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!!!
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...........
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