Almond Croissant Blondies

                                          

Almond Croissant Blondies

This almond croissant blondies recipe combines the buttery,
chewy blondie bar experience with the almond croissant flavors.

Ingredients:
Blondies
1/2 cup unsalted butter, softened
1 cup lt. brown sugar packed
1 large egg at room temp
1/4 teaspoon almond extract
2 teaspoons vanilla extract
1/4 teaspoon salt
1 1/3 cup all purpose flour
1/4 teaspoon baking powder
1/3 cup almond flour
1/2 cup sliced almond
Powdered sugar for dusting
Frangipane
4 tablespoons butter
1/4 cup granulated sugar
1 egg yolk
1/4 teaspoon vanilla extract
1/4 teaspoon almond extract
1/4 teaspoon orange zest optional but helps elevate the croissant 

   blondies
2/3 cup almond flour
pinch of salt

Directions:

Preheat your oven to 350*F.  Line an 8X8 inch baking pan with parchment paper.

Frangipane,

Cream the butter and white sugar together. 

Mix in the egg yolk and orange zest, vanilla extract, and almond extract together.

Fold the almond flour and salt until a paste forms.  Set aside.

Blondies:

In a large bowl, mix the softened butter and brown sugar until well combined.  Add the egg and vanilla extract.  Mix until smooth.

Add the flour, baking powder, salt, and almond flour, and stir just until smooth.  Do not over mix.

Spread the batter into the prepared baking pan.  Top with the frangipane then swirl with a wooden skewer.  Top with sliced almonds.

Bake for 30 minutes, or until the edges are set and the center is slightly firm.  Allow the blondies to cool in pan before dusting with powdered sugar and slicing into 16  2"x 2" squares. 

Make the blondiesIn a large bowl, mix the softened butter and brown sugar until well combined.
1/2 cup unsalted butter, 1 cup light brown sugar
Add the egg, and almond extract, and mix until smooth.
1 large egg, 1/4 teaspoon almond extract, 2 teaspoon vanilla extractAdd the flour, baking powder, salt, and almond flour and stir until just combined. Do not over-mix.
1/4 teaspoon salt, 1 & 1/3 cup all-purpose flour, 1/4 teaspoon baking powder, 1/3 cup almond flour

Spread the batter evenly into the prepared baking pan. top with the frangipane then swirl using a wooden skewer. Top with the sliced almonds
1/2 cup sliced almonds
Bake for 30 minutes, or until the edges are set and the center is slightly firm.
Allow the blondies to cool in the pan before dusting with powdered sugar, and slicing into squares.
Powdered sugar



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• 1 large egg at room temperature

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• 1/4 teaspoon almond extract

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• 2 teaspoon vanilla extract

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• 1/4 teaspoon salt

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• 1 & 1/3 cup all-purpose flour

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• 1/4 teaspoon baking powder

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• 1/3 cup almond flour

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• 1/2 cup sliced almonds to top the blondies

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• Powdered sugar for dusting

Soft Ricotta Almond Pillows

Soft Ricotta Almonds Pillows

Ingredients:
1 cup whole milk ricotta cheese (well drained)
1/2 cup butter, softened
3/4 cup sugar
1 large egg
1 tsp almond extract
1 1/2 cups all-purpose flour
1 tsp baking powder
1/4 tsp salt
Sliced almonds (for topping)
Powdered sugar (for dusting)
Directions:
Preheat oven to 350°F (175°C). Line a baking sheet with parchment paper.
In a bowl, beat butter and sugar until light and fluffy. Add the ricotta, egg, and almond extract and beat again until smooth.
In a separate bowl, whisk together flour, baking powder, and salt.
Slowly mix the dry ingredients into the wet until a soft, sticky dough forms.
Scoop heaping teaspoons of dough onto the prepared baking sheet, leaving space between each. Top with a few sliced almonds.
Bake for 13–15 minutes, or until the edges are just golden and the tops are set.
Cool on a rack, then dust generously with powdered sugar.
Rena’s Tip: These cookies only get softer and more flavorful the next day. Perfect with a cozy cup of tea or a quiet moment after dinner.

