September 12th, 2014 · Recipes
Who does not love a good crumb cake? Ours starts with a moist almond batter. And then we top it with a traditional crumb mixture that is generously spiked with cinnamon. Baking the cake in a tube pan ensures that the cake bakes evenly. And it gives a crunchy crust to each slice.
If you like a little more texture, add ¼ cup coarsely chopped pecans to the topping mixture. And for those who prefer a mountain of crumbs, double the topping recipe.
Cinnamon Almond Crumb Cake Recipe
August 29th, 2014 · Recipes
Blueberries are the theme this month. These blueberry almond squares are moist like blondies but crumbly like cake. Rolled oats and white chocolate chips add texture and an intriguing flavor. Serve them as a picnic dessert or with a scoop of creamy soft ice cream or sorbet. Refrigerated, they will keep for two or three days.
Blueberry Almond Squares
Tags:Almond Paste·Dessert·Fruit Dessert
August 15th, 2014 · Recipes
Blueberries are bountiful this year; some markets are selling them by the bushel. Blueberries pair well with the citrus notes in lemon, grapefruit and lemongrass as well as the rich oils in almonds. These combinations inspired our almond cheesecake pie with blueberry topping.
This almond cheesecake batter is the perfect filling for fresh berry pies. The tartness of the cream cheese accents the sweet notes in the fruit. And the filling holds up longer than a custard or pastry cream especially when baked in a graham cracker crust.
When making any cheesecake, resist the temptation to beat the cream cheese on high speed. On medium or medium low speed, the cream cheese softens and becomes lump-free without breaking down. We’ve used blueberries in our cooked fruit topping but blackberries, gooseberries, raspberries or sliced strawberries will work well using this same technique. Cooking some of the fruit with preserves breaks down the berries, releasing their juices to create an intense and deeply-colored glaze for the pie.
Almond Cheesecake Pie, Blueberry Topping
Tags:Almond Paste·Fruit Dessert·Pie
A few years back, Nick Maglieri wrote a wonderful article for Saveur Magazine about Demel, the renowned Viennese pastry shop in existence since 1786. (He called it “a living vestige of the Austro-Hungarian Empire.”) Long an admirer of their specialties, Nick arranged an inside tour of the bakeshop. Then he stayed for a few days working in their production kitchens. (And a thick slice of their trüffeltorte.)
One of the recipes accompanying the article is for a butter cookie dipped in chocolate. The filling caught our eye, a combination of pistachio and almond paste. Called an Amadeus, the cookie is a sophisticated combination of a crisp yet tender cookie, richly-flavored nut paste and dark chocolate. Here we recreate this recipe using our own version of the filling and chocolate glaze.
Amadeus Cookie Recipe