Toasted Almond Milkshake Recipes

Steps:

• Place the first 5 ingredients in a blender with a little ice and blend until creamy.
• Pour into glass and sprinkle with a touch of cinnamon.

Steps:

• Add liqueurs to a cocktail shaker with ice. Shake and strain into a 10-ounce rocks glass over ice. Top with heavy cream and serve with a short straw.

Steps:

• Fill shaker half full with ice; add amaretto, Kahlua, and cream.
• Shake vigorously for 5-10 seconds.
• Strain drink into a chilled cocktail glass; garnish with a cherry.

Steps:

• Combine 1/2 cup of the almonds, the milk, and the sugar in a small saucepan and bring to a simmer over medium heat. Transfer to a bowl, cover, and let steep in the refrigerator for at least 4 hours.
• Strain the milk into a blender (discard the nuts). Add the almond extract and ice cream and blend until smooth, about 10 seconds. Serve immediately, topped with a dollop of whipped cream, if desired, and garnished with the remaining 1 tablespoon chopped almonds.
• Add 1 ounce (2 tablespoons) Amaretto liqueur to the blender.
• Substitute chocolate ice cream for the vanilla ice cream.
• Substitute chocolate ice cream for the vanilla, and add 3 tablespoons cream of coconut.

Steps:

• Spread out almonds on a rimmed baking sheet or in a 9x13-inch pan.
• Preheat the oven to 350 degrees F (175 degrees C).
• Place almonds in the preheating oven and toast for 10 to 12 minutes to heighten their flavor. Don't let them burn. Remove from the oven and transfer to a plate so they won't continue toasting. Set aside. Keep the oven on.
• Meanwhile, line the bottom of a 9-inch springform pan with parchment paper that extends 2 inches on both sides of the pan. Center the paper across the loose bottom of the pan and clamp the ring closed over the paper and bottom. Grease springform pan and parchment paper. Refrigerate until needed.
• Combine flour, baking powder, and salt together in a bowl. Combine sugar, butter, and almond extract in a second bowl. Beat with an electric mixer until light and fluffy and the the sugar is no longer granular. Mix in egg and egg yolk until well combined. Add flour mixture and mix until well combined.
• Measure 1 cup toasted almonds and fold into the batter until evenly distributed. The batter will be thick. Spread batter evenly into the prepared pan using a spatula. Sprinkle remaining almonds across the top. Place springform pan on a baking sheet for easier handling and to catch any drips.
• Bake in the preheated oven until a toothpick inserted in the center comes out clean, 25 to 28 minutes. Remove from the oven and set pan on a cooling rack for 10 minutes.
• Unclamp the pan and carefully removing ring. Then carefully slide the hot metal pan bottom out from under the parchment, pulling the bottom in one direction with a potholder, and the parchment together in the opposite direction using a flap of parchment as the handle.
• Cool to room temperature on the parchment on the cooling rack, about 30 minutes. Cover and refrigerate until chilled before cutting into bars, about 2 hours.