Almond Filling

To go with the Sour Cherry Filling I made the other day I searched for a recipe for an almond filling.

I found one in Baking With Julia. I was inspired by this recipe. A pretty awesome book.

Almond Filling

For this recipe I used:

1 Cup of sliced Almonds
1/2 Cup of Icing Sugar
2 Tablespoons of Unsalted Butter – room temperature
1/2 Teaspoon of Almond Extract
1 Large Egg – beaten

Almond Filling – The Ingredients

In my food processor I added the almonds, butter, and icing sugar.

Almond Filling – Almonds, Icing Sugar, and Butter

I processed the almonds as much as I could without turning it into almond butter.

Almond Filling – Processed as Finely as you can

I added the egg and almond extract

Almond Filling – Adding the Extract and Egg

And processed again until well blended.

Almond Filling – It’s Ready!

With the egg… you need to use this right away.

Baker’s Notes:

  • this is a small batch recipe if you have a small insert bowl for your food processor, or a mini food processor, use it
  • this pretty close to marzipan, but in my opinion tastes better
  • use immediately

French Almond Nougat

French Almond Nougat

Safe to say this is recipe that I did not think of while in the heat of the desert back in July.

In my quest to add something different to this year’s baking I decided to try this recipe for French Almond Nougat. I remember having nougat that we used to buy at the local Woolco store out of the Brach’s candy bins. It was good but it was so long ago I really can not remember clearly. I figured a recipe from the BIG M would be just the thing. I found the recipe, from Martha Stewart, here.

I used:
8 Large Egg Whites
9 Cups of Light Corn Syrup
8 Cups of Sugar
16 Tablespoons of Butter
2 Tablespoons Vanilla Extract – Tahitian works well here as it will not be cooked
2 teaspoons of Salt
14 Cups of Raw Whole Almonds

I ran into a problem wrapping the finished nougat up. Each piece has to be fully contained. I ended up using cut strips of parchment paper twisted at both ends. My initial trial of using waxed paper with the ends open ended in a massive failure!

The nougat was well received citing one recipient “it was like an orgasm wrapped in paper“.

This one is a keeper!!

French Almond Nougat – Final cutting and wrapping

There were a couple of tools/ingredients that I used that I think made this recipe easier and better:
Chicago Metallic Square Pans
All Clad 4 Quart Sauce Pan
All Clad 3 Quart Sauce Pan
Kitchen Aid 6 Quart Mixer
Nielson & Massey Tahitian Vanilla

Thank you for reading my 50th post!

French Almond Nougat – Preparing the pans
French Almond Nougat – Melted butter and Tahitian Vanilla
French Almond Nougat – Making the sugar syrups
French Almond Nougat – Heating up
French Almond Nougat – Just about at temperature
French Almond Nougat – Beating the egg whites and first sugar syrup for the mazetta
French Almond Nougat – Adding the Whole Almonds
French Almond Nougat – Getting it into the pan
French Almond Nougat – Very sticky!
French Almond Nougat – Smoothed out and ready to cool for a few hours
French Almond Nougat – Cutting into serving size

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