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A collection of profitable recipes from the

American Almond Products Company

VOLUMEONE

Almond Macaroon Cookies Hazelnut Sponge Cake Roll Danish Tivoli Pistachio Harlequin Cookies Almond Horns Biscotti Di Vino Macaroon Tarts Praline Coffee Cake

3 4 5 6 7 8 9 10

ALMOND COOKIES

TERMINI BROS BAKERY'S BEST SELLER Ingredients American Almond ® Almond Paste Granulated Sugar Egg Whites

1

Lb Oz 7 7 2 10

On slow speed, mix the American Almond ® Almond Paste with the sugar until smooth. 2 Add a third of the egg whites and mix smooth. 3 Gradually add the balance of egg whites and mix to a smooth soft batter (add/remove eggwhites to adjust consistency). 4 Using a plain tube, pipe 1 1/2" diameter cookies, spaced approx. 1" apart on a parchment-lined sheet-pan.

5 See finishing ideas below before baking. o 6 Bake in a 375 F oven for approx. 20 minutes or until golden brown. 7 For plain or sugar coated macaroons, leave the oven door open

for the first 5 minutes to promote attractive cracking. FINISHING IDEAS...

· Before baking, carefully pick up the parchment sheet at the

corners and quickly invert it onto a full tray of pignoli nuts, sliced natural almonds or granulated almonds. Gently press the cookies into the nuts. Carefully pick up the parchment sheet and return it right side up onto the baking sheet. · Or...after baking, place a 1/2 glacé red cherry in the center of each cookie. · Or...sprinkle coarse granulated sugar on top of the cookie. · Or...half-dip plain macaroons in chocolate after baking. Yield 16 dozen, depending on size

03

Almond Macaroon Cookies

www.americanalmond.com

HAZELNUT

LIGHT TEXTURED CAKE PAIRED WITH INTENSELY NUTTY TASTE Ingredients Filling Semisweet Chocolate American Almond ® Hazelnut Butter American Almond ® Filbert Flour Salt Sponge Cake Whole Eggs Egg Yolks Vanilla Extra Fine Granulated Sugar American Almond ® Filbert Flour Cake Flour Egg Whites Cream of Tartar Extra Fine Granulated Sugar

1

Lb Oz 3 4 4 13

½

3 2 4 1 1 2 8 2 2 4 6 4 5

¾

9

2 3 4 5

6 7 8 9

10

11 12

Melt chocolate in a double boiler, add American Almond ® Hazelnut Butter and mix smooth. Add American Almond ® Filbert Flour, salt and mix smooth. Set aside. Sift cake flour and American Almond ® Filbert Flour. Set aside. In a 20 qt. mixing bowl, blend whole eggs, egg yolks, vanilla and granulated sugar. Add flour mixture and mix smooth on low speed. In a very clean 20 qt. mixing bowl, whip egg whites and cream of tartar until foamy. With mixer running on high speed, gradually add granulated sugar and whip until firm, moist peaks form. Gently fold the whipped egg whites into the whole egg / egg yolk mix. Lightly grease 6 sheet-pans and line with parchment paper. Lightly grease the top of the papers. Scale 2 1/2" lbs. of batter into each sheet-pan and spread evenly. Bake for 6-8 minutes at 425o F. Immediately after baking, invert cake onto a clean damp towel and roll the cake lengthwise. Cover with damp towel and let cool. Unroll the cakes, remove the parchment paper and brush lightly with a simple syrup. Spread 1 lb., 5 oz. of filling evenly over entire surface. Roll tightly and cover with a damp towel. Cover the log with a good quality fudge icing. Cut each log into two, 13" logs and trim ends. Decorate top with whole or sliced hazelnuts. Yield 12 cake rolls

04

Hazelnut Sponge Cake Roll

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TIVOLI

ALMOND-FILLED SWEET PRETZELS Ingredients Lb Oz Filling American Almond ® Almond Paste 7 Granulated Sugar 7 Butter 1 8 Margarine 1 8 Whole Eggs 1 Your Best Danish Dough American Almond ® Roasted Granulated Natural Almonds

Mix the American Almond ® Almond Paste and sugar. Add the eggs in two stages and mix smooth. Then add the butter and the margarine and mix smooth. Sheet out a piece of Danish dough. Spread the filling onto half of the dough and fold over the other half to cover the filling. 5 Cut into 3/4" wide strings and twist as for making snail Danish. 6 Form each string into a pretzel shape. Brush with melted butter and cover with American Almond ® Roasted Granulated Natural Almonds. Sprinkle with granulated sugar or see finishing ideas below. o 7 Proof lightly and bake at 375 F or until golden brown.

