Caribbean Rum Cake

 

Caribbean Rum Bundt Cake

You may remember a similar recipe posted by Myers Rum. The cake is so moist and delicious. One slice will lead to seconds.  There are 16 servings!  Total time is 1 hour 30 minutes.

Ingredients
Cake
4 large eggs
3 large egg yolks
½ cup dark rum
2 teaspoons vanilla extract
1 teaspoon almond extract
2½ cups cake flour, spooned into measuring cup and leveled-off 
1 cup packed light brown sugar
1 cup granulated sugar
2 teaspoons baking powder
¾ teaspoon salt
2 sticks (1 cup) unsalted butter, softened
Glaze
1 stick (½ cup) unsalted butter
¼ cup water
1 cup granulated sugar
¼ cup plus 2 tablespoons dark rum
Generous pinch of salt

Directions:

Begin by combining the eggs, egg yolks, rum, vanilla extract, and almond extract.  Whisk and set aside.

Combine the flour, sugars, and baking powder in the bowl of a mixer with the paddle attachment.  Beat on low speed to combine.  

Add the two sticks (or 1 cup) softened butter and mix.  Beat for a couple minutes until well combined.

Add liquid mixture in three additions, mixing on low while adding liquids and then mix well on medium speed for two minutes with each additional third.

Pour in a prepared Bundt pan and Bake at 350*F 60 to 75 minutes.

Glaze

While cake is baking, melt the butter in a small saucepan.  Add the sugar and water and bring to a boil; then turn the heat down and simmer for 5 minutes until thickened.

Add the sugar and water and bring to a boil; then turn the heat down and simmer for 5 minutes until thickened.

Remove from the heat and stir in the rum.  It will thicken as it sets.

Raspberry Jam Tarts ~ Keto

                                                        

Raspberry Jam Tarts ~ Keto

Ingredients:
Raspberry Filling:
1cup raspberries (fresh or frozen)
2 tbsp water

1/4 cup Swerve Confectioners
1/4 tsp glucomannan or xanthan gum
Tarts
1 cup plus 2 tbsp almond flour,
1/3 cup Swerve Granular
1/2 tsp baking powder
1/4 tsp salt
2 tbsp butter, melted
1 1/2 tbsp eggwhites (fresh or carton)
1/2 tsp vanilla or almond extract

Directions:

Raspberry Filling
In a medium saucepan over medium heat, bring the berries and water to a boil. Reduce the heat and simmer until the berries are soft and can be mashed with a fork, about 5 minutes. Stir in the Swerve and the glucomannan and set aside to cool and thicken.
Tarts
Preheat the oven to 325F and line a muffin pan with 8 silicone or parchment liners.

In a medium bowl, whisk together the almond flour, sweetener, baking powder, and salt. Stir in the butter, egg whites, and extract until the dough comes together. 

Roll the dough into 8 even balls about 1 1/2 inches in diameter. Press into the bottom and halfway up the sides of the prepared muffins cups. Bake 10 minutes.  

Remove from the oven and let cool a few minutes, then re-shape the center wells a bit if they have puffed up. Divide the raspberry jam among the shells and return to the oven for another 10 to 15 minutes, until the tarts are golden brown around the edges.
Remove and let cool completely before serving.   Serves 8

Dust lightly with Swerve Confectioners, if desired.

Tillamook Cherry-Almond Scones

Cherry-Almond Scones

Ingredients:

2 cups all purpose flour
2 teaspoon baking powder
3/4 teaspoon salt
1/4 cup sugar
1/2 cup unsalted butter, chilled and cut into 1/2" pieces
1/4 cup dried cherries, chopped
1/4 cup almonds, coarsely chopped
1 tablespoon fresh orange zest
1/4 cup whole milk
1/4 teaspoon almond extract

Directions:
Preheat a 450*F oven.

In a large bowl sift together flour baking powder, salt, and sugar.  Add butter pieces and work well with finger or work with pastry blender until mixture resembles coarse meal.  

