1. food and drink
2. desserts and baking

Odense Favorites
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Pignoli Cookies
Almond Apple Crumb Pie
A classic Italian cookie.
Our most popular pie.
Macaroons
Almond Pear Tart
This is one of the easiest cookies to make from
scratch! Almond macaroons are a hundred year old
Scandinavian tradition.
This rich almond tart can be made with canned
pears or our Wine & Citrus Poached Pears,
depending on time restrictions.
Tri-Color Almond Cookies
Wine & Citrus Poached Pears
These classic cookies are also known as
Neapolitans or Rainbow Cookies. They are festive
and as pretty as they are delicious. The extra steps
are worth the work.
This sweet and tart poaching liquid boils down
to a ruby colored sauce that’s equally delectable
served over sweets or meats. These poached pears
are a perfect fruit for our Almond Pear Tart.
Double Almond Biscotti
Almond Pumpkin Pie
Almond Paste plus sliced almonds makes a double
delicious biscotti.
Nuts and pumpkin are a natural together. Try this
easy twist on an old favorite for its heightened
flavor and presentation. We think it will become a
new classic!
Frangipan (Almond Cake)
This rich Danish cake is a breeze to make.
Strawberry Rhubarb Almond Muffins
Almond Paste complements the fresh flavor of
strawberries, and the tart taste of rhubarb. This
muffin will be a welcome addition to any breakfast
or brunch.
Almond Pound Cake
One of our most requested recipes.
Danish Almond Coffee Cake
A rich and moist coffee cake with a delicious
almond filling. It’s a treat any time of the year.
Almond Anise Scones
Almond and anise team up for an old world
flavored scone. These scones would make a
delicious addition to any special brunch or
breakfast.
Chocolate, Orange Marble Cake
Almond Paste adds another dimension of taste to
this classic flavor combination. It’s a great cake for
any occasion.
ODENSE ALMOND PASTE
2
F AV O R I T E S
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ODENSE Quality baking ingredients imported
from Denmark. Odense Almond Paste adds rich
flavor to some of your favorite recipes. Odense
Marzipan taps your creative side and lets you
decorate for all occasions.
Thank you.
QUALITY FOODS SINCE 1923
A Taste of Thai All A Taste Of Thai products are
Gluten Free and those marked Reduced Sodium
have been reformulated and improved so that they
now contain at least 25% less sodium than before
and at least 50% less sodium than the average
similar product.
ODENSE ALMOND PASTE
Notta Pasta These delicious noodles, made from
rice, better absorb the flavors of the sauces and
seasonings used in your favorite dishes! And,
they’re gluten free.
3
F AV O R I T E S
Pignoli Cookies
A classic Italian cookie.
YIELD
DIRECTIONS
Servings 30 cookies
1. Combine grated Almond Paste, granulated
and powdered sugars in a bowl. Beat on low
with electric mixer until texture of small
crumbs.
2. Add egg whites and vanilla. Beat on high for 3
minutes or until the consistency of a smooth
paste. Scrape sides of bowl occasionally.
3. Add flour and salt. Mix until just combined.
Cover and refrigerate for one hour.
4. Preheat oven to 325°F. Line a cookie sheet
with parchment paper.
5. Add pine nuts to a shallow bowl. Drop batter
one teaspoon at a time into nuts. With slightly
dampened fingertips, quickly lift and flip
batter “no-nuts” side down onto cookie sheet.
6. Bake 14-16 minutes or until light golden.
Gently slide parchment paper off of pans
onto wire racks. When cookies are completely
cooled, peel gently from parchment. Store
cookies in airtight containers between wax
paper.
TIME
30 minutes to assemble
14-16 minutes to bake
1 hour to chill
INGREDIENTS
1-7 oz box Odense Almond Paste, grated
1/2 cup granulated sugar
1/2 cup powdered sugar, firmly packed
2 large size egg whites, no larger
1/2 teaspoon vanilla extract
3 tablespoons all purpose flour
Pinch salt
1 cup (5 oz) pine nuts
TOOLS & EQUIPMENT
Parchment paper
ODENSE ALMOND PASTE
4
F AV O R I T E S
Macaroons
This is one of the easiest cookies
to make from scratch! Almond
macaroons are a hundred year old
Scandinavian tradition.
