Bonbon Almond-Paste B.out Cakes
Ingredients
Directions
The book gives no oven temperature. The 350°F (175°C) in the steps was added when the recipe was transcribed, as a starting point.
Prepare
Prepare the almond paste as described in recipe No. 272.
Roll the paste out thinly and cut it into small rounds using a cutter about the size of a half-crown coin.
Bake and assemble
Bake the rounds on buttered baking sheets at 350 °F (175 °C) until light golden.
Once baked, stick two pieces together with jam.
Mask the surfaces with more jam and cover with transparent icing.
Transcribed from a scanned cookbook and modernised for today's kitchens. Where the book gave no heat or time, or said "a moderate oven", the temperatures and times here may be modern equivalents rather than the book's own figures.
Explore the science
What each ingredient does
- Almond paste
- Forms the base of the bonbons, giving a dense, chewy texture and rich almond flavour when baked.
- Jam
- Adds sweetness and acidity, and its sticky surface helps hold the pieces together and the icing in place.
- Transparent icing
- Forms a glossy, sweet outer coating that seals the surface and adds sweetness.
The step that matters
Baking the rounds until light golden. Almond paste is high in sugar, so it browns quickly. Pulling the rounds once they are lightly golden keeps them from darkening, drying out or turning bitter while still soft inside.
“What each ingredient does” and “The step that matters” were written by Claude from this recipe’s own method and reviewed in samples by CompKitchen.
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