What to do with almond paste?

Sand Tarts or similar type cookies so good!!
Almond Cookie

Recipe By :
Serving Size : 1 Preparation Time :0:00
Categories : Cookies

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
1 cup Sugar
1 1/2 cups Butter
1/2 teaspoon Almond flavoring
1 8 ounces Can almond paste
1 1/2 cups Flour
1/2 teaspoon Baking powder
1/4 teaspoon Soda

Cream butter, sugar, and almond flavoring until light and
fluffy. Add egg and almond paste and beat thoroughly. Add
sifted dry ingredients and beat until well blended. Chill
dough for about 2 hours.Form into balls, shaping with palms
of hands. Use 1 level teaspoon of dough for 1 cookie. Place
on ungreased cookie sheet and press gently with small fruit
glass which has been dipped in granulated sugar. Bake at 350
until delicately browned. about 12 minutes. NOTE: you can
also add 3/4 cup chopped fine almonds to give added flavor.

Note that you can store almond paste indefinitely in the refrigerator. If the paste gets too hard you can heat it gently to soften it again.

Almond Drop Cookies
1/2 cup (1 stick) butter, softened
1/2 cup Almond Paste
1 cup granulated sugar
3 ounces (1 package) cream cheese, softened
1 large egg
1 teaspoon almond extract
2 cups all purpose flour
1/2 teaspoon baking powder
1/2 teaspoon salt
Optional, Glace cherries, 48 halves or ¼ cup chopped
Preheat oven to 375° and line cookie sheets with parchment paper. Cream together the butter, almond paste, sugar and cream cheese. Add the egg and almond extract and mix well. Beat in the flour, baking powder, and salt. This will be a firm consistency dough. Stir in the chopped cherries, if using. Drop small equal-sized amounts of dough onto the prepared cookie sheets. If using, press a cherry half into the top of each cookie. You will have approximately 48 cookies.Bake for 10-12 minutes, until a golden brown around the bottom edges.Cool and store in an airtight container, separating the layers with waxed paper. Refrigerate if not eaten within 3-4 days.

Almond Cherry Cheesecake Bars
1- 10 oz. can Almond Paste
1 cup granulated sugar, divided
1 stick butter, softened
2 eggs
1/2 cup all-purpose flour
1-1/3 cups graham cracker crumbs
1- 8 oz. pkg. cream cheese, softened
1/2 teaspoon vanilla
1 1/2 cups canned cherry pie filling
Preheat the oven to 325ºF. Grease or line a deep 9 x 13-inch sheet or cake pan with parchment paper. Set aside. To prepare the crust: Beat the Almond Paste and 1/2 cup of the sugar in the bowl of a mixer fitted with the paddle until blended. Beat in the softened butter then scrape the bowl and beat in one of the eggs. Gently blend in the flour and graham cracker crumbs. Press the mixture in the bottom of the prepared pan. Pack it down evenly and firmly. Bake the crust until set and lightly golden, about 15 minutes. To make the filling: Beat the softened cream cheese and 1/2 cup of the sugar in the bowl of a mixer on low speed until blended. Scrape the bowl then add the egg and vanilla, mixing until smooth. Spoon into the prepared pan and spread evenly over the crust. Bake the cake on the center rack of the oven until the cheese filling begins to turn golden along the edges, about 15 to 20 minutes. Cool completely then top with the cherry pie filling. Chill again then cut into small squares or bars.

Almond Cranberry Muffins
Serves: 12 large to 15 regular muffins
Streusel Topping:
3 Tablespoons granulated sugar
3 Tablespoons Almond Paste
3 Talespoons unsalted butter, softened
6 Tablespoons flour
Batter:
2 1/2 cups all-purpose flour
2 teaspoons baking powder
1/2 teaspoon baking soda
1/4 teaspoon salt
1/2 cup (4 ounces) unsalted butter, room temperature
1/2 granulated sugar
1/2 cup Almond Paste
2 large eggs
1 teaspoon lemon juice
grated zest of one lemon
1 cup buttermilk
2 1/2 cup cranberries
granulated sugar for garnish
For the Topping: Blend the sugar, Almond Paste, butter and flour in the bowl of a mixer fitted with the paddle until the crumbly mixture is well combined. Set aside.
For the Batter: Preheat the oven to 350ºF. Grease then line a 12-cup muffin tin with paper liners or spray individual silicone muffin cups with pan release spray. Stir together the flour, baking powder, baking soda and salt. Set aside. Cream the butter, sugar and Almond Paste in the bowl of a mixer fitted with the paddle. Scrape the bowl. Beat in the eggs one at a time. Stir in the lemon juice and zest. Stir in the flour mixture alternating with the buttermilk in three additions. Fold in the cranberries. Divide the batter evenly between the muffin cups. Sprinkle each generously with the streusel and the granulated sugar. Bake until risen and well browned, about 45 to 50 minutes. Cool the muffins about 10 minutes before eating.
NOTE: This batter may be kept refrigerated for 48 hours. Use it to bake smaller batches for fresh muffins over a long weekend. The baked muffins also keep well for 3 weeks in the freezer when stored in a well-sealed container.

Double Chocolate Almond Macaroons
Makes: 18 – 20 large cookies
1 can Almond Paste
3/4 cup granulated sugar
4 ounces bittersweet chocolate, melted
3 egg yolks
1 teaspoon vanilla extract
4 ounces bittersweet chocolate chopped into pieces (or chocolate chips)
3 egg whites
pinch salt
Preheat the oven to 300ºF. Line 2 baking sheets with parchment paper. Beat the almond paste and ½ cup of the sugar in the bowl of a mixer with paddle until broken up, about 2 minutes. Pour in the melted chocolate and mix to blend for another minute. Scrape down the bowl then add the egg yolks and vanilla extract. Beat until smooth. Add the chopped chocolate chunks. In a separate bowl, beat the egg whites and salt until soft peaks form. Gradually add the remaining ¼ cup of sugar and beat until the egg whites are stiff but not dry. Stir one third of the whipped whites into the chocolate mixture, scraping the bowl well. Then fold in the remaining whites mixing just until the whites are blended. The batter will be fairly stiff. You may even want to work in the egg whites gently between your fingers. Drop the batter by tablespoons onto the parchment-lined baking sheets or use a small portion scoop. Bake the cookies until set and lightly browned, about 20 to 25 minutes. Rotate the baking sheets after 15 minutes to bake evenly. Allow the cookies to cool completely then remove them from the parchment with a spatula. Stored in an airtight container at room temperature, these cookies will keep fresh for 3 to 5 days.

nfd♥