|Cooking in the Deep-South with Chef Bob|
|by Sir Robert (Chef Bob) Vaningan O. S. C.|
The words "Deep-South Cuisine" are often misunderstood. Not to be confused with Cajun or Creole which are strictly Louisiana.
1 - 10 of 65 for almond pastries
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Cut 1/2 cup ... heat and add almond extract. Stir in ... Spread mixture over pastries. Bake 375 ... baking you can sprinkle pastries with slivered almonds.)
Toast the grated or ground almonds in a preheated ... pastry diamonds completely, and while hot, pour over cool honey syrup. Makes about 4 dozen pieces.
Beat egg yolks, ... fold in ground almonds. In separate ... from oven. Serves 12. SYRUP: Boil sugar and water with lemon until a clear syrup is made. Cool.
To make filling, ... in the ground almonds and rum. Cover ... minutes to glaze. Remove from baking sheet with a spatula and place on serving plate. Serves 6-8.
In small bowl ... metal blade, combine almond paste and butter; ... baking, brush egg-milk mixture over top crust and continue as stated above. Servings: 16.
Cut butter into ... quickly stir in almond extract and flour. ... nice appearance. Cut into 1" squares. Refrigerate before serving. Freezes beautifully.
Make the dough ... filling by beating almond paste until smooth. ... fork every 2 inches to allow steam to escape. Bake at 400 degrees for 23 to 30 minutes.
STEP 1: Cut ... 1 hour at 350 degrees. STEP 3: Cool. Make frosting by adding first 4 ingredients and mix well. Frost. Decorate with almonds and cherries.
To make this ... with a smooth almond paste filling. For 24 pastries you will need: ... mixture. Bake at 400 degrees for 15 minutes or until puffed and golden.
Allow pie crust ... small bowl, combine almonds, powdered sugar, ... sugar, almond extract, and milk for glaze. Drizzle over crescents. Makes 48 pastries.
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