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

Keto Brown Butter Pecan Muffins

  

Keto Brown Butter Pecan Muffins

Easy keto muffins featuring the delicious flavors of browned butter and toasted pecans! Moist and tender, these muffins pair perfectly with a cup of coffee for a quick low carb breakfast. I make no secret of my love for browned butter. That rich, slightly nutty, slightly caramelized flavor adds depth to both sweet and savory recipes.

Ingredients:

Ingredients
1/2 cup butter
1 1/2 cups almond flour
1 cup pecan flour (or more almond flour)
1/2 cup brown sugar replacement erythritol recommended
1/3 cup unflavored whey protein powder (or egg white protein powder)
2 tsp baking powder
1/4 tsp salt
3 large eggs
1 tsp vanilla extract
1/3 cup almond milk (or other liquid)
2/3 cup chopped pecans
Directions
Place the butter in a medium skillet over medium heat. Cook, stirring frequently, until the butter becomes a deep amber, 4 to 5 minutes. Remove and let cool. 

Preheat the oven to 350ºF and line a standard muffin pan with silicone or parchment liners. 

In a large bowl, whisk together the almond flour, pecan flour, sweetener, protein powder, baking powder, and salt. 

Add the eggs, butter, and vanilla extract until well combined, then stir in the almond milk until the batter is smooth.

Stir in most of the chopped pecans, reserving a few tablespoons for the tops of the muffins. Divide evenly among the prepared muffins cups. Sprinkle the tops with the remaining chopped pecans. 

Bake 15 to 20 minutes, until the muffins have risen and are just firm to the touch on top. Remove and let cool completely in the pan.

Gluten-Free Holiday-Spiced Carrot Cakelets With Eggnog Frosting

Gluten-Free Holiday-Spiced 

Carrot Cakelets with Eggnog Frosting

These moist, gluten-free mini carrot cakes get all the holiday feels from fragrant baking spices and a cream cheese frosting flavoured with rum and nutmeg. Don’t be tempted to skip the little bit of coconut flour, as it’s vital for getting the right texture. (You can buy just a little bit at most bulk food stores.)
Ingredients:

Cakelets
1 1/2 cups (375 mL) superfine blanched almond flour
1 tbsp (15 mL) coconut flour
1 tsp (5 mL) fine sea salt
1/2 tsp (2 mL) baking powder
1/4 tsp (1 mL) baking soda
1 tsp (5 mL) ground ginger
1/2 tsp (2 mL) ground cinnamon
1/2 tsp (2 mL) freshly ground nutmeg
1/8 tsp (0.5 mL) ground cloves
1 cup (250 mL) finely shredded carrots
3/4 cup (175 mL) packed dark brown sugar
2 eggs
1/4 cup (60 mL) canola oil
1/3 cup (80 mL) chopped walnuts, toasted
1/4 cup (60 mL) shredded unsweetened coconut
Frosting
1/2 cup (125 mL) Philadelphia-style cream cheese, at room
   temperature
1/4 cup (60 mL) unsalted butter, at room temperature
3 1/2 cups (875 mL) icing sugar
1 tbsp (15 mL) dark rum or heavy cream
1/2 tsp (2 mL) freshly grated nutmeg, plus more to garnish
Pinch fine sea salt

Directions: 

For the cakelets, preheat oven to 350°F (177°C).  Heavily grease a  

12-cup muffin tin (or fill with parchment paper
liners). You can add a circle of parchment to the base of each well
as extra insurance, if you’re so inclined.

Combine almond flour, coconut flour, salt, baking powder and
soda, ginger, cinnamon, nutmeg and cloves in a bowl and stir until
uniform. Set aside.

Place carrots on a paper towel–lined plate and top with another
paper towel, pressing down to absorb any extra moisture.

Combine brown sugar and eggs in a medium mixing bowl and
beat on high with an electric mixer until pale and thick, about
4 minutes. Working one at a time, add dry mixture, canola oil, carrots,
walnuts and coconut, gently folding to incorporate.

Divide batter between prepared wells. Bake until tops are nicely b
rowned and feel slightly springy when touched, 18 to 20 minutes. 