1 2 3 4

05

FINISHING IDEAS... · Try omitting the granulated sugar sprinkled on top. Then, after baking, brush with hot apricot glaze. While still slightly warm, drizzle with fondant icing.

Danish Tivoli

www.americanalmond.com

PISTACHIO

ELEGANT BUTTERY SPRITZ COOKIES Ingredients Cookie Dough Granulated Sugar American Almond ® Pistachio Paste Unsalted Butter (soft but not oily) Salt Almond Flavor Whole Eggs Liquid Milk Patent Flour American Almond ® Pistachio Flour Glaze: Bittersweet Chocolate Vegetable Shortening

1 2 3 4 5 6 7

Lb Oz 12 4 1

1 2

½

4 12 4 8 12

2 4

Cream the sugar, American Almond ® Pistachio Paste, butter, salt and almond flavor. Add the eggs and milk gradually and cream until light and fluffy. Sift the patent flour and the American Almond ® Pistachio Flour together and fold into the above. Using a fluted tip, pipe 2 1/2" long finger cookies onto parchment-lined sheet-pans. Bake at 375o F for 10-12 minutes until lightly browned, then cool thoroughly. Melt the shortening and bittersweet chocolate together over a double boiler. Diagonally dip half of each cookie in the chocolate glaze and cool to set the glaze, or see finishing ideas below. FINISHING IDEAS...

· Try sprinkling American Almond ® Granulated Pistachios

06

on the chocolate glaze immediately after dipping.

· Or...instead of dipping each cookie, line the baked

cookies close together on a sheet-pan, flat side down, and drizzle a fine stream of the warm chocolate glaze back and forth across the cookies. Before the glaze sets, sprinkle American Almond ® Granulated Pistachios on the cookies and then chill to set the glaze. · Try different shapes for your cookies. Yield 14 dozen cookies, depending on size

Pistachio Harlequin Cookies

www.americanalmond.com

ALMOND

AN ALMOND LOVER'S DELIGHT Ingredients American Almond ® Almond Paste Granulated Sugar Egg Whites Egg Yolks

1

Lb Oz 2 1 8 6 2

2 3 4

On slow speed, mix the American Almond ® Almond Paste with the sugar and gradually add the eggs to create a smooth paste. Scale into 2 oz. pieces or size of your choice. Gently roll each piece into American Almond ® Sliced Natural Almonds, shaping it into 4" lengths with tapered ends. Form each piece into a crescent shape. Place onto parchment-lined sheet-pans and bake 12-15 minutes at 400o F or until lightly browned. Brush with hot apricot glaze as you take them from the oven. Cool, then chill before dipping the ends into melted chocolate. MORE IDEAS...

· Try making miniature Almond Horns and using them

to dress up your cookie tray assortment.

· Experiment with different shapes and fruit fillings.

07

Yield 30 Horns, depending on size

Almond Horns

www.americanalmond.com

DI VINO

CLASSIC ITALIAN BISCOTTI Ingredients Lb Oz American Almond ® Almond Paste 1 Granulated Sugar 2 Whole Eggs 9 Egg Yolks 3 Vanilla Flavor 2 Anise Seeds (crushed) 1 American Almond ® Blanched Almond Flour 12 Bread Flour 4 Baking Soda 1 Salt 1 American Almond ® Roasted Whole Natural Almonds 2 Egg Wash (lightly beaten whole eggs with a pinch of salt)

