Tag Archives: Dessert

FROM OUR RECIPE BOX- Pistachio Cheesecake

For our professional users, cheesecake is one of the more popular uses for Pistachio or Hazelnut Paste.

Pistachio Cheesecake

Here’s a great creamy cheesecake with delectable pools of pistachio paste. Serve it with fresh strawberries for a lovely spring dessert. Or garnish it with a dusting of shaved chocolate or gobs of fudge sauce for something more decadent.

Here’s the recipe for Pistachio Cheesecake.

FROM OUR RECIPE BOX – Dried Plum, Cream Cheese and Walnut Tassies

We conceived of these lekvar and cream cheese-filled cookies as something for Rosh Hashanah to bring a sweet start to the Jewish New Year. But they will be just as welcome at a tailgate party or on an autumn picnic. Serve them with a cup of strong tea or even a glass of Sherry for dessert. (Try this recipe with any of our Schmears™ or our Poppy Seed Filling.)

Dried Plum, Cream Cheese and Walnut Tassies

A tassie is a small tart tin, like a mini cup cake pan with sloped sides. Popular in British cooking, tassie pans are ideal for jam tartlets such as Bakewell Tarts or Swedish almond Mazarins. You can find these pans at specialty stores but mini muffin tins work just as well.

Here’s the recipe for Dried Plum, Cream Cheese and Walnut Tassies.

FROM OUR RECIPE BOX – Fresh Plum Almond Torte

There is one recipe that the New York Times has published each autumn for over 20 years, Marion Burros’ Plum Torte. Inspired, but not wanting to tinker with such success, we gently adapted her recipe adding almond paste and a few enhancements to the batter.

Plum Almond Torte

When baked in a shallow tart pan, there is room for a generous amount of fruit and the crust is delectably crunchy. We prefer Santa Rosa type plums but prune plums work well. And this recipe would be delicious with plucots should you be fortunate enough to find them in your local market.

Here’s the Fresh Plum Almond Torte recipe.

FROM OUR RECIPE BOX – Almond Milk Rice Pudding

Almond Rice Pudding

Almond milk made from almond paste and water is a refreshing beverage served in Mediterranean countries during the heat of summer. Here it adds a creamy richness and delicate almond flavor to slow-cooked rice pudding. (Do not substitute Marzipan, which would make the pudding too sweet.) Serve this pudding dusted with ground cardamom, or cinnamon, if you prefer. We also like to serve it topped with finely diced ripe pineapple, dried apricots or fresh berries.

Here’s the recipe for Almond Milk Rice Pudding.