Cool for 5 minutes then run point of a thin knife around edges of each well and ease them out. Put cakelets top down on a wire rack to cool
completely.

For the frosting, combine cream cheese and butter in large mixing
bowl and beat with an electric mixer until completely smooth. Add
icing sugar and beat until combined. Add rum or cream, nutmeg and
salt. Beat until fully incorporated. Pipe or spread icing onto cooled
cakes and dust with a little fresh nutmeg.

Almond Galette

 

Almond Galette

In France, almond galette (known as Galette des Rois) is typically
served on January 6: Epiphany, the Feast of the Kings. An ultra-buttery, remarkably flaky pastry crust stuffed with almond filling, this is quite possibly the easiest "fancy" dessert you'll ever make.  This is a King Arthur Recipe and can I say a no fail recipe?  Celebrate the Feast of Three Kings or The 12th Day Of Christmas!

Ingredients:

Crust
1 1/2 cups (180g) King Arthur Unbleached All-Purpose Flour
1/4 teaspoon table salt
1/2 teaspoon baking powder
16 tablespoons (227g) unsalted butter, cold
1/2 cup (113g) sour cream
Filling
2/3 cup (170g) almond paste
6 tablespoons (85g) unsalted butter
1/2 cup (99g) granulated sugar
1/2 teaspoon table salt
2 large egg yolks
1 teaspoon King Arthur Pure Vanilla Extract
1/3 cup (40g) King Arthur Unbleached All-Purpose Flour
1/2 cup (48g) almond flour or very finely ground whole almonds
*If you've purchased a 7-ounce tube or block of almond paste, feel free to use the entire amount.
Glaze

1 large egg yolk
1 teaspoon water, cold

Directions:
To make the crust: Weigh your flour; or measure it by gently spooning it into a cup, then sweeping off any excess. Whisk together the flour, salt, and baking powder. Cut the cold butter into pats, and work it into the flour mixture until it's unevenly crumbly, with larger bits of butter remaining intact.

Stir in the sour cream. The dough will be craggy but cohesive. Turn the dough out onto a well-floured surface and bring it together, if necessary, with a few quick kneads.

Pat the dough into a rough square. Roll it into a rough 8" x 10" rectangle. Make sure the underside is sufficiently dusted with flour that you can move it around easily.

Starting with one of the shorter (8") ends, fold the dough in thirds like a business letter. Flip it over (so the open flap is on the bottom), and turn it 90°. Roll the dough into an 8" x 10" rectangle again. Fold it in thirds again.

Wrap the dough in plastic, and place it in the refrigerator to chill for at least 30 minutes (or overnight).

When you're ready to proceed, start preheating the oven to 400°F. Lightly grease a baking sheet, or line it with parchment.

Divide the pastry in half. Roll one half into a 10" square.

Using a 10"-round template (e.g., a dinner plate), cut a 10" circle. Set the circle onto the prepared baking sheet.

To make the filling: Beat the almond paste, butter, sugar, and salt until thoroughly combined.

Add the egg yolks and vanilla, and beat until well incorporated.

Mix in the flours.

Roll the other piece of pastry into an 11" square. Cut an 11" circle.

To assemble the galette: Spread the filling over the smaller circle, leaving a 1" rim around the edge of the pastry.

To make the glaze: Mix the egg yolk and water together. Brush some glaze over the uncovered edge of the pastry.

Center the larger round of dough over the filled bottom crust, and smooth it over the filling. Using a fork, press and crimp the edge of the galette to seal.

Brush an even coat of the glaze over the surface of the galette. (Doing this step before decorating the top will give your design nice definition and contrast.)

Decorate the galette by using the back of a knife to trace a pattern on the surface; you'll just barely cut into the surface without cutting all the way through to the filling. Poke a vent hole in the center, and four additional small slits at other random spots, hiding the slits in the pattern you've drawn.

Bake for 30 to 35 minutes or until it's golden. Don't be afraid to let it become deeply browned; this slight caramelization gives the butter in the crust wonderful flavor. Remove the galette from the oven, and cool it slightly right on the baking sheet.

Serve galette warm or at room temperature. Store any leftovers at room temperature for several days; freeze for longer storage.

