There’s more to see...
Come take a look at what else is here!
Visit Site
T Lemon
T Lemon • 1 year ago

Copycat of Prantl s Burnt Almond Torte from Food.com: This is a copycat recipe I found in the paper of the famous Burnt Almond Torte from Prantl's bakery in Shadyside, a neighborhood of Pittsburgh. This is the best Burnt Almond Torte you will ever taste! As close to the original as it gets.

Related Pins

Burnt Almond torte

Copycat Restaurant Recipes from favfamilyrecipes.com -All our favorite knock off recipes from our favorite restaurants!

The Best Copycat Soup Recipes - make your favorite restaurant soups at home!

Grapefruit Sandwich Cookies (one of my favorite recipes)! Ingredients: Grated zest of 1 Ruby Red grapefruit, plus 1/4 cup freshly squeezed juice 1 cup sugar 1 1/2 cups all-purpose flour, plus more for work surface 3/4 cup cake flour (not self-rising) 1 teaspoon baking powder 1/2 teaspoon salt 1/2 cup (1 stick) unsalted butter, softened 2 large egg yolks Grapefruit cream filling: 1/2 cup unsalted butter, softened 2 cups confectioners' sugar 1 tablespoon honey 3 tablespoons freshly squeezed Ruby Red grapefruit juice Directions: Preheat oven to 350 degrees. Line a baking sheet with parchment paper; set aside. In a small bowl, combine zest with 1 tablespoon sugar; set aside. In a medium bowl, whisk together both flours, baking powder, and salt; set aside. In the bowl of an electric mixer fitted with the paddle attachment, beat butter and remaining sugar on medium-high speed until light and fluffy, about 2 minutes, scraping down sides of bowl as needed. Add egg yolks, and beat until combined, scraping down sides of bowl as needed. Beat in reserved zest-sugar mixture. Add flour mixture in two batches, alternating with the juice, and beat to combine. Turn out dough onto a piece of plastic wrap, and shape into a 1-inch-thick disk. Wrap in plastic, and refrigerate until firm, about 30 minutes. On a lightly floured work surface, roll out disk to 1/8 inch thick using a lightly floured rolling pin. Using a lightly floured 2-inch round cookie cutter, cut out rounds and place about 1 inch apart on prepared sheet. Bake, rotating sheet halfway through, until edges are golden, 18 to 20 minutes. Transfer sheet to a wire rack to cool 5 minutes. Transfer parchment paper and cookies to rack to cool completely. Using an offset spatula, spread 1 tablespoon filling onto flat sides of half the cookies. Sandwich with remaining cookies, keeping flat sides down. Once filled, cookies can be kept in an airtight container in the refrigerator for up to 3 days. (FILLING): In the bowl of an electric mixer fitted with the paddle attachment, beat butter and sugar until light and fluffy, about 4 minutes. Beat in honey. Add juice, 1 tablespoon at a time, until filling holds together and is smooth and creamy, about 2 minutes. Transfer to a small bowl, cover, and set aside until ready to use.

Copycat Kit Kat Bites: little bites of your favorite candy bar made at home! #copycat #kitkat www.shugarysweets...

Panera’s Cheddar Broccoli Soup | 30 Copycat Recipes For Your Favorite Chain Restaurant Foods