Adapted from Classic German Baking by Luisa Weiss
I used a mix of apples, some tart, some less-so. Do use good-quality, flavorful apples, preferably ones from a farmers' market, which taste better than supermarket varieties. For suggestions on which apples to use, ask the people at the farm stand or choose those that have a fragrance. Apples are related to roses, so often have a faint, yet lovely, rosy smell. If your apples are small, use 6 of them.
Luisa recommends grating the almond paste, which I didn't do, so I had to run the mixture through a food processor. Since my almond paste was "artisanal" it wasn't as moist as what you buy at the grocery story, so that may have been the culprit. So I recommend grating the almond paste in step #4.
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|Serving Size: 1 to 12 serving (160|
|Recipe Makes: 10 to 12 ser|
|Calories from Fat: 38 (36%)|
|Amt Per Serving||% DV|
|Total Fat 4.3g||6 %|
|Saturated Fat 1.4g||7 %|
|Monounsaturated Fat 1.6g|
|Polyunsanturated Fat 0.6g|
|Cholesterol 169.9mg||52 %|
|Sodium 74.2mg||3 %|
|Potassium 172.5mg||5 %|
|Total Carbohydrate 12.4g||4 %|
|Dietary Fiber 2.3g||9 %|
|Sugars, other 10.1g|
|Protein 5.9g||8 %|
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Calories per serving: 105
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