Tips from our Bakers

Want a shinier galette? Try brushing the top of the baked pastry with a teaspoon or so of syrup (maple, agave, golden syrup, or your favorite) while it's still hot from the oven.

Keto Sugar Cookie ~Keto Cut Out Sugar Cookies

Cut Out Sugar Cookies, Keto Sugar Cookies

Ingredients:
Cookies:
2 ¼ cups almond flour
2 tablespoon coconut flour (can also use oat fiber)
¼ teaspoon salt
6 tablespoon butter softened
½ cup Swerve Sweetener granular
1 large egg
½ teaspoon vanilla extract

Royal Icing:

½ cup powdered Swerve Sweetener
½ cup powdered Bocha Sweet (or powdered xylitol)
1 tablespoon egg white powder
2 to 4 tablespoon Water room temperature
½ teaspoon vanilla extract
Natural food coloring

Directions
Cookies: Prepare a work surface with a silicone baking mat or a large piece of parchment paper, and dust lightly with coconut flour. Line two large baking sheets silicone liners or parchment paper.

In a medium bowl, whisk together the almond flour, coconut flour, and salt. In a large bowl, beat the butter and sweetener together until creamy. Beat in the egg and vanilla extract, and then beat in the almond flour mixture until dough comes together.

Turn the dough out onto the prepared work surface. Pat into a rough circle and then top with a large piece of parchment paper. Roll out to about ⅓-inch thickness. 

Using cookie cutters of choice, cut out cookies and lift carefully with a small, offset spatula or knife. Place on the prepared baking sheets and freeze for 30 minutes. Gather up the scraps and re-roll your dough, to cut out as many cookies as possible. 

Preheat the oven to 325F.

Bake the cookies 12 to 14 minutes, or until they are just starting to brown around the edges, switching and rotating the pans halfway through baking. Remove from the oven and let cool completely on pan. The cookies will still be quite soft when removed from the oven but will firm up as they cool.

Royal Icing:

In a large bowl, whisk together the sweeteners and the egg white powder. Add water, 1 tablespoon at a time, whisking in between, until desired consistency is achieved. It should drizzle off the end of the whisk in ribbons, but shouldn't be too thin. Whisk in the vanilla extract.

Divide into sepate bowls and add food coloring in small amounts until the desired color is achieved.
Place icing in small ziploc bags or piping bags with the very corner snipped off to pipe outlines. Let the outlines dry at least 10 to 20 minutes before filling in.

To fill in the outlines, pipe frosting into the outline in a back and forth motion. It does not have to be perfect and there may be gaps. Then simply use a toothpick to fill the icing into the gaps. 

Let the flooded icing dry completely before adding any additional icing decoration. (Or do what I did for one cookie, add little dots of another color and swirl them in with a toothpick. So many fun options!).

Broiled Onion Slices

Broiled Onion Slices

Ingredients:

2 lage onions, sliced 1/4" discs

1 cup almond flour

1 teaspoon paprika

1/2 teaspoon garlic powder

1/4 teaspoon cayenne pepper (optionally available, for a spicy kick)
Salt and pepper to style
2 large eggs, overwhelmed

2 cups shredded mozzarella or cheddar

Directions:
Preheat oven to 400°F (200°C) and line a baking sheet with parchment paper.

Separate onion slices into discs.

Combine almond flour, paprika, garlic powder, cayenne, salt, and pepper in a shallow dish.

Whisk eggs in one other dish.

Dip onion discs in egg, then coat with almond flour combination.

Bake 15 minutes till cheese is bubbly and golden.

Let cool, then remove from the baking sheet.

Honey, Hazelnut And Brown Butter Tea Cakes With Herbed Goat Cheese

Honey, Hazelnut and Brown Butter
Tea Cakes With Herbed Goat Cheese

This recipe highlights beautiful honey and thyme planted to keep the bees happy, and incorporates goat cheese in honor of generous ruminants that have changed many people’s perceptions of goat milk, including my own. 
Ingredients:
1 cup hazelnut, almond or walnut flour
½ cup sugar
¼ cup honey
5 tablespoons all-purpose flour
Generous pinch salt 
4 large egg whites, at room temperature
½ teaspoon vanilla
2½ ounces brown butter, slightly warm (liquified)
Directions:
Preheat the oven to 375º F and, ideally using softened butter, thoroughly grease the insides of mini muffin or madeleine pans.