YIELD
DIRECTIONS
20 - 2 1/2 inch cookies
1. Preheat oven to 350°F with rack in center.
Line baking sheet with parchment paper.
2. Add grated Almond Paste and sugar to mixing
bowl. Beat until the texture of crumbs.
3. With mixer on low, slowly add egg whites
and beat until mixed. Beat on high for three
minutes, until a creamy paste is formed,
scraping down bowl 2-3 times.
4. Drop teaspoon size dollops of batter onto
paper, leaving 2 inches of space between
cookies.
5. Bake 15 minutes or until lightly golden. Cool
cookies completely before removing from
baking sheet. Store in an airtight container
between layers of wax paper for 3-5 days.
TIME
15 minutes to assemble
15 minutes to bake
Total Time: 30 minutes
INGREDIENTS
1-7 oz box Odense Almond Paste, grated
2/3 cup granulated sugar
1/4 cup (scant) egg whites*, slightly beaten for
easier measuring
*Tip: Do not use more than the scant 1/4 cup of
egg whites, or you will have almond pancakes, not
macaroons.
TOOLS & EQUIPMENT
Parchment paper
ODENSE ALMOND PASTE
5
F AV O R I T E S
Tri-Color
Almond Cookies
These classic cookies are also known
as Neapolitans or Rainbow Cookies.
They are festive and as pretty as they
are delicious. The extra steps are
worth the work.
YIELD
36 cookies
TIME
1 hour to assemble (active time)
12-14 minutes to bake
Chill: 2 hours
5. Add 10 drops green food coloring to one bowl, 10
drops yellow food coloring into another and 10
drops red food coloring into last bowl. Mix each
batter until color is well blended.
6. Add batters to prepared pans, spreading evenly to
edges. A thin metal spatula works well for this
step.
7. Bake all three pans together, unless oven is too
small, in that case bake in batches. Bake for
12-14 minutes or until edges are golden and
toothpick inserted in middle comes out clean.
8. Cool pans on wire rack for 10 minutes. Loosen
cake edges from pan, with a thin knife, and invert
onto rack. Gently peel off wax paper and cool
completely.
9. Lay wax paper on a flat surface that will fit in
refrigerator. Place green cake on top of wax paper.
Spread top with 1/3 cup jam. Top green layer
with yellow cake. Spread top with remaining jam.
10. Top yellow layer with pink cake. Cover with
wax paper and weight top with a book. Chill in
refrigerator for 2 hours.
11. Set a stainless steel bowl over a pot of barely
simmering water. Add chocolate and shortening
and stir until melted.
12. Remove cake from refrigerator. Evenly spread
top (not sides) with chocolate. Let stand at room
temperature until chocolate is set.
13. To serve, trim edges with a sharp knife. Cut into
small squares (6 rows across and 6 rows down)
and for diamonds (6 rows across and 1-inch
diagonal rows). Refrigerate cookies in an airtight
container in single layers for up to one week.
INGREDIENTS
1-7 oz box Odense Almond Paste, grated
1/2 cup sugar
1 1/2 sticks (12 tablespoons) unsalted butter, softened
3 eggs, room temperature
1 cup all-purpose flour
1/4 teaspoon salt
Food coloring, green, yellow and red
2/3 cup seedless raspberry jam
1/2 cup semi-sweet chocolate chips
1 teaspoon vegetable shortening
TOOLS & EQUIPMENT
3-8” X 8” square baking pans (We used a package of 3
EZ Foil disposable pans for easy clean up).
Wax paper
DIRECTIONS
1. Preheat oven to 350°F. Grease 3 - 8” X 8” baking
pans. Line each pan bottom with wax paper.
Grease and flour wax paper, or use cooking spray.
2. Beat Almond Paste and sugar in mixing bowl until
the texture of sand. Add butter and beat until
light colored and smooth.
