Monthly Archives: October 2008

From Our Recipe Box – Lemon Almond Mazarins

Lemon Almond Mazarins

Lemon Almond Mazarins

 

A popular Swedish pastry, the mazarin is an almond sponge baked in a buttery crust. We’ve flavored the filling liberally with lemon juice and rind. (Orange or lime would work well too.) Once cooled, the mazarins are given a light coating of sugar glaze, which dries into an opaque coating. More dressed up than a cookie, these little  tartlets are perfect afternoon snacks.  We also like to top them with fresh apple or plum slices or fresh berries. They make festive tartlets for any occasion and freeze beautifully to have on hand when needed.

For the Lemon Almond Mazarin Recipe, click HERE. 

From Our Recipe Box – Almond Pastry Ring

Almond Pastry Ring

Almond Pastry Ring

Our Almond Pastry Ring is just the kind of rich yeast dough that lends itself to lazy weekends in the kitchen. Just remember to call over a few friends with whom to share the results.

Whether you’re looking for a recipe for a tailgate picnic or weekend brunch, this yeasted coffeecake is the answer. Rich with butter, the dough is soft but easy to work with and forgiving. Chilling the dough firms it, making it easy to roll out and fill. Almond filling is classic – it is the kind of pastry for which our Almond Schmear was created – but our Cinnamon or Chocolate Schmear fillings would be memorable.

For the Almond Pastry Ring Recipe, click HERE.