Combine the hazelnut flour, sugar, allpurpose flour and salt. Stir in the egg whites and vanilla, then add the browned butter and honey.

Fill each pan so that the batter almost reaches the top. Flatten the tops of the cakes by sharply rapping the pans on a counter, then bake for 13 minutes, until golden in color.

Allow the cakes to cool in the pans, then flip pans and give them a good shake to release cakes onto a plate or clean counter surface.

Tea Time Herbed Goat Cheese
This grassy, earthy cheese ball makes a great complement to sweet, nutty tea cakes, and can be rolled up in minutes.
Ingredients
Chèvre
Fresh thyme
Za’atar spice blend
Sumac
Sea salt
Honey
Edible flowers (I use white society garlic blooms)
Directions:
Roll a small handful of soft chèvre into a ball. Place fresh thyme leaves on a plate, then roll the ball over them with your palm, so the cheese picks up the leaves.

Next, drizzle the ball with honey and cover the plate with 1 to 2 tablespoons za’atar and sprinkle with a pinch of sumac. Using the same technique, coat the ball with spices. Drizzle another small amount of honey over the ball before sprinkling it with sea salt and pressing edible flowers onto the surface.

Italian Almond Cookies

   

Italian Almond Cookies

Ingredients:
1 kilo almond flour approximately 9⅓ cups
2 cups granulated sugar
5 eggs room temperature
1 small bottle almond extract 43 mL
½ cup Sambuca
zest of one lemon organic
120 almonds
optional: a sprinkling of sugar over the tops before they are baked.
Pastry Bag with star tip.

Directions:

Preheat the oven to 325° F (160°C). Position the oven rack in the center.  Line 2 baking sheets with parchment paper.

In a large mixing bowl, combine the almond flour with the sugar.

In a medium bowl, whisk the eggs with the almond extract, Sambuca and lemon zest. 

Add this wet mixture to the dry mixture and start combining it with a large wooden spoon. Then, knead it gently together until the almond flour is no longer visible. 

Allow the dough to rest for 10-15 minutes.

With the help of a pastry bag and a large star tip, you can then pipe these almond cookies (round or long) directly on the baking sheets lined with parchment paper. You will notice that this is a very dense dough. If your plastic pastry bag splits at the seams, double up on the bag. Please refer to the video to see how this is done.

You can also use a small cookie scoop (about 1½ inches in diameter) to shape the cookies. Scoop the dough, scrape against the side of the bowl to get a flat surface and release the ball of dough on the parchment-lined baking sheet. That’s it. 

Gently press an almond in the tip of the cookie. Sprinkle tops with granulated sugar (optional).

Bake for about 20-24 minutes or until the bottom is golden brown.
If desired, switch to broil at the last minute to get golden tops. Watch them carefully as they darken very quickly. 

Repeat with the rest of the dough.

Allow to cool slightly then transfer cookies to a wire rack to cool completely.  Yield: 10 dozen

Soft Amaretti Cookies

 

Soft Amaretti Cookies

Ingredients:

250 grams OR 2 1/2 cups almond flour

200 grams OR 1 cup sugar

Lemon Zest of 1 medium lemon

3 egg whites

1 teaspoon bitter almond extract

1/3 cup extra granulated sugar for rolling sprinkle in a large dinner 

   plate, set aside.

Directions:

Preheat oven to 325° F. Position rack in the center.
Line large baking sheet with parchment paper.

In a large bowl, whisk almond flour and sugar together.
Add grated lemon zest and whisk a few more times. Set aside.

In a separate bowl, whisk egg whites to a soft peak stage. 
Whisk in the bitter almond extract.

Gently incorporate the egg whites to the dry ingredients. Once the dough is completely moist, you are done.

Use the smallest ice cream scooper to portion the dough (about 1 tablespoon). 

With slightly damp hands, press your palms into the plate of sugar.
Roll each ball of dough with your sugar coated palms and then again in the sugar found on the plate. 

