Use solely almond paste, not marzipan or canned almond filling.
1 can (8-ounce) almond paste, reduce into small items
2/3 cup sugar
2 egg whites, from 2 massive eggs
1 teaspoon freshly grated lemon peel
1 cup pine nuts, pignoli
Warmth oven to 325°F. Line cookie sheets with parchment paper.
In a mixer bowl beat almond paste, sugar, egg whites, and lemon peel with an electrical mixer till clean. Drop heaping teaspoonfuls of dough 1 inch aside on a ready cookie sheet. Sprinkle with pine nuts to cowl, then press them gently to stick.
Bake for 22 to 25 minutes till tops really feel agency and dry when flippantly pressed. Cool utterly on a cookie sheet on a wire rack. Retailer hermetic at room temperature. (Cookies are greatest eaten inside 2 weeks, or they are often frozen.)
1- 8 ounce can of almond paste
1 1/2 cups (3 sticks) unsalted butter, at room temperature
1 cup sugar
4 eggs, separated
1 teaspoon almond extract
2 cups sifted all-purpose flour
1/4 teaspoon salt
10 drops of inexperienced meals coloring
8 drops of pink meals coloring
12-ounce jar of apricot preserves
8 ounces semisweet chocolate
Warmth oven to 350 levels F. Grease three 13 x 9 x 2-inch baking dishes; line with waxed paper; grease paper.
Break up the paste in a big mixer bowl with a fork. Add butter, sugar, egg yolks, and extract and beat with the mixer till fluffy, 5 minutes. Beat within the flour and salt.
Beat egg whites in a separate bowl till stiff peaks kind. Stir into the almond combination with a picket spoon, utilizing a turning movement much like folding.
Take away 1-1/2 cups batter; unfold evenly into one of many ready pans. Take away one other 1-1/2 cups batter to a small bowl; tint inexperienced with coloring. Unfold into the second pan. Tint remaining 1-1/2 cups batter pink. Unfold within the remaining pan.
Bake quarter-hour or till edges are flippantly golden; cake layers will every be 1/4 inch thick. Instantly take away desserts from pans onto massive wire racks. Rigorously peel off the waxed paper. Cool.
Place the pink layer on an upturned jelly roll pan or massive platter. Warmth preserves; pressure; reserve chunks in a strainer for different makes use of. Unfold half of the strained preserves over the pink layer. Prime with a white layer. Unfold with remaining preserves. Cowl with a inexperienced layer, high facet up.
Cowl with plastic wrap. Crush with a big picket reducing board, heavy flat tray, or massive ebook. Refrigerate in a single day.
Soften chocolate on high of a double boiler over sizzling water.
Trim off the uneven cake edges with a pointy knife. Frost the highest layer with half of the melted chocolate. Let the chocolate dry. Flip the rectangle over and frost the remaining chocolate. Minimize cake crosswise into 1-inch-wide strips. Minimize every strip into 1-inch items. Makes about 6 dozen. Cookies freeze nicely.
Christmas Butter Minimize-out Cookies
Yield: about 4 dozen cookies
1 cup sugar
2 cups butter ( 4 sticks)
4 massive eggs, separated
1 teaspoon vanilla extract
4 cups flour
Powdered sugar icing (see beneath) and pink and inexperienced coloured sprinkles, for adornment
In a big electrical mixing bowl, cream the butter and sugar collectively till mild and clean.
Separate 3 of the eggs and go away one complete. Beat the three egg yolks and the remaining complete egg into the butter-sugar combination. Put aside the egg whites and use them for an additional recipe.
Beat within the vanilla. Steadily add the flour and blend nicely. Collect the dough right into a ball, wrap in plastic wrap, and chill within the fridge for 3 hours or in a single day.
Preheat the oven to 350 levels F. Evenly grease baking sheets.
Divide the dough into 4 equal components. On a flippantly floured floor, roll out one-fourth of the dough to 1/8-inch thickness. Minimize out shapes with floured cookie cutters. Switch cookies to baking sheets. Repeat with the remaining dough and re-roll the scraps till all of the dough is used.
Bake for 8-10 minutes, or till the perimeters of the cookies are flippantly browned. Take away to wire racks to chill.
Frost the cookies flippantly with the icing and sprinkle with coloured sprinkles.
Retailer in tightly coated containers for as much as two months in a cool place, or freeze for as much as 6 months.
Powdered Sugar Icing
1 cup powdered sugar
1 teaspoon vanilla
1 tablespoon milk
Combine to make a skinny icing.