3. Add eggs one at a time, beating well between each,
until light and fluffy.
4. Sift flour and salt into almond mixture. Beat on
low until just incorporated. Divide batter into
thirds (1 cup plus 1 tablespoon for each bowl).
ODENSE ALMOND PASTE
6
F AV O R I T E S
Double Almond
Biscotti
Almond Paste plus sliced almonds
makes a double delicious biscotti.
YIELD
DIRECTIONS
22 biscotti
1. Preheat oven to 350°F. Line a cookie sheet
with parchment or foil
2. Add grated Almond Paste, butter, flour, sugar,
baking powder and salt into a medium bowl.
3. Mix together well, with fork or pastry cutter
until crumbly. Add sliced almonds.
4. Whisk together egg whites and vanilla until
frothy. Add to mixture. Mix until dough
holds together. Turn out onto a lightly floured
counter.
5. Roll dough into a 2 inch thick log. Cut in half
and roll each piece 10 inches long.
6 . Transfer rolls to cookie sheet. Flatten to 3/4
inch thickness.
7. Bake 30-35 minutes or until golden. Cool
cookie sheet on wire rack for 10 minutes.
8. Cut into 3/4” diagonal slices. Return to cookie
sheet, cut side down. Bake 10-12 minutes or
until golden. Flip and bake 10-12 minutes
more.
9. Cool on wire rack and store in air-tight
container for 2-3 weeks.
TIME
Prep: 20 minutes
First Baking: 35 minutes
Second baking: 20-25 minutes
Total time: 75-80 minutes
INGREDIENTS
1-7 oz box Odense Almond Paste, grated
1 stick (8 tablespoons) very cold butter
1 3/4 cups flour
1/2 cup sugar
1 teaspoon baking powder
1/4 teaspoon salt
1 cup sliced almonds
4 large (no bigger) egg whites
1/2 teaspoon vanilla extract
T O O L S & E Q U I P M E N T Parchment paper
ODENSE ALMOND PASTE
7
F AV O R I T E S
Frangipan
(Almond Cake)
This rich Danish cake is a breeze to
make.
YIELD
DIRECTIONS
One 10 inch tart or springform pan
1. Preheat to 350°F. Grease and flour tart pan.
2. Add grated Almond Paste, sugar and butter
to a mixing bowl. With mixer on low speed
combine ingredients, beat on high 2-3
minutes.
3. Add eggs, one at a time, beating well between
each. Beat on high until batter is light colored
and fluffy (about 3 min.).
4. Sift cake flour into almond mixture. Gently
fold in flour by turning with a spatula until
ingredients are just incorporated. Folding is
NOT stirring.
5. Spread batter into tart pan. Bake 30 minutes
or until golden and a toothpick inserted in the
middle comes out clean.
6. Let the cake cool completely on a wire rack
before removing from pan. Sprinkle with
confectioner’s sugar.
TIME
15 minutes to assemble
30 minutes to bake
Total Time: 45 minutes
INGREDIENTS
1-7 oz box Odense Almond Paste, grated
1/2 cup granulated sugar
1 stick (8 tablespoons) butter, room temperature
3 eggs, room temperature
1/2 cup cake flour
OPTIONAL, confectioner’s sugar
TOOLS & EQUIPMENT
10” tart or springform pan
ODENSE ALMOND PASTE
8
F AV O R I T E S
Almond Pound
Cake
One of our most requested recipes.
YIELD
DIRECTIONS
1 - 9 x 5 inch loaf
1. Preheat the oven to 325°F. Grease and flour
the loaf pan.
2. Using an electric mixer set on a medium
speed, beat grated Almond Paste, sugar and
butter until well mixed.
3. Add eggs one at a time, beating well between
each addition. Beat on high until light and
fluffy.
4. Sift the flour with the baking powder and add
to batter alternately with milk. Beat on low
until just combined and smooth. Do not overmix, or cake will be tough.
5. Pour batter into pan. Bake for 75 minutes or
until an inserted toothpick pulls out clean.