Place on the paper lined baking sheet.  Bake for about 25 minutes or until bottoms are golden brown in color.

Cool before storing at room temperature in airtight containers. Will keep for 3-4 days.   Yield: 36 cookies

Tahini Cookies

Easy Tahini Cookies (Vegan + GF)

Addictively delicious tahini cookies: nutty, salty-sweet, vegan, gluten-free, and incredibly fast! Just 1 bowl, 7 ingredients, and less than 30 minutes required!Ingredients:1/2 cup tahini, unsalted and smooth 1/2 cup maple syrup1 ¼ cup almond flour3/4 cup tapioca starch (also called tapioca flour)1/2 tsp baking soda1/2 tsp sea salt1/4 cup raw sesame seeds

Directions:
Preheat the oven to 350 F (176 C) and line a baking sheet with parchment paper.

To a medium mixing bowl, add tahini and maple syrup and use a whisk to thoroughly combine. 

Next add the almond flour, tapioca starch, baking soda, and salt to the tahini mixture. Use a wooden spoon or rubber spatula to mix well.

Place the sesame seeds into a small bowl and set it nearby. 

Use a tablespoon or small cookie scoop to scoop the dough, then roll them into near perfect balls before gently rolling each ball in the sesame seeds and placing them 2 inches apart on the baking sheet. 

Gently press down on the balls to flatten slightly. Recipe as written should make ~20 cookies and they won’t spread much, so they should all fit on a standard size baking sheet.

Bake in the oven for 12-15 minutes until golden. Let cool for 5 minutes, then enjoy!

Store leftovers covered at room temperature up to 3-4 days, or in the freezer for up to 1 month. Enjoy at room temperature for best texture.

Raspberry Jam Tarts ~ Keto

                                                        

Raspberry Jam Tarts ~ Keto

Ingredients:
Raspberry Filling:
1cup raspberries (fresh or frozen)
2 tbsp water

1/4 cup Swerve Confectioners
1/4 tsp glucomannan or xanthan gum
Tarts
1 cup plus 2 tbsp almond flour,
1/3 cup Swerve Granular
1/2 tsp baking powder
1/4 tsp salt
2 tbsp butter, melted
1 1/2 tbsp eggwhites (fresh or carton)
1/2 tsp vanilla or almond extract

Directions:

Raspberry Filling
In a medium saucepan over medium heat, bring the berries and water to a boil. Reduce the heat and simmer until the berries are soft and can be mashed with a fork, about 5 minutes. Stir in the Swerve and the glucomannan and set aside to cool and thicken.
Tarts
Preheat the oven to 325F and line a muffin pan with 8 silicone or parchment liners.

In a medium bowl, whisk together the almond flour, sweetener, baking powder, and salt. Stir in the butter, egg whites, and extract until the dough comes together. 

Roll the dough into 8 even balls about 1 1/2 inches in diameter. Press into the bottom and halfway up the sides of the prepared muffins cups. Bake 10 minutes.  

Remove from the oven and let cool a few minutes, then re-shape the center wells a bit if they have puffed up. Divide the raspberry jam among the shells and return to the oven for another 10 to 15 minutes, until the tarts are golden brown around the edges.
Remove and let cool completely before serving.   Serves 8

Dust lightly with Swerve Confectioners, if desired.

Apple Frangipane Galette

 

Apple Frangipane Galette

"This is a longtime favorite recipe from David Lebovitz. It was published in Fine Cooking years ago, and I think I’ve made it 1,000 times. I finally have my method down, which is reflected in the recipe below. Pastry dough yields 2 rounds. Don’t halve the recipe. Freeze the other round or keep it in the fridge for 3 to 5 days". Alexandra Cooks.com
Frangipane can be made up to a week in advance. Double the recipe if you are making 2 galettes. Use 1 egg for a double recipe.

