Cooking and Baking

Almond pastry filling?

Has anyone used the almond pastry filling that comes in cans in the baking aisle? I'm wondering if it's fluid or more stiff like almond paste? I have a batch of lebkuchen dough that isn't the Nuremburger style I was hoping for, so I'm thinking about baking it in a half sheet pan and turning it into dominosteine. I'm wondering if I can avoid buying expensive almond paste for it since at this point I'm just trying to use up a misfit batch of dough. I might just skip the almond paste layer all together and top it with an apricot jam layer and dunk it in chocolate...

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