Almond pie

I had it 15 years ago on a trip at a German cake house

Probably the most delicious thing I ever ate

It was a pie with this tasty almond filling, a very dense chewable filling like halfway between a thick cream and a brownie

It wasn't marzipan nor was it overly sweet, it also wasn't almond butter although it could have been made using almond butter and other things

Do you guys know what I'm talking about? I would love to make a pie like that but I don't have a name or a recipe

Bump

>>19176842 (OP)

Almond buttermilk pie?

>>19176842 (OP)

How about you find a pic somewhat related then we'll talk

What are those things? Food separators for autists?

>>19176842 (OP)

I'm thinking it could also be an almond chess pie

mandelkuchen?

it was deep brown

no chocolate

i would post a picture of me fucking your mom but she is a fine lady, quite decent. Im not going to go about disrespeccting her like that

no, it was a paste

update

im thinking it could have been some obscure version of amaretto pie

if this was deep brown it would look a lot like he pie i had

however i have never eaten amareto pie so i would like a descripion of it

>>19176842 (OP)

This is some brilliant shot for assbergs.

Pecan pie with almonds instead of pecans?

Bienenstich?

no

the color was prety close to this, just a dark shade of brown

it also had a pretty traditional pie crust, no top crust

Was the filling dulche du leche mixed with marzipan?

>>19176842 (OP)

>clearly a plate and devices, and utensil meant for a child

>old ass manhand in picture

kek dad eat leftovers

no, it wasnt very sweet

just mildly sweet with a strong almond flavor

it was a bi like eating turron (pasteurized egg yolk, sugar and almond flour) except very creamy and it was cooked

best way i can describe i from memory

caramel + brown sugar (very little bu enough to make it deep brown) roasted almond butter, almond flour and egg yolk

thats my guess based on the old memory plus years of cooking experience

Was it an egg custard sweetened with blackstrap molasses? That would be pretty dark and not sweet

I don't remember seeing something like that around where I live. Where in Germany were you at the time? It could be something regional, or maybe even a creation of the cake house you were at.

it had a really strong almond flavor, like eating roasted almonds

i guess it could have been some sorth of custard but i never had custard so dense

it wasnt in germany, it was a german cake store i used to visit with my family

it was decorated like a german place and has cartoony drawings of german men and women

they also sold chocolates and bombons

>>19176842 (OP)

Not German, but the description sounds like Dutch boterkoek, the German equivalent being Butterkuchen.

creamy, not crumbly and deep brown

Sounds like a custard with a lot of almond extract darkened with molasses for color and sweetness

Try making it, tell us if it's close

You’re describing >>19177526

if i try it i will use the recipe i guessed and maybe replace the brown sugar wih molases

it was almost nugat in texure

OP right now

maybe it was nougat + custard + almond butter + almond exttract

>>19176842 (OP)

Frangipane?