6. Cool cake, still in pan, on wire rack for 5
minutes. Un-mold carefully and finish cooling
on rack before cutting..
TIME
20 minutes to assemble
75 minutes to bake
Total Time: 1 hour 35 min.
INGREDIENTS
1-7 oz box Odense Almond Paste, grated
1 cup granulated sugar
2 sticks butter, room temperature
4 large eggs, room temperature
2 cups flour
1 teaspoon baking powder
1/2 cup milk
TOOLS & EQUIPMENT
9” x 5” loaf pan
TO STORE:
After completely cooled, wrap in plastic wrap.
The cake will last 3 days at room temperature
or one week if refrigerated.
TO FREEZE:
Wrap first in plastic and then with foil. Freeze
for up to one month.
ODENSE ALMOND PASTE
9
F AV O R I T E S
Danish Almond
Coffee Cake
A rich and moist coffee cake with a
delicious almond filling. It’s a treat
any time of the year.
YIELD
DIRECTIONS
1 bundt cake
1.
TIME
Baking time: 45-50 minutes
2.
INGREDIENTS
Filling
1 - 7oz box Odense Almond Paste
1/2 cup plus 2 tablespoons sliced almonds
1/4 cup brown sugar
2 teaspoons cinnamon
Cake
1 cup sugar
1 stick (8 tablespoons) butter
2 eggs
1 teaspoon vanilla or almond extract
2 cups flour
1 teaspoon each, baking powder and baking soda
1/2 teaspoon salt
1 cup sour cream
3.
4.
5.
6.
TOOLS & EQUIPMENT
1 10-12 cup bundt pan
Preheat oven to 350° F. Grease and flour
10-12 cup bundt pan. Sprinkle 2 tablespoons
almonds into bundt pan and set aside.
Mix grated Almond Paste, 1/2 cup of almonds,
brown sugar and cinnamon together. Set
aside.
In mixing bowl combine sugar and butter.
Beat on high speed for 2 minutes. Add eggs
and extract. Beat until batter is light and
fluffy, about 3 minutes.
Sift flour with baking powder, baking soda and
salt. Add flour mixture and sour cream to egg
mixture. Beat until combined.
Spoon 1/3 of batter into bundt pan. Sprinkle
1/2 of filling on top. Spoon 1/3 of batter
on filling. Top with remaining filling. Cover
filling with remaining batter.
Bake 45 to 50 minutes or until toothpick
inserted near middle of cake comes out clean.
Cool in pan on wire rack for 15 minutes.
Unmold carefully onto wire rack and cool
completely. Garnish with powdered sugar or
almond icing.
ODENSE ALMOND PASTE
10
F AV O R I T E S
Chocolate,
Orange Marble
Cake
Almond Paste adds another
dimension of taste to this classic
flavor combination. It’s a great cake
for any occasion.
YIELD
DIRECTIONS
1-10 inch bundt pan
1. Preheat oven to 350°F. Spray, or grease and
flour a bundt pan.
2. In a mixing bowl beat grated Almond Paste,
sugar and butter until combined. Scrape sides
of bowl and beat on high for 3 minutes. Add
eggs one at a time, beating between each
addition. Scrape sides of bowl and beat on
high until light and fluffy.
3. Sift flour, baking powder, baking soda and
salt into a bowl. Mixing until combined, add
flour to almond mixture alternately with sour
cream, ending with flour.
4. Remove 3 cups of batter (about 22.5 oz) to
another bowl and add melted chocolate. Mix
until just combined. To remaining batter add
orange rind, 10 drops yellow and 4 drops red
food coloring. Mix with beaters or by hand,
until the desired color of orange is reached.
5. Add spoonfuls of chocolate and orange batters
to bundt pan, alternating colors. Using a
thin handle of a wooden spoon, gently swirl
batters together. Do not over marbleize. Bake
55-60 minutes or until a toothpick inserted in
middle comes out clean. Cool cake in pan on
a wire rack for 10 minutes. Unmold and cool
completely. Dust with powdered sugar or frost
with favorite icing.
