For the past month, I have been aiming to cut processed sugar from my diet to see what health effects I could see if any. Well, let me tell you, although it wasn’t as difficult as I feared, it was difficult enough for me to give into allowing myself sweets on the weekends. The most difficult part was attending parties (the birthday cake in particular) and the fact that I felt my hands were tied in terms of baking.
Of course by week four, I was going through baking withdraws as much as I was cookie cravings. After all, if people could find a wayto bake with products like Splenda, there must be a way to substitute natural sugars such as honey, maple, and agave syrup. Continue reading
I am nuts about nuts and I am especially in love with almonds for their flavor, versatility, nutrition, and all around goodness. I had a bag of ground almonds and a tube of almond paste that was just waiting for some inspiration. So when my mom mentioned Almond Tarts, my ears perked up immediately, despite the overflowing number of desserts presently in my home.
Before making this recipe, I had little knowledge of the difference between ground almonds, almond paste, and marzipan. Just on sight and initial taste, they go from least to most sweeter, softer, and more expensive. I found out that marzipan has the most sugar and the almonds in it are ground the finest so that it is more playable for molding cake decorations.
||Medium Fine (with or w/o skin)
||Blanched & Fine ground
||Blanched & Extra Fine