Quite obviously, I forgot to post some recipes. I made not all the things scheduled, but some as the Raisin-Swirl Bread... But here we go again. When I got the new book, I was immeadiately very much in the mood for baking! I have to say I did not get warm with Baking with Julia, don't know why exactly. But I have a great feeling for Dorie's new book and I am very much looking forward to the things to come!But with two books and two "baking clubs" I got lost with when is which recipe due. So I have to post both, the Amaretti from this week and the Palets de Dames from last week (I thought it was the other way round... sorry).
I like anything almond and marzipan. Unfortunately, it is impossible to find american-style almond paste in Austria. I got some advice and help from fellow bakers - but I was too lazy for doing my own paste. So I went with marzipan even though I knew that the almond-sugar-ratio ist different than in almond paste and others reported dissapointing results with marzipan.
To make it short: It did not relly work out. The cookies turned out very flat and have more the taste and concistence of almond-caramel. I didn't bring them to work, as I am really not happy with the result. But they are good enough to be used for the anual Amnesty Cookies. Or maybe I cut them in little pieces and use them in brownies or chocolate cakes. I can imagine they will give a great crispy taste in them.
I am sure, if you have almond paste at hand (and if you like almond-taste) this recipe will be great. So: Have a look what it should look like, and for the recipe, see the book by Dorie Greenspan at p. 320Completely different results for the Palets de Dames. Very easy in the making, great in taste and not too bad looking. I used yellow glazing I had left and some coloured sugar for decorating. The taste is easy and sublime at the same time and that's the treats I like most!
Here the link to the other great turnouts: http://tuesdayswithdorie.wordpress.com/2014/11/11/bcm-lyl-palets-de-dames/.
For the recipe, have a look at the new book by Dorie Greenspan, on pp. 272.
Glad you put in that you used black marzipan haha! Good job and way to make it work!
AntwortenLöschenWhen I saw the Amaretti, I thought you'd used chocolate. Now I'm wondering how it would work to add cocoa to the recipe. I think it might be wonderful.
AntwortenLöschenI have never heard of black marzipan…interesting! Sorry you had problems with these! A first sight, I thought they were chocolate. Your Palets de Dames look lovely!
AntwortenLöschenSorry to hear the amaretti did not work out for you. They look delicious! I enjoyed the palets de dames as well.
AntwortenLöschenAh, too bad these didn't work how you wanted. The color is actually quite beautiful.
AntwortenLöschenBlack marzipan is very interesting - I have never heard of that!
AntwortenLöschenSorry these weren't a hit, but I like all your ideas for using them up.