Almond Marmalade Spread Recipes

ORANGE MARMALADE AND ALMOND CROSTATE

Steps:

• To make the crust, combine the flour, confectioners' sugar, almond meal, baking powder, leavening, and salt in the bowl of a food processor fitted with a metal blade and pulse to combine the ingredients. Add the butter and pulse until the crumbs are the consistency of fine wet meal. Whisk the cream, orange flower water, and egg yolk (reserve white for brushing tart later) together in a small bowl and add it to the bowl of the food processor. Pulse until the dough barely comes together. Dust a flat work surface with flour, turn the dough out onto it, and knead the dough for a few minutes until it comes together in a ball. Wrap the dough tightly in plastic wrap and refrigerate for at least 2 hours and up to three days, or freeze it for up to two months. (Defrost the dough overnight in the refrigerator.)
• Adjust two oven racks so that one rack is in the top third of the oven and one in the bottom third and preheat the oven to 350°F. Line two baking sheets with parchment paper.
• Remove the dough from the refrigerator. Dust a flat work surface with flour, cut the dough into chunks, and knead the dough on the countertop to soften it, until it is the texture of Play-Doh. Cut one-third of the dough from the ball, wrap it in plastic wrap, and return it to the refrigerator. Dust the work surface again with flour and dust a rolling pin with flour. Roll the dough out to 1/4 inch thick. (Depending on the size of your countertop, you may have to roll the dough out in two batches. Cut the dough in half and refrigerate one half while you are rolling the other.) Cut the dough with a 3 1/4-inch round cookie cutter, making the cuts as close together as possible. Pull away the dough scraps from around the circles, bring the scraps together to form a ball, and reroll the dough to cut more circles. Discard the scraps left after rerolling the dough once. Use your fingers to carefully roll the edges of each round of dough toward the center to create a rim about 1/4 inch thick on each tart. (This is a single roll around; your fingers might feel too big to do this, but work slowly and with care and you will get a nice rim.) Transfer the finished tart shell to one of the prepared baking sheets and repeat with the remaining rounds of dough. Place the tart shells in the refrigerator while you prepare the filling.
• To prepare the filling, stir the almond meal, egg whites, confectioners' sugar, cardamom, cinnamon, and nutmeg together in a small bowl.
• Spoon 1 scant tablespoon of marmalade in the center of each tart shell and use a small offset spatula or the back of the spoon to spread the marmalade to the rim. Spoon 1 teaspoon of the almond filling into the center of each tart and spread it out slightly, leaving the marmalade visible around the edges of the tarts. (You may not use all of the almond filling.)
• Remove the dough you placed in the refrigerator and dust a flat work surface and rolling pin with flour, and roll the dough out until it is almost paper thin, about 1/16 inch thick. Use a 2 1/4-inch cookie cutter to cut out as many circles as you have tarts. Place one circle on top of each of the tarts. Brush each top circle lightly with the egg whites and scatter the almonds over the egg wash, dividing them evenly and pressing them down gently to adhere them to the tarts.
• Bake the crostate for 20 to 25 minutes, until they are golden brown, rotating the baking sheets both from front to back and from the upper to the lower racks halfway through baking time so the crostate brown evenly. Remove from the oven and set aside to cool before removing the crostate from the baking sheets. Resist the temptation to break off the pieces of jam that may have spilled out around the crust during baking. It is a pretty detail.
• Vin Santo Del Chianti Classico (Tuscany)

MARMALADE ALMOND COCONUT SQUARES

Steps:

• Preheat oven to 390°F and line a 20cm x 20cm slice pan with baking paper.
• Beat the butter, essence and sugar until smooth.
• Stir in flour and desiccated coconut.
• Press into prepared pan and bake for 15 minutes.
• Whilst the base is in the oven beat the topping ingredients - butter, rind and sugar until smooth.
• Add the eggs and beat until combined (don't worry if it looks curdled).
• Stir in the desiccated coconut and almond meal.
• Once the base is one reduce the oven temperature to 350°F
• Spread the hot base with the topping mixture and sprinkle with the flaked coconut.
• Bake for about 20 minutes.
• Heat marmalade so that it is easily spreadable and spread over the top of the slice.

