I made my own almond paste using Joe Pastry's recipe (I've made it once before - it was so easy/quick/more delicious than any store bought almond paste, that I vowed to always make it from scratch). The bars came together easily. My only beef with the recipe was that it took too many steps and too much waiting (maybe I'm growing old and impatient, ha ha). I also had issues making the frangipane in the KitchenAid. It remained crumbly no matter what I did. I wasn't about to take more time to press it through a medium sieve, so I dumped everything in the food processor and in less than 20 seconds, voila, the frangipane was whizzed to perfection :o) I was surprised Flo didn't have us use the food processor for that and should have followed my instincts on that one right away (after all, that's how I've made frangipane in the past).
Here are some step-by-step pictures:
|Used homemade triple berry preserves for this|
|Carefully gently poured the green-tinted frangipane on top of the preserves without marring it|
|Ta-dah! Look at those delicious layers :o)|
- Hubby hasn't tried these yet, so no rating (yet).
- Of course, I did try these. These bars are really good. The diversity of flavors and textures work really well together (which I wasn't that sure about initially). The buttery crust just melts in your mouth, the tanginess of the triple berry jam and the crunchiness from the seeds complements the sweet and nutty frangipane beautifully. The chocolate glaze adds yet another dimension to the whole thing and it just works! I hope this freezes well because the recipe yields a lot of bars.
- Recap of my changes: used salted butter in the crust. Instead of seedless raspberry jam, I used homemade triple berry jam (I left the seeds in). I added a couple drops of almond oil to the frangipane (if using almond extract, you might want to use 1/4 to 1/2 tsp as almond oil is a much more concentrated flavoring agent).
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