Stir in cherries, almonds, and orange zest.  Make a well in the center and our the milk and almond extract.  

With a rubber spatula quickly mix ingredients into soft slightly a wet dough.

Turn dough onto a lightly floured surface.  Lightly sprinkle dough with flour and pat into a 7" circle.  Cut into 8 wedges. Place on a greased baking sheet spacing 2 inches apart.  

Bake 12 to 14 minutes until lightly browned.  Serve warm from the oven.  Yield: 8 Scones

If using salted butter omit the salt in the recipe. 

Morning Laurie Muffins

Morning Laurie Muffins

This recipe was given to me in 1986.  It was from a bakery on Cape Cod, MA.  In 1987, Gourmet magazine published the recipe.  It is a morning ritual for many to stop by for a cup of Joe and a muffin.  It is like starting your day with a slice of carrot cake.  So addictive and my favorite.

Ingredients:

1/2 cup raisins

1/2 cup chopped dates

4 cups all-purpose flour

2 cups sugar

4 teaspoons baking soda

4 teaspoons cinnamon

1/2 teaspoon nutmeg

1 teaspoon salt

4 cups carrots, peeled and grated

2 large green tart apples cored and grated

1 cup sliced almonds

1 cup sweetened shredded coconut

6 large eggs

4 teaspoons vanilla

1 1/3 cups vegetable oil

1 tablespoon finely grated orange rind

Directions:

In a small bowl, let the raisins and dates soak in hot water, to cover for 30 minutes.  

In a large bowl sift the flour, sugar, baking soda, cinnamon and salt.  

Drain the raisins and dates thoroughly and stir them into the flour mixture.with the carrots, apples, almonds, and the coconut.

In another bowl whisk together the eggs, vanilla, oil, and orange rind, and stir into the flour mixture until the mixture is just combined.  Line 30 1/2 cup muffin tins with muffin cups and divide the batter among them filling the 2/3 full.  Bake the muffins in the middle of a 350 degree oven for 20 to 25 minutes or until a tester comes out clean.  Cool on a rack.  Serve at room temp.

French Almond-Rum Cake

French Almond-Rum Cake 5*****

Ingredients:

Cake:

1 cup salted butter

6 large eggs

1 1/3 cup granulated sugar

2 Tablespoons lemon zest

2 1/2 cups almond flour

1/2 teaspoon Kosher salt

1/2 cup + 2 tablespoons all-purpose flour

6 tablespoons dark rum

Syrup:

3 tablespoons granulated sugar

1 tablespoon allspice

1 teaspoon peppercorn dust

1/2 cup dark rum

Glaze:

1 1/2 cup powdered sugar

1/2 teaspoon salt

3 tablespoon lemon juice and more if needed

1/2 cup sliced almonds, toasted

Directions:
Read the TIPS offered at the end of recipe before making this cake.

To make the cake, heat the oven to 350°F with a rack in the middle position. Generously butter the bottom and sides of a 9-inch round cake pan. 

In a small bowl or liquid measuring cup, beat the eggs.

In a stand mixer with the paddle attachment, beat the butter, white sugar and lemon zest on medium until light and fluffy, 2 to 3 minutes, scraping the bowl as needed. Add the almond flour and salt, then beat on medium just until incorporated, about 30 seconds. With the mixer running, gradually add the eggs and beat until homogenous, scraping the bowl as needed. Increase to medium-high and continue to beat until the mixture is light and fluffy, about 3 minutes, scraping the bowl once or twice. With the mixer running on low, gradually add the all-purpose flour and mix until incorporated, then slowly add the rum and beat just until combined. Scrape the bowl to ensure no pockets of flour or rum remain. The batter will be thick

 Scrape the batter into the prepared pan, then spread in an even layer and smooth the surface. Bake until deep golden brown and the center of the cake springs back when gently pressed, 50 to 55 minutes.

