Almond pairs well in this creamy no bake cheesecake filling offset by the bright flavor of fresh raspberries. This thick cream makes an excellent filling for purchased dessert shells, which we’ve dressed up here with a fringe of toasted almonds. Or, make the filling and use it to fill a traditional pre-baked Graham Cracker or buttery pie crust too.
Buttery lemon cookies with the flavor of almonds are a go-to snack. Sandwich them together with a bright lemon butter cream for something more festive, perhaps the kind of cookie worth packing into a picnic basket.
A common European cookie garnish, pearl sugar won’t melt during baking. We use it to add a decorative element and extra crunch to the edge of the cookies but it is optional. One tip when making these cookies. Cool them completely before filling. The cookies firm and are easier to spread. The filled cookies keep for a week when stored loosely covered in the refrigerator.
Here is our Lemon Almond Sandwich Cookie Recipe
Peaches, plums, nectarines. Stone fruit season is coming.
The first ripe fruits of the season call for a crisp tart or juicy pie. This rustic galette is about the easiest thing we know how to make with stone fruits like peaches. The crust has a secret ingredient, a generous helping of Love’n Bake® Almond Paste that perfumes the flaky marzipan crust.
Make this soft dough at least several hours (or overnight) before you plan to bake. It needs to rest in the refrigerator to firm up for easy rolling.
Here is the recipe for our Peach Galette, Flaky Marzipan Crust
Palmiers or elephant ears are addictive puff pastry cookies, crunchy and caramelized. A generous layer of Love’n Bake® Cinnamon Schmear gives them an added dimension.
Use purchased puff pastry and follow the package directions for thawing it. We’ve found that heating the Cinnamon Schmear briefly in a microwave helps make it more spreadable, especially if you prefer a thinner layer of filling. For a more even appearance, you can flip the pastries once they have baked half way. (We found that this is an unnecessary step but we share it for those who might be interested.)
Our thanks go out to Nicole, another intrepid Internet gastronaut, who had the idea of using our Love’n Bake® Cinnamon Schmear as a filling for this iconic French pastry.