jedovaty

Lisa: That's a neat idea, thanks. I made peanut butter blossoms last weekend, first time ever. They were super soft, I think because it had no flour or other starches, so I'll try adding some and see what happens. I can use my indian wet grinder that I have to make a super smooth almond butter, but now I'm not sure I want to do that as that tends to result in a very runny product. Kerry: primary: I need a specific shape for the almond portion, secondary, I'm not doing an exact replica, but rather a spin off of it. I tried whittling the almonds by hand, but it's inefficient, painful, and my whittling skills are rather poor to begin with, my parents did not let me have knives as a kid :p.

Good morning! Long story short: I am doing a spin off the coconut/chocolate/almond candy (almond joy), and trying to create a specific shape out of the almond. My hands are cramped after a couple dozen failed attempts whittling roasted almonds, so now I'd like to try a different approach, and instead, create some kind of sub-candy or cookie with roasted almonds that I can put into a mold or use a mini cookie cutter. I'm fairly new to sweets, my knowledge in this area is pretty slim. Some ideas so far, I don't like any, but it might help turn some gears: 1. dusting almond over a stencil, but that's not enough almond nor crunchy enough 2. almond brittle, but that's too hard and sweet, I'd like it more of a soft crunch, and bringing the almond flavor forward 3. meringue with almonds (sort of macaron-ish), however, weather has been humid and raining here, and I'm ending up with a gooey mess instead of that soft crunch In addition to having almond-forward taste and soft crunch texture, it'd be fun to explore something modernish - I have a accumulated a few tools and ingredients not customarily found in homes. There are dietary considerations I will have to account for, however, no need to worry about that now, I am just looking for ideas and a place to take it from there Thank you for your time in reading!