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Chocolate Chip Cookies and Almond Paste

Ms. HaikuMs. Haiku Posts: 7,265
edited February 2008 in All Encompassing Trip
For the bakers - a question:

I made almond biscotti a couple weeks ago that were incredible. They called for almond paste, and I have a little left over. Have you tried it in chocolate chip cookies? I'm thinking of removing about 1/4 cup of the white sugar and just adding an ounce or so of the almond paste. I'm using walnuts. That should be ok.

I just found this.

http://www.chowhound.com/topics/393889

I guess I'm not the only one with leftover almond paste, eh :D
There is no such thing as leftover pizza. There is now pizza and later pizza. - anonymous
The risk I took was calculated, but man, am I bad at math - The Mincing Mockingbird
Post edited by Unknown User on

Comments

  • Ms. HaikuMs. Haiku Posts: 7,265
    ohmygawd - look at all this information:

    http://www.americanalmond.com/Service/FAQ.htm

    http://www.lovenbake.com/cookbook/searchresult.php?sbcat_id=34
    There is no such thing as leftover pizza. There is now pizza and later pizza. - anonymous
    The risk I took was calculated, but man, am I bad at math - The Mincing Mockingbird
  • PJPixiePJPixie Posts: 3,026
    mmmmmmmmmmmmmmmmmmmmmmmmmmmmmmmmmmmmmmmmmmmmmmmmmmmmmmmmmmmmmmmmmmmmmmmmmmmmmmmmmmmmmmmmmmmmmmmmmmmmmmmmmmmmmmmmmmmmmmmmmmmmmmmmmmmmmmmmmmmmmmmmmmmmmmmmmmmmmmmmmmmmmmmmmmmmmmmmmmmmmmmmmmmmmmmmmmmmmmmmmmmmmmmmmmmmmmmmmmm:D:D:D:D:D
    The best use of Life is Love.
    The best expression of Love is Time.
    The best time to Love is Now.


    I'm never as good as when you're there.........
  • Ms. HaikuMs. Haiku Posts: 7,265
    So, I made Brownies from this recipe http://www.lovenbake.com/cookbook/popup.php?sb_id=83. It had 6 eggs, and 3 cups sugar plus an entire tube of 7oz almond paste. I just used an entire new tube of almond paste. I still have a few ounces in my fridge that I referenced earlier :D

    Note to bakers: 4 eggs for a 9x13 inch pan of brownies is probably good enough. These were good, there is no denying that, but they were a little tall. There was just too much batter, and they could be a little chewier. The batter was the consistency of buttercream. It was thicker than brownie batter and cake batter. Also, even though they were good, I wouldn't go above 2 cups sugar especially if almond paste is added, which is all forms of sugar and almonds. I've made almond paste before, so I'll probably start to make my own again - simple sugar syrup, confectioner's sugar, almonds, and who knows what else in a food processor. Voila! Also, the baking time is 1 hour 15 minutes. I stuck to 50 minutes at 350degrees then reduced to 325 for 10 minutes. They could have been baked for 10 minutes more. They weren't underdone, but they could have had a little more heat. I think the heat that the recipe calls for would make sheet cake. This would be a good sheet cake.
    There is no such thing as leftover pizza. There is now pizza and later pizza. - anonymous
    The risk I took was calculated, but man, am I bad at math - The Mincing Mockingbird
  • surfanddestroysurfanddestroy Posts: 2,786
    Mmmm I love almond paste, just eat it as it is.
    Astoria 20/04/06, Leeds 25/08/06, Prague 22/09/06, Wembley 18/06/07,
    Dusseldorf 21/06/07, Manchester 17/08/09, London 18/08/09, LA 06/10/09, LA 07/10/09.

    Ain't gonna be any middle anymore.
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