TIME
35 minutes to assemble
55-60 minutes to bake
Total time: 95 minutes
INGREDIENTS
1-7oz box Odense Almond Paste, grated
1 cup sugar
2 sticks unsalted butter, room temperature
4 large eggs, room temperature
1 3/4 cups flour
1 teaspoon baking powder
1/2 teaspoon baking soda
1/4 teaspoon salt
1 cup sour cream
2 ounces unsweetened chocolate, melted
2 tablespoons grated orange rind
Optional: yellow and red food coloring
TOOLS & EQUIPMENT
1-10 inch bundt pan
ODENSE ALMOND PASTE
11
F AV O R I T E S
Almond Apple
Crumb Pie
Our most popular pie.
YIELD
DIRECTIONS
Serves 8
1. Preheat oven to 375°F.
2. Shape Almond Paste into flat disk. Roll out to
9” disk, between 2 sheets of wax paper.
3. Press disk into bottom and up sides of pie
shell. Refrigerate.
4. For topping combine flour, oats, brown sugar,
almonds, and half of cinnamon. Cut butter
into mixture until crumbs are formed.
5. For filling mix sugar with remaining
cinnamon, toss with apples and pour into pie
shell.
6. Spoon topping over apples. Bake 50-60
minutes or until golden brown.
TIME
25 minutes to assemble
50-60 minutes to bake
INGREDIENTS
1-7 oz box Odense Almond Paste
1 unbaked 9” pie shell, chilled
1/2 cup all-purpose flour
1/2 cup uncooked oats
1/2 cup light brown sugar
1/4 cup chopped almonds
1 teaspoon cinnamon, divided
6 tablespoons cold butter, 1/4” pieces
1/4 cup granulated sugar
5 baking apples, peeled, cored, sliced
TOOLS & EQUIPMENT
Wax paper
Pastry cutter (or use fingers!)
ODENSE ALMOND PASTE
12
F AV O R I T E S
Almond Pear Tart
This rich almond tart can be made
with canned pears or our Wine &
Citrus Poached Pears, depending on
time restrictions.
YIELD
DIRECTIONS
6-8 slices
1. Preheat oven to 375°F. Roll out puff pastry on
a lightly floured surface. Lay in ungreased tart
pan and gently push dough into sides. Roll
across top with rolling pin to cut off excess.
Place pan on baking sheet.
2. Add grated Almond Paste, sugar and butter
to a mixing bowl. Beat on low speed to
incorporate. Beat on high for 2 minutes. Add
eggs one at a time, beating after each. Beat
on high for 3 minutes. Fold in flour until
incorporated and pour batter into tart shell.
3. Drain pears. Place pears cut side down on a
cutting board. Make 4 length-wise diagonal
slices, about 1/8” from top of pear through
the bottom, so pear slices will fan out.
4. Place pears close to edge of tart, and arrange
decoratively on batter. Add a pear to the
middle and bake for 45 minutes or until firm.
Save any remaining pears for serving with
cooked tart. Tent with a piece of aluminum
foil if tart is browning too quickly.
5. Tart is done when a toothpick inserted in
middle comes out clean. Rest tart on wire rack
for 10 minutes then unmold. Serve tart warm
or cold with raspberries or sifted powdered
sugar.
TIME
20 minutes to assemble tart
45 minutes to bake
Total time: 65 minutes
INGREDIENTS
1 sheet (1/2 of 17.03 oz box) puff pastry
1-7 oz box Odense Almond Paste, grated
1/3 cup sugar
1/2 stick (4 tablespoons) butter, room temperature
2 large (not extra large) eggs, room temperature
3 tablespoons all-purpose flour
1 large can (30 oz) pears halves in heavy syrup, or
favorite poached pear recipe (see ours on page 14)
Optional: Raspberries or powdered sugar
TOOLS & EQUIPMENT
9-10 inch tart pan
ODENSE ALMOND PASTE
13
F AV O R I T E S
Wine & Citrus
Poached Pears
This sweet and tart poaching liquid
boils down to a ruby colored sauce
that’s equally delectable served over
sweets or meats. These poached pears
are a perfect fruit for our Almond
Pear Tart.
