2009 - Made 4 batches at once in the Hobart. Was right at the limit. Constantly worried it would overflow, but it just made it through.
I creamed the butter and sugar real well. Then added the almond paste and creamed real well again. Then the eggs, etc.
This made 8 batches at 3.5# each. I found that it helped to place dynaplas on the parchment paper. The dough does not stick to the dynaplas. This let me roll it up. I then let it sit outside for a few hours (overnight would probably be best if it's cold at night) to harden the butter. Then shaped the dough using the dynaplas right on the baking sheet. This worked pretty well. The colder dough did not spread as much.

how many cups of stock do you get from ten pounds of bones ?

What is the unit of measure "can" for the olive oil?
Thankyou