Ingredients:
For the Pastry
2½ (320g) cups all-purpose flour
2 T. sugar
½ tsp. table salt
2 sticks (16 tablespoons | 8 oz | 227g ) unsalted butter
½ C. + 2 T. ice water
For The Frangipane
1/2 cup almond flour
2 tablespoons sugar
pinch salt
2 tablespoons butter at room temperature
1 egg (small if possible)
2 teaspoons Bourbon, rum, brandy or vanilla
For The Assembly
1 to 2 apples, I like Honey Crisp or Fuji, peeled and thinly sliced
2 tablespoons melted butter
1 to 2 tablespoons sugar, turbinado is nice
vanilla ice cream for serving

Directions:
Preheat the oven to 400ºF and place a rack in the center of the oven. In the bowl of a food processor, pulse the flour, sugar and salt together. 

Cut the butter into small pieces, then add to the food processor. Pulse at 1-second intervals until butter is the size of peas—should be about 10 quick pulses. 

Add the ice water and pulse again about 10 times until the mixture is crumbly but holds together when pinched. 

Lay two clean tea towels on a work surface. Dump half of the crumbly dough mixture into the center of each. Grab the four corners of the towel together and twist to create a beggar’s purse pressing the dough into a disk. Use your hands to pack and pat the disk together. Store one of the rounds. Keep one handy.

Don’t wash the food processor! Combine almond flour, sugar, salt, butter and egg in the dirty bowl of the food processor. Pulse until combined, then add vanilla or alcohol. Purée until smooth.

On a lightly floured work surface, roll out the dough into a 12- or 13-inch round. Use as much flour as needed to prevent the dough from sticking, and every few rolls, flip the dough over. Transfer dough to a parchment- or Silpat-lined sheetpan. 

Spoon the frangipane into the center leaving a 1-inch border. Arrange the apple slices in concentric circles starting at the outer edge of the frangipane. Fold the exposed edge of dough towards the center to make a rustic enclosure. Brush the edge of the dough with melted butter. Drizzle the remainder over the exposed apples. Sprinkle the sugar evenly over the top. 

Bake for 35 minutes or until golden. Remove pan from the oven and let rest on cooling rack for 5 to 10 minutes or until Silpat or paper is cool enough to handle. Grab the edges of the paper or Silpat and slide to a cooling rack to cool further or to a cutting board to serve. Cut into wedges. Serve on its own or with vanilla ice cream.

Alexandracooks.com

Keto Meatball Soup

 

Keto Meatball Soup 

Ingredients

Meatballs
2 pounds ground beef
1 cup finely grated Parmesan
⅓ cup almond flour
1 teaspoon Italian seasoning
1 teaspoon sea salt
½ teaspoons ground black pepper
2 eggs beaten
2 teaspoons gelatin
Soup
1 tablespoon avocado oil
½ cup chopped onion
2 celery stalks chopped
1 teaspoon minced garlic

28 ounces crushed tomatoes
4 cups beef broth
1 ½ teaspoons Italian Seasoning
Salt and pepper to taste
1 cup heavy cream
3/4 teaspoon anthem gum for a thicker soup
Optional: Palmini Noodles and fresh parsley; for serving

Directions:
Preheat your oven to 375° F.

In a large bowl, combine the ground beef, grated parmesan, almond flour, Italian seasoning, salt, and pepper.

Beat the eggs in a small bowl and sprinkle with the gelatin. Allow to sit for 5 minutes. Whisk and then mix into the meat mixture. Form into the meatballs.

Place on a parchment-lined baking sheet and cook for 7 minutes. Flip and cook for another 7 minutes.

While the meatballs cook, heat the oil in a saucepan over medium-high heat. Add the onion and celery and cook for 5 minutes. Add the garlic and cook for 1 minute longer.

Add the tomatoes, broth, heavy cream, and Italian seasoning. Season to taste with salt and pepper.

Add the anthem gum and cook for five minutes.

Add the meatballs and cook another ten minutes

Garnish with parsley and serve.

Amor Polenta Cake ~ Two Recipes

Amor Polenta Cake 

Polenta cake is an Italian tradition. Here, polenta--or very fine cornmeal, called fioretta--is combined with all-purpose flour and almond flour to lend the loaf cake a very fine crumb and depth of flavor, aided by the almond extract. The loaf is lightened with beaten egg whites that are folded into the batter as well as baking powder, for extra lift. This is the type of cake you can slice and eat for breakfast (preferably toasted and spread with fig jam) or as an afternoon snack. It's also good for a not-too-sweet dessert.