Pistachio Bread

Pistachio Bread Recipe

This tender crumb Pistachio Bread Recipe is sweet and moist.  It only takes a few minutes to mix up.  You'll love how easy it is to make..

Ingredients:

1 cup granulated sugar
⅓ cup vegetable oil
¾ cup milk, I use 2%
¼ cup full fat sour cream
2 large eggs
1 teaspoon pure vanilla extract
1 teaspoon almond extract
2 cups all-purpose flour
1 box (3.4 ounce) Instant Pistachio pudding mix
1 ½ teaspoons baking powder
½ teaspoon baking soda
½ teaspoon kosher salt
¼ cup chopped pistachios, divided
For the Icing:

1 cup powdered sugar
½ teaspoon almond extract
2 Tablespoons milk, I use 2%                                        

Directions:                                                                                                                                                               

Preheat oven to 350 degrees F. Spray a 9x5-inch loaf pan with baking spray. I like to line the bottom with a strip of parchment paper (bringing it up the sides (the short sides) so it creates a sling to lift out of the pan once baked. Set pan aside.

In a large mixing bowl combine the sugar, oil, milk, sour cream, eggs, vanilla, and almond extract. Mix until blended.

Add the flour, pistachio pudding mix, baking powder, baking soda, and salt to the wet ingredients. Mix until fully incorporated.

Pour batter into prepared loaf pan. Sprinkle the top with half of the chopped pistachios. Bake in preheated oven for one hour.

Remove from oven and allow to cool in pan for 15 minutes. Remove using the parchment paper and cool completely on a wire rack.

For the icing, in a small bowl whisk the powdered sugar, almond extract, and milk until smooth. Spread over the cooled loaf of bread and sprinkle with the remaining chopped pistachios. Allow to set, about 15 minutes.

White Texas Sheet Almond Cake

White Texas Sheet Almond Cake

 We can attest firsthand to this dessert’s addictive quality, so it’s worth mentioning that, because this recipe feeds a crowd, it’s a good idea to make one and then share it with plenty of people, ensuring you don’t end up eating the whole thing…not that there’s anything wrong with that – we’ve all been there before. Anywho, switch things up from the typical Texas sheet cake and make this one instead – you’ll be totally hooked in no time!

Ingredients

Cake:
2 cups all-purpose flour
2 cups sugar
1 cup water
1 cup (2 sticks) unsalted butter, melted
1/2 cup sour cream
2 large eggs, room temperature
1 1/2 teaspoons vanilla extract
1 teaspoon almond extract, optional
1 teaspoon baking soda
3/4 teaspoon salt
Frosting:
3/4 cup (1 1/2 sticks) unsalted butter, melted
1/3 cup whole milk

4 1/2 to 5 cups confectioners sugar

1/2 teaspoon almond extract

1/2 teaspoon vanilla extract 

1/2 cup sliced almonds, garnish

Directions:

Preheat oven to 350º F and lightly grease a 13x18-inch cake pan with butter or non-stick spray.

1. In a medium bowl, whisk together dry ingredients (flour, baking soda and salt).
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3. In a separate, large bowl, stir together sugar, water, melted butter, sour cream, eggs, and vanilla and almond extracts until combined.
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5. Gradually stir dry ingredients into wet ingredients until just incorporated, then pour mixture into greased cake pan.
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7. Place pan in oven and bake for 18-21 minutes, or until toothpick inserted in center comes out clean.
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9. While cake is baking, whisk together all frosting ingredients except for the sliced almonds until frosting is smooth and desired consistency is reached.
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11. Remove cake from oven and let cool 5 minutes, then pour icing over the cake and cover with sliced almonds. Let set, then slice into squares and enjoy.

