ALMOND BUTTER
If you think there's no spread quite like peanut butter, try this version, sweetened with honey, as an energy-boosting snack
Provided by Good Food team
Categories Condiment, Snack
Time 25m
Yield Makes a 300g jar
Number Of Ingredients 3
Steps:
- Heat oven to 190C/170C fan/gas 5. Spread the almonds on a baking tray and roast for 10 mins. Remove and allow to cool.
- Put into a food processor and whizz for 12 mins, stopping every so often to scrape the sides down, and finish with a drizzle of honey. Serve spread over malt loaf or wholegrain bread. Will keep in the fridge for up to 3 weeks.
Nutrition Facts : Calories 93 calories, Fat 8 grams fat, SaturatedFat 1 grams saturated fat, Carbohydrate 1 grams carbohydrates, Sugar 1 grams sugar, Fiber 1 grams fiber, Protein 3 grams protein
BUTTER ALMOND BRAIDS
These are so delicious, they disappear as fast as they cool! They are a simple cookie to prepare and look wonderful on a holiday cookie tray.
Provided by Sylvia Linda Cotter
Categories Cookies
Time 30m
Number Of Ingredients 11
Steps:
- 1. Sift together the flour,sugar, baking powder, and salt. Stir in almond and vanilla extracts. Add butter (softened), and milk and stir well. Use hands to incorporate ingredients well.
- 2. Form dough into loaf and cover in plastic wrap. Refrigerate for 4-6 hours.
- 3. Divide dough into 4 equal parts. Re-wrap and refrigerate 3 parts and keep one to work with. Preheat oven to 375 degrees. Divide this piece of dough into 12 equal pieces.
- 4. On a lightly sugared surface, roll each piece into a pencil diameter, 5 inch length of dough. Braid two pieces together. Repeat with remaining pieces, keeping dough chilled till ready to roll.
- 5. Place braids about 2 inches apart on ungreased cookie sheets. Combine toasted almonds and sugar. Sprinkle warm cookies with almond sugar mixture.
- 6. Bake about 10-12 minutes, just till braids begin to brown. Carefully lift each braid to a wire rack to cool. Store in a tightly sealed container.
PEAR AND ALMOND DANISH BRAID
This braid is a dazzling use of this shortcut Danish dough recipe, a large braid filled with tender, sweet pears on a bed of ground almonds. Be sure to add 1 teaspoon of coarsely ground fresh cardamom with the flour in Step 1 of the Danish dough. (Grind it yourself using a grinder or mortar and pestle; the coarse grind allows the spice to permeate the dough, but not in an aggressive way. If you use pre-ground cardamom, you will likely need less.) The apricot glaze adds a festive shine to the finished pastry, but it is not essential.
Provided by Samantha Seneviratne
Categories pastries, project
Time 1h
Yield 10 servings
Number Of Ingredients 11
Steps:
- To prepare the pear filling, melt 2 tablespoons of the butter in a large skillet over medium heat. Add the brown sugar and 1/4 teaspoon salt and stir to combine. Add the pears and cook, gently stirring occasionally, until they are tender, about 4 minutes. Transfer the pears to a plate and let the mixture cool completely.
- Use a coffee grinder to blend the almonds to a fine meal. Transfer the almond meal to a medium bowl. Add the remaining 3 tablespoons butter, the remaining 1/4 teaspoon salt, the confectioners' sugar, egg yolk and almond extract. Mash the mixture into a paste with a rubber spatula or the back of a spoon.
- On a lightly floured piece of parchment paper, roll the dough into an 11-by-14-inch rectangle. Arrange so a short side is facing you. With a bench scraper or the backside of a knife, very lightly mark off a 3-inch section lengthwise down the center of the dough. (Don't cut through the dough, you're just creating a guide for yourself.) Cut 1-inch strips perpendicular to the lengthwise guidelines, on either side of the 3-inch section. (These strips will be folded up to become the braided top.) Cut off the top and bottom corner strips, leaving the center flap.
- Spread the almond mixture down the 3-inch section of the pastry, leaving about an 1/8-inch border on all sides. Top evenly with the pear mixture, leaving any accumulated liquid on the plate.
- Beat the egg in a small bowl. Very lightly, brush a 1-inch border around the edges of the pastry with some of the beaten egg. (You'll be brushing the pastry that's been cut into strips, and the two end flaps.)
- Fold up the top and bottom ends of the center section to create a barrier for the filling. Starting at the top, fold each strip in at a slightly downward angle over the filling, alternating from left to right. Make sure the strips are overlapping by about 1/2 inch so they don't open up while baking. Using the parchment, move the filled pastry onto a rimmed baking sheet.
- Cover the pastry loosely with plastic wrap and let rest until slightly puffed, about 1 hour. Note the thickness of the strips when you first set it aside and use their growth as a guide. It's ready when the dough bounces back slowly when pressed lightly. (If it bounces back too fast, it hasn't risen enough; if it doesn't bounce back at all, it's gone too far.) While dough is rising, heat the oven to 425 degrees.
- Gently brush the top and sides of the pastry with some of the remaining beaten egg. Bake for 10 minutes then turn the pan and reduce the heat to 375 degrees. Bake until deep golden brown and puffed, 10 to 15 minutes more.
