All Easy Cooking Recipe Kitchen
Recipes Using Almond Paste

Recipes Using Almond Paste that have been collected
over the years.

ALMOND CARAMEL PIE
1 (9 inch) baked pie shell

FILLING
1/4 c. butter or margarine, softened
2 tsp. flour
8 oz. almond paste, cut into sm. pieces
2 eggs
Caramel ice cream topping (1 c.)
3 tbsp. flour
1 c. sliced almonds

TOPPING
1 to 2 c. whipping cream
2 to 3 tbsp. powdered sugar

Heat oven to 400 degrees. In small bowl, combine butter, 2 tablespoons flour, almond paste and eggs at medium speed until well blended. Spoon mixture evenly into pie crust lined pan. Bake for 17 to 20 minutes or until filling is set and a light golden brown. Reserve 1/3 cup of the caramel topping. In small bowl using wire whisk, blend remaining caramel topping and 3 tablespoons flour. Stir in almonds. Carefully spoon over baked filling in pie pan. Return to oven. Bake for an additional 10 minutes or until golden brown. Cool on wire rack for 30 minutes. Refrigerate 2 to 3 hours. In large bowl, beat whipping cream and powdered sugar until stiff peaks form. Spoon whipping cream around edge of pie leaving small circle in center. Just before serving drizzle about 2 teaspoons of reserved caramel topping over each piece. Keep refrigerated.

ALMOND CUSTARD
7 eggs
1 (8 oz.) can almond paste
2 tsp. McCormick almond extract
1 1/2 sticks oleo
2 c. sugar

Cream oleo and sugar with beater until fluffy, 3 minutes. In blender, mix eggs, cut up paste and extract until mixed, about 1 minute on high setting. Combine mixtures. Pour custard in cups and place in pan of water in 300 degree oven for 30 minutes. Chill and serve. Serves 8.

ALMOND CHEESECAKE
1-1/2 c. finely crushed chocolate sandwich cookies (15-16 cookies)
3 tbsp. butter, melted
3 (8 oz.) pkg. cream cheese
1 (8 oz.) can almond paste
1 c. sugar
4 eggs
8 oz. sour cream
Raspberry sauce

In a small bowl combine cookie crumbs and butter. Press into bottom of a greased 9 inch springform pan. In a large mixing bowl beat cream cheese and almond paste on medium to high of electric mixer until combined. Beat in one cup of sugar until fluffy. Add eggs and sour cream all at once, beating on low until combined. Pour into crust and bake at 325 degrees about 1 hour or until center is nearly set when shaken. Cool 15 minutes; loosen crust from sides of pan. Cool 30 minutes more and remove sides of pan. Cool completely and then chill 4-6 hours.

ALMOND SQUARES

1 c. margarine, softened
1 c. powdered sugar
1/4 c. brown sugar
1 egg
1 tsp. vanilla
2 c. flour
1/2 tsp. soda
1/2 tsp. salt

Mix all above ingredients. Spread half of mixture in bottom of 9 x 13 inch pan. 3/4 lb. or 3/4 c. almond paste
3 eggs
1 c. sugar

Combine last 3 ingredients; spread over dough. Dot filling with remaining dough. Bake at 325 degrees for 45 minutes. Cut while warm. Yield: 20 servings.

ALMOND BROWNIES
2/3 c. shortening
4 sqs. (1 oz. each) unsweetened chocolate
2 c. sugar
1 1/4 c. all-purpose flour
1 c. chopped almonds
1 c. chopped almond paste
1 tsp. baking powder
1 tsp. salt
4 eggs

Heat oven to 350 degrees Heat shortening and chocolate in 3 quart saucepan over low heat until melted. Remove from heat. Stir in remaining ingredients. Spread in greased rectangular pan (13 x 9 x 2 inch pan.) Bake until brownies begin to pull away from sides of pan, about 30 minutes. Do not over bake. Cool slightly. Cut into bars about 2 x 1 1/2 inches. Makes 36 brownies. 195 calories per brownie.

ALMOND SHORTBREAD
3/4 c. butter, softened
Pinch of salt
1 can (3 1/2 oz.) almond paste
2 c. flour
1/2 c. almond butter
1 1/2 c. brown sugar
1/2 tsp. almond extract
1/2 c. chopped almonds

If using a food processor, add almond paste and almond extract before adding flour. If preparing by hand first mash the paste with extract, then combine with creamed butter, almond butter and sugar before adding flour. Roll out to 1/2 inch thickness cut out with cookie cutter and bake 20 minutes in preheated oven at 450 degrees.

RUM BALLS
12 oz. pkg. semi-sweet chocolate
1 c. almond paste
1 c. sour cream
Pinch of salt
8 c. chocolate & graham crumbs
3 c. powdered sugar
1 1/2 c. melted butter
1 1/2 c. chopped pecans
1 1/2 c. extra proof dark rum

Combine melted chocolate, sour cream, almond paste and salt. Cream well and set aside. In separate bowl add all the rest of the ingredients. Mix until it holds its shape. Add chocolate mixture. Knead with hands until well blended. Refrigerate until firm enough to work with. Roll into small balls in the palm of your hand, roll in chocolate shots or coconut or finely chopped almonds. Put on a paper lined cookie sheet. Put in refrigerator until firm. Freeze if you wish. Bring to room temperature before serving.