Passover Almond Torte
I owe a significant update about the past week, but right now I am baking for tomorrow night's seder, and since I had to go looking for this yet again, here is my go-to recipe:
Almond Torte
http://www.myrecipes.com/recipe/almond-torte
3/4 cup raw blanched almonds
Vegetable-oil spray
1 tablespoon plus 1/2 cup sugar
4 large eggs, separated
1 teaspoon almond extract
1/4 teaspoon salt
Preheat oven to 375°. With vegetable-oil spray, lightly coat inside of a 10-in. pan with removable rim or any other 2-qt. baking dish with sides at least 2 in. high. Sprinkle inside of dish with 1 tbsp. sugar, tilting and turning the dish to coat evenly. Discard any excess. Set dish aside.
In a blender or food processor, whirl almonds until finely ground (be careful not to grind them into almond butter). Set aside. In a large bowl, whisk egg yolks with remaining 1/2 cup sugar for several minutes until pale yellow and thick. Gently stir in ground almonds and almond extract. Set aside.
In a large clean bowl, beat together egg whites and salt until firm peaks form. Stir 1/3 of the whites into yolk-almond mixture to combine thoroughly, then gently fold in remaining whites. Pour batter into prepared dish and bake until set and golden brown on top, about 30 minutes. Let cool 15 minutes, slice, and serve.
Also, I plan to make the brisket recipe that
gnomi posted last month, to wit:
Put brisket in pan, fat side up. Slather it with chopped garlic and sliced onions (I do the onions in rounds). Bake it uncovered at 350 for an hour. After that hour, put in potatoes, carrots, and up to a cup of water (depending on how much brisket sauce you like). Cover it tightly in aluminum foil and bake for an additional two hours. (You can turn the oven down to 300 for the last two hours of cooking, but it's not necessary.) Remove from oven, slice, and eat.
Second night, we are going to the community seder at the Reform temple (Beth El) that is right near our regular congregation. So hopefully that will be fun.
Chag sameach, everyone.
N.B.: Cross-posted from Dreamwidth; click to view or comment on original post.
Almond Torte
http://www.myrecipes.com/recipe/almond-torte
3/4 cup raw blanched almonds
Vegetable-oil spray
1 tablespoon plus 1/2 cup sugar
4 large eggs, separated
1 teaspoon almond extract
1/4 teaspoon salt
Preheat oven to 375°. With vegetable-oil spray, lightly coat inside of a 10-in. pan with removable rim or any other 2-qt. baking dish with sides at least 2 in. high. Sprinkle inside of dish with 1 tbsp. sugar, tilting and turning the dish to coat evenly. Discard any excess. Set dish aside.
In a blender or food processor, whirl almonds until finely ground (be careful not to grind them into almond butter). Set aside. In a large bowl, whisk egg yolks with remaining 1/2 cup sugar for several minutes until pale yellow and thick. Gently stir in ground almonds and almond extract. Set aside.
In a large clean bowl, beat together egg whites and salt until firm peaks form. Stir 1/3 of the whites into yolk-almond mixture to combine thoroughly, then gently fold in remaining whites. Pour batter into prepared dish and bake until set and golden brown on top, about 30 minutes. Let cool 15 minutes, slice, and serve.
Also, I plan to make the brisket recipe that
gnomi posted last month, to wit:
Put brisket in pan, fat side up. Slather it with chopped garlic and sliced onions (I do the onions in rounds). Bake it uncovered at 350 for an hour. After that hour, put in potatoes, carrots, and up to a cup of water (depending on how much brisket sauce you like). Cover it tightly in aluminum foil and bake for an additional two hours. (You can turn the oven down to 300 for the last two hours of cooking, but it's not necessary.) Remove from oven, slice, and eat.
Second night, we are going to the community seder at the Reform temple (Beth El) that is right near our regular congregation. So hopefully that will be fun.
Chag sameach, everyone.
N.B.: Cross-posted from Dreamwidth; click to view or comment on original post.