I have an italian rainbow cookie recipe that calls for almond paste and
I cannot find it in any local store. Can I use almond extract or
something else instead or would that screw up the cookies.

J W wrote:

> I have an italian rainbow cookie recipe that calls for almond paste and
> I cannot find it in any local store. Can I use almond extract or
> something else instead or would that screw up the cookies.
>
>
>
>


How much almond paste?
Can you find marzipan (heavily sweetened almond paste)?

Bob

J W wrote:

> I have an italian rainbow cookie recipe that calls for almond paste and
> I cannot find it in any local store. Can I use almond extract or
> something else instead or would that screw up the cookies.
>
>
>
>


How much almond paste?
Can you find marzipan (heavily sweetened almond paste)?

Bob

"J W" > wrote in message
...
> I have an italian rainbow cookie recipe that calls for almond paste and
> I cannot find it in any local store. Can I use almond extract or
> something else instead or would that screw up the cookies.

You can't substitute almond paste for almond extract. Solo sells canned
almond paste, but it is usually in an obscure place in along side the canned
pie filling. It would be unlikely that a clerk would know anything about
it. You might be able to contact Solo at their website and see if the can
direct you to a store in your area that carries it.
http://www.solofoods.com/
http://www.solofoods.com/cprod.html

>> I have an italian rainbow cookie recipe that calls for almond paste and
>> I cannot find it in any local store. Can I use almond extract or
>> something else instead or would that screw up the cookies.


The almond paste deinitely adds needed starch and texture. Can you find
whole almonds and blanch then grind them yourself? Alternately you could
possibly use organic almond butter- but cut back on the other fats in the
cookies. Get a jar that has separated a bit and drain the oil off the top- go
for the dryer portion towards the bottom of the jar.


Hope this helps =)

Barb Anne

>> I have an italian rainbow cookie recipe that calls for almond paste and
>> I cannot find it in any local store. Can I use almond extract or
>> something else instead or would that screw up the cookies.


The almond paste deinitely adds needed starch and texture. Can you find
whole almonds and blanch then grind them yourself? Alternately you could
possibly use organic almond butter- but cut back on the other fats in the
cookies. Get a jar that has separated a bit and drain the oil off the top- go
for the dryer portion towards the bottom of the jar.


Hope this helps =)

Barb Anne

J W > wrote:
>I have an italian rainbow cookie recipe that calls for almond paste and
>I cannot find it in any local store. Can I use almond extract or
>something else instead or would that screw up the cookies.

Make your own:

Mash up raw, unsalted, skinless almonds and add white
sugar until it tastes like almond paste.

--Blair
"Buy almond croissants and start
scraping?"

Blair P. Houghton > wrote in news:fjOyd.1419772$SM5.115056
@news.easynews.com:

> J W > wrote:
>>I have an italian rainbow cookie recipe that calls for almond paste and
>>I cannot find it in any local store. Can I use almond extract or
>>something else instead or would that screw up the cookies.
>
> Make your own:
>
> Mash up raw, unsalted, skinless almonds and add white
> sugar until it tastes like almond paste.
>
> --Blair
> "Buy almond croissants and start
> scraping?"
>

Have you ever tried to "mash" an almond? A spin in the FP or blender
first, then "mash" or pound in a mortar and pestle.

--
Wayne in Phoenix

*If there's a nit to pick, some nitwit will pick it.
*A mind is a terrible thing to lose.

Blair P. Houghton > wrote in news:fjOyd.1419772$SM5.115056
@news.easynews.com:

> J W > wrote:
>>I have an italian rainbow cookie recipe that calls for almond paste and
>>I cannot find it in any local store. Can I use almond extract or
>>something else instead or would that screw up the cookies.
>
> Make your own:
>
> Mash up raw, unsalted, skinless almonds and add white
> sugar until it tastes like almond paste.
>
> --Blair
> "Buy almond croissants and start
> scraping?"
>

Have you ever tried to "mash" an almond? A spin in the FP or blender
first, then "mash" or pound in a mortar and pestle.

