I can’t get enough of almond-flavored pastries. My mom used to make blondies with almonds on top, so treats such as biscotti or amaretti always have a familiar, nostalgic taste.
A couple weeks ago, I had a wonderful Gâteau de Beurre d’Amande (almond-butter cake) at Bistrot Zinc. And when I was jonesin’ for some baking last weekend, I knew I wanted to recreate it at home.
I’d never worked with almond paste before, but David Lebovitz’s Almond Cake was easy to make, as it’s all done in the food processor. Individual “cakes” (made in muffin tins) are just the right size dessert with your favorite berries and homemade whipped cream.
This is definitely a new favorite.
Nicole M. Markle 