This is a new thread for posting comments and pics for the participants test for the NYBaker's Book. A link to the original thread is as follows:
http://www.thefreshloaf.com/node/18112/nybakersnorm039s-book-recipe-tests (backward link)
AND a "next" continuation #2 thread
http://www.thefreshloaf.com/node/19159/nybakersnorm039s-book-recipe-tests-continuation-2 (forward link)
under Forums GEAR>BOOKS>NYBakers/Norm's Book - Recipe Tests
Hope this works for all
Ben
:) It is almond paste but may have more sugar according to definition. Marzipan is more for modeling and fine decoration and can be rolled out easier and Almond paste is used like an ingredient.
I would compare the sugar and choose the one you prefer. (It's your tongue, teeth and blood sugar.) Because the recipe asked for Almond paste, how about picking a low sugar variety? :)
I was in the store and saw from 28% Almonds (and lots of sugar) in the Marzipan to 54% Almonds. Interspar-Austria.
Almond Paste
* 1 1/2 cups (8 oz.) whole blanched almonds*
* 1 1/2 cups (5oz.) sifted powdered sugar
* 1 egg white
* 1 tsp. almond extract
* 1/8 tsp. salt
Grind whole blanched almonds, a portion at a time, in electric blender or food chopper with fine blade (Yield: about 1 3/4 cups ground almonds). Combine with powdered sugar, egg white, almond extract and salt; work to a stiff paste. Store in refrigerator tightly wrapped in saran or disposable plastic bag.
Makes 1 1/3 cups (13 oz.) almond paste.
From the California almond board.
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To blanch almonds yourself is easy. Bring a large pot of water to a boil. Put the almond into the boiling water and let them boil for 2 or 3 minutes. Then strain the boiling water off the almond and dump them into a bowl of cold water. In a couple of minutes, you'll be able to slide the skins right off the almonds. Let the blanched almonds dry a little before you make almond paste with them.
with Allen's recipe.
Here are a few photos of my completed Nut Torte. This is by far the most complex recipe I've completed during this test period. I think I over-baked and probably got carried away with the cnfectioner's sugar but the flavor is interestng. Probably not something I'd do again (unlike Elephant Ears - which I total intend to make again someday =)). I will take the rest of it to the office this morning and see how it plays... (sorry for the quality of the photos but it was later in the evening by the time we tried it and no daylight was available).
It looks Gooey and delish. What kind of nuts in the Nut Torte?
Almonds and more almonds. Almond paste, ground roasted almonds and almond extract...It went over quite well at work today - mostly all gone...
Trish