One Perfect Bite: almond paste

Sunday, March 3, 2013

Mocha Macaroons

From the kitchen of One Perfect Bite...I recently began a search for some new adult cookies. It began with a request to contribute cookies to a bake sale where they were trying to avoid a glut of the usual suspects, oatmeal, peanut butter and chocolate chip. I was able to find several that were keepers and over the course of the next few weeks I'll be sharing them with you. I wanted to start with these mocha macaroons. These lovely meringue-like morsels are bound to please those of you who have a sweet tooth. While the use of almond paste makes them expensive to prepare, these cookies are quite simple to make and they are distinctly different from most of the offerings you'll find on a standard tea tray. The cookies come together in about 15 minutes, but they need to be chilled for at least an hour before baking, so you'll have to plan your time accordingly. The cookies are worth waiting for. I hope you will give them a try. Here is how they are made.

Mocha Macaroons...from the kitchen of One Perfect Bite courtesy of Odense

Ingredients:
1 (7 oz.) tube almond paste, grated
1 cup sugar
2 tablespoons cocoa powder
1 tablespoon instant espresso powder
2 tablespoons flour
Pinch salt
2 large egg whites (no larger)
1/2 teaspoon vanilla extract

Directions:
1) Combine almond paste, sugar, cocoa, espresso powder, flour and salt in a mixing bowl. Mix with an electric mixer on low speed until ingredients are sand-like in texture.
2) Add egg whites and vanilla. Beat on high speed for 2 to 3 minutes, or until a smooth paste forms. Cover and chill dough for at least 1 hour.
3) Preheat oven to 350 degrees F. Line cookie sheets with parchment. Drop dough by a scant tablespoon measure onto cookie sheet, 2 inches apart. Bake for 14 to 16 minutes or until firm on top and crackled. Cool on wire rack. Store in an airtight container. Best if eaten within 3 days. Yield: 2 dozen cookies.

Cook's Note : Dough can be chilled up to 24 hours.

One Year Ago Today: Bratwurst with Beer and Cabbage

Two Years Ago Today: PDG Cinnamon Rolls

Three Years Ago Today: Julia Child's English Muffins

Four Years Ago Today: Chimichurri Turkey Burgers

Monday, October 10, 2011

Cranberry Almond Coffee Cake

From the kitchen of One Perfect Bite...This is a lovely cake to serve for brunch or a holiday breakfast. It's really easy to prepare, but the ingredients needed to make it may require advance planning. Almond paste and fresh, or frozen, cranberries are among the items you'll need to have on hand. If almond paste is not available in your stores, you can find a recipe for a home made version here. Hopefully, you have a stash of cranberries in your freezer. I make it a point to freeze several bags each season so we can enjoy cranberry desserts throughout the year. In a pinch, frozen raspberries can be used as a substitute. The cake has a very stiff batter and any berry you use has to be able to stand up to the folding process. Freezing helps if you are not using cranberries. The almond paste gives this cake wonderful flavor and it is the perfect foil for the tart cranberries. This is not a sweet cake, but those of you who like European-style cakes and pastries will really enjoy it. I hope you will try it. Here's the recipe.

Cranberry Almond Coffee Cake...from the kitchen of One Perfect Bite courtesy of Anne Keenan

Ingredients:
1/2 cup almond paste
6 tablespoons butter, softened
1/2 cup plus 2 tablespoons sugar, divided
3 eggs
1-1/3 cups all-purpose flour, divided
1 teaspoon baking powder
1 teaspoon almond extract
1/2 teaspoon vanilla extract
2-1/4 cups fresh or frozen cranberries

Directions:
1) Preheat oven to 325 degrees F. Grease a 8-inch square pan.
2) Cream almond paste, butter and 1/2 cup sugar until fluffy in a medium bowl. Add two eggs, beating well after each addition.
3) Combine 1 cup flour and baking powder. Add to creamed mixture. Beat in remaining egg and flour. Stir in extracts. Gently fold in cranberries.
4) Spread batter evenly into prepared pan. Sprinkle with remaining sugar. Bake for 35-45 minutes, or until a toothpick inserted near center of cake comes out clean. Cool on a wire rack. Yield: 9 servings.