ALMOND CREAM
This almond cream recipe makes for a delicously sweet and nutty filling for any number of delicious pastries.
Provided by Martha Stewart
Categories Food & Cooking Dessert & Treats Recipes
Yield Makes about 1 1/2 cups
Number Of Ingredients 7
Steps:
- In an electric mixer fitted with the paddle attachment, cream butter and sugar until light and fluffy. Add egg, ground almonds, rum, almond extract, and flour; beat until smooth. Will keep refrigerated in an airtight container for up to 1 week.
ALMOND CREAM SPRITZ
Love spritz cookies at Christmastime? Try this version featuring almond-flavored dough. Sprinkle them with colored sugar for the holidays or chopped almonds for everyday cookies. -Jo-Anne Cooper, Camrose, Alberta
Provided by Taste of Home
Categories Desserts
Time 35m
Yield about 3 dozen.
Number Of Ingredients 7
Steps:
- Cream butter, cream cheese and sugar until light and fluffy. Beat in extracts. Gradually beat in flour. Refrigerate, covered, 30 minutes., Preheat oven to 375°. Using a cookie press fitted with a disk of your choice, press dough 2 in. apart onto ungreased baking sheets. Sprinkle with colored sugar., Bake until set, 8-10 minutes. Cool on pans 1 minute. Remove to wire racks to cool.
Nutrition Facts : Calories 90 calories, Fat 6g fat (4g saturated fat), Cholesterol 16mg cholesterol, Sodium 48mg sodium, Carbohydrate 8g carbohydrate (3g sugars, Fiber 0 fiber), Protein 1g protein.
ALMOND CREAM LIQUEUR
An awefully nice drink to sip by the fireplace... *Note* Chill time is not included in cook/prep time.
Provided by mydesigirl
Categories Beverages
Time 15m
Yield 5 cups
Number Of Ingredients 6
Steps:
- Pour everything into a blender and blend until smooth.
- Store in an airtight container in refrigerator.
- Shake well before serving.
- Serve chilled.
Nutrition Facts : Calories 569.9, Fat 33.3, SaturatedFat 20.8, Cholesterol 124.8, Sodium 128.7, Carbohydrate 45.9, Sugar 44, Protein 7.8
ALMOND CREAM PIE
I havent actually made this one yet, but it seems good. Right now I just want to share it. Will post an update once I manage to do it. Its from Cucina.
Provided by Pinaygourmet 345142
Categories Pie
Time 1h35m
Yield 6 serving(s)
Number Of Ingredients 14
Steps:
- Prepare the Crust:.
- Preheat the oven to 375°F.
- Place the sifted flour, salt and butter in a bowl and use your fingertips to rub the butter into the flour until the mixture has an even, granular texture. Add the powdered sugar and blend. Sprinkle with the water, mix gently and gather together to form a ball. Cover in plastic wrap and refrigerate for 15 minutes.
- Butter a 20.5 cm (8 in.) tart pan with a removable bottom.
- Roll out the dough to a thickness of .5cm and place it over the pan without stretching. Press well into the bottom and up the sides, then roll the rolling pin firmly over the top to trim the excess. Prick with a fork and bake for 10 minutes.
- Prepare the filling:.
- In a saucepan over medium- low heat, make a roux by melting the butter and stirring in the flour with a wooden spoon. In a separate saucepan, bring the milk, salt and sugar to a boil.
- Add the hot milk to the roux a little at a time, whisking constantly until the mixture is smooth. Continue whisking and cooking over low heat for 5 minutes, until thick.
- Remove from heat and add the egg yolks and powdered almonds, whisking briskly. Do not allow the filling to boil after the egg yolks are added, or it will separate.
- Pour the filling into the pre-cooked pie shell. Sprinkle the sliced almonds over the top and bake for 20 minutes, or until the top is nicely browned. Cool completely and sprinkle with powdered sugar, if desired.
Nutrition Facts : Calories 699.5, Fat 40.5, SaturatedFat 16.1, Cholesterol 125.7, Sodium 566.7, Carbohydrate 72.5, Fiber 5.2, Sugar 23.9, Protein 15.3
ALMOND CREAM FOR PAIN AUX RAISINS
Use this almond cream recipe to make our Pain aux Raisins.
Provided by Martha Stewart
Categories Food & Cooking Ingredients Nuts & Seeds Almonds
Yield Makes enough for 8 Pain Aux Raisins
Number Of Ingredients 7
Steps:
- In the bowl of an electric mixer fitted with the paddle attachment, combine butter and sugar. Beat until light and fluffy, scraping down the sides of the bowl, as necessary, about 3 minutes. Add remaining ingredients and beat to combine. Store up to 5 days in an airtight container; bring to room temperature before using.
ALMOND CREAM
Steps:
- In the bowl of an electric mixer fitted with the paddle attachment, beat the butter and sugar on medium-high speed until light and fluffy, about 2 minutes. Beat in the egg. Add the ground almonds and flour, and beat until combined. Stir in the almond extract and salt. Continue beating until the mixture is light and fluffy, about 2 minutes, scraping down the sides of the bowl as needed. The almond cream can be refrigerated in an airtight container for up to 1 week.
ALMOND CREAM FILLING
Make these for our Praline Napoleons.
Provided by Martha Stewart
Categories Food & Cooking Dessert & Treats Recipes
Yield Makes enough for 6 napoleons
Number Of Ingredients 9
Steps:
- Bring 2 cups half-and-half, the almond paste, sugar, salt, and cornstarch to a simmer in a saucepan over medium heat.
- Prepare an ice-water bath; set aside. Whisk egg yolks, extract, and remaining 1/2 cup half-and-half in a medium bowl; add one-third of the hot half-and-half mixture in a slow, steady stream, whisking constantly. Pour into saucepan.
- Bring to a boil over medium-high heat, whisking constantly. Cook, whisking, until mixture coats the back of a spoon, 3 to 4 minutes. Pass through a fine sieve into a bowl set in ice-water bath. Stir in butter, several pieces at a time. Let cool completely, stirring occasionally.
- Put cream into the bowl of an electric mixer fitted with the whisk attachment. Beat on medium-high speed just until stiff peaks form. Fold into custard.
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