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Test Kitchen video tips: Homemade hazelnut and almond pastes

 

A mixture of ground nuts (such as hazelnut and almonds), sugar and liquid (egg whites and perhaps a liqueur), nut pastes are frequently added to baked cakes, tarts and pastries for added richness and flavor.

Although prepared almond and hazelnut pastes (and marzipan, a sweetened almond paste) can be found at many gourmet markets and specialty stores, they can easily be made at home. Click on the video above to find out how to make hazelnut paste, and continue reading below for recipes for homemade nut pastes, including the hazelnut paste we used when adapting Valerie Confections' hazelnut-orange tea cakes for our Culinary SOS column. (They take a little time, but these amazing little cakes are well worth the effort!)

If you have any kitchen tips or questions you'd like me to explore, leave a comment below or shoot me an email at noelle.carter@latimes.com.

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Video credit: Myung Chun / Los Angeles Times

Hazelnut paste

8 ounces roasted hazelnuts, coarsely chopped

2 1/2 tablespoons egg whites (from about 2 eggs)

1 cup powdered sugar

1 teaspoon hazelnut liqueur

In a food processor or blender, finely grind the nuts until mealy (in batches, if necessary). Add the egg whites, powdered sugar and liqueur and blend until fully combined and a paste forms. Remove the paste and store, tightly wrapped in plastic, in the refrigerator. It will keep for up to two weeks. Makes 13 ounces.

Recipe link: Valerie Confections' hazelnut-orange tea cakes

Almond Paste

1/2 pound blanched almonds, ground

1 pound powdered sugar

1 egg, beaten

1 tablespoon brandy

1 tablespoon sherry

Mix almonds and sugar in bowl. Add egg mixed with brandy and sherry, or combine all in food processor. If mixture is too moist, work in additional powdered sugar. If too dry, add brandy to moisten.

This almond paste recipe appeared with a 1990 Times recipe for Siri Lanka Curry House Rich Cake, a type of fruitcake:

Siri Lanka Curry House Rich Cake

Butter

1 pound raisins

1 pound golden raisins

1 pound currants

1/2 pound candied cherries

1/2 pound crystallized ginger

1/2 pound mixed glazed fruits

1/4 pound raw cashews

3/4 cup flour

2 pounds granulated sugar

12 egg yolks

1/3 cup strawberry jam

Brandy

2 tablespoons vanilla

1 tablespoon almond extract

2 teaspoons grated lemon zest

1 teaspoon ground cinnamon

1 teaspoon ground cloves

1 teaspoon ground cardamom

1 teaspoon grated nutmeg

1 pound semolina

7 egg whites

Almond paste 

Powdered sugar

Butter thoroughly two (13x9-inch) baking pans. Line with double layer of grease-proof paper and brush with melted butter.

Cut raisins into three or four pieces. Wash and dry currants. Cut cherries and ginger in small pieces. Shred glazed fruit and chop cashews. Mix fruits and nuts with flour.

In large mixing bowl, cream 1 pound butter and granulated sugar until light. Add egg yolks, 1 at a time, beating well after each addition. Add jam, 1/4 cup brandy, vanilla, almond extract, lemon zest, cinnamon, cloves, cardamom and nutmeg. Mix well. Add semolina and beat well. Add fruits and nuts and incorporate thoroughly. Beat six egg whites until stiff and fold into mixture.

Divide mixture between prepared pans and smooth evenly. Bake at 275 degrees for three hours. Cover with foil during last two hours to prevent burning. Remove cake from oven and cool slightly before turning out on wire rack to cool completely, preferably overnight. Remove paper and wrap in foil. For more moist cake, sprinkle 1/3 to 1/2 cup brandy over each cake before wrapping. Cake improves with storage and should be made at least one week before serving.

Ice with almond paste one or two days before serving. Divide paste mixture in half. Knead until smooth. Roll out each half on pastry board lightly dusted with powdered sugar. Cut to fit top of cake. Repeat with other half. Brush tops of cakes with remaining egg white, lightly beaten. Place paste sheets on tops and trim sides. Press tightly with rolling pin. Makes two large fruitcakes.

 
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