ellen_fremedon or jgesteve

[fox]

i know i have given at least one of you, possibly both, my recipe for amaretto cookies.  any chance you can give it back to me via e-mail, as it's presently in a recipe box somewhere in my parents' house and i've forgotten the exact amount of sugar i'm meant to use?  (also the right amount of almond paste -- three and a half cans, but what that actually means i'm not sure.)

also, can anyone tell me the difference between almond paste and marzipan?  when i was buying almond paste in the states, the marzipan was right next to it and i swear the ingredients were the same.  here, so far i've only seen marzipan (in white and gold, i admit), and i wonder if it's going to ruin the cookies if i try to make them with this stuff.

also also, my backmost tooth on the lower left is really sharp, and scratches my tongue.  ow.  (that has nothing to do with amaretto cookies.  i just thought i'd whine about it for a bit.)

Comments

[strange-selkie.livejournal.com]

Marzipan has a much higher sugar content, is ground finer and has stablisers usually. And is more expensive. And comes in a different colour tube.

[darthfox.livejournal.com]

different color tube, check; more expensive, sometimes (but what really puzzled me was when they were the same price for the same amount of what was, according to the ingredients list, the same stuff); ground finer, check (and wouldn't make a difference to me, really); stablisers, check (almond paste has preservatives too); more sugar, damn damn DAMN.

le sigh. will have to find some sort of middle eastern grocery for almond paste, i suppose, since all that's turning up at tesco and sainsbury's is marzipan for making candy or covering cakes. (why do they cover cakes with marzipan? why?!)

[resqdog51.livejournal.com]

A sharp tooth like that can mean a broken tooth and you might want to have it looked at by a dentist since breaks are very much notsogood for your teeth.

[darthfox.livejournal.com]

nah, it's not broken-sharp -- it's just that the molar has a corner and when i get an inflamed tastebud or something (i'm guessing; that's pretty far back on the tongue as well) it doesn't go away as quickly as it should because the tooth is aggravating it. grar. (fortunately, i was just at the dentist a couple of weeks ago when i was back in the states. so my teeth are presently Intact, hallelujah.)

[ellen-fremedon.livejournal.com]

Eek, I know that you did, but since the move I'm not sure I know what I did with it. I will look.

[darthfox.livejournal.com]

thankee. i've found the same sort of almond paste i use, on the Giant website (sadly they won't deliver this far), so i know that measurement -- it's just the sugar, and i have the idea it's some weird-ass amount like 3 1/8 cup. also i believe the baking temperature was 450 F, but i wouldn't swear to it (and i know i always tweak it ...).

[jgesteve.livejournal.com]

Looking as well...

[darthfox.livejournal.com]

thanks. like i said to ellen, i've got the almond paste measurement now, so really it's just the sugar (and the baking temperature, which for a cookie like this has got to be flexible and have an eye kept on it).