Popular Searches

 
 

Browse

 

  • Email
  • Pin It
 

Rosewater – Almond Filling
 

December 19th 2012

Contributed by:

Chef Laura Frankel

Rosewater - Almond Filling
 

 

0 comments | Leave Comment

 
1 Star2 Star3 Star4 Star5 Star (0 review)
Loading ... Loading ...
 
Print
 
 

Recipe

Rosewater – Almond Filling

This elegant confection elevates our hamantaschen. The almond filling can be made up to 5 days ahead of baking and can be stored covered in the refrigerator or frozen for up to 1 month.

Times

  • Ready Time : 0 min

Servings

1 vup

Ingredients

  • 8 ounces almond paste
  • 4 ounces butter, softened
  • 4 tablespoons sugar
  • ½ teaspoon almond extract (I like Nielsen Massey)
  • ½ teaspoon rosewater*
  • 2 large eggs
  • 4 tablespoons almond flour (I use Bob’s Red Mill-found at most grocery stores and Whole Foods)

Directions

In a mixer, beat together almond paste, butter, sugar, extract, rosewater, eggs, and almond flour until very smooth.

 

Rose oil is made from distilling crushed rose petals and is used in cosmetics and perfumes.
Rosewater is a by-product of this process.

 

Similar Recipes

 
apricot preserves
Apricot Filling
date and nut hamantashen filling
Date-Nut Filling

Tags

About Chef Laura Frankel

avatar

I am a chef, restauranteur, cookbook author and mother, you can find out more about me on my blog: ChefLaurasKosher.com

Leave a Reply

Log in or Join For Free or leave a reply as a guest
Login



Your email address will not be published. Required fields are marked *

*

You may use these HTML tags and attributes: <a href="" title=""> <abbr title=""> <acronym title=""> <b> <blockquote cite=""> <cite> <code> <del datetime=""> <em> <i> <q cite=""> <strike> <strong>

 

  Notify me of follow-up comments by email

Posted in

Uncategorized

, , , , ,