ALMOND-FILLED STOLLEN
I've been making this during the holiday season for nearly 50 years. When we flew to Alaska one year to spend Christmas with our daughter's family, I carried my stollen on the plane!-Rachel Seel, Abbotsford, British Columbia
Provided by Taste of Home
Time 1h30m
Yield 3 loaves (12 slices each).
Number Of Ingredients 17
Steps:
- In a small bowl, combine candied fruits and 1/2 cup rum; let stand, covered, 1 hour., In a small bowl, dissolve yeast in warm water. In a large bowl, combine milk, butter, sugar, salt, lemon zest, almond extract, remaining rum, yeast mixture and 4 cups flour; beat on medium speed until smooth. Cover and let stand in a warm place, about 30 minutes., Beat in eggs. Stir in enough remaining flour to form a soft dough (dough will be sticky). Drain candied fruit, reserving rum for glaze. Reserve 1/2 cup candied fruit for topping. Stir almonds and remaining candied fruit into dough., Turn dough onto a floured surface; knead until smooth and elastic, 6-8 minutes. Place in a greased bowl, turning once to grease the top. Cover and let rise in a warm place until doubled, about 1 hour., Punch down dough; divide into 3 portions. On a greased baking sheet, roll each portion into a 12-in. circle. Crumble one-third of the almond paste over one-half of each circle. Fold dough partially in half, covering filling and placing top layer within 1 in. of bottom edge. Cover with kitchen towels and let rise in a warm place until doubled in size, about 1 hour. Preheat oven to 375°., In a small bowl, whisk egg yolk and water; brush over loaves. Bake 30-35 minutes or until golden brown. Cover loosely with foil if tops brown too quickly. Remove from pans to wire racks to cool completely. , In a small bowl, mix reserved rum with enough confectioners' sugar to make a thin glaze. Drizzle over stollen. Sprinkle with reserved candied fruit.
Nutrition Facts : Calories 278 calories, Fat 10g fat (5g saturated fat), Cholesterol 44mg cholesterol, Sodium 241mg sodium, Carbohydrate 43g carbohydrate (21g sugars, Fiber 2g fiber), Protein 5g protein.
STOLLEN FRUIT TART OR ALMOND TART
For almond tarts, replace the dried-fruit mixture with 2/3 cup sliced blanched almonds and skip step 1.
Provided by Martha Stewart
Categories Food & Cooking Breakfast & Brunch Recipes
Time 2h
Yield Makes two 10-inch tarts
Number Of Ingredients 11
Steps:
- Combine dried fruit, orange juice, cognac, and 1/4 teaspoon salt in a saucepan. Bring to a boil, stirring; reduce heat and simmer 2 minutes. Let cool, 15 minutes.
- Cut marzipan into chunks. In a food processor, puree marzipan, egg, and remaining 1/2 teaspoon salt.
- Butter two 10-inch tart pans with removable bottoms. Divide dough in half. Roll out one half (keep other half refrigerated) on a lightly floured surface to an 11-inch circle. Fit into bottom and up sides of a prepared pan. Fill with half of marzipan, then half of fruit mixture (or almonds for almond tart). Repeat with remaining dough and filling. Drape with buttered plastic wrap. Let rise in a warm spot until almost doubled, about 45 minutes.
- Preheat oven to 375 degrees with racks in upper and lower thirds. Bake tarts, rotating pans once, until golden brown, about 20 minutes (15 minutes for almond tart). Let cool slightly on a wire rack before serving.
MIXED FRUIT ALMOND TART
This is one of those recipes where the nutty crust and the almondy pastry cream provide the perfect vehicle for a stunning (and tasty!) fruit tart. I love to use tart kiwis with blueberries and raspberries. They are the trio that makes for tart and sweet at the same time. The almonds in the layers and on top make this colorful dessert irresistible.
Provided by Fisher Nuts
Categories Dessert
Time 40m
Yield 12 , 12 serving(s)
Number Of Ingredients 13
Steps:
- Preheat the oven to 375°F.
- Make the crust: Grease the sides and bottom of a 9-inch tart pan with nonstick cooking spray. Place the nuts into the bowl of a food processor. Pulse until nuts are finely ground. Add remaining butter and sugar and pulse until the dough resembles coarse crumbs. Use your fingers and the flat bottom of a drinking glass to press the dough into an even layer in the bottom and up the sides of a 9-inch tart pan. Place the pan in the center of the oven and bake until the tart is firm and golden brown, 12-15 minutes. Set aside.
