium high speed,
until very light and fluffy. Add the vanilla extract. On low speed, mix
in the flour just until incorporated.
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from Pate Sable/Hazelnut Frangipane, desserts 1
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> From: Viviane & Israel Barzel
> To: jewish-food@eskimo.com
> Subject: Bulgarian Marzipan (massapan) Parve
> Date: Tuesday, February 25, 1997 6:01 PM
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> Another "specialite" from my grand-mother Venoutcha COVO
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> 1pound almonds
> 1-2 bitter almonds( if you can find any)
> 4 cups sugar
> 2 cups water
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> > Soak the almonds 10-15 minutes in boiling water, remove peels
> and place to dry.
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> 1 day later,grind the almonds in a blender,until thin, be carefull not to
> reach
> the oily stage.
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> Keep 7-8 almonds for decoration.
> > Melt the sugar in the water, on high flame about 15 minutes.
> > Cool slightly and add the almond powder by stiring well.
> ..> Form small balls (wet your hands in 4 tsp fresh lemon juice + 4 to 5 tsp
> of
> water).
> > Insert half almond in each massapan and place in paper cases.
> .
> Viviane