My mother was a school teacher…you can tell from her precise printing, right?įirst, mix the crust using a stand mixer, and put half of it in the prepared pan. It helps you feel close to the person who wrote it. I really like to see the handwriting on recipe cards. Honestly, 3/4 pound aka 12 ounces is the right amount. Also, she calls for 3/4 pound OR 3/4 cup almond paste. Isn’t it charming? You can see she calls for margarine, but I think that was due to a cost concern, and after that time, she more routinely used butter, which is what I do. This is my mother’s hand-written recipe card from back in the day.
#Almond paste bars free#
Almond paste (NOT marzipan I have used Odense brand here because I can get it from my grocery store, but feel free to use any brand you prefer).Butter (I use unsalted, but you can use salted).I could eat almond anything, anytime, anywhere, anyhow.įirst, as always, gather your ingredients. Since I am CEO of the Almond Lovers’ Society (a group entirely manufactured and justified in my mind), these are right up my alley. One of the featured cookies my mom made was Almond Paste Squares, a shockingly delicious chewy, tender bar cookie that smells intoxicating and tastes fully almond. The tray was piled high, and even though we had a wedding cake, I don’t think many cookies made it home as leftovers!
My mother (pictured to the left) and her sister had baked for days ahead of time, and even secured a couple of batches of mandelbrot from my new mother-in-law. My new husband and I did enjoy walking this tray around to our guests. My Italian mother insisted on a cookie tray at my wedding, and I had not been to too many weddings up to that time, so it was a new idea for me.
The bride and groom, as one of their first acts of togetherness, walk the tray around to all the tables after the meal, giving all the guests a chance to chat with them as well as get a sweet treat. There’s an Italian tradition of having a cookie tray at your wedding.
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