- Make the almond cream: Whisk the sugar, flour and egg yolks until thick and smooth in a medium bowl. Bring the milk and almond extract to a gentle boil in a medium saucepan over medium heat. Pour about 1/2 of the milk mixture into the egg mixture, whisking constantly, then pour the whole mix back into the pot. Cook over medium heat, stirring with a wooden spoon, until the mixture thickens, 5-8 minutes. Stir this mixture constantly, scraping the bottom as you stir, so the flour doesn't stick to the bottom and burn. Pour the mixture onto a baking sheet lined with plastic wrap and cover it with a coating of plastic wrap so that it doesn't form a "skin". Refrigerate until completely cooled.
- Assemble the tart: Place the tart bottom on a serving platter. Spoon the pastry cream on top. Arrange the kiwi slices, raspberries and blueberries on top of the pastry cream and brush with the jam until the fruit is coated with it. Sprinkle with the remaining 1/4 cup of sliced almonds.
- Note: You can use a 9-inch springform pan in place of the tart pan, if desired. Build the crust so that it is one inch high on the sides of the pan.
Nutrition Facts : Calories 181.8, Fat 2.3, SaturatedFat 0.9, Cholesterol 63.5, Sodium 12.3, Carbohydrate 39.6, Fiber 1.4, Sugar 36.7, Protein 2
SUMMER FRUIT TART FROM ALMOND BREEZE®
Bring summertime flavor anywhere with this easy mixed berry tart with almondmilk vanilla custard.
Provided by Almond Breeze
Categories Trusted Brands: Recipes and Tips Almond Breeze
Time 50m
Yield 8
Number Of Ingredients 9
Steps:
- To make custard whisk egg, corn starch and maple syrup together in a pan. Slowly whisk in almond milk over medium heat. Bring to a boil, whisking continuously, remove from heat and cool 5 minutes.
- Pour custard into tart crust and top with fruit.
- Refrigerate 30 minutes before serving.
Nutrition Facts : Calories 95.9 calories, Carbohydrate 15 g, Cholesterol 23.3 mg, Fat 3.5 g, Fiber 1.8 g, Protein 1.7 g, SaturatedFat 0.7 g, Sodium 92.3 mg, Sugar 6.3 g
ARMAGNAC CHOCOLATE ALMOND TART
I am a pecan pie lover...this is my twist on pecan pie. I use almonds instead of pecans and golden syrup instead of corn syrup. Both chocolate and Armagnac make this tart really special. Don't skip on toasting the almonds, it brings out the nuttiness of the pie. - Phoebe Saad, Framingham, Massachusetts
Provided by Taste of Home
Categories Desserts
Time 1h5m
Yield 8 servings.
Number Of Ingredients 16
Steps:
- In a large bowl, mix flour, ground almonds, sugar and salt; cut in butter until crumbly. Gradually add ice water, tossing with a fork until dough holds together when pressed. Shape into a disk; wrap in plastic wrap. Refrigerate 1 hour or overnight., Preheat oven to 350°. On a lightly floured surface, roll dough to a 1/8-in.-thick circle; press onto bottom and up sides of an ungreased 9-in. tart pan with removable bottom. Place on a baking sheet. For filling, sprinkle slivered almonds over crust. In top of a double boiler or a metal bowl over hot water, melt butter and chocolate; stir until smooth. Remove from heat. In a large bowl, beat eggs and sugar until thick and lemon-colored. Beat in golden syrup, Armagnac, vanilla and salt until well blended. Gradually beat in chocolate mixture. Slowly spoon filling over almonds. Bake until set, 35-40 minutes. Cool completely on a wire rack.,
Nutrition Facts : Calories 462 calories, Fat 29g fat (11g saturated fat), Cholesterol 85mg cholesterol, Sodium 67mg sodium, Carbohydrate 44g carbohydrate (27g sugars, Fiber 4g fiber), Protein 9g protein.
FRESH FRUIT TART WITH ALMOND PRESS-IN CRUST
Eating fruit tarts is great. Rolling out dough on a brutally hot day isn't. Good thing this stunner has a no-fuss press-in crust.