Meanwhile, to make the rum syrup, in a large saucepan combine the white sugar, ⅓ cup water, allspice and peppercorns. Bring to a boil over medium-high, stirring to dissolve the sugar, then boil for 3 minutes. Remove the pan from the heat and stir in the rum. Bring to a simmer over medium and cook for 2 minutes. Pour the mixture though a fine mesh strainer set over a small bowl; discard the solids and set the syrup aside.

When the cake is done, let cool in the pan on a wire rack for 5 minutes. Invert the cake onto another wire rack; do not re-invert. Immediately brush the top and sides of the cake with all of the rum syrup. Cool to room temperature, about 1 hour. Transfer the cooled cake to a platter.

To make the lemon glaze, in a medium bowl, whisk together the powdered sugar and salt, then gradually whisk in the lemon juice; the glaze should be smooth, with the consistency of yogurt. If it is too thick, whisk in additional lemon juice ½ teaspoon at a time to attain the proper consistency

Pour the glaze onto the center of the cake, then use an offset spatula or the back of a spoon to spread the glaze toward the edges, allowing just a small amount to drip down the sides. Sprinkle with toasted almonds. Let stand at room temperature to set the glaze, about 1 hour.

Tips: Don’t use a small saucepan to make the syrup, and don’t forget to remove the pan from the burner before pouring in the rum. These steps help ensure that the alcohol won’t ignite. After removing the cake from the pan, don’t re-invert it—leave it bottom side up, as the perfectly flat surface is easy to glaze. Finally, don’t allow the cake to cool before brushing on the syrup; absorption is better if the cake is still hot.

                                                               

SEE DEMO

Butter-Nut Ball Cookies ~ Rosso

Butter-Nut Ball Cookies ~ Rosso

Ingredients:

1/2 lb. butter (2 sticks)

1/2 cup sugar

2 eggs, separated

1 teaspoon almond flavoring

2 3/4 cup flour

1 teaspoon baking powder

1 cup chopped nuts

candied cherries or almond

Directions:

Cream butter and add sugar gradually, add the egg yolks one at a time mixing well after each addition. Add almond flavoring.  Blend flour, baking powder, and chopped nuts: add gradually to creamed mixture.  

Roll into balls, then into beaten egg whites and chopped nuts.  Place on parchment lined cookie sheet and press half a candied cherry into the top of each ball flattening it.  

Bake only till straw-colored 25 to 30 minutes at 325 degrees.

Almond Biscotti With Anise.

These classic Italian Biscotti are lean and crunchy, making the perfect end to a rich meal when dunked in a fortified wine, or a simple mid-afternoon snack when served alongside a strong cup of coffee. Biscotti have an excellent shelf life, so they're ideal for care packages and cookie jars alike.

Ingredients:
10 ounces all-purpose flour (about 2 1/4 cups, spooned; 285g), plus more for dusting
8 3/4 ounces sugar (about 1 1/4 cups; 245g)
1/2 teaspoon (2g) Diamond Crystal kosher salt; for table salt, use about half as much by volume or the same weight
1 1/4 teaspoons baking powder
5 1/4 ounces whole almonds, toasted and roughly chopped (about 1 heaping cup; 250g)
2 1/4 teaspoons whole anise seed, roughly chopped
3 large eggs, straight from the fridge (about 5 1/4 ounces; 250g)
1/2 ounce vanilla extract (about 1 tablespoon; 15g)

Directions

Adjust oven rack to lower-middle position and preheat oven to 350°F (180°C). In the bowl of a stand mixer fitted with a paddle attachment, combine flour, sugar, salt, baking powder, chopped toasted almonds, and chopped anise seed. Mix on low until homogeneous, then add eggs and vanilla; continue to mix just long enough to form a soft dough.


Transfer dough to a lightly floured surface. Knead lightly to bring dough together into a ball, then shape into a roughly 8-inch log. Transfer dough log to a parchment-lined half-sheet pan and continue rolling the log by hand until it is approximately 16 inches long. Gently flatten dough by hand until log is about 4 inches wide and just over 1/2 inch thick (see note).


