almond
Nickalmond, bars, cookiesComment

Golden Almond Bars

I know I say it about far too many recipes, but these are a real favorite. In fact, I seldom bake them much in advance of serving them because I can’t be trusted around them—they are that addictively good. This is loosely based on a recipe shared by my old friend Jayne Sutton, who’s been attending my classes for over 30 years.

Nickalmond, bars, cookiesComment

Almond Lace Cookies

Fragile and delicate in the extreme, these cookies are a labor of love to make because you need to bake them one pan at a time on the middle rack of the oven. If you have a double oven, start to bake another pan a couple of minutes before the first pan is ready to come out. These spread best on a bare buttered pan; brush the pans with very soft but not melted butter. If you don’t mind cookies that are a little thicker, you may use silicon mats to bake them.

Rehrücken

Typical of the Viennese love of the absurd, this rich chocolate almond cake is baked in a ridged, semi-cylindrical pan. After the chocolate icing is poured over the unmolded cake, it is stuck with pieces of slivered almond. Thus, it resembles a tied, larded, and sauced roast. For any of you who might not have the mold, this is equally delicious baked in a 10-inch round pan and served as an unwhimsical cake.

Almond Lace Cookies

Fragile and delicate in the extreme, these cookies are a labor of love to make because you need to bake them one pan at a time on the middle rack of the oven. If you have a double oven, start to bake another pan a couple of minutes before the first pan is ready to come out. These spread best on a bare buttered pan; brush the pans with very soft but not melted butter. If you don’t mind cookies that are a little thicker, you may use silicon mats to bake them.

Mango Lassi Tart

This light and delicate tart filling is based on the popular Indian drink that’s not unlike a mango smoothie. In India, mango lassi is sometimes perfumed with a few pinches of ground cardamom. If you’d like to try that combination, just sprinkle a little on the tart right before serving or pass some ground cardamom in a tiny bowl for the guests to add on their own if desired.

Pear and Almond Dumplings

Most fruit dumplings are constructed by wrapping a piece of fruit in a square of dough. This one is a little different—the fruit and a dab of almond filling are sandwiched between two layers of puff pastry, and the dough never shrinks, falls away, or does anything but rise to flaky perfection around the fruit.

Nicktart, almond, OrangeComment

Orange and Almond Tart

Flavorful oranges are available all year long, but this tart is especially welcome in early winter, when there is little fresh fruit besides imports available. Lightly poaching the oranges controls the amount of juice that exudes from them during baking and makes for a neater and more intensely flavored tart. Almost any fruit can be adapted to this type of filling and crust. The upper tart in the photo is made with red-fleshed Cara Cara oranges. Blood oranges would be a flavorful and visually striking choice too. A couple of small and very sweet white or pink grapefruit would make a lovely tart, but don’t use the zest, which is too bitter.

Nicktart, almond, OrangeComment