Orange-Croissant Bake

 

Orange-Croissant Bake

 Ingredients                                                                                                                 

4 croissants, roughly chopped or cubed bread
1 cup orange marmalade, room temperature
1 (8 oz) package cream cheese, at room temperature

1/2 cup granulated sugar

2 large eggs
1 cup whole milk
Zest from one orange
1/2 teaspoon almond extract

Directions:

1. Preheat oven to 350°F and grease a 2 qt baking dish (8-inch square works well) with butter or nonstick spray.
2. 
   
3. In a large bowl, beat the cream cheese with an electric mixer until smooth and fluffy, about 3 minutes.
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5. Add sugar and beat until fully incorporated, then add eggs, milk, orange zest, and almond extract and again mix to combine.
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7. Place chopped croissants in prepared baking dish and place dollops of marmalade among them, stirring a bit to distribute if needed.
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9. Pour cream cheese mixture over croissants, then cover dish tightly with foil.
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11. Bake 30 minutes, then uncover and bake until top is golden brown and toothpick inserted in the center comes out clean, about 15 more minutes.
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Let cool slightly before serving. Dust with powdered sugar, if desired, and serve. Enjoy!

Homemade Coffee Creamer

 Homemade Coffee Creamer

For each flavor of creamer, you start off with the same basic ‘base’ recipe of:

14 oz sweetened condensed milk
1 3/4 cup milk or cream

Mix the ingredients together well. Add them to a mason jar and shake to thoroughly mix the contents.

Possible flavor combinations:

French Vanilla Creamer
2 teaspoons vanilla extract

Vanilla Bean Coffee Creamer
2 teaspoons vanilla bean paste

Chocolate
2-3 tablespoons chocolate syrup

Chocolate Almond
1 tablespoon cocoa powder
1 teaspoon almond extract

Strudel
1 tablespoon cinnamon
1 teaspoon vanilla extract
1 teaspoon almond extract

Vanilla Caramel
2 tablespoons caramel ice cream topping
2 teaspoons vanilla extract

Chocolate Raspberry
2 teaspoons cocoa powder
2 tablespoons raspberry syrup

Irish Cream
2 tablespoons chocolate syrup
1 teaspoon instant coffee
1-2 teaspoons vanilla extract
1 teaspoon almond extract

Coconut
2 teaspoons coconut extract

Chocolate / Caramel / Coconut
2 teaspoons coconut extract
2 tablespoons chocolate syrup
2 tablespoons caramel ice cream topping

Peppermint Patty
2 tablespoons chocolate syrup
1 teaspoon peppermint extract

Cinnamon Vanilla
2 teaspoons cinnamon
2 teaspoons vanilla extract

Pumpkin Spice
3 tablespoons pureed pumpkin
1 teaspoon pumpkin pie spice
4 tablespoons maple syrup
1 teaspoon vanilla extract

Honey Vanilla
1/4 cup honey
2 teaspoons vanilla extract

Almond Joy
1-2 teaspoons coconut extract
1 teaspoon almond extract
2 tablespoons chocolate syrup

Sweet Cream
Use 1 3/4 cups of heavy cream instead of the milk in the base recipe
2 teaspoons vanilla extract OR the inside of a vanilla bean, scraped
1 teaspoon almond extract

Chocolate Orange
2 tablespoons chocolate syrup
1-2 teaspoons orange extract

Hazelnut
2 teaspoons hazelnut extract

Chocolate Hazelnut
2 tablespoons chocolate syrup
2 teaspoons hazelnut extract

Cinnamon Cake
2 teaspoons cinnamon
2 teaspoons vanilla extract

Salted Caramel
2-3 tablespoons caramel ice cream topping
1/2 teaspoon salt

Eggnog
replace milk in base recipe with equal amount of heavy cream
1 teaspoons vanilla extract
2 teaspoons rum extract
1 teaspoon ground nutmeg

Toasted Almond
2 teaspoons almond extract

Directions & Tips:
In all these recipes, anything that has a dry or thick ingredient (like cinnamon, honey, etc..) should be heated up with a small amount of your milk/cream from the base recipe so it can dissolve properly. Then, add the rest of the milk/cream along with the sweetened condensed milk.

If you want really creamy creamer, use heavy cream instead of milk in your base recipe.

Frangipane By Julia Child

Frangipane   by Julia Child

This is a very thick type of creme patissiere with crushed macaroons or powdered almonds.  Use it as a filling for crepes or tarts.  Any leftover frangipane can be mixed with an equal amount of creme patisserie and used as a filling.

