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"The tradition of Italian cooking is that of the matriarch. This is the cooking of grandma. She didn't waste time thinking too much about the celery. She got the best celery she could and then she dealt with it."--Mario Batali

Almond Pastry Filling Recipe

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This recipe for Almond Pastry Filling is from The Otey Family Cookbook, one of the cookbooks created at FamilyCookbookProject.com. We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!
Category:
Category:
Ingredients:  
Ingredients:  
1 c blanched almonds, toasted
1/2 c powdered sugar
2 tbsp butter, at room temperature
1/2 tsp pure almond extract
1 large egg white, lightly beaten
Directions:
Directions:
Put the almonds, sugar and butter in the work bowl of a food processor fitted with the metal blade. Process until the almonds are finely ground, stopping to scrape the bowl as needed. Add the almond extract and 2 tablespoons of the beaten egg white and process to mix. Pack the filling into an airtight container and store in the refrigerator until needed. Bring to room temperature before using. The filling can be made up ta a week ahead and kept chilled.
Number Of Servings:
Number Of Servings:
Makes 1 cup

 

 

 

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