This elegant and rich dessert is easy with a food processor.
1 pound (16 ounces) almond paste*
1 1/2 cups granulated sugar
1 cup butter, softened
2 tablespoons Kirsch, Amaretto, or Drambuie (or a combination of Amaretto and Drambuie)
1/2 teaspoon almond extract
1 cup flour
1 teaspoon baking powder
Heat oven to 350 degrees F.
Grease and flour a 9- or 10-inch springform pan.
In a food processor, whirl almond paste with sugar until blended to the consistency
of sand. Transfer to mixing bowl. Add softened butter; then add eggs one by one
beating after each addition. Add Kirsch and almond extract.
In a separate bowl, sift flour and baking powder. Mix into almond mixture. Do
Bake at 350 degrees F for 50 - 60 minutes or until knife comes out with just
a few crumbs attached (not wet). Cool in pan. Remove sides of springform pan and
transfer to a serving platter.
Optional: Sprinkle top with powdered sugar before serving.
Recipe can be halved and baked in a 9-inch layer cake pan. Baking time will vary.
Check after 40 minutes.
Editor's Note: If buying supermarket grade almond paste, I recommend Odense
brand. It comes in a 7-ounce roll. I do not recommend Betty Crocker's. Professional
quality almond paste is preferable to grocery store brand.
Posted by CookinMom at Recipe Goldmine April 30, 2001.