Rosewater – Almond Filling

Name: Rosewater – Almond Filling
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)

Chef Laura Frankel • Dec 19, 2012 (Updated: Feb 27, 2020)Comment Jump to Recipe

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.

Rosewater – Almond Filling

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Servings

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

Instructions

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.

Category: RecipesDesserts

Holidays: Purim

Diets: Dairy

About Chef Laura Frankel

LAURA FRANKEL is a noted Kosher Chef and the author of Jewish Cooking for All Seasons and Jewish Slow Cooker Recipes (Agate Publishing). Her third book, Clean Slate Jewish Cooking is to be published in 2017. She is the founder of Shallots Restaurants in Chicago, Skokie and New York and she worked for Wolfgang Puck for 10 years.Chef Laura claims that she was born knowing how to cook and understanding ingredients. Whether or not that is true, she has made many people across the country and around the world happy with her food, including her 3 sons who love to eat great food. Chef Laura spends her days in pursuit of the perfect bite and will be working with the team to create innovative recipes and tips for busy home-cooks everywhere.