Recipes tagged with « Almond »
Peach Cherry Cobbler Remix
A rustic fruit cobbler combining fresh peaches and cherries tossed in sugar and spices, topped with a dense, almond-infused batter. Uses a baking dish around 9 x 13 inches sprayed lightly to prevent sticking. The batter includes almond paste swapped in for heavy cream for richness, while using lemon zest to add brightness. Bake at moderate heat till fruit bubbles thickly and topping browns evenly. Let rest before serving for juices to thicken and flavors to settle. Works best with a scoop of vanilla ice cream for contrast. Key techniques include properly folding fruit with sugar to draw juices without mush, batter consistency adjustments, and observing visual cues over timers. Substitutions for almond paste and fruit options included.
Almond Butter Kiss Cookies
Nutty almond butter base swapped peanut butter. Shortening switched for coconut oil for subtle tropical hint. Half brown sugar replaced with maple syrup. Added grated orange zest for bright twist. Baking time shortened slightly to preserve chew. Mix dry ingredients separately to avoid lumps. Balls coated in coarse sugar for crunch before baking. Press chocolate pieces hot out the oven for ideal melting. Use milk or plant milk interchangeably. Dough sticky? Chill briefly or dust hands with flour. Watch edges for golden shade; tells when cookies set. Maintain medium heat for consistent bake. Aroma rich with almond and orange meld together.
Almond Slice and Bake Cookies
Butter and sugar creamed till soft. Egg, vanilla, almond extract folded in. Flour and salt added last. Dough divided, wrapped, and chilled till firm enough to slice. Logs rolled, coated with colorful nonpareils for crunch and surprise. Thin slices baked until edges show a faint gold glow. Cool on sheet before moving to rack. Store airtight at room temp or freeze. Substitutions and timing tips help avoid dry or crumbly batches.
Almond Spiced Hot Chocolate
Rich hot chocolate with almond undertones. Uses a blend of milk and half-and-half for a creamy texture, dark chocolate replaced milk chocolate, plus finely ground roasted almonds for texture. Cocoa powder quantity reduced. Optional almond liqueur swapped for orgeat syrup. Finished with frothy almond-milk foam, dusted with cinnamon, plus crushed almond biscotti for crunch. Technique focuses on temperature control to avoid grainy chocolate and achieving dense yet airy milk foam. Sensory cues: steam rising, glossy chocolate melting, foam thick enough to hold topping. Quick tips for corrections and substitutions included.
Pear Upside-down Cakes Spiced Caramel
Small individual pear cakes with sticky caramel infused by cinnamon and star anise. Pears caramelize in spiced sugar, then baked under a tender almond-scented crumb. Substituted cardamom for star anise for sharper aroma. Brown sugar swapped for coconut sugar—deeper, less sweet. Timing flexible; rely on bubbling caramel and golden crust cues. Caramel stage critical—too dark, bitter; too light, no depth. Poached pears in lightly spiced syrup swap offered for direct caramel treatment. Simple technique, rewarding caramel aroma fills kitchen. Serves eight. Took approximately 1 hour 30 minutes total with minor baking time adjustments.
Peach Almond Bostocks
Toasted brioche thickly sliced, topped with almond cream and juicy peaches. Uses apricot jam instead of peach syrup for brushing, and substitutes almond paste with marzipan. Egg replaced by an extra yolk. Roasting time adjusted, texture crisps just right. Toast bread first to prevent sogginess. Peach slices simmered in spiced syrup added for depth. A quick whisk of butter and sugar before baking helps bronzing. A light dusting of powdered sugar finishes, bright and sweet.
Apple Almond Galettes
Crunchy handheld galettes with diced apples and a nutty almond base. Uses rye and oat flours for depth. Cheese adds moisture and tang, balanced by maple syrup. Baked until golden edges and scent of warm spices fill the kitchen. Adaptable. Swap seeds for nuts or oil for butter if needed. Textures contrast between crumbly crust and tender fruit. Visual cues—edges browning, fruit caramelizing—guide doneness. A practical bake that teaches dough handling, layering moisture if dry. Tweakable, forgiving, satisfying for quick snacks or desserts.
Chocolate Almond Caramel Crunch
Dark 72% chocolate ganache, almond meringue baked crisp. Brown sugar and cocoa cake base. Caramel buttercream whipped with a candy thermometer. Texture from crunchy meringue, rich ganache, moist cake. Layers stacked, ganache spread thick, buttercream piped with precision. Timings adjusted up to 5 minutes, quantities shifted by 30%. Ingredients tweaked: honey swapped for maple syrup, vanilla extract added to cake batter. Almond powder reduced, oat flour introduced. Oven temps modulated, resting times extended slightly. Result dense, rich, slightly nutty caramel twist with fresh aromatic notes. Complex textures interplay with bitter chocolate, sweet caramel, nutty almond. French technique meets modern tweaks for layered dessert.