YIELD
DIRECTIONS
4-5 pears (8-10 halves)
1. Add wine, orange juice, water, sugar, cloves,
peppercorns and cinnamon to a large pot.
Using a potato peeler, peel 5 or 6 slices of
lemon rind off of lemon (no white/pith) and
add to pot. Over a medium-high heat bring to
a boil.
2. In the meantime: peel and cut pears in half,
length-wise. Remove core with a melon baller
or a small metal teaspoon (measuring kind,
not tableware). When sugar is dissolved,
add pears to poaching liquid. Simmer 10-20
minutes (depending on ripeness)
3. With a slotted spoon remove pears to a bowl.
Cook poaching liquid for 10-20 minutes at an
active simmer, or until it’s reduced by one half
(about 2 cups). Add pears back to liquid and
refrigerate overnight.
TIME
15-25 minutes to assemble and poach pears
10-20 minutes to reduce liquid
Total time: 25-45 minutes & 24 hours*
INGREDIENTS
2 cups red wine
1 cup each, orange juice & water
2/3 cup sugar
3 whole cloves
2 black peppercorns
2 cinnamon sticks
1 lemon
5 ripe but firm Bosc pears
*Marinate pears overnight for an even more
intense flavor.
ODENSE ALMOND PASTE
* If poaching pears whole (as a dessert by
themselves) increase cooking time to 40-60
minutes, depending on size and ripeness
of pears. Simmer until soft. Remove pears
from liquid. Actively simmer sauce until it is
reduced by half or coats a spoon.
14
F AV O R I T E S
Almond
Pumpkin Pie
Nuts and pumpkin are a natural
together. Try this easy twist on an
old favorite for its heightened flavor
and presentation. We think it will
become a new classic!
YIELD
DIRECTIONS
One 9-10 inch pie
1. Preheat oven according to pumpkin can
directions. Adjust rack to second level from
bottom.
2. Flatten roll of Almond Paste into a 6 inch disk.
With a rolling pin; roll out disk to a 9 inch
circle between wax paper, or on a work surface
dusted with powdered sugar. Line shell with
almond disk. Gently press disk into edges and
up the sides.
3. Mix packed pumpkin or pumpkin filling
according to recipe on back of can. Pour
filling into prepared crust and bake according
to can directions. While pie is baking, beat egg
white until frothy with 1 tablespoon sugar and
one tablespoon water. Set aside.
4. In the last 20 minutes of baking pie, add
almonds to egg white mixture and mix until
well coated. Remove pie from oven and
decorate outside edge of filling with coated
almonds. Sprinkle almonds with a bit of
additional sugar and bake for remaining 20
minutes, or until pie is done and almonds
golden.
TIME
Time varies according to preparation method
used.
INGREDIENTS
1-7 oz box Odense Almond Paste
1 9-10 inch unbaked pie shell, frozen or
homemade
1 can (15 oz) packed pumpkin or ready-made
pumpkin filling
1/2 cup thinly sliced almonds
1 egg white
1 tablespoon sugar
TOOLS & EQUIPMENT
Rolling pin
ODENSE ALMOND PASTE
15
F AV O R I T E S
Strawberry
Rhubarb Almond
Muffins
Almond Paste complements the fresh
flavor of strawberries, and the tart
taste of rhubarb. This muffin will be
a welcome addition to any breakfast
or brunch.
DIRECTIONS
1. Preheat oven to 375°F. Grease a twelve-count
muffin tin or line with paper cups. In a small
bowl mix the brown sugar and cinnamon. Set
aside.
2. Add Almond Paste, flour, sugar, baking
powder, orange zest, baking soda and salt to
food processor fitted with a metal blade. Pulse
until Almond Paste is finely cut into flour. (Or
use a bowl with a pastry cutter).
