The Great Altadena Baking Show Recipes
Almond Angel Cookies
Makes 4 -5 dozen
1 ¾ cups unblanched almonds finely ground (Cuisinart works well)
1 ½ cups sugar
3 large egg whites
1 tsp. almond extract
1 tsp. vanilla extract
Heat the oven to 375. Line a baking sheet with parchment paper.
In the bowl of an electric mixer or in the Cuisinart, combine ground almonds, sugar and egg whites. Combine and then add extracts. Combine again.
Roll small pieces of the dough in your hands and make very small balls – about ½ tsp. size. If the dough is too gloppy, use a small spoon. If you want to be obsessive, flatten each ball with dampened fingers and gently press a few sliced almonds on top.
Bake until just brown of top, about 10 minutes. Remove from oven and place on wire rack for 5-10 minutes. Remove cookies from baking sheet with a spatula while slightly warm and place on wire rack to cool.
These keep very well for at least two weeks. And you can keep the batter in the refrigerator and bake as needed.
1 1/2 cups heavy cream
1 1/2 cups whole milk
5 large egg yolks
1/2 cup sugar
1 teaspoon vanilla
1 teaspoons kosher salt
9 ounces dark or bittersweet
chocolate, finely chopped
In a medium bowl, whisk the egg yolks with the sugar, vanilla and salt. Set aside
In a medium saucepan, bring the cream and milk to a simmer. Reduce heat.
Temper the egg mixture by gradually whisking in a little of the hot cream. Whisk the tempered eggs back into the cream. Cook over moderately low heat, stirring constantly with a wooden spoon until the custard is slightly thickened and coats the back of the spoon, about 5 minutes.
Strain the custard through a fine sieve into a heatproof bowl. Add the chopped chocolate and let stand until melted, about 2 minutes. Whisk vigorously until smooth. Pour into a pan and press a sheet of plastic wrap directly onto the surface of the crémeux and refrigerate until set, at least 6 hours or overnight.
Makes 1 pint Grapefruit Curd or 1 cup Passion Fruit Curd
(Halve the recipe for Passionfruit Curd, as there is so little juice.)
6 egg yolks, lightly beaten
1 cup sugar
½ cup freshly squeezed grapefruit juice
¼ pound (1 stick) unsalted butter, cut into small pieces
Strain the egg yolks through a sieve into a medium, nonreactive saucepan.
Over low heat, stir in sugar and lemon juice.
Cook, stirring constantly, until mixture thickens and coats the back of a wooden spoon, about 10 minutes. Do not allow the mixture to boil.
Remove from heat and whisk mixture until slightly cooled.
Stir in butter, a bit at a time, until fully incorporated.
While still warm, pour the mixture into a clean pint or 1-cup jar.
Refrigerate until ready to use up to 2 weeks
Note: Delicious on simple cakes, on toast, stirred into yogurt, or with shortbread. Not a diet food.