Bake dough until puffed and firm to the touch and just beginning to brown around the very edges (though still pale overall), about 25 minutes. Cool directly on baking sheet for about 5 minutes, then transfer to a cutting board and let cool 5 minutes more. While dough is still warm, use a long, thin, and very sharp serrated knife to cut log at a slight angle into about 25 pieces, each just over 1/2 inch wide (see note).


Arrange biscotti, cut sides up, on a parchment-lined baking sheet and continue baking until dry to the touch and lightly browned, about 12 minutes. Flip biscotti over and continue baking for another 12 minutes. It's normal for the timing to vary according to the biscotti's size and thickness, as well as differences in oven temperature and airflow, so keep a close eye on them and adjust the bake time as needed.

Cool biscotti to room temperature before serving. If desired, dip in tempered chocolate. With or without chocolate, the biscotti will keep for about 3 months in an airtight container at cool room temperature.

Apple Almond Tart

Apple Almond Tart

Are my efforts worth your comment? 

For the crust:

3/4 cup all-purpose flour, (spooned and leveled)
1/4 teaspoon baking powder
6 tablespoons (3/4 stick) unsalted butter, room temperature
1/2 cup sugar
1 large egg
1/2 teaspoon pure almond extract
For the filling:
4 tablespoons (1/2 stick) unsalted butter, room temperature
1/2 cup sugar
1 large egg
1 1/2 teaspoons finely grated lemon zest and 1 tablespoon fresh lemon juice (from 1 lemon)
3 tablespoons all-purpose flour (spooned and leveled)
1/2 cup heavy cream
1 Granny Smith apple, peeled, cored, and sliced 1/4 inch thick or Bosc Pear
1/3 cup sliced blanched almonds

Directions:

1. Make crust: In a small bowl, whisk together flour and baking powder; set aside. In a large bowl, using an electric mixer, beat butter and sugar until light and fluffy. Add egg and almond extract; beat until combined. With mixer on low, add flour mixture; mix just until combined.

2. Using an offset spatula or table knife, spread dough in a 9-inch removable bottom tart pan, evenly covering bottom and sides. Freeze for 20 minutes.

3. Meanwhile, preheat oven to 350 degrees, and make filling: In a large bowl, using an electric mixer, beat butter and 1/4 cup sugar until light and fluffy. Add egg and lemon zest; mix until combined. With mixer on low, add flour and then cream; mix just until smooth (do not overmix). Set aside.

4. In a medium bowl, toss apple with lemon juice; arrange evenly in tart pan over chilled dough. Spread filling over apple; sprinkle with almonds and remaining 1/4 cup sugar. Place tart pan on a rimmed baking sheet; bake until golden and set, 40 to 45 minutes. Cool completely on a wire rack. 

Cooks Note: This dough is so soft that you need a spatula to spread it in the tart pan.

German Butter Cake

Ingredients Filled Butter Cake

375 g flour  (2 1/2 cups)
1 package dry yeast, in Germany: 1 cube - See: All About Yeast
1 package vanilla sugar 0.3oz -  1 3/4 teaspoon

How to make Vanilla sugar at Home -
70 g sugar  5/8 cup
1 dash salt
200 ml milk, lukewarm  (3/4 cup)
1 egg

Topping
100 g butter, in flakes  2/3 cup
75 g sugar  1/2 cup
1 package vanilla sugar
120 g sliced almonds  1 cup

Filling:
750 ml milk
80 g sugar
2 packages vanilla pudding - How to make Vanilla Pudding - Baking Instructions Filled Butter Cake

Make the yeast dough: warm the milk a little bit.
into a bowl add sugar, vanilla sugar, butter, egg and salt with the milk.

Dissolve the yeast, mix it with the flour, knead it until you get a smooth dough.  Cover the dough with a kitchen cloth, let raise at a warm place for 40-50 minutes.  Sprinkle baking board with some flour, knead the dough again.

