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Directions: 1. Preheat oven to 325°F. Line cookie sheets with parchment. 2. In large bowl beat egg whites and extract into soft peaks. 3. In separate bowl beat grated Almond Paste, sugar and coconut until the texture of small crumbs or use food processor. Gently fold egg whites into almond mixture.
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The heart of Odense Almond Paste recipes lies in the almond paste itself. The burstiness of this ingredient comes alive when used as the base for various sweets. Imagine the perplexity of almond paste enriching the dough of cookies, cakes, or pastries. The result is a burst of nutty goodness that transforms ordinary treats into extraordinary.
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Odense Almond Paste and Marzipan. 37,310 likes · 45 talking about this. Baking tips and recipes from Odense Almond Paste and Marzipan
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Directions. Preheat the oven to 325°F. Grease and flour loaf pans or bundt. Using an electric mixer set on a medium speed, beat Almond Paste (grated using large hole side of a box grater), sugar and butter until well mixed. Add eggs one at a time, beating well between each addition. Beat on high until light and fluffy.
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Instructions. Preheat oven to 350F. Break up the almond paste into 1 inch pieces and put it in the bowl of a food processor. Add the sugar, salt, egg whites, and almond extract and process until a smooth paste forms. The dough will be wet and sticky, but you will be able to roll it into balls between your hands.
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Beat on low with electric mixer until texture of small crumbs. Add egg whites and vanilla. Beat on high for 3 minutes or until the consistency of a smooth paste. Scrape sides of bowl occasionally. Add flour and salt. Mix until just combined. Cover and refrigerate for one hour. Preheat oven to 325°F. Line a cookie sheet with parchment paper.
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Preheat oven to 350°F and line baking sheets with parchment. Grate almond paste and butter into a medium bowl. Add sugar, flour, baking powder and salt and mix with fork until crumbly (I used my mixer) and stir in almonds. Whisk together egg whites and vanilla and add to mixture (I did not combine them first) and mix until dough holds together.
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Preheat oven to 350°F. Grease and flour 10-12 cup bundt pan. Sprinkle 2 tablespoons almonds into bundt pan and set aside. Mix Almond Paste (grated using large hole side of a box grater), 1/2 cup of almonds, brown sugar and cinnamon together. Set aside. In mixing bowl combine sugar and butter. Beat on high speed for 2 minutes. Add eggs and extract.
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Add half of the flour mixture. Mix on low speed until just absorbed, 15 to 20 seconds. Scrape the bowl one last time. Add the rest of the flour mixture, and mix on low speed once again, for 15 to 20 seconds. If the dough looks dry and crumbly, add 1 tablespoon of water and mix on low speed until incorporated.
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Step 1. Prepare the dough: Melt the butter in a small saucepan over low heat. Weigh the cane sugar and yeast into the bowl of a stand mixer; add the cardamom. Step 2. Once the butter has melted, add the milk to the saucepan and allow it to warm up just slightly. The Swedes call this fingervarm, just above body temp.
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Go to Recipe. 11. Almond Poppy Seed Muffins With Almond Paste Streusel. Sweet and nutty almond paste is combined with poppy seeds and baked into a streusel topping for these moist and flavorful muffins. The almond flavor is perfectly balanced by the sweetness of the poppy seeds, making for a delightful morning treat.
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Allergens: contains tree nuts (almonds), wheat* *Odense Almond Paste contains less than 20 parts of gluten per million (ppm). Pursuant to FDA regulations, products containing less than 20 ppm of gluten are gluten free. AFTER OPENING: Wrap tightly in plastic and then seal in plastic bag. Refrigerate up to two weeks or freeze up to three months.
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While the cake is cooling, make the glaze. Sift the powdered sugar through a sieve to remove any lumps and place in a medium bowl. Whisk in the orange juice and lemon juice. Stir in the the zest. Add more sugar if the glaze is too runny, add more juice if it is too thick for your taste.
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Grease a 9- or 10-inch (23-25 cm) cake or spring form pan with butter, dust it with flour and tap out any excess. Line the bottom of the pan with a round of parchment paper. (See Note, below.) In the bowl of a food processor, grind the sugar, almond paste, and 1/4 cup (35g) of flour until the almond paste is finely ground and the mixture.
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For best results, cover the dough and refrigerate for 1-2 hours or freeze for 30 minutes. Use a small cookie scoop to portion out 1 inch balls, placing on prepared baking sheets about 1-2 inches apart. Dust balls with powdered sugar. If desired, gently press 2-3 almonds into the tops of the cookies.
