Love'n Bake News in a Nutshell

We were fortunate to have Nick Malgieri and Hervé Poussot of Brooklyn’s Almondine Bakery demonstrate techniques for making French macarons and Italian macaroons using American Almond Products last fall. The demo took place at the Institute for Culinary Education in New York. Attendees were professional bakers and members of the group the Bakers Dozen. Here are some [...]

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It’s time for Rugelach.  And here is a lovely discussion of the history of the pastry and a recipe from Joan Nathan’s Jewish Holiday Cookbook. Did you know that eating these half-moon cream cheese pastry ties to a tradition of eating cheesecake on Hanukkah? We love rugelach on holidays or any time.  They are especially [...]

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  Many people have heirloom recipes they bake only for special occasions.  Some are full of nuts or almond paste, others call for fruit fillings. At this time of the year we see sales of our poppy seed filling increase. It is one of those old world flavors that bring back warm memories of times [...]

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Clever and thrifty French bakers invented Croissant aux Amandes, the twice-baked almond cream filled croissant. Originally this filling was probably used to mask the flaws in a day-old croissant.  Today, the croissants are probably made for this purpose. This is an easy way to really dress-up a store-bought product at home. First the sliced croissant [...]

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