Praline powder
6 Servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| 1 | cup | Blanched Almonds |
| 1 | cup | Sugar |
| 2 | tablespoons | Water |
| ⅛ | teaspoon | Cream of Tartar |
| 1 | teaspoon | Vanilla extract |
Directions
Praline Powder
PRALINE POWDER
Preheat oven to 300oF. Bake the almonds until dry but not brown. Boil sugar, water, and cream of tartar, shaking the pan in a rotary motion to prevent burning. Cook until the syrup becomes light brown. Add dried almonds and vanilla, and pour onto a large oiled baking sheet.
Cool. When praline becomes hard, break it into small pieces. Process the pieces with the steel blade, until all is pulverized.
Good for sprinkling on cakes, puddings, etc.
FRENCH FILLING
½ C Almond paste (Recipe follows. Don't buy for $2.98 8oz. Make your own!) 2 Egg Yolks 1½ C Confectioners sugar 2 TBSP prepared Black coffee or liqueur of your choice ¼ C Cream This filling is not cooked.
ALMOND PASTE
2 C Blanched Almonds 1 ½ C Confectioners sugar 2 Egg Whites 2 tsp.
Almond extract
Preheat oven to 300oF. Bake the almonds until dry but not brown. In the processor bowl fitted with the steel blade, grind almonds until pulverized. Mix in sugar, egg whites, and almond extract until a paste is formed. Form the paste into a ball, wrap in wax paper, let it age in an airtight container for at least 4 days.
Happy Baking,