Email to Bones      

Recipe Categories: billk54's HOME PAGEAPPETIZERS Appetizers_2 BBQ BEVERAGES Beverages_2 Biscuits BREAD Bread_2 Bread_3 BREAKFAST Breakfast_2 Breakfast_Fruit CAKESandPIES Cakes_Pies_4 Cakes_Pies_6 Cakes__Pies_2 Cakes__Pies_3 Cake_Pies_5 CANDY CASSEROLES Casseroles_2 Chicken Chicken_2 Chicken_Wings Chinese Christmas Christmas_2 COOKIES Cookies_2 Cookies_3 CookingTerms Cooking_Tips Cookout CROCKPOT Crockpot_2 DESSERTS Desserts_2 Desserts_3 DIABETIC Dips Doughnuts EasterBread EGGS ETHNIC FISHandSEAFOOD FoodSubstitutes FROSTINGS Gelato Gifts_in_a_Jar Italian Italian_2 JAMSandJELLIES LOWFAT Magic_Bullet_Recipes MARINADES Measurements MEATS Meats_2 Misc Pampered_Chef_Recipes PASTA PASTASALAD PASTRIES Pastry_Crusts Pickles PIZZA Potatoes POULTRY RICE SALADandDRESSING Salads_Dressings_2 SANDWICHES SAUCES Seasining SNACKS SOUPSandSTEWS Spreads Stuffing Trifle VEGETABLES

Almond-Raspberry Coffee Cake




Source of Recipe


Internet


List of Ingredients




Makes 1 large braid

4 cups unbleached flour
1 cup unsalted butter
1 tablespoon dry yeast
1 cup whole milk
3 tablespoons pure cane granulated sugar
3 extra large eggs, beaten
1/8 teaspoon sea salt
All ingredients are used cold.

1. In your food processor fitted with the metal blade, mix flour and butter together until the mixture resembles coarse gravel.

Use a cup measure to dissolve yeast in a small amount of the milk, then add remainder of milk and the other ingredients. With the food processor running, pour this mixture gradually into the flour and butter mixture. Remove dough to a bowl, cover tightly with oiled plastic wrap and allow dough to rise in refrigerator overnight.

For the Raspberry-Almond Filling

1/4 cup toasted, slivered almonds
2 tablespoons superfine sugar (see Pantry)
1/2 cup homemade Almond Paste
8 tablespoons top quality raspberry preserves, seeded (preferably homemade)
1 large egg
1 tablespoon heavy cream

1. Toss the slivered almonds and superfine sugar together in a small bowl and set aside.

2. Blend the seeded preserves with the room temperature Almond Paste. Set aside.

3. Divide pastry into 3 equal parts and roll each piece into an 18 x 3 1/2-inch rectangle. Put a strip of the almond-raspberry mixture down the length of each piece of dough. Bring the edges of each piece together and pinch tightly to seal.

4. Place the strips of pastry side by side (with the seams down) on an oiled 18 x 14-inch piece of parchment. Braid the 3 strips, taking care not to stretch them, and keeping the seam sides down. Pinch the ends together and tuck them under.

5. Cover with oiled plastic wrap and allow to rise until double in bulk (about 2 hours).

6. Preheat oven to 350 degrees F. Mix the egg with the cream, and use a pastry brush to spread the mixture evenly over the top of the braid. Sprinkle with the slivered almonds and sugar. Bake for about 35 to 40 minutes, or until nicely browned.

Homemade Almond Paste

Makes 1 1/4 cups

1 1/2 cups cold water
1 cup blanched almonds
1/2 cup sugar
1 large egg white
2 tablespoons unsalted butter at room temperature
1 teaspoon almond extract

1. In a small (1 quart) saucepan, bring the water quickly to a boil. Add the almonds. Lower the heat and simmer uncovered for 8 minutes. Drain and cool for 15 minutes.

In your food processor fitted with the metal blade, process the almonds and sugar until smooth (about 1-1/2 minutes) stopping frequently to scrape the sides of the bowl. Add the egg white and butter and process for one more minute. Refrigerate until needed.

Tip: Well wrapped, this Almond Paste will keep in your refrigerator for up to a month.


Recipe