Pumpkins aren't just for pies or Halloween decorations. These large, orange gourds - while naturally sweet - also work well in savory dishes. They pair well with poultry and pork (and especially bacon) and their creamy-when-cooked texture blends easily into soups.
Almond Mazurek
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- #2727
serves/makes:
ready in:
under 30 minutes
under 30 minutes
ingredients
1 cup unsalted butter
3 large beaten eggs
2 cups blanched, chopped almonds
1 3/4 cup flour, sifted before measuring
1 cup sugar
1 teaspoon almond extract
1 cup apricot jam
Almond Glaze
2 cups powdered sugar
1/2 teaspoon almond extract
1/2 teaspoon vanilla extract
2 tablespoons milk, more as needed
1/2 cup shaved almonds for garnish, toasted dry in a 300 degrees F oven
directions
Heat oven to 350 degrees F.
Cream together the butter and eggs. Mix almonds, flour, and sugar in another bowl. Add slowly to egg and butter mixture, beating after each addition. Pat or roll dough into a greased jelly roll pan. Bake 20 minutes until golden. Spread jam over top and cool. A jelly roll pan produces a thin crust. If a cakelike texture is preferred, bake crust in a 9-by-4-inch pan.
The almond glaze may be used instead of apricot jam. Or you can make half the glaze recipe and drizzle it over the jam. Top with shaved, toasted almonds, if desired.
Glaze: combine powdered sugar, extracts and enough milk until desired consistency. Use shaved, toasted almonds to sprinkle on top as garnish.
added by
nikibone
nutrition data
Nutritional data has not been calculated yet.
What's the secret ingredient in these cakes? Pudding mix. It not only adds flavor but it gives the cake a richer, creamier texture. No one will know your secret ingredient!
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