Almond & Marzipan Roulade
From SAVEUR Issue #156 Chef Erez Komarovsky's buttery almond pastry, swirled through with marzipan and toasted nuts, makes a fine breakfast or afternoon snack.See the recipe »
Recipe Saint is a recipe index: we list the ingredients so you can search, save and plan. The full method, times and servings are on the publisher's page at www.saveur.com.
Cooking tools:
- Rolling pin
- Pastry brush
- Chef's knife
- Cutting board
- Mixing bowl
- Whisk
- Measuring cup
- Measuring spoon
- Saucepan
- Baking sheet
- Parchment paper
- Plastic wrap
- Oven
- Stove
- Refrigerator
- Spoon
Ingredients
- 2 cups all-purpose flour
- 2 cups cake flour
- 1 ¼ oz. package active dry yeast
- 1 tsp. kosher salt
- 1 cup buttermilk
- 1 cup sugar
- 4 egg yolks
- 1 ¼ cups butter, softened
- 12 oz. marzipan (almond paste)
- 1 cup whole almonds, toasted and roughly chopped
- 1 tbsp. coarse sugar
- Juice and zest of 1 lemon
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