📖 Instructions

1. Preheat oven to 375°F (190°C). This ensures even cooking and prevents the apples from becoming too soft too quickly.
2. Wash and dry the Rome apples thoroughly. Gently pat them dry with a clean kitchen towel. Any extra water will produce steam, which will affect the cooking process.
3. Core each apple, leaving about 1/2 inch at the bottom intact. You can use an apple corer or a sharp knife. Be careful not to puncture the bottom of the apples! We don't want the almond paste to leak out.
4. In a medium bowl, combine the almond paste, melted butter, granulated sugar, ground cinnamon, and almond extract. Mix well until you have a smooth and fragrant filling. Oh, the smell!
5. Spoon the almond paste mixture into the cavity of each apple. Pack it in gently, but don’t overfill; the filling will expand slightly as it bakes. I like to add a little extra on top, because who doesn't like more almond paste?
6. Place the filled apples in a baking dish. Add about 1/4 inch of water to the bottom of the dish to prevent the apples from drying out. The water will create steam, keeping the apples moist and tender. Use a baking dish with a little bit of depth, so that apples are not all smushed together.
7. Bake for 35-40 minutes, or until the apples are tender and the filling is golden brown. You can test the doneness of the apples by piercing them with a fork. If it goes in easily, they're ready. Keep an eye on them—every oven is different! If the tops start to brown too quickly, tent them loosely with foil.
8. Remove the baked apples from the oven and let them cool slightly before serving. Be careful; they'll be hot! A little bit of cooling time lets the filling set a little, making them easier to eat. But, like, not too cool, otherwise you miss out on that warm, gooey goodness.
9. Serve warm, plain, or with a scoop of vanilla ice cream or a dollop of whipped cream. A sprinkle of chopped almonds adds a nice crunch. I prefer a little bit of caramel sauce on mine! Feel free to get creative with toppings!