- Meanwhile, make the apricot glaze if desired. Heat the apricot jam in a small saucepan, stirring, until loose. Strain the jam through a mesh sieve into a small bowl; discard the solids. Brush a thin coat of apricot glaze over the warm pastry. Let cool slightly before serving.
Nutrition Facts : @context http, Calories 135, UnsaturatedFat 5 grams, Carbohydrate 12 grams, Fat 9 grams, Fiber 2 grams, Protein 2 grams, SaturatedFat 4 grams, Sodium 104 milligrams, Sugar 9 grams, TransFat 0 grams
DANISH PASTRY BRAID
When Beatrice Ojakangas published *The Great Scandinavian Baking Book* in 1988, she won a lot of fans-including Julia Child-who asked Ojakangas to be on her television show. There Ojakangas demonstrated how to make this simplified version of traditional cardamom-scented Danish pastry.
Provided by Beatrice Ojankangas
Categories Pastry Dessert Christmas Almond
Yield Makes 2 filled braids
Number Of Ingredients 26
Steps:
- Quick Method Danish Pastry:
- Measure 3 1/2 cups flour into a bowl or work bowl of food processor with steel blade in place. Cut the butter into 1/4-inch slices and add to the flour. Process or cut the butter into the flour until the butter is about the size of kidney beans.
- In a large bowl, dissolve the yeast in the warm water. Let stand 5 minutes. Stir in the cream or milk, cardamom, salt, eggs, and sugar.
- Turn the flour-butter mixture into the liquid ingredients, and with a rubber spatula mix carefully just until the dry ingredients are moistened. Cover and refrigerate 4 hours, overnight, or up to 4 days.
- Turn the dough out onto a lightly floured board; dust with flour. Pound and flatten to make a 16- to 20-inch rectangle. Fold into thirds, making 3 layers. Turn dough around and roll out again. Fold from the short sides into thirds. This should result in a perfect square. Repeat folding and rolling again if you wish.
- Wrap and chill the dough 30 minutes or as long as overnight.
- To make the Danish Pastry Braid:
- Cover two baking sheets with parchment paper or lightly grease and flour them.
- Divide the chilled dough into 2 parts. Roll each part out to make a rectangle 12 by 6 inches. Place these strips on the prepared baking sheets.
- To make the filling, cream the butter and sugar until light. Blend in the almond extract, almonds, almond paste, and egg white.
- Spread filling down the length of the center of the strips. Cut slanting strips at 3/4-inch intervals along both sides up toward the center using a pastry wheel. Fold strips over the filling in a crisscross manner
- Preheat the oven to 400ºF.
- Let strips rise for 15 to 30 minutes, just until the pastry strips look puffy; they will not double.
- To make a glaze, beat the egg with the milk or water. Brush the pastry lightly with it. Sprinkle the sugar and/or sliced almonds over the top.
- Bake about 15 minutes or until golden.
- Frost, if desired, with almond-water icing. Blend the sugar, water, and almond extract until smooth and thin enough to drizzle over the braids.
More about "butter almond braids recipes"
ALMOND BRAID - LOVELY LITTLE KITCHEN
From lovelylittlekitchen.com
Cuisine AmericanTotal Time 13 hrs 25 minsCategory BreadCalories 347 per serving
BUTTER BRAID PASTRIES AND ALMOND GLAZE RECIPE …
From amomstake.com
BUTTERY ALMOND BRAID - PINECONES AND ACORNS
From pineconesandacorns.com
RASPBERRY ALMOND CREAM CHEESE BRAID
From garlicandzest.com
CINNAMON BUTTER BRAIDS (HOMEMADE RECIPE) | MKE - MY …
From mykitchenescapades.com
HOW TO MAKE ALMOND BUTTER - COOKIE AND KATE
From cookieandkate.com
ALMOND BRAID — AMORETTI
From amoretti.com
Estimated Reading Time 1 min
EASY ALMOND DANISH BRAID - 2 COOKIN MAMAS
From 2cookinmamas.com
Ratings 6Category BreakfastCuisine AmericanTotal Time 30 mins
DANISH ALMOND BRAIDS — BAKING WITH THE FRENCH TARTE
From frenchtarte.com
18 BEAUTIFUL BRAIDED BREADS | TASTE OF HOME
From tasteofhome.com
3 WAYS TO MAKE ALMOND BUTTER - WIKIHOW
From wikihow.com
ALMOND GLAZE RECIPE - BUTTER BRAID® PASTRY
From butterbraid.com
HOMEMADE BUTTER BRAID RECIPE - MY FARMHOUSE TABLE
From myfarmhousetable.com
CREAM CHEESE BRAIDS RECIPE | MYRECIPES
From myrecipes.com
BEST BUTTER ALMOND BRAIDS RECIPES
From alicerecipes.com
BUTTERY ALMOND BRAID | FOODTALK - FOODTALKDAILY.COM
From foodtalkdaily.com
RECIPE: TRIPLE-CHOCOLATE ALMOND COOKIES - WASHINGTON …
From washingtontimes.com
20 HEALTHY RECIPES WITH ALMOND BUTTER - INSANELY GOOD
From insanelygoodrecipes.com
DANCE A LITTLE, NOSH A LOT – ORANGE COUNTY REGISTER
From ocregister.com
You'll also love