Cookie Gift Baskets Tip & Recipe Blog

Pastry

• 1 cup butter
• 3 cups all purpose flour
• pinch of salt
• ¼ cup icing sugar
• ¼ cup cold water

In a food processor, mix butter flour and salt. Add icing sugar and water: mix. Let stand 15 minutes. Roll out to a 12 in. x 10 in. rectangle on a lightly floured surface. Cut in half, lengthwise. Place one pastry piece on a cookie sheet and make slits in the other one, keeping it in a single sheet.

Frangipani

• ¼ cup soft butter
• ¼ cup granulated sugar
• 1 egg
• ½ cup blanched almonds, finely ground
• 1 tbsp. all purpose flour

Preheat oven to 375 degrees F.In a food processor, mix all frangipani ingredients well. Spread the mix over the first pastry, leaving a ½ in. edge.

Garnish

• 2 cups fresh blueberries
• 1 egg white, beaten
• 1 tbsp. granulated sugar

Spread blueberries over frangipani, brush pastry edges with beaten egg white and cover with second pastry, sealing edges well. Brush with egg white and sugar. Bake for 40 to50 minutes until golden. [6 to 8 servings]

• 2/3 cup ground almonds
• 3/4 cup granulated sugar
• 2 eggs
• 1/4 cup flour
• 1/4 cup unsalted butter melted

Preheat oven to 400 degrees F.Butter a fluted quiche mold and if possible, line the bottom with greaseproof paper.Using either food processor or mixer, blend almonds and sugar well. Add eggs, one at a time and mix for another 2 or 3 minutes in order to get a smooth and light mix. Add flour and mix well. Add butter and mix moderately, making sure that mix is homogenous.Pour mix ½ to 2/3 in. thick into mold.Bake for about 15 minutes. Bread color will be dark gold and texture relatively firm to touch. Turn out bread a few minutes after removing from oven. This bread keeps well and can be served alone when warm or with seasonal fruits and custard. [6 servings]

• 3 cups sugar
• 1/2 pound butter
• 1/2 cup shortening
• 5 large eggs
• 1/4 teaspoon salt
• 3 cups flour
• 1 small can evaporated milk
• 3/4 cup plus water to make 1 cup liquid
• 2 teaspoons almond extract

Cream sugar and shortening. Add eggs and salt: cream well. Add remaining ingredients. Pour into a very lightly greased 12 cup Bundt pan. Put into cold oven. Set temperature at 320 degrees F. Bake 1 hour and 30 minutes. Cool 15 minutes and remove from pan.