In Response to Re: Solo Brand Pastry filling:
Hey Nikki -- try these............ CRISP AND CHEWY ALMOND CONFECTION 1 pkg (7 oz) almond paste 1 egg white 2 tblsp sugar 2 tblsp flour 1/8 tsp almond extract 1/4 cup finrly chopped candied orange peel 3/4 to 1 cup sliced almonds Powdered sugar Crumble the almond paste into small pieces into the large bowl of mixer. Beat on low speed until workable. Add egg white. sugar, flour and almond extract. Beat until well blended. Stir in candied orange peel. Pile sliced almonds on a piece of waxed paper. Drop a teaspoon of the almond paste mixture into the almond slices and roll to form an almond coated ball. Repeat with remaining dough, placing balls about 1 1/2 - 2 inches apart on greased and floured cookie sheets. Bake in a pre-heated 325 degree oven until almonds are golden - 20 to 25 minutes. Cool briefly on sheet, transfer to wire rack to cool completely. Dust lightly with powdered sugar. Store airtight. Makes about 2 dozen I made these years and years ago then forgot they existed. Just found the yellowed slip of a page from April, 1980 Sunset magazine
Posted by Nancy G
I am not a fan of candied orange peel. Does anyone have any suggestions as to what I can substitute? I wonder if I could just use a 1/4 cup of ground almonds. OH, finely chopped dried apricots just might do it....what do you think?
Open to all suggestions.