--
Wayne in Phoenix

*If there's a nit to pick, some nitwit will pick it.
*A mind is a terrible thing to lose.

Personally, I'd use almond extract for the taste, a little butter
for the fatty gooiness, and a bit of flour to stiffen it up. Almond
paste adds nothing really special to recipe, neither in taste nor
texture. Almond paste's claim to fame is when it's used in
Marzipan to shape tiny little fruits and seasonally, reindeers
and reindeer droppings.

Michael

Personally, I'd use almond extract for the taste, a little butter
for the fatty gooiness, and a bit of flour to stiffen it up. Almond
paste adds nothing really special to recipe, neither in taste nor
texture. Almond paste's claim to fame is when it's used in
Marzipan to shape tiny little fruits and seasonally, reindeers
and reindeer droppings.

Michael

On Fri, 24 Dec 2004 04:38:36 GMT, "Vox Humana" >
wrote:

>
>"J W" > wrote in message
...
>> I have an italian rainbow cookie recipe that calls for almond paste and
>> I cannot find it in any local store. Can I use almond extract or
>> something else instead or would that screw up the cookies.
>
>You can't substitute almond paste for almond extract. Solo sells canned
>almond paste, but it is usually in an obscure place in along side the canned
>pie filling. It would be unlikely that a clerk would know anything about
>it. You might be able to contact Solo at their website and see if the can
>direct you to a store in your area that carries it.
>http://www.solofoods.com/
>http://www.solofoods.com/cprod.html
>


Solo also has canned marzipan this time of year I wonder if that could
be adapted somehow. The ingredients are a bit different.... in the
"close, but no cigar category." Oh, the marzipan in about $4 for a
small can.

The only problem with finding the Solo canned almond paste is that it
usually sells out quite quickly this time of year. I know...I couldn't
find any yesterday. No pignoli cookies this year.

Boron

On Fri, 24 Dec 2004 04:38:36 GMT, "Vox Humana" >
wrote:

>
>"J W" > wrote in message
...
>> I have an italian rainbow cookie recipe that calls for almond paste and
>> I cannot find it in any local store. Can I use almond extract or
>> something else instead or would that screw up the cookies.
>
>You can't substitute almond paste for almond extract. Solo sells canned
>almond paste, but it is usually in an obscure place in along side the canned
>pie filling. It would be unlikely that a clerk would know anything about
>it. You might be able to contact Solo at their website and see if the can
>direct you to a store in your area that carries it.
>http://www.solofoods.com/
>http://www.solofoods.com/cprod.html
>


Solo also has canned marzipan this time of year I wonder if that could
be adapted somehow. The ingredients are a bit different.... in the
"close, but no cigar category." Oh, the marzipan in about $4 for a
small can.

The only problem with finding the Solo canned almond paste is that it
usually sells out quite quickly this time of year. I know...I couldn't
find any yesterday. No pignoli cookies this year.

Boron

Wayne Boatwright > wrote:
>Blair P. Houghton > wrote in news:fjOyd.1419772$SM5.115056
:
>> Mash up raw, unsalted, skinless almonds and add white
>> sugar until it tastes like almond paste.
>
>Have you ever tried to "mash" an almond? A spin in the FP or blender
>first, then "mash" or pound in a mortar and pestle.

Every day in my molars.

--Blair
"Ever try to peel a walnut?"

Wayne Boatwright > wrote:
>Blair P. Houghton > wrote in news:fjOyd.1419772$SM5.115056
:
>> Mash up raw, unsalted, skinless almonds and add white
>> sugar until it tastes like almond paste.
>
>Have you ever tried to "mash" an almond? A spin in the FP or blender
>first, then "mash" or pound in a mortar and pestle.

Every day in my molars.

--Blair
"Ever try to peel a walnut?"