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Suggest a better descriptionPraline Powder PRALINE POWDER Preheat oven to 300oF. Bake the almonds until dry but not brown. Boil sugar, water, and cream of tartar, shaking the pan in a rotary motion to prevent burning. Cook until the syrup becomes light brown. Add dried almonds and vanilla, and pour onto a large oiled baking sheet. Cool. When praline becomes hard, break it into small pieces. Process the pieces with the steel blade, until all is pulverized. Good for sprinkling on cakes, puddings, etc. FRENCH FILLING 1/2 C Almond paste (Recipe follows. Dont buy for $2.98 8oz. Make your own!) 2 Egg Yolks 1 1/2 C Confectioners sugar 2 TBSP prepared Black coffee or liqueur of your choice 1/4 C Cream This filling is not cooked. ALMOND PASTE 2 C Blanched Almonds 1 1/2 C Confectioners sugar 2 Egg Whites 2 tsp. Almond extract Preheat oven to 300oF. Bake the almonds until dry but not brown. In the processor bowl fitted with the steel blade, grind almonds until pulverized. Mix in sugar, egg whites, and almond extract until a paste is formed. Form the paste into a ball, wrap in wax paper, let it age in an airtight container for at least 4 days. Happy Baking,
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Serving Size: 1 Serving (127g) | ||
Recipe Makes: 6 Servings | ||
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Calories: 530 | ||
Calories from Fat: 111 (21%) | ||
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Amt Per Serving | % DV | |
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Total Fat 12.3g | 16 % | |
Saturated Fat 0.9g | 5 % | |
Monounsaturated Fat 7.8g | ||
Polyunsanturated Fat 2.9g | ||
Cholesterol 0mg | 0 % | |
Sodium 6.9mg | 0 % | |
Potassium 172.4mg | 5 % | |
Total Carbohydrate 104.9g | 31 % | |
Dietary Fiber 2.5g | 10 % | |
Sugars, other 102.4g | ||
Protein 5.3g | 8 % | |
Powered by: USDA Nutrition Database Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition. |
Calories per serving: 530
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