Provided by Chris Morocco
Categories Bon Appétit Dessert Tart Custard Fruit Berry Blueberry Blackberry Milk/Cream Vanilla Almond Egg Butter Vegetarian Soy Free Peanut Free Kid-Friendly Pie Summer
Yield 8 servings
Number Of Ingredients 18
Steps:
- Crust:
- Place a rack in the middle of oven; preheat to 350°F. Whisk egg yolks and 1 Tbsp. cold water in a small bowl to combine.
- Whisk all-purpose flour, almond flour, sugar, and salt in a medium bowl. Add butter and rub and smash into dry ingredients with your fingers to create large, shaggy pieces (you want some pieces that are flat and thin and some that are large and irregular).
- Drizzle egg yolk mixture over flour and, using a fork or your fingers, toss into dough to incorporate. Knead dough in bowl until it starts to come together (it will still look a little dry; although, if it looks too dry and doesn't come together, add 1-2 Tbsp. more water, but only if needed).
- Turn dough out onto a clean work surface and knead 1 or 2 more times. Divide dough in half, stack pieces, and press down firmly to smash together. Repeat process until dough is well combined and becomes slightly sticky, 2-3 more times. Press dough into bottom and 1" up sides of pan and prick all over with a fork. Freeze until very firm, 20-30 minutes.
- Bake crust until deep golden brown all over, 35-40 minutes. Let cool.
- Do Ahead: Crust can be baked 2 days ahead. Store tightly wrapped at room temperature.
- Custard and assembly:
- Bring milk and vanilla paste to a simmer in a medium saucepan over medium-high heat. Remove from heat.
- Meanwhile, whisk egg yolks, sugar, cornstarch, and salt in a medium bowl, starting slowly-it won't want to combine easily at first-then vigorously whisk until mixture is very pale yellow and very thick, about 1 minute (the sugar should be nearly dissolved at this point). Whisking constantly, gradually add hot milk mixture. Return custard base to saucepan and bring to a simmer over medium heat, whisking constantly. Simmer, still whisking constantly, until custard is thickened and has no cornstarch taste, about 3 minutes.
- Remove custard from heat and add butter a couple of pieces at a time, whisking until fully melted before adding more, until all of the butter is incorporated. Transfer to a medium bowl and cover with plastic wrap, pressing directly against surface. Let cool.
- Vigorously whisk custard until smooth and slightly loosened. Scrape into crust and smooth surface. Top with berries.
- Do Ahead: Custard can be made 4 days ahead. Keep chilled.
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ALMOND FILLED STOLLEN - BAKING SENSE®
From baking-sense.com
Reviews 9Calories 320 per servingCategory Breads
- In a small saucepan, combine the raisins and orange peel with the rum. Cook over medium heat, stirring constantly, for 2-3 minutes until most of the rum is absorbed. Transfer the fruit to a small bowl and set aside to cool.
- Combine the milk, yeast and 1 cup of the flour in the bowl of a stand mixer or in a mixing bowl. Mix the ingredients to form a thick batter. Cover the bowl and set aside for 30 minutes.
- With the mixer running on low, add the sugar and salt. Add the butter a tablespoon at a time. Mix to incorporate completely. Add the egg, vanilla extract, almond extract and 1/2 cup of flour.
- Switch to the dough hook and add the remaining cup of flour. The dough should gather on the hook and clear the sides of the bowl. Add a little more flour if the dough is still very sticky. If working by hand, add as much of the flour as you can mix by hand then turn the dough out onto a floured surface to finish kneading in the flour.
ALMOND STOLLEN - GERMANFOODS.ORG
From germanfoods.org
Category DessertTotal Time 1 hr 40 mins
- On baking day make a depression in the middle of the flour. Whisk the yeast with 1 Tbsp sugar in the warm milk, and pour into the depression and stir with a little of the flour mix forming a thick paste. Cover with flour and let rise.
- Stir the softened butter, and spread on the dough; do the same with the sugar and all the spices. Work all the ingredients through the risen dough very carefully and let rise 30-60 minutes, not letting it get too warm.
- Stollen can be made in different shapes, for example 'cut' and 'open.' For a cut Stollen make a long loaf and, with a sharp knife, cut lengthwise down the middle 1/2 inch deep. For an open stollen, also form a loaf, but then press a long, wide groove into the loaf using either a rolling pin or the edge of the hand pushing slightly to the side as you go along. Push the narrow side up.
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