Almond Cookies

I do not remember always liking almond desserts but I am pretty sure that I have loved them for at least the last five years.  I started making a gluten free almond cookie in pastry school and have been obsessed with it ever since.  With only five ingredients, this recipe is very easy to make and I guarantee that nobody will be able to eat just one.

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Almond Cookies
from King Arthur Flour

Make the cookies: Preheat oven to 325°F. In a stand mixer, mix together the almond paste, sugar, and salt until crumbly. Add the lightly beaten egg whites to the almond mixture and mix until smooth. Add the almond extract and mix until combined.

Using a size 100 scoop, scoop the dough onto parchment or silpat lined baking sheets and bake for 15 minutes. Make sure that they cool completely before eating.

I added some chocolate chips to part of the batter which was a great decision, if I may say so myself.  I also think that dried cherries would be tasty...

8 oz. almond paste (Solo or Love n' Bake)
160 grams granulated sugar
1/4 tsp salt
2 large egg whites, lightly beaten
1/4 tsp almond extract

**These measurements only work with Solo or Love n' Bake brand almond paste.  If you choose to use Odense paste, make sure to cut down the paste to 7 oz., the sugar to 3/4 cup, and use only 1 egg white.

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Chocolate Almond Torte

If it were socially acceptable, I would eat a pound of almond paste at each meal.  At the risk of being considered "crazy" by my friends and family, I have chosen to focus on baking almond desserts instead.  One of my favorite almond desserts is a chocolate almond torte that is made of layers of macaron and chocolate ganache.  One of the reasons that I like this recipe is that the ingredients are simple: no egg yolks, no flour, and very little dairy.  I also just love how this dessert looks...

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Chocolate Almond Torte
Adapted from Smitten Kitchen and Bon Appetit

Make the macaron layers: Preheat oven to 325°F. Using a ruler, draw two rectangles measuring 12" by 4" on each piece of parchment paper ensuring that there are two inches separating the two.  Flip the parchment paper over so that you can see the lines but so that the ink does not bake into the macaron layers.  Place on two separate baking sheets.  Mix the almond flour and 7 ounces of sugar in a bowl until combined.

Using a stand mixer and a completely clean and dry bowl, whisk the egg whites on medium/high until soft peaks form. Add vanilla extract and then slowly add the remaining 1 1/2 ounces of sugar.  Making sure to not overmix, beat on medium/high until stiff peaks form.  Carefully fold nut and sugar mixture into egg whites.  Using a spatula, evenly spread one quarter of the mixture within the lines of the parchment paper rectangles.

Bake macaron layers for 12 minutes and then reverse the baking sheets; continue to bake until golden  around the edges and slightly firm to the touch (~25 minutes).  Make sure to let the layers cool on the sheets on a cooling rack before removing. 

Make the ganache: Place chocolate and butter in a double boiler and stir until smooth.  Remove from heat and let cool for a few minutes.

If the macaron layers spread too much in the oven, carefully trim with a sharp knife so that the layers stack nicely.  Place the first macaron layer on whatever tray you will be using. Spread an even layer of chocolate on top.  Continue with all four layers making sure that the top layer is flipped so that the flat side is facing up.  Spread the remaining chocolate on the top and on the sides of the torte and then cover with almonds.

Almond Macaron Layers
10 1/2 ounces almond flour
7 ounces sugar + 1 1/2 ounces sugar
1/8 tsp salt
2 tsp vanilla extract
6 large egg whites, at room temperature

Chocolate Ganache
12 ounces (2 cups) semi-sweet chocolate
8 tbsp butter, cut into chunks

+ sliced almonds and two sheets of parchment paper

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40lbs of Apples

I think that I am one of three Minnesotans who does not care for Honeycrisp apples. My favorite has always been a Haralson and I am lucky to have a new cousin-in-law with overflowing apple trees. 

But here is the problem: what do you do with 40lbs of Haralsons? I ate five pounds, I gave away another ten pounds...but I am still left with 25 pounds of apples. 

I started with 8 pounds and my favorite applesauce recipe. I love homemade applesauce. The only thing better than eating a bowl of it right out of the oven is smelling it when you walk through the front door. I am sorry but no candle can replicate the smell of cinnamon, allspice, and apples baking in the oven.

Applesauce is usually made with a combination of sweet apples (McIntosh, Fuji, etc.). I decided to go with all Haralsons which made for an incredibly sour--but incredibly delicious--applesauce. 

I am thinking of making an Apple Challah or Apple Cake next...if you have any other ideas, send my way.

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Applesauce
adapted from Ina Garten

Make the applesauce: Preheat the oven to 350 degrees.

Add the zest and juice of the oranges and lemon in a large bowl. Peel the apples and chop them into large pieces. Add the apples to the juice as you go. 

Pour the apples and juice into a dutch oven. Add the brown sugar, butter, cinnamon, and allspice. Cover and bake for 1.5-2 hours or until the apples are soft. Remove from oven and whisk until smooth.

2 large oranges, zested and juiced
1 lemon, zested and juiced
8 lbs apples (~15 or so)
1/2 cup brown sugar
4 tbsp unsalted butter
2 tsp cinnamon
1/2 tsp allspice

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