Well, I've got it baking right now, and so far, it looks pretty good. I had trouble with the dough though. Being that it's such a wet dough, it does make it difficult to work with. I think I may have rolled it a bit thin, too. So when I put it in the freezer, it ended up spreading out quite a bit. So I just sort of rolled it over on itself, which will make for some interesting swirls... though I don't think they'll be well defined at all. Even after a 20 minute set in the freezer, they were still pretty loose. However, they're looking good, and baking away.
Now, for this recipe, I ended up making a homemade almond paste. I love the texture of homemade almond paste much more than the storebought stuff, and it's really pretty easy. Here is the recipe I use:
Homemade Almond Paste
• 1-1/2 cups blanched almonds
• 1-1/2 cups confectioners' sugar
• 1 egg white
• 1-1/2 teaspoons almond extract
• 1/4 teaspoon salt
Place almonds in a food processor; cover and process until smooth. Add the confectioners' sugar, egg white, extract and salt; cover and process until smooth.
Divide almond paste into 1/2-cup portions; place in airtight containers. Refrigerate for up to 1 month or freeze for up to 3 months. Yield: 1-1/2 cups.
I then pulled out 1/2 cup for the Bostock recipe. Which is starting to overflow in the pan by the way.... I think I had too much dough. I need to work on those measurements again... It does smell good though.
40 minutes didn't seem to be long enough.... when I turned it over there was still some raw dough on the bottom. So, back in the oven for another 10 minutes. We'll see how that goes...
And another 5 minutes just because I still don't think it looked quite cooked (thought much closer than last time...)
Mmmm... much better. And pretty. This looks so pretty with the poppyseed in the dough. This turned out very well :) I can taste the almond cream mixed in throughout the dough, and the poppyseeds, like I said, make it so pretty. And then there are the yummy sugary almonds on top... Mmmmm! I will definitely try this again soon. Hopefully with actual raw almonds for the almond paste instead of roasted and salted (a little purchasing mishap). It's still good though :) Maybe I'll even break down and use that storebought almond paste just to see how well it works.