Francisco Migoya

Almond Genoa Bread

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Preparation info
  • Yield:

    798 g

    • Difficulty

      Medium

Appears in
The Elements of Dessert
The Elements of Dessert

By Francisco Migoya

Published 2012

  • About

Ingredients

  • Almond paste 298 g 10.5 oz 37.3%
  • Almond praline paste

Method

  1. Preheat a convection oven to 160°C/325°F.
  2. Lightly spray the border of a quarter sheet pan with nonstick oil spray. Line it with a nonstick rubber mat.
  3. Combine the almond paste with the almond praline paste in a mixer bowl fitted with the padd