Roll it on a greased baking tray, with the tip of your finger make little molds in the dough, place butter flakes in each mold.

Mix sugar, almonds and vanilla sugar and sprinkle it on the dough.  Cover it, let raise for another 25 min at a warm place.

Pre-heat oven and bake for 25 min on 350 F.
let the cake cool off completely, cut in 4 pieces of the same size.

Because you want to fill them, cut the cake horizontally.  Use a sharp knife and cut each piece into 2 pieces so you have a lower and upper part.

Make the pudding per instructions, let the pudding cool off a bit before you spread it on the lower part piece, cover it with the upper part piece. Repeat with all pieces.

Keep the cake for 2 hrs in the fridge or 5-10 min in the freezer.

Before serving cut the pieces again. If you like you can add a thin layer of powdered sugar on top right before serving.

Frangipane Filling

Frangipane Filling

Frangipane is a filling used in pastries, and is a French delicacy.  I have a Pear Tart With Frangipane recipe posted on my blog from an earlier date.  The frangipane filling makes it the star of the show!

Ingredients:

1/4 cup brown butter

1/4 cup sugar

1 large egg

1 teaspoon vanilla flavoring

1/2 teaspoon almond flavoring

1/4 cup almond flour

1 Tablespoon cornstarch

1/2 teaspoon salt

Directions:

Melt butter and allow to become brown and nutty smelling.  Set aside  to cool.

Combine in food processor, brown butter, sugar, and egg.  Pulse until smooth.

Add vanilla flavoring, almond flavoring, almond flour, cornstarch, and salt.  Blend.

Ready to use or can be stored in a bowl with a tight seal for up to one week.

Almond Biscotti

Almond Biscotti

Ingredients:

1 ¼ cups (6 ¼ ounces) whole almonds, lightly 

    toasted

1 ¾cups (8 ¾ ounces) All-Purpose Flour

2 teaspoons baking powder

1/4 teaspoon salt

2 large eggs, plus 1 large white beaten with pinch of salt

1 cup sugar

4 tablespoons unsalted butter, melted and cooled

1 1/2 teaspoons Almond Extract

1/2 teaspoon vanilla extract

Vegetable oil spray

Directions:

The almonds will continue to toast while the biscotti bake, so toast the nuts only until they are just fragrant.

Adjust oven rack to middle position and heat oven to 325 degrees.  Using ruler and pencil, draw two 8 X 3 rectangles, spaced four inches apart, on piece of parchment paper.  Grease baking sheet and place parchment on it, ink side down.

Pulse 1 cup of almonds in food processor until coarsely chopped, 8 to 10 pulses.  Transfer to bowl and set aside.

Process remaining 1/4 cup almonds in food processor until finely ground, about 45 seconds.  Add flour, baking powder, and salt; process to combine, about 15 seconds.  Transfer flour mixture to second bowl.  

Process 2 eggs in now empty food processor until lightened in color and almost double in volume, about 3 minutes.With processor running, slowly add sugar until thoroughly combined, about 15 seconds. Add melted butter, almond extract, and vanilla and process until combined, about 10 seconds. 

Transfer egg mixture to medium bowl. Sprinkle half of flour mixture over egg mixture and, using spatula, gently fold until just combined. Add remaining flour mixture and chopped almonds and gently fold until just combined.

Divide the batter  in half.  Using floured hands, form each half into 8 X 3 inch rectangle, using lines on the parchment as a guide.  Spray each loaf lightly with oil spray.  Using a rubber spatula lightly coated with oil spray, smooth tops and sides of rectangles.  Gently brush tops of loaves with egg white wash.  

Bake until loaves are golden and just beginning to crack on top, 25 to 30 minutes, rotating pan halfway through baking.   

Let loaves cool on baking sheet for 30 minutes.  Transfer loaves cutting board.  Using a serrated knife, slice each loaf on slight bias into 1/2 inch thick slices.  Lay slices, cut side down, 1/4 inch apart on wire rack set in rimmed baking sheet.  Bake until crisp and golden brown on both sides, about 35 minutes, flipping slices halfway through baking.  

