Cinnamon Almond Cream Recipes

Steps:

• Preheat oven to 250 degrees F (120 degrees C). Lightly grease a 10x15 inch jellyroll pan.
• Lightly beat the egg white; add water, and beat until frothy but not stiff. Add the nuts, and stir until well coated. Mix the sugar, salt, and cinnamon, and sprinkle over the nuts. Toss to coat, and spread evenly on the prepared pan.
• Bake for 1 hour in the preheated oven, stirring occasionally, until golden. Allow to cool, then store nuts in airtight containers.

Steps:

• In a large bowl, beat egg whites until frothy; beat in vanilla. Add almonds; stir gently to coat. Combine the sugars, salt and cinnamon; add to nut mixture and stir gently to coat. , Spread evenly in 2 greased 15x10x1-in. baking pans. Bake at 300° for 25-30 minutes or until almonds are crisp, stirring once. Cool. Store in an airtight container.

Steps:

• Place apples in an ungreased 4- or 5-qt. slow cooker. In a large bowl, combine the bread, brown sugar, butter, extract, cinnamon, cardamom and salt; spoon over apples. Cover and cook on low 3-4 hours, until apples are tender., In a small bowl, beat cream until it begins to thicken. Add the sugar, lemon zest and extract; beat until soft peaks form. Serve with apple mixture.

Steps:

• Mix condensed milk, almond milk, cinnamon, vanilla extract, and almond extract together until well blended.

Steps:

• Preheat the oven to 350 degrees F.
• On a floured surface, unroll each tube of dough and separate along the perforations. Mound 1 teaspoon of the almond filling in the center of a dough triangle, top with 2 teaspoons chocolate chips and fold the sides over to make a package. Roll it in your hand to seal. Repeat with the rest of the dough, almond filling and chocolate chips.
• Brush a liberal amount of butter all over the inside of a 12-inch Bundt pan.
• Mix together the granulated sugar, cinnamon and salt in a shallow bowl. Dip each dough ball in melted butter, then roll in the cinnamon-sugar mixture. Place in the prepared pan. Cover with foil and bake for 35 minutes. Remove the foil and bake until golden brown, an additional 10 to 15 minutes; let cool slightly.
• While still warm, take a knife or offset spatula and carefully separate the sides of the cake from the pan. Turn it over and turn out onto a serving dish. Drizzle with the Cream Cheese Drizzle and sprinkle with crushed almonds.
• Whisk together the confectioners' sugar, cream cheese, almond extract and 2 tablespoons milk in a bowl until very smooth. If the mixture needs to be looser, add an additional 1 tablespoon milk.

Steps:

• Preheat oven to 300 degrees.
• Line a baking sheet with foil and lightly spray with vegetable oil.
• In a large bowl combine sugar and cinnamon.
• In another large bowl beat egg white until slightly frothy. Stir in vanilla and salt.
• Add almonds to egg mixture and toss to coat.
• Then pour almonds into cinnamon sugar mixture and toss to coat.
• Spread sugar coated almonds on lined baking sheet.
• Bake 25 minutes; stir after 10 minutes.
• Let cool and remove from pan with slotted spoon.

Steps:

• In the bowl of an electric mixer, cream together the butter and sugar until light. Add eggs one at a time. Beat until incorporated. Add almond flour; beat until combined. Add all-purpose flour and cinnamon; beat until combined. Cinnamon-almond cream may be made up to 3 days in advance and stored, covered, in the refrigerator. Bring to room temperature before using.