ALMOND AND MARMELADE TORTE WITH LATTICE CRUST

Steps:

• For crust:
• Whisk flour, almond flour, and salt in medium bowl to blend. Whisk egg yolks and 2 tablespoons whipping cream in small bowl to blend. Using electric mixer, beat butter, powdered sugar, and lemon peel in large bowl until well blended; beat in yolk mixture. Beat in flour mixture just until incorporated. Transfer dough to lightly floured surface (dough will be slightly sticky). Divide dough into 2 pieces, 1 slightly larger than the other. Using floured hands, gather each piece together; shape each into disk. Wrap dough disks separately in plastic and chill at least 1 hour. DO AHEAD: Can be made 2 days ahead. Keep chilled. Soften dough slightly at room temperature before rolling out. Roll out larger dough disk on floured parchment paper to 9-inch round. Transfer crust to 10-inch-diameter tart pan with removable bottom. Using fingertips, press crust evenly over bottom and up sides of pan. Chill crust until firm, at least 20 minutes. Roll out second dough disk on floured parchment paper to 10-inch round. Transfer dough, still on parchment, to baking sheet. Using fluted pastry wheel, cut dough round into ten to twelve 1/2-inch-wide strips. Chill strips until firm, about 15 minutes or up to 1 day.
• Roll out larger dough disk on floured parchment paper to 9-inch round. Transfer crust to 10-inch-diameter tart pan with removable bottom. Using fingertips, press crust evenly over bottom and up sides of pan. Chill crust until firm, at least 20 minutes. Roll out second dough disk on floured parchment paper to 10-inch round. Transfer dough, still on parchment, to baking sheet. Using fluted pastry wheel, cut dough round into ten to twelve 1/2-inch-wide strips. Chill strips until firm, about 15 minutes or up to 1 day.
• For filling:
• Position rack in center of oven and preheat to 350°F. Whisk flour, baking powder, cloves, and salt in medium bowl to blend. Combine almond paste and sugar in processor; blend until mixture resembles fine sand, about 1 minute. Transfer almond-paste mixture to another medium bowl; add butter and beat until blended. Add eggs 1 at a time, beating until smooth after each addition. Add flour mixture and beat just until blended.
• Spread 3/4 cup marmalade evenly over bottom of chilled unbaked crust. Spoon almond filling atop marmalade; spread evenly to cover marmalade. Using metal spatula, carefully transfer 5 to 6 dough strips, 1 strip at a time, to torte and place atop almond filling, spacing evenly (dough will be fragile). Form lattice by arranging remaining 5 to 6 dough strips at right angles to first strips. Trim dough strips even with crust edges; pinch lightly to seal.
• Bake torte until filling is deep golden brown and crust is golden, about 50 minutes (almond filling will puff up between lattice strips during baking). Transfer torte to rack and let cool completely in pan.
• Bring remaining 1/2 cup orange marmalade and 1 tablespoon water to boil in small saucepan, stirring often. Simmer 1 minute. Pour mixture through strainer into small bowl, pressing on solids to extract liquid; discard solids in strainer. Brush marmalade liquid over top of torte for glaze. DO AHEAD: Can be made 1 day ahead. Cover with cake dome or wrap loosely in foil; store at room temperature.
• For grand marnier cream:
• Using electric mixer, beat all ingredients in medium bowl until soft peaks form. DO AHEAD: Can be made 2 hours ahead. Cover and chill. Rewhisk to thicken slightly, if necessary, before using. Remove pan sides from torte. Transfer torte to platter. Serve with Grand Marnier whipped cream.
• Sometimes labeled "ground almonds"; available at specialty foods stores and natural foods stores.
• **Available in the baking aisle of most supermarkets and at specialty foods stores.