Almond Icing Food

ALMOND BUTTERCREAM ICING

Steps:

• Combine sugar, egg yolks, eggs, almond paste and salt in medium size saucepan.
• Beat with electric mixer until pale and fluffy.
• Beat in cream and vanilkla until blended.
• Cook over medium heat, stirring constantly, for about 6 min.
• until mixture just starts simmering Strain into large bowl.
• Refrigerate for 1 1/2 hours or until chill.
• Beat in butter with electric mixer until fluffy (Icing can be made up to 1 week in advance,cover in airtight container and store in refrigerator).
• Let stand at room temperature until good spreading consistency.

VANILLA AND ALMOND FROSTING

Steps:

• For base frosting:.
• Using electric mixer, beat butter in large bowl until fluffy.
• Gradually beat in sugar, then cream and vanilla.
• If making both frostings: Divide between 2 bowls.
• For vanilla frosting:.
• Mix 1 teaspoon vanilla into 1 bowl of base frosting.
• For almond frosting:.
• Mix almond extract into second bowl of base frosting. Mix in yellow food coloring, 1 drop at a time, until desired shade is reached.

ALMOND ICING

Steps:

• Mix water, extracts and salt in small bowl. Whisk in enough powdered sugar to form icing thick enough to pipe.

SUGAR COOKIES WITH ALMOND FROSTING

Steps:

• Make the cookies: Whisk the flour, baking soda and salt in a medium bowl. Beat the butter and granulated sugar in a stand mixer fitted with the paddle attachment on medium speed until fluffy. Beat in the egg, then beat in the vanilla and almond extracts. Reduce the mixer speed to low; add the flour mixture and beat until combined. Cover and chill 1 hour.
• Preheat the oven to 350 degrees F. Line 2 baking sheets with parchment paper. Scoop 1-inch mounds of dough onto the prepared baking sheets, about 2 1/2 inches apart; flatten the mounds with your fingers. Bake until the cookies are golden around the edges, about 10 minutes. Let the cookies cool 10 minutes on the baking sheets, then transfer to racks to cool completely.
• Make the frosting: Beat the butter, almond and vanilla extracts, and salt in a stand mixer fitted with the paddle attachment on medium speed until light and fluffy. Add the confectioners' sugar and beat until smooth and creamy. Transfer to a piping bag fitted with a small star tip. Pipe the frosting onto the cooled cookies and top with nonpareils or Jordan almonds.

ALMOND ICE

Steps:

• Soften gelatin in 1 cup cold water. Add 2 1/4 cups boiling water and sugar. Stir until thoroughly dissolved. Add 3 cups cold water and the almond extract. Mix well.
• Pour gelatin mixture into a 9x13 inch pan and refrigerate for at least 4 hours. Cut into 1 inch squares and serve in a bowl with cut fruits.

ICED ALMOND SLICES

Steps:

• Remove ready rolled shortcrust pastry 30 mins before you use it. Turn oven on and preheat to gas mark 6/200°C.
• After 30 minutes, roll out pastry onto a floured surface in order to cover a baking tray 34x24 cm. Place pastry onto the tray and prick pastry surface all over with a fork.
• Cover surface of pastry with crumpled greaseproof paper. Place baking beans on top of paper and place into the middle of the oven. Bake for 20 minutes and then remove baking parchment and baking beans. Place back in the oven and bake for 5 minutes more. Remove from the oven and allow to cool. Reduce oven temperature to gas mark 4/180°C.
• Once cooled, cover the pastry with the raspberry jam. Mix well in a large bowl: 200g sifted icing sugar 200g caster sugar 350g ground almonds Mix together 2 eggs, 2 egg whites and 2 tsp of almond favouring. Make a well in the dry ingredients and add the egg mixture and mix well. Spread combined mixture evenly all over the raspberry jam to the edges of the pastry. Scatter the flaked almonds evenly across the top of the almond paste mixture. Place on the middle shelf of the oven and bake for 40-45 minutes until the surface is dark golden in colour. Remove and allow to cool.
• Sift 450g of icing sugar into a large bowl. Add 4-5 tbsp of water plus 2 tsp of almond favouring. Mix well until smooth. Make sure it isn't runny nor should it be stiff. Once the correct texture is reached spread across the top of the dark golden crust, reserving 2-3 spoonfuls. Add red colouring to the reserved spoonfuls and place in a piping bag with a narrow pointed icing nozzle. Pipe approximately 15 red icing lines across the surface of the white icing about 2 cm apart. Draw the point of a cocktail stick through the red icing lines to create a feathering effect. Set aside for about 24 hours to set and harden.

VANILLA AND ALMOND FROSTING

Steps:

• For base frosting:
• Using electric mixer, beat butter in large bowl until fluffy. Gradually beat in sugar, then cream and vanilla. Divide between 2 bowls.
• For vanilla frosting:
• Mix 1 teaspoon vanilla into 1 bowl of base frosting.
• For almond frosting:
• Mix almond extract into second bowl of base frosting. Mix in yellow food coloring, 1 drop at a time, until desired shade is reached.