1

2 3 4 5 6 7 8

Blend the American Almond ® Almond Paste with the sugar and gradually add the eggs, egg yolks, vanilla and crushed anise seeds to create a smooth paste. Sift the flour, baking soda and salt together and add to the above. Mix on low speed until smooth. Do not over mix. Add the American Almond ® Roasted Natural Almonds and mix to distribute uniformly. Chill the dough for easier handling. Divide the dough into 8 pieces. Roll each piece into a rope 18" long by 2" wide. Place 4 ropes on a parchment-lined sheet-pan. Brush each with egg wash. Bake for approx. 25-30 minutes at 325o F or until lightly browned. Cool, then diagonally slice each log into 1/2" slices. Place the slices cut-side down on a baking sheet and bake to lightly toast. MORE IDEAS...

· Lightly dust with powdered sugar. · Or...diagonally dip one end in melted chocolate.

08

Yield 22 dozen, depending on size

Biscotti Di Vino

www.americanalmond.com

MACAROON

A RICH ALMOND FILLED INDIVIDUAL DESSERT Ingredients American Almond ® Macaroon Paste Egg Whites Granulated Sugar Cake Flour Egg Whites Almond Flavor Your Best Short-paste

1 2 3 4 5

Lb Oz 3 8 3 8 2 1 ¾

6 7

8 9

Blend the American Almond ® Macaroon Paste and the egg whites to a smooth paste. Add the sugar and flour and blend smooth. Add egg whites and the almond flavor gradually and mix smooth. The filling should have a thick, pourable consistency. If necessary, soften with additional egg whites. Line small tart pans with a good quality short-paste, making certain there are no holes or cracks that the filling can escape through. Place a small amount of raspberry or apricot jam in the bottom of each tart and then fill the tart pans with the Macaroon filling. To finish, roll out a piece of the short-paste and cut into 1/4" strips. Egg wash the strips and evenly place them on each tart crossing each other. Or, lightly brush the top of the filling with egg wash and cover with sliced natural almonds. Bake at 375o F for approx. 20 minutes or until the tarts are golden brown and the centers are firm to the touch. Lightly brush the baked tarts with hot apricot glaze and cool before removing from the tart pans. Yield 4 dozen tarts, depending on size

09

Macaroon Tarts

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PRALINE

A FLAKY HAZELNUT RENDITION Ingredients Lb Oz Praline Filling Granulated Sugar 5 American Almond ® Praline Paste 5 Butter 1 8 Margarine 1 8 Vanilla 1 Salt 2 Egg Whites 1 Sifted Light Cake Crumbs 4 American Almond ® Roasted Granulated Hazelnuts 5 Filbert Streusel Topping Light Brown Sugar Margarine Salt Cinnamon Patent Flour American Almond ® Filbert Flour Filling

1

1

12 8 ½ 1 4 4

· Cream together the sugar, American Almond ® Praline

Paste, butter, margarine, vanilla and salt until smooth.

· Add the American Almond ® Roasted Granulated

Hazelnuts and the cake crumbs, mix smooth.

Topping

· Cream the brown sugar, margarine, salt and cinnamon

010

on low speed. · Add the flours and mix only until crumbly.

1 2 3 4

5 6 7

Sheet out Danish dough or Babka dough to a 10"x11" rectangle. Spread approx. 12 oz. of filling over entire piece and roll up as for cinnamon rolls. Place on a parchment-lined sheet-pan. Using scissors, make 8 evenly spaced cuts 3/4 of the way through the roll. Alternating twists, cut left, then right, then left, etc. to expose the filling. Egg wash and cover with streusel. Proof and bake. Brush with hot apricot glaze. FINISHING IDEAS...

· Finish with warmed fondant icing or powdered sugar.

Yield 30 cakes

Praline Coffee Cake

www.americanalmond.com

Profitable recipes from American Almond Products Company

From the entire American Almond Products Company team, we thank you for your interest in our quality ingredients for bakers. For the latest information on company news, new products and the latest recipes, visit us online at www.americanalmond.com.

800.8A L M O N D 103 Walworth Street · Brooklyn, New York 11205

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