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Scandinavian Almond Bread (bread machine)
Ingredients for Bread:
1 cup Milk 1 Egg
3 tablespoons Butter Softened
8 ounces Almond paste -- 1/8" slices
2½ cup Flour -- not bread flour
2 tablespoons brown Sugar
½ teaspoon Salt
2 teaspoons Yeast
Ingredients for Glaze:
1 teaspoon light corn syrup
1 teaspoon warm water
Almonds -- slivered
Unless the instructions that came with your ABM call for putting the yeast in the pan first and incorporating the liquid ingredients last, pour the milk into the baking pan of your ABM and break in the egg.
If the butter is not soft, cut it into small chunks to ensure its blending into the dough, then add it to the liquids. Next add the almond paste, sliced so it will blend better too. Measure in the flour, brown sugar, and salt, and add the yeast as directed for your bread maker. You can use your machine's full cycle with this bread. If a light color setting is available, use it as well.
As soon as the bread has finished baking, remove it from the machine, closing the cover again, and ease the loaf from the pan. Combine the corn syrup and warm water and brush the top of the loaf with this mixture, using a pastry brush. Sprinkle the slivered almonds over the glaze, put the bread gently back in its pan, and return it to the electronic oven for a few minutes to dry the glaze a bit. Source: The Bread Machine Bakery Book
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Since I had the almond paste out I thought to myself... Gee I haven't made that Almond cake in about 2 years so that was my next endeavor. This cake is so easy to make moist, delicious and very rich.. a small piece will do. I topped mine with fresh berries and melted some of my home made raspberry jam and spread it over the berries instead of making the raspberry sauce.How you top it is really up to you.This recipe came from my Longaberger Fresh From the Pantry Cook book.
Almond Cake With Raspberry Sauce
Ingredients:
3/4 cup sugar 1/2 cup unsalted butter, room temperature
8 ounces almond paste
3 eggs
1 tablespoon Triple Sec (you can use 1/4 tsp. orange extract and 1 tsp. vanilla in place of triple sec)
1 teaspoon almond extract
1/4 cup all-purpose flour
1/2 teaspoon baking powder
Topping: optional:
Confectioners Sugar
Raspberry Sauce
Mixed fresh berries
Line a 9 inch round cake pan with waxed paper. Butter and flour the waxed paper.(I butter and flour the paper then put it in the pan)
Cream the butter,sugar and almond paste,in a mixing bowl until light and fluffy. Add the eggs, Triple Sec, and almond extract, mix well. Gently stir in flour and baking powder, mixing just until blended. Put batter into the prepared pan.
Bake at 350° for 40 to 45 minutes,or until a wooden pick or cake tester inserted in center comes out clean. Cool in the pan.
Invert onto a serving/cake plate(make sure it is a flat plate or the cake will sink in the middle). Before you are ready to serve you can sprinkle with confectioners sugar, top with berries or use the raspberry sauce either under or over the cake. Serves 8.
Raspberry Sauce
1 (10-12-ounce) package whole frozen red raspberries
1/2 cup sugar, or to taste 1 tablespoon fresh lemon juice
Combine all three ingredients in a sauce pan.Bring to a boil over low heat, stirring occasionally. Cook for 6 minutes or until desired consistency.(Note: You can microwave on high for 3-5 minutes, stirring at 1 minute intervals.)
Press the sauce through a sieve into a bowl, discarding the seeds. return to the sauce pan.
Cook over low heat till thickened, stirring constantly. Continue to cook until the mixture is reduced to 3/4 cup. Chill immediately,stirring frequently while cooling.
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While I was waiting for the almond cake I was looking through the Longaberger cook book and saw the recipe for Pecan Diamonds. Now I know my husband loves pecan pie so I thought to myself maybe he would enjoy them. Well he did. He said it was like eating mini pecan pies. Now the finished product is supposed to be cut into diamond shapes but I was diamond challenged so I ended up with squares.
Pecan Diamonds
Ingredients for crust:
1 cup(2 sticks) unsalted butter
2/3 cup confectioners sugar
1 egg
3 cups flour
1 egg
3 cups flour
Ingredients for topping:
2/3 cups unsalted butter
1/2 cup honey
3/4 cup packed brown sugar
1/4 cup sugar
3 Tablespoons heavy cream
4 cups pecans, coarsely chopped
3/4 cup packed brown sugar
1/4 cup sugar
3 Tablespoons heavy cream
4 cups pecans, coarsely chopped
Line a 9x13 inch baking pan with foil and then butter the foil. Cream 1 cup butter and confectioners sugar in a mixing bowl until light and fluffy. Beat in the egg. Add the flour all at once. Beat at low speed until the dough is smooth and holds together. Press into the prepared pan. Prick all over with a fork. Chill dough for 15 -20 minutes. bake at 375 degrees for 20 minutes or until slightly golden brown.
Melt 2/3 cup butter with the honey in a sauce pan. Add the brown sugar and sugar. Bring to a boil then boil for 1 minute. Remove from heat.Add the cream and pecans. Mix until all the pecans are coated.
Pour into the baked crust. Bake for 20-25 minutes. Cool completely. Lift from the dish using the foil edges and place on a cutting board. Cut into diamond shapes to the desired size(or if you are diamond challenged cut into squares). Store in an air tight container.
Makes 36-50 cookies.
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