Ingredients

1/4 cup (40 grams) almond flour

1 cup (120 grams) sugar

1 cup (120 grams) softened butter

1/2 cup (80 grams) corn flour (very fine, “fioretto” 

   variety)

1/2 cup (70 grams) all purpose flour

4 eggs (separated)

Pinch salt for the egg whites 

1 teaspoon baking powder

2 tablespoons milk

3 drops bitter almond extract

Directions

Preheat the oven to 350*F or 180C.

Beat the egg whites and a pinch of salt to stiff peaks.

With an electric mixer, beat the egg yolks with the sugar until foamy, add the softened butter and continue

beating.

Sift together the two types of flour and baking powder and add them to the egg yolks with the mixer.

Add the milk and almond extract.

Fold the beaten egg whites into the mixture with a wooden spoon.

Butter and flour a loaf pan, add the batter and bake for approximately 40 minutes.

Cool the polenta cake completely, place it on a cake plate and sprinkle it with powdered sugar.

*****

 Amor polenta is a cake made from polenta cornflour and almonds, invented by pastry chef Carlo Zamberletti to honor his own city of Varese.

Amor polenta – or Dolce di Varese – is a typical cake recipe from the Lombardy region featuring a classic amber color, thanks to the presence of one-part polenta cornflour in the dough. It has been said that the recipe was created by the hands of a historic confectioner from Varese, who wanted to make a cake with typical local flavors. So Zamberletti made this particular dough – with such a simple texture and yet so much genuine flavor. Since then, amor polenta has become the symbolic sweet from Varese. And back in the 1960s, amor polentahad become a favorite sweet of intellectuals and musicians, including the famous soprano Renata Tebaldi.

Always delicious, no matter the hour

A peculiar aspect of amor polenta? Well, it’s a delicate cake (without any added cream) that’s actually ideal for any moment of the day – from breakfast to snack time! With its soft texture, it’s a delightful snack for dipping in tea or milk, but it also tastes excellent on its own. The polenta corn flour, both in the dough and sprinkled on the surface, gives it a very special flavor – as well as a slightly grainy texture.

Almonds in the dough for vitamins, minerals, and protein!

Amor polenta is made with polenta cornflour and toasted almonds – so finely chopped that they become flour. The good news? Almonds feature a variety of vitamins, minerals, and protein. They’re rich in vitamin E and unsaturated acids that protect the body from oxidative processes – as well as magnesium, which promotes a healthy heart and circulatory system.

Our recipe for amor polenta

Ready to make this delicately sweet cake full of love from Varese? Don’t worry, it’s easier than you might think!
Ingredients
125g softened butter
125g superfine caster sugar (or powdered sugar)
A pinch of salt
100g polenta cornflour, plus a little for dusting
75g type “00” flour
75g roasted almonds, peeled
1 sachet of baking powder
2 whole eggs
2 egg yolks
Powdered sugar, to garnish
2 tablespoons of Italian Strega liqueur

Directions:
First, whip the sugar with the softened butter at room temperature using an electric hand mixer. (The butter must be soft so that it can be whipped.) Add a pinch of salt and once the mixture is creamy, add 2 whole eggs and 2 egg yolks one at a time, mixing until combined.
Separately, mince the peeled almonds to make a fine flour. Add it to a bowl with the other flour and the baking powder. Add the flour to the egg, sugar, and butter mixture a little at a time, followed by the liqueur. 

Then butter a semi-cylindrical mold and dust it with polenta corn flour. For this step, you can use a small brush to make sure the cornflour sticks to the entire surface. Once the mold is buttered and floured, add the cake batter, making sure it’s leveled out evenly across the surface. 

Bake at 365°F (185°C) for 40 minutes. (If you’re using a ventilated oven, set the temperature to 320°F or 160°C and bake for 30 minutes.) 

Before removing the cake from the oven, check to make sure the dough is cooked through using a toothpick. Wait until the cake has cooled completely before removing it from the oven. Serve dusted with powdered sugar.