Let cool completely before serving.Biscotti can be stored in airtight container for up to 1 month.

Yield: 30 cookies

Recipe Testing:

Why Nuts Take Some Bite out of Biscotti

We wanted our biscotti to pack just as much crunch as the traditional Italian kind but also to break apart easily when you take a bite. Adding extra butter to the dough helped, but our ultimate solution was cutting the flour with finely ground nuts. While butter merely made the cookie more tender, ground nuts actually weakened its structure.

Both ingredients influence the texture because of their effect on gluten, the web of flour proteins that gives baked goods structure. The fat in butter “shortens” the gluten strands by surrounding individual strands and preventing them from linking up into larger networks. Ground nuts interfere with gluten formation in a slightly different way, getting in between pockets of gluten to create microscopic “fault lines” in the biscotti, which allow the hard cookie to break apart easily under the tooth.

Anise Biscotti: Add 1 1/2 teaspoons anise seeds which have been pulsed to coarsely chopped to flour mixture and substitute anise flavored liqueur for almond extract.

Hazelnut-Orange Biscotti Substitute lightly toasted and skinned hazelnuts for almonds. Add 2 tablespoons minced fresh rosemary to flour mixture. Substitute orange flavored liqueur for almond extract and add 1 tablespoon grated orange zest to egg mixture with butter.

Pistachio-Spice Biscotti:

Substitute shelled pistachios for almonds.  Add 1 teaspoon ground cardamom, 1/2 teaspoon ground cloves, 1/2 teaspoon pepper, 1/4 teaspoon ground cinnamon, 1/4 teaspoon  ground ginger to flour mixture.  Substitute 1 teaspoon water for almond extract and increase vanilla extract to 1 teaspoon. 

St. James Cake

Tarta de Santiago, or “St. James’ Cake,” is a traditional Spanish almond cake with roots dating back to the Middle Ages.  

Since Medieval times, millions of pilgrims have made their way to the small town of Santiago de Campostela in northern Spain.  At the end of their journey, a special almond cake bearing the cross of Santiago or “St. James” awaits them.  Fortunately, you don’t need to complete the nearly 500 mile pilgrimage to enjoy this simple yet delicious almond cake at home.

St. James cake is the perfect dessert for spring.  Enjoy it on its own or served with seasonal fruit.  But don’t just take my word for it – give the recipe a try and tell me what you think!

Ingredients (serves 8)

1 lb (2 ½ cups) whole blanched almonds, lightly roasted or 2 ½ cups almond meal

1 ¼ cups all-purpose flour, sifted

1 ⅓ sticks (11 tablespoons) of unsalted butter, softened

1 ¾ cups caster (superfine) sugar

5 eggs, room temperature

2 teaspoons grated lemon zest, finely chopped

2 tablespoons lemon juice

Confectioners’ sugar for dusting

Directions:

Preheat the oven to 350°F.  Lightly grease a 9 ½ inch cake pan.  If using whole almonds, finely grind them in a food processor.

Using electric beaters, cream the butter and sugar in a large bowl until thick and pale.  Add the eggs one at a time, beating well after each addition.  Fold in the flour, ground almonds (or almond meal) and lemon zest.  Stir until the ingredients are combined.

Pour the batter in the greased cake pan and bake for forty minutes, or until it feels firm to the touch.  Cool for 5 minutes.  Transfer to a wire cooling rack and brush the top of the cake with lemon juice.

Dust with confectioners’ sugar.  For a traditional Spanish decoration, sprinkle the sugar over a stencil of the cross of St. James, cut out of paper.  Or, to add some seasonal flair, dust the sugar over spring shape stencils.

