Tuesday, March 9, 2010

Didn't have pine nuts but had lots of almonds

Still on my honeymoon and very busy at home right now. The group I bake with is making pesto and pine nut bread. I had the pesto but not the pine nuts. They are also making avocado-guacamole bread and I don't care for those flavors. I decided to make almond brioche "Bostock" from the first book in ABin5 on page 193-94.

To make almond brioche you need almond paste and to no avail here in my town sooooooo made it myself and here is the recipe:
1 1/2 cups (8oz) whole blanched almonds (not brown skin)
1 1/2 cups (5oz) powdered sugar
1 egg white
1 teaspoon almond extract
1/8 teaspoon salt

Grind almonds first in food processor until powder then add the rest and process until a stiff paste.

Makes 1 1/3 cups (13oz)

Store in refrigerator or freezer in air tight container.
NOTE: Almonds are cheaper usually in bulk food store.

My pull apart brioche stood over 3 inches tall and the picture doesn't seem to show this but they were big!!!

almond brioche


Now I had almond paste left over so just had to make some Dutch Pastry called Banket!
Once you taste this you won't want to share. Just eat and eat more til you pop!!!
I will share the recipe:

1 stick butter unsalted COLD slices
1 cup flour
¼ tsp baking powder
¼ tsp salt
¼ cup ICE water

In food processor mix butter, flour, baking powder and salt until it looks like cornmeal. Then add water a little at a time until dough JUST forms a ball.
Roll dough into oblong strip and fold ends to meet at the middle and put in the fridge for 20 min.
Roll out dough again and fold and fridge 20 min
Repeat for the last time


4 oz Almond paste
½ cup granulated sugar

Mix completely and chill in fridge for 20 min


Divide dough into 2 parts
Roll out each dough into 12” strip 6” wide
Put filling along the middle of strip about 1 inch wide leaving 1” ends of dough no filling.
Fold one side over the filling and then the other side over the filling.
Use pastry brush and egg wash (egg white and water) to seal seam and pinch with finger seam and ends of log. Sprinkle Wilton’s sparkling white sugar.
Put log on lightly greased cookie sheet seam side down and brush egg wash on top and sprinkle Wilton’s sparkling white sugar.
Put back in the fridge for 20 min.
Slash tops with razor blade every 2”
Bake in preheated oven 450 degrees for 15-20 min and golden brown.

Cool completely before cutting into 1” slices.

Store at room temp in foil.
Freeze in foil & baggie. Thaw OUT of foil and baggie &
good cold but can reheat 450 degrees not in foil 10 min. Flaky

Here she is...........


Click here to learn about our group Healthy Bread in 5 minutes


  1. Stunning breads! I've not tried the brioche from the AB5 book yet and it's looks like I should get busy and try it!

    Thanks for the Almond Paste recipe too. Always nice to have these kind of recipes when the cupboard is bare!

  2. OMG..........this all looks wonderful. I've never actually made the AB5 Brioche either. I think I should.

  3. Oh, these both look gorgeous and so delish! (Just so you know, you're not helping my diet one bit! LOL) I appreciate the almond paste recipe too. That's something I would never have on hand. Happy Honeymooning! :)

  4. oh wow looks yummy with a good cup of tea!

  5. How nice of you to post the almond paste recipe. Does that last bread ever look good.

  6. You have my mouth watering. What delicious looking bread. I love almond paste in all sorts of things- can't wait to give this recipe a try.

  7. Those both look delicious! I would take a piece of either to go with my coffee for breakfast.

  8. Good job making something with what you had on hand. That looks yummy.

  9. O my, these look mouth watering. I am drinking a cup of tea right now and that would be so perfect with it.

  10. I just joined Michelle's bread baking group and I made the avocado bread - just an FYI, you really couldn't taste the avocado. I even used some of the dough as the base for a pizza - so good!


  11. These look wonderful! I would love to reach in and have a taste!

  12. You should have used the almonds in place of the pine nuts! thanks for the almond paste recipe.

  13. Wonderful! Food porn to die for! LOL. Great job!

  14. Gorgeous photos! Your brioche is just beautiful! I'll have to try that banket - it sounds pretty incredible!

  15. Beautiful work! Thanks for the almond paste recipe :) I'll have to tuck that into my ABin5/Hbin5 books.

  16. Oh my goodness, that looks amazing! I'd love to try this recipe. Well done!

  17. Almond brioche sounds divine! The recipe from ABinFive looks delicious.

  18. I wanted to dive into the photo of the pull apart brioche it looked so good. Your breads are amazing. Thanks for the almond paste recipe.

  19. Wow! Your brioche looks fabulous! I have to make this one! Thanks for recipe for almond paste. It will definitely come in handy. Great job!

  20. beautiful and wow....it looks so tastey! I think the pesto nut bread would be good even without the nuts.....just letting you know incase you still wanna make it :)