Almond Macaroon Torte w/ Chocolate Frosting (GF!)

** Recipe from smitten kitchen **

Almond macaroons

* Nonstick vegetable oil spray

* 2 1/2 c. slivered almonds (or an = weight of blanched, sliced or ground almonds)
* 1 c. plus 3 Tbl. sugar
* 2 large pinches kosher salt
* 2 tsp. vanilla extract or 1 vanilla bean, split lengthwise
* 6 large egg whites

Frosting and assembly

* 1/2 c. water

* 1/2 c. sugar

* 1/2 tsp. flavoring of your choice, (vanilla, almond or other extract)

* 20 oz. semi-sweet chocolate (61% or less is recommended) chopped/chocolate chips * 1 c. sliced almonds, toasted (at 350 for 7 -9 min. on a tray, stirring once or twice)

Make macaroons: Position an oven rack in the top & lower third of oven and preheat to 325. Draw two 12 x 4" rectangles, spacing 2" apart on a piece of parchment paper, then two more of the same size on a second sheet. In total, you’ll use 2 sheets of parchment paper and draw 4 rectangles. Turn each sheet of parchment over (so your ink or pencil lines don’t seep into the macaroon) & spray with nonstick spray [but first see Note below about the necessity of this] . Place almonds, 1 c. sugar & coarse salt in a food processor (you can skip the food processor, however, if you use an equivalent weight of almond meal or ground almonds, just mixing the ingredients in a bowl) with vanilla bean seeds, if using (you’ll add liquid extract in a bit) and blend until finely ground. Using electric mixer, beat egg whites in large, dry bowl with clean beaters (or a whisk attachment) until soft peaks form. Drizzle in vanilla extract (if using), then slowly add remaining 3 Tbl. sugar. Beat until stiff but not dry. Fold nut mixture into egg whites. Spread 1/4 of macaroon batter evenly within each rectangle, filling completely. Bake macaroon layers until golden & almost firm to the touch in the center, reversing sheets halfway through — takes about 23 min. Check in on yours at 23 min. and then every 5 min. thereafter if they’re not done yet. Cool macaroons on their sheets on a cooling rack.

Make frosting: Simmer 1/2 c. of water & sugar in a med. saucepan until sugar dissolves. Measure 10 Tbl. from this & either discard the rest or save it for another use. Put the 10 Tbl. syrup back in the saucepan & add flavoring of your choice. Bring the syrup back to a boil & add chocolate to saucepan. Remove from heat and let sit for one min, then stir the chocolate until smooth. This should yield a med-thick frosting, good for spreading. If yours is on the thin side, you can let it cool for 5-10 min. until it is a good spreading consistency.

Assemble torte If needed due to spreading, carefully trim your macaroon layers back to their intended rectangular sizes — a sharp knife lightly coated with oil works great!

Place one macaroon layer on a long platter. Spread 1/2 c. frosting evenly over. Top with another macaroon layer. Spread 1/2 c. frosting evenly over. Repeat 1 more time then top with last macaroon layer, flat side up. Spread remaining frosting over top and sides of torte. Press sliced almonds onto sides of torte.

Do ahead: Can be made one to two days ahead. Cover with foil tent. Store at room temperature.

Homemade Pop Tarts

** Recipe from smitten kitchen **

Pastry
* 2 c. all-purpose flour
* 1 Tbl. sugar
* 1 tsp. salt
* 1 c. unsalted butter, cut into pats
* 1 lg. egg
* 2 Tbl. milk

* 1 additional large egg (to brush on pastry)

Cinnamon Filling (enough for 9 tarts)
* 1/2 c. brown sugar
* 1 - 1 1/2 tsp. ground cinnamon, to taste
* 4 tsp. all-purpose flour
* 1 lg. egg, to brush on pastry before filling

Jam Filling
* 3/4 c. jam
* 1 Tbl. cornstarch mixed w/ 1 Tbl. cold water

Alternate fillings: 9 Tbl. chocolate chips; 9 Tbl. Nutella or other chocolate-hazelnut paste; 9 Tbl. of a delight of your choice, such as salted caramel or a nut paste

To make cinnamon filling: Whisk together the sugar, cinnamon, and flour.

To make jam filling: Mix the jam with the cornstarch/water in a small saucepan. Bring the mix to a boil, and simmer, stirring, for 2 min. Remove from heat, & set aside to cool. Use to fill the pastry tarts.

Make the dough: Whisk together flour, sugar, & salt. Work in butter with your fingers, pastry blender or food processor until pea-sized lumps of butter are still visible, and the mixture holds together when you squeeze it. If you’ve used a food processor, transfer the mixture to a large bowl. Whisk the first egg and milk together & stir them into the dough, mixing just until everything is cohesive, kneading briefly on a well-floured counter if necessary.

Divide dough in half (approx. 8 1/4 oz. ea.), shape each half into a smooth rectangle, about 3×5". You can roll this out immediately (see Warm Kitchen note below) or wrap each half in plastic and refrigerate for up to 2 days.

Assemble the tarts: If the dough has been chilled, remove it from the fridge & allow it to soften and become workable, about 15-30 min. Place one piece on a lightly floured work surface, and roll into a rectangle about 1/8″ thick, large enough that you can trim it to an even 9″ x 12″. [You can use a 9" x 13" pan, laid on top, as guidance.] Repeat with the second piece of dough. Set trimmings aside. Cut each piece of dough into thirds – you’ll form nine 3″ x 4″ rectangles.

Beat the additional egg & brush it over the entire surface of the first dough. This will be the “inside” of the tart; the egg is to help glue the lid on. Place a heaping tablespoon of filling into the center of each rectangle, keeping a bare 1/2" perimeter around it. Place a second rectangle of dough atop the first, using your fingertips to press firmly around the pocket of filling, sealing the dough well on all sides. Press the tines of a fork all around the edge of the rectangle. Repeat with remaining tarts.

Gently place the tarts on a lightly greased or parchment-lined baking sheet. Prick the top of each tart multiple times with a fork; you want to make sure steam can escape, or the tarts will become billowy pillows rather than flat toaster pastries. Refrigerate the tarts (they don’t need to be covered) for 30 min, while you preheat your oven to 350.

Charming tip from King Arthur: Sprinkle the dough trimmings with cinnamon-sugar; these have nothing to do with your toaster pastries, but it’s a shame to discard them, and they make a wonderful snack. While the tarts are chilling, bake these trimmings for 13-15 min, till they’re golden brown.

Bake the tarts: Remove the tarts form the fridge, and bake them for 20-25 min, until they’re a light golden brown. Cool in pan on rack.

Warm kitchen warning: If you find yourself in an overly warm kitchen working with dough that gets soft too quickly, just keep using your freezer. The 10 minutes here and there that you extend this project will save you many gray hairs as the dough becomes easy to work with again.