Posted by fourclankitchen on June 2, 2012
Have you ever used almond paste? It is basically marzipan, except that it has a little less sugar. But if you like the flavor of almonds, this could be the ingredient that jazzes up your desserts. I previously posted an almond cake on this blog that uses almond paste: it is one of my favorite cakes in the whole world. I was rooting around for a recipe to use up a log of almond paste when I came across this recipe on the manufacturer’s (Odense) website. I tinkered some with it and liked the results. I swirled in some strawberry jam into the batter, it looked pretty, but the shortbread is really lovely without it. Either way, this is a quick and wonderful recipe to have in your repertoire.
1-7 oz log Odense Almond Paste, grated (I cut it into small pieces, this worked fine, but next time I will blend it with the butter and sugar in the food processor)
1 cup sugar
2 sticks salted butter, room temp (the butter does need to be at room temp).
2 egg yolks
1tsp almond essence (this is not in the original recipe, but I wanted a more intense almond flavor)
2 1/2 cups all-purpose flour (1 substituted 1/2 cup flour with 1/2 cup ground almond powder)
1 teaspoon baking powder
2-21/2 tbs. jam (strawberry or raspberry), optional
1. Preheat oven to 350°F.
2. Grease a 9×13″ baking dish.
3. Add the almond paste, sugar and butter to a mixing bowl. Mix
on low speed until combined. Increase speed to high and beat for
three minutes, scraping down bottom and sides of bowl.
4. Add the almond essence and the egg yolks, one at a time, beating well between each yolk.
Beat on high speed for three minutes, until light in color and
5. Sift together the flour and baking powder. Add to batter. Mix on
low speed, until just incorporated.Do not over-mix!
6. Lightly press the dough into the greased baking dish and smooth the surface.
7. Warm up the jam for a few seconds in the microwave, till it is runny. Using a butter knife or a fork, swirl in the jam so that it forms a pretty pattern (I am no good at this, but the shortbread will go down the hatch pretty easily, pretty or not).
8. Bake 22-29 minutes or until lightly golden. Mine needed 29 min, may be because I added the almond flour and the jam.
9. Cool pan on wire rack. Don’t cut until cool.
10. Store in an airtight container.