Ingredients:

1 egg

1 egg yolk

3/4 cup granulated sugar

1/2 cup all purpose flour

1 cup boiling milk

3 tablespoons butter
2 teaspoons vanilla extract
1/4 teaspoon almond extract
1/3 cup pulverized macaroons or pulverized almonds
Optional: 2 to 3 tablespoons Kirsch

Directions:

Beat the egg and egg yolk in the mixing bowl.  Gradually add the sugar slowly until the mixture is pale yellow and forms the ribbon.  Beat in the flour.  Continue beating and slowly add the boiling milking a thin stream.

Pour into saucepan and set over moderate heat.  Stir slowly with a whisk reaching all over the bottom of the pan.  When the mixture begins to coagulate into lumps, beat it vigorously until it smooths and thickens into a stiff paste.  

Then over a moderately low heat, beat it with a wooden spoon for 2 to 3 minutes to cook the flour thoroughly.  Be careful the custard does not scorch on the bottom of the pan.

Off heat, beat in the butter, then the flavorings, macaroons or almonds, and optional kirsch.  If not used immediately, clean custard off the sides of pan and dot top with softened butter to prevent a skin from forming on the surface.  Frangipane will keep for a week refrigerated or can be frozen.

Apple Almond Tart

Apple Almond Tart

Pastries with flaky crusts, such as pies and tarts, tend to be laden with fat and calories. While phyllo can also supply a wallop of fat (due to each sheet being well-buttered) using egg whites instead can trim hundreds of calories from the dessert. Use the same technique with phyllo for savoury pastries as well.

Ingredients
½ cup (125 mL) natural almonds
1/3 cup (80 mL) granulated sugar
3 tbsp (45 mL) butter
Pinch salt
1 large egg
1 large egg yolk
1 tbsp (15 mL) amaretto or almond liqueur
½ tsp (2 mL) pure almond extract
Vegetable oil cooking spray
4 phyllo pastry sheets, thawed overnight in refrigerator
1 egg white
2 Golden Delicious apples, peeled, cored and cut into ¼ inch (5 mm) slices tossed with 1 tbsp (15 mL) fresh lemon juice
2 tbsp (30 mL) apricot jam

Directions
Preheat oven to 350°F (180°C). 

Pulse almonds with 2 tbsp (30 mL) sugar in a food processor until finely ground. Add butter, remaining sugar and salt to almond mixture and process until well mixed. Whisk together egg, egg yolk, liqueur and extract in a small bowl and add to almond mixture, processing until combined well. 

Prepare a 10- or 11-inch (25- or 28-cm) tart pan with removable bottom by spraying with nonstick vegetable oil spray. Place 1 sheet of phyllo dough in the tart pan and press into sides of the pan. Tuck edges down towards bottom so that they will not burn during baking. Keep remainder covered with a damp towel to prevent drying. Brush sheet with egg white. Repeat with each sheet of phyllo, crisscrossing to give length to all sides and covering any holes in phyllo. Brush each layer with egg white. 

Spread almond mixture over prepared phyllo, making sure that filling is evenly spread. Place apple slices in concentric circles (may be slightly overlapping). Using scissors, trim excess phyllo so that the phyllo is even with the top of the tart pan. Bake for 45 to 50 minutes or until apples are tender and crust is golden. Just before removing tart from the oven, melt jam in small saucepan over medium-low heat, about 5 minutes; strain. Brush tart, both top and crust, with apricot jam.

Serves 8

TARTLET VARIATION 

Prepare eight 3-inch (8-cm) tartlet pans by spraying with nonstick vegetable oil spray. Cut 1 sheet phyllo into 4 squares. Keep remainder covered with a damp towel to prevent drying. Place 1 square over a tartlet pan, with half of the phyllo over the edge. Brush phyllo in tartlet pan with egg white. Fold remaining side over and brush with egg white. Repeat with another square of phyllo in the same pan. Repeat with remaining tartlet pans. 

Spoon almond mixture over prepared phyllo (using approximately 2 tbsp/30 mL mixture in each tartlet) making sure that filling is evenly spread. Place apple slices over filling. Proceed as with tart.

Almond Paste ~ Marzipan

Almond Paste for Baking 

Or

Homemade Marzipan for Candies, Etc.

Making your own marzipan or almond paste couldn't possibly be any easier - or tastier!

