Dough: 5 1/2 cups flour 1/2 cup vegetable shortening 2 1/2 cups chopped almonds 1 teaspoon cinnamon Filling: 1/4 teaspoon ground cloves vegetable oil for frying 1/2 teaspoon salt 1 cup water Syrup: 5 cups sugar 3 cups water Cut shortening into flour; add salt and water to consistency of soft dough. Roll dough very thin; cut into strips about 4 inches by 3 inches. Place on each strip 1/2 to 1 teaspoon filling. Roll lengthwise to make finger strips. Use fork to seal finger strips. Fry in vegetable oil and drain on absorbent paper. Dip in cool syrup while hot. Do not cover, so they will stay crisp. Thaktila can be frozen uncooked or cooked, as needed. Leftover syrup does not spoil and may be kept in refrigerator in airtight jar. Makes 100-120 pieces.
How To make Almond Pastry Fingers's Videos
Making Julia Child's Sacred Almond Pithiviers Pastry
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This is Julia Child's Pithiviers Mastering the Art of French Cooking Vol 2. cookbook.
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Almond Pastry Fingers - Kitchen Cat
Get the App from Google Play: ★ Kitchen Cat ★ Almond Pastry Fingers Recipe. A recipe from the KC Desserts collection. For this recipe you will need: ✰ ✰ ✰ ✰ ✰ INGREDIENTS ✰ ✰ ✰ ✰ ✰ Vegetable Oil for Frying 5 c : Sugar 3 c : Water 1/2 c : Vegetable Shortening 1 ts : Cinnamon 1/4 ts : Ground Cloves 5 1/2 c : Flour 1 c : Water 1/2 ts : Salt 2 1/2 c : Chopped Almonds
Easy 3 Ingredients Moist Soft and Fluffy Almond Cake
Ingredients: 4 eggs 1 cup (190g) sugar 1 1/3 cup (250g) almond flour 1tsp almond extract (optional) you can add orange or lemon zest for extra flavor????
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Sweet Almond Pastry
Delicious puff pastry filled with delicious almond filling and topped with sliced almonds.
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Almond Swirl Pastries - Girelle alle Mandorle
Crispy and flaky puff pastry swirls filled with frangipane and topped with almond slices Easy to make and easier to eat! Full recipe:
How to make Frangipane (Almond Cream) | Kosher Pastry Chef
Frangipane, also know as frangipani in Italian and crème frangipane in French, is as rich and velvety as it sounds. It is an almond pastry cream that is used as a filling in tarts, cakes and assorted pastries. It is comprised of creamed butter and sugar, with eggs and finely ground almonds added in
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