Classic Vanilla Bean Shortbread Cookies

Classic Vanilla Bean Shortbread Cookies

This is a melt in your mouth butter rich cookie.  Do not over handle the dough 

Ingredients:
1 vanilla bean
16 tablespoons butter at room temperature
⅔ cup confectioners' sugar
1 teaspoon pure vanilla extract
1 ¾ cup all-purpose flour
¼ cup finely ground almonds
24 whole almonds

Directions:
Preheat oven to 350 degrees. Scrape the insides from one inch of a vanilla bean into a large mixing bowl. In same bowl, cream butter with sugar and vanilla until smooth.

Add flour and ground almonds and beat until mixture is well combined.

On a floured surface roll out dough to 1/2-inch thickness. Cut into 2-inch rounds and place 1 inch apart on cookie sheet. Press 1 almond into center of each cookie and bake about 20 minutes, or until very lightly colored. Remove to rack and cool.  Yield: 24 cookies

Almond Baklawa Fingers

Almond Bakalawa Fingers

Bakalava

The quantities here of syrup, nuts, and butter are flexible—make more of each if you want to make a bigger batch, and if you have any ingredients leftover, the nuts and butter freeze perfectly for at least a year and the syrup will hold, airtight, in the fridge that long or longer. This recipe makes about 30 3-inch fingers.

Ingredients:
For the syrup:
1 cup granulated sugar
½ cup water
2 teaspoons lemon juice
1 teaspoon orange blossom water

For the pastry:
1½ cups blanched almonds, toasted
½ cup granulated sugar
1 1-pound package phyllo dough (9 x 14-inch), room temperature
¾ cup clarified butter, melted

Directions:
Make the syrup: in a small heavy saucepan, bring the sugar, water, and lemon juice to a boil. Reduce the heat and simmer for about 3 minutes. Remove the pan from the heat and add the orange blossom water. Transfer the syrup to a heatproof container and place it in the refrigerator to chill.

Preheat the oven to 325°F.

Grind the almonds in a grinder or food processor until they resemble coarse crumbs, taking care not to make them too fine. In a small bowl, combine the ground almonds with the sugar.

Set up your workstation with the melted clarified butter, pastry brush, and 13x9x2-inch pan. Note that you can use a larger or smaller pan as long as one side is at least 9 inches. Brush the bottom of the pan generously with clarified butter. Open one of the sleeves of phyllo dough and lay the phyllo flat on top of the plastic it’s wrapped in. Cover the phyllo with a very slightly dampened clean kitchen towel immediately, to keep it from drying out.

Pull back the towel and carefully pull one sheet of phyllo off the top of the stack and place the short side facing you on the work surface. Recover the phyllo stack with the towel. Brush the phyllo with the clarified butter, first buttering the edges of the phyllo and then the rest of the sheet. Repeat this with another sheet of phyllo. Spoon a narrow line of almonds along the 9-inch/short side of the phyllo in front of you, leaving an inch of space along the 9-inch edge and about ½ inch of space on the side edges.

Along the 9-inch edge, carefully lift the phyllo up over the nuts, and roll the nuts up in the phyllo in a tight, compact log. Place the log, seam-side down, into the prepared pan across the 9-inch width. Brush the log generously with clarified butter.

Repeat this process, buttering two layers of phyllo and rolling up the nuts into logs, until all of the phyllo in the stack is used. Feel free to open the other package of phyllo and continue making more, but the 13x9x2-inch pan won’t hold all of the logs. In that case, use an additional pan for any overflow. It’s also fine that the logs don’t fill the pan entirely. Using a sharp chef’s knife, cut the logs into 3-inch fingers (make two cuts evenly spaced apart lengthwise across the pan).

Bake the baklawa for about 30 minutes, or until the pastry is golden brown and fragrant. Remove it from the oven and immediately pour the cold syrup evenly over the hot pastry, making the all-important sizzling sound that means everything is working out perfectly.

Cool the baklawa for at least two hours. Garnish them by spooning a bit of the ground almonds down the center of each row of fingers while they’re still in the pan, and serve. Store the baklawa in the pan until you’re ready to serve them, lightly covered with a sheet of wax paper.