ALMOND MACAROON CAKE
This is a simple recipe that produces results everyone will rave about. Easy enough to whip up for unexpected company. I also just made this with lemon zest, lemon juice and a bit of ginger, subtracting the almond extract, and everyone loved it. I'll post that recipe seperately.
Provided by C. Taylor
Categories Dessert
Time 35m
Yield 10 serving(s)
Number Of Ingredients 6
Steps:
- Preheat oven to 350 degrees.
- Mix butter, sugar, extract and eggs till everything is well blended.
- Mix in flour till well incorporated.
- Pour into a non-stick 8" x 10" pan that has been sprayed with a non stick spray.
- Sprinkle top with almonds.
- Bake till golden brown, approximately 30-40 minute.
ALMOND MACAROONS
This classic almond cookie is moist, soft, and chewy.
Provided by Martha Stewart
Categories Food & Cooking Dessert & Treats Recipes Cookie Recipes
Yield Makes 1 dozen
Number Of Ingredients 6
Steps:
- Preheat oven to 300 degrees. Put almond paste, sugar, and salt in the bowl of an electric mixer fitted with the paddle attachment. Mix on medium speed until crumbly, about 3 minutes. Add egg white and vanilla. Mix until smooth and thickened, about 3 minutes.
- Drop batter by tablespoons onto a baking sheet lined with parchment paper, spacing 2 inches apart. Place 2 almond slices on each mound of dough. Bake until cookies are golden brown, 20 to 25 minutes. Let cool completely on a wire rack. Just before serving, lightly dust cookies with sugar.
CHEWY ALMOND MACAROON BISCUITS
Rustle up these easy almond cookies. Popular for Passover, they're dairy and gluten free. You can also add a little cinnamon to turn them into cinnamon balls, if you like
Provided by Victoria Prever
Categories Dessert, Snack
Time 40m
Yield Makes 20-25
Number Of Ingredients 6
Steps:
- Heat the oven to 180C/160C fan/gas 4. Line a large baking sheet with baking parchment. Put the ground almonds and sugar in a large mixing bowl and mix to combine.
- In a separate bowl, beat the egg whites until foamy, then add to the almond and sugar mixture. Stir well - it will form a slightly sticky mixture but should hold its shape.
- Wet your hands lightly and roll a heaped teaspoon of the mixture into a ball between your palms - it should be about 4cm in diameter. Put on the tray and flatten slightly with wet fingers to a thick disc, leaving at least 3cm between each biscuit. Press a blanched almond into each one, if you like.
- Bake for 18-20 mins until just starting to turn golden around the edges, then remove from the oven and leave to cool on a wire rack. You want them to have a chewy, soft centre and the darker they get the harder the middle will be.
- To make cinnamon balls, add the cinnamon to the almonds and sugar before you add the egg white. When shaping, leave them as balls. Bake for 18-20 mins - you want them to stay soft in the centre. While they are still warm, put them gently in a bowl of icing sugar and turn to coat. Leave until completely cooled.
Nutrition Facts : Calories 87 calories, Fat 5 grams fat, SaturatedFat 0.4 grams saturated fat, Carbohydrate 8 grams carbohydrates, Sugar 8 grams sugar, Fiber 0.2 grams fiber, Protein 3 grams protein, Sodium 0.02 milligram of sodium
ALMOND MACAROONS
Categories Cookies Egg Nut Dessert Bake Quick & Easy Low Cal Low Sodium Wheat/Gluten-Free Almond Healthy Gourmet
Yield Makes 16 Macaroons
Number Of Ingredients 6
Steps:
- Preheat oven to 350°F. and lightly butter a baking sheet.
- In a food processor pulse 1 cup almonds with granulated sugar until ground fine. Add egg white, almond extract, and a pinch salt and pulse until combined. Roll mixture into 16 balls, about 1 inch in diameter, and arrange about 2 inches apart on baking sheet. Slightly flatten balls and dust lightly with confectioners' sugar. Gently press 1 almond into each cookie.
- Bake macaroons in middle of oven 10 minutes, or until pale golden. Transfer macaroons to a rack and cool completely. Macaroons keep 4 days in an airtight container at room temperature.
SWEDISH TOSCAS (SWEDISH ALMOND TARTS)
I found this recipe that my mother had written on the back of an envelope. She must have made it a bunch, because there were splatters all over the envelope! I made it and it's really a yummy tart recipe!
Provided by Deanna Latendresse
Categories World Cuisine Recipes European Scandinavian
Time 35m
Yield 12
Number Of Ingredients 8
Steps:
- Preheat oven to 350 degrees F (175 degrees C).
- Cream the butter with the white sugar in a mixing bowl. Mix in 1 cup flour and stir to make a smooth dough. Divide the mixture by placing even amounts into the cups of a 12-cup muffin tin. Press the mixture into the bottom and up the sides of each cup.
- To make the filling, mix the slivered almonds, brown sugar, and 2 tablespoons butter in a small pan. Stir in the cream, and 2 teaspoons flour. Cook and stir the mixture constantly over medium heat until it boils, about 10 minutes. Divide the mixture evenly between the prepared tart shells.
- Bake in preheated oven until tops and crust edges are light brown, about 10 to 15 minutes. Remove from the oven, and cool 10 to 15 minutes before removing the tarts from the muffin pan. Cool completely on a rack.
Nutrition Facts : Calories 165.5 calories, Carbohydrate 17.6 g, Cholesterol 22.9 mg, Fat 10 g, Fiber 0.6 g, Protein 1.9 g, SaturatedFat 5.4 g, Sodium 57.1 mg, Sugar 8.8 g
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4/5 (8)Total Time 35 minsCategory Christmas Baking RecipesCalories 83 per serving
- In a large mixing bowl, mix the ground almonds and sugar. In a separate bowl, beat the egg whites with an electric mixer on a slow speed until just frothy – it doesn’t matter if there’s still a bit of unbeaten egg white at the bottom.
- Add the egg whites to the almonds and sugar, 1 tbsp at a time, mixing after each spoonful. Keep going until the mixture is soft but not runny; you may not need to use all the egg white.
- Roll the mix into walnut-size balls and space them a few centimetres apart on the baking trays. Press a blanched almond half into the top of each one, flattening them slightly. Sprinkle a little caster sugar over the top of each, then leave them to sit for 10-15 minutes. Heat the oven to 190°C/170°C fan/gas 5.
- Bake for 15-20 minutes until pale golden brown. The macaroons should still feel soft to the touch but they’ll continue to harden as they cool. Leave on the baking sheet for at least 10 minutes before transferring to a cooling rack to cool completely. Serve with a cuppa.
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- Put the sugar and eggs in a stand mixer fitted with the balloon whisk and beat on high for 4 to 5 minutes until pale and glossy. Don't skip this step. You can use electric beaters if you need to.
- Beat in the extract, then gently fold in the almond flour and coconut, and salt. Note: check your almond flour and coconut for lumps, and remove before adding. Mix just until thoroughly combined and no dry spots remain, but don't over mix!
- Spread evenly in your pan. Sprinkle the almonds over the surface, then dust with a little granulated sugar. Bake for 25-30 minutes until firm on top and lightly golden. A toothpick inserted in the center should not come out wet.
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