Almond paste is also a fine addition to any drop-cookie dough or filling that features coconut or dried fruit, particularly cranberries, cherries or apricots. It makes the solid, compact grain of a dense, flourless chocolate or nut cake even moister. Adding paste makes drop cookies slightly chewier and thicker. Incorporating almond paste into a drop- or bar-cookie dough or cake batter creates some dazzling results. You may also add the extract(s) called for. For an ultra-smooth almond paste mixture, add an egg (from the eggs called for in the recipe, not an additional egg) to the paste and sugar, and process until satiny. It will look something like moistened sand and at this point is ready to be creamed in the preparation of a batter or dough. Reduce the mixture to an even, grainy consistency. The ideal method is to place the quantity of almond paste, broken into small lumps, with the sugar in the work bowl of a food processor fitted with the steel blade. Processing the almond paste first is, I admit, an extra step, but it does guard against creating little concrete-like balls running through your batter or dough. Overall, in testing, I learned that you could produce some really nasty-looking doughs and filling mixtures if the almond paste weren't first crumbled into small nuggets and processed with a little sugar and, in some instances, eggs or egg yolks. The key to managing this dense nut mixture is controlling and manipulating its texture, working it into a batter in a smooth and uniform way. And the results were completely gratifying: What you bake will taste highly energized and more deeply of almond. We're used to finding almond paste, that firm mixture of almonds and sugar, in fillings for sweet yeast breads (famously in Danish pastry), tarts and various cookies.īut during weeks of what seemed like boundless baking with almond paste, I found out that you can also work almond paste into cake batters and drop- and bar-cookie doughs.
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