3. In a medium bowl beat the buttermilk,
butter and eggs until well combined. Add the
flour mixture first, then the strawberries and
rhubarb. Stir gently until all ingredients are
just incorporated. Over beating will make a
tough muffin.
4. Scoop* batter into muffin tins and sprinkle
with topping. Bake for 28-30 minutes or until
tops are rounded and muffins are golden.
Cool tin on wire rack for 5 minutes. Gently
transfer muffins from tin to wire rack to finish
cooling. These muffins are especially good
served warm.
YIELD
12 muffins
TIME
25 minutes to assemble
28-30 minutes to bake
Total time: 55 minutes
INGREDIENTS
Topping Ingredients:
1/4 cup brown sugar
1/4 teaspoon cinnamon
Muffin Ingredients:
1-7 oz box Odense Almond Paste
2 cups all-purpose flour
2/3 cup sugar
2 teaspoons baking powder
1 teaspoon grated orange zest, no pith (white part)
1/2 teaspoon baking soda
1/2 teaspoon salt
3/4 cup buttermilk
1/2 stick (4 tablespoons) butter, melted
2 large eggs
3/4 cup strawberries, 1/4-1/2 inch dice
3/4 cup rhubarb, 1/4-1/2 inch dice
TRICKS OF THE TRADE:
1. An *ice cream scoop is a good tool for
scooping muffin batter uniformly and quickly.
2. For muffins in a hurry; one day before needed,
separately mix the dry ingredients and the wet
ingredients. Refrigerate. On the next day, cut
fruit while oven is preheating. Combine and
cook ingredients according to directions.
TOOLS & EQUIPMENT
Food processor or pastry blender
12-count muffin tin
ODENSE ALMOND PASTE
16
F AV O R I T E S
Almond Anise
Scones
Almond and anise team up for an
old world flavored scone. These
scones would make a delicious
addition to any special brunch or
breakfast.
DIRECTIONS
1. Preheat oven to 350°F. Lightly grease cookie
sheets or cover with parchment paper.
2. Sift flour, sugar, baking powder, baking soda,
and salt into a large bowl.
3. Add grated Almond Paste and anise seed to
flour mixture. Cut Almond Paste in with
pastry cutter (or two knives)until the texture
of small crumbs.
4. Beat yogurt and egg into melted butter. Pour
into flour mixture and mix with spoon until
dough comes together. Note: Steps 2-4 can
easily be done in a food processor.
5. Turn dough out onto a lightly floured counter.
Knead one or two turns until dough is firm
enough to roll out, but still delicate. With a
lightly floured rolling pin, roll out to about
1/2-3/4 inch thickness.
6. Cut scones with cookie cutter and place on
cookie sheets. Gather together remaining
dough, and roll out again. Repeat until all
dough is used.
7. Lightly brush scone tops with milk and
sprinkle with sugar. Bake for 16-18 minutes,
or until tops are slightly golden and scones are
firm to the touch.
8. Cool on wire rack and serve warm. Scones
freeze well for up to 3 months, if individually
wrapped and placed in a plastic freezer bag.
Thaw at room temperature and reheat slightly
in oven, not microwave.
YIELD
16-18 scones
TIME
25 minutes to assemble
16-18 minutes to bake
INGREDIENTS
1-7 oz box Odense Almond Paste, grated
3 cups all purpose flour
1/2 cup sugar
2 teaspoons baking powder
1 teaspoon baking soda
1/2 teaspoon salt
2 tablespoons anise seeds
1 cup plain yogurt
1 egg
1/2 stick (4 tablespoons) melted butter
Topping:
1-2 tablespoons milk
1-2 tablespoons sugar
TOOLS & EQUIPMENT
Food processor or pastry cutter
2 1/2” round cookie cutter
ODENSE ALMOND PASTE
17
F AV O R I T E S
QUALITY FOODS SINCE 1923
© Copyright 2010 Andre Prost, Inc.
680 Middlesex Turnpike• P.O. Box 835, Old Saybrook, CT 06475 U.S.A.
Phone: 860.388.0838 / 800.243.0897 • Fax: 860.388.0830 • AndreProst.com