Easy and Quick Recipes

Ingredients : 1 cup blanched almond 1 3/4 cups almond paste 1 egg white 1/2 teaspoon baking powder 1 teaspoon almond extract 2 tablespoons grated orange zest (optional) icing sugar, for dusting Directions : Place the blanched almonds into a nut grinder or food processor fitted with a steel blade; process to a fine powder. Transfer to a mixer bowl and mix in the almond paste with an electric mixer. Add the egg white and mix at the lowest speed until thoroughly blended (the dough should be firm). Add the baking powder and the almond extract (and the orange zest if using), and mix until well blended. Use a small cookie scoop to portion the dough into roughly 1-heaping tablespoonful sized balls. Dust your hands with icing sugar and then roll these balls to form little finger sized logs. Place the ricciarelli logs 1 inch apart on parchment-lined baking sheets and then flatten slightly. Let stand uncovered at room temperature at least 1 hour or overnight. When you are read...

Ingredients 1/2 cup whole raw almonds 1 cup all-purpose flour 1 cup plus 2 tablespoons sugar 1 1/2 teaspoons baking powder Salt Pinch of freshly grated nutmeg 6 tablespoon unsalted butter, melted 1/2 cup whole milk, room temperature 1 large egg, room temperature 2 tablespoons almond-flavored liqueur, such as Amaretto 1 1/2 pounds apricots, halved lengthwise, pitted, and cut into 3/4-inch-thick wedges 1 tablespoon freshly squeezed lemon juice Directions Preheat oven to 375 degrees. Toast almonds on a rimmed baking sheet in oven, stirring occasionally, until fragrant and golden brown, about 10 minutes. Let cool completely. Finely grind almonds in a food processor; transfer to a medium bowl. Whisk in flour, 3/4 cup sugar, the baking powder, 3/4 teaspoon salt, and the nutmeg; set aside. Brush a 10-inch cast iron skillet with 2 tablespoons butter. Whisk together remaining 4 tablespoons butter, the milk, egg, and liqueur in a medium bowl. Stir butter mix...