Best 20 Almond Cream Recipes

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Almond cream, a rich and delectable custard