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theyellowhobbitFrom: A treasury of Jewish holiday baking- Marcy Goldman
[the recipe takes 1&1/2 cups almonds total]
Preheat oven 350
Line 2 baking sheets with parchment paper
shred a 7 oz package of almond paste in food processor [kosher almond paste is all but impossible to find here, but maybe you can find it wherever you are, or maybe you're not Jewish and it doesn't matter.]
in a mixing bowl- cream almond paste and 1 ¾ cups sugar and 1 stick of pareve margarine
[this means melting the margarine a little and mixing it all well]
stir in ½ cup of finely chopped almonds- all white [though I've done it with other types of almonds and have been fine]
½ cup of ground hazelnut [filbert] or ground walnuts [i buy whole ones and grind them in the food processor. go for the hazelnuts, it's totally worth it if you can find them. trust me.]
4 lightly beaten eggs [or egg beaters if you're in RI and all the eggs have bloodspots]
2 tsp vanilla extract
2 tsp almond extract [you can use just 1, but i like it better with 2.]
mix well
in a separate bowl mix 3 cups of flour, ½ tsp salt, ¼ tsp cinnamon ½ tsp baking soda 1 tsp baking powder
fold flour mixture into wet batter
1 cup of whole blanched almonds
put ½ batter in big lump, pat into big flat long loaf- rectangle of 4” by 9” [so you end up with 2 of them!]
bake at 350 for 40 minutes
take out, cool for 15-20 min
put on a cutting board and slice ½ to ¾ inch thick, cut diagonally [the diagonal part is optional but then you get big and small ones, which I like]
bake the slices a 2nd time [again on the parchment paper]35-45 minutes until brown & crisp, turn once in the middle of that time period
[the recipe takes 1&1/2 cups almonds total]
Preheat oven 350
Line 2 baking sheets with parchment paper
shred a 7 oz package of almond paste in food processor [kosher almond paste is all but impossible to find here, but maybe you can find it wherever you are, or maybe you're not Jewish and it doesn't matter.]
in a mixing bowl- cream almond paste and 1 ¾ cups sugar and 1 stick of pareve margarine
[this means melting the margarine a little and mixing it all well]
stir in ½ cup of finely chopped almonds- all white [though I've done it with other types of almonds and have been fine]
½ cup of ground hazelnut [filbert] or ground walnuts [i buy whole ones and grind them in the food processor. go for the hazelnuts, it's totally worth it if you can find them. trust me.]
4 lightly beaten eggs [or egg beaters if you're in RI and all the eggs have bloodspots]
2 tsp vanilla extract
2 tsp almond extract [you can use just 1, but i like it better with 2.]
mix well
in a separate bowl mix 3 cups of flour, ½ tsp salt, ¼ tsp cinnamon ½ tsp baking soda 1 tsp baking powder
fold flour mixture into wet batter
1 cup of whole blanched almonds
put ½ batter in big lump, pat into big flat long loaf- rectangle of 4” by 9” [so you end up with 2 of them!]
bake at 350 for 40 minutes
take out, cool for 15-20 min
put on a cutting board and slice ½ to ¾ inch thick, cut diagonally [the diagonal part is optional but then you get big and small ones, which I like]
bake the slices a 2nd time [again on the parchment paper]35-45 minutes until brown & crisp, turn once in the middle of that time period
