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P.S. Note about the almond paste/filling for the crostada

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P.S. Note about the almond paste/filling for the crostada

Funwithfood | Feb 8, 2006 01:32 PM

Carb Lover--another photo--if I can do this, anyone can--thanks for the tutorial!

Because I wanted a neutral flavored almond paste for this tart, I did not add lemon zest or orange flower water, etc (sounded so wonderful from those vintage Italian cookbooks!). What I made was more of an almond filling, if you want it to be a paste, simply leave out the butter.

Also, after the whole Clementine Cake--grinding one's own almonds problem, I decided to use blanched almond flour/meal. It worked beautifully. The finished product tasted delicious....now how to use the leftover almond paste/filling in the freezer...

Image: http://i38.photobucket.com/albums/e10...

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