Ingredients Almond Paste

1 1/2 cups very finely ground blanched almond flour/meal or blanch, 

   grind and dry you own almonds - I recommend the bought almond  

   meal to ensure it's finely ground and sufficiently dry

1 1/2 cups powdered sugar
Sugar-free and diabetic alternative: use 1 1/2 cups Swerve        

   Confectioner Sweetner
2 teaspoons quality pure almond extract
1 teaspoon quality food grade rose water
1 egg white (vegan: use egg substitute 3+ tablespoons corn syrup, 

   golden syrup, or other sticky liquid sweetener)

INSTRUCTIONS
Place the almond flour and powdered sugar in a food processor and pulse until combined and any lumps are broken up. Add the almond extract and rose water and pulse to combine. Add the egg white and process until a thick dough is formed. If the mass is still too wet and sticky, add more powdered sugar and ground almonds. Keep in mind that it will become firmer after it's been refrigerated.

Turn the almond marzipan out onto a work surface and knead it a few times. Form it into a log, wrap it up in plastic wrap and refrigerate.
Will keep for at least a month in the refrigerator or up to 6 months in the freezer. Bring to room temperature before using in any recipe.
Makes 13-14 ounces of marzipan or almond paste

NOTES

* Egg white is what is traditionally used. If you're concerned about raw egg you can use pasteurized egg whites in the carton instead. If you absolutely must (though I don't recommend it), you can use a few tablespoons of corn syrup, golden syrup, other sticky liquid sweetener instead.  
* Marzipan vs. Almond Paste - the difference: Almond paste is softer and is used in baked goods. Marzipan is firmer and is used in making candies/chocolates or as fondant for cakes. Marzipan also uses rose water. To adjust this recipe according to what you're using it for, follow this recipe as instructed for almond paste (I still include the rose water because it tastes amazing), or add an extra 1/4 cup or more of almond flour/meal until you reach a firmer consistency (one that you can roll out with a rolling pin without it sticking) for marzipan.

Italian Almond Biscotti

Italian Almond Biscotti*****

Almond Biscotti

My whole biscotti obsession started with this family recipe for Italian Almond Biscotti. Simple and great tasting -it will quickly become one of your favorites.          From the blog: She Loves Biscotti

Prep Time 20 minutes

Cook Time 1 hour 30 minutes

Author Maria Vannelli RD

Ingredients:

1 cup whole almonds raw
2 1/4 cups all purpose flour
1 1/2 teaspoon baking powder
1/2 teaspoon salt
1/2 cup granulated sugar
3/4 cup brown sugar
3 large eggs (room temperature)
1/2 cup olive oil
1 tablespoon pure almond extract
1/2 teaspoon pure vanilla extract
1 teaspoon lemon zest

Directions:

Preheat oven to 325° F.  Position rack in the center. 

Spread almonds on a baking sheet and toast in oven for about 12-15 minutes.

Meanwhile, in a medium bowl, whisk together the dry ingredients (flour, baking powder, salt and sugars).

In a large bowl, whisk eggs. Add olive oil, extracts, and zest. Whisk lightly together.

When almonds are toasted, remove from oven and coarsely chop.
Line baking sheet with parchment paper.

Add flour mixture to egg mixture; stir with wooden spoon until just incorporated.

Fold in chopped almonds (make sure they have cooled off before incorporating in the batter).

Use a large serving spoon to scoop out the dough and place it on the parchment lined cookie sheet. Add another scoop adjacent to the batter on the cookie sheet and keep going until two logs are formed.
With damp fingers, shape into a log shape.
Bake for approximately 30 minutes or until golden brown in colour and firm. Allow to cool slightly for about 10 minutes.

Remove from baking sheet and transfer to cutting board.

Using a serrated knife, slice cookies at an angle about 1/2 - 3/4 inch thick.

Place slices back on the baking sheets, and return them to the oven for about another 15 - 20 minutes (the longer they stay in the oven, the crispier they get). Turn them over at the half way mark.

Place on a wire rack to cool.  Yield 3 dozen.

Notes
Store in an airtight container at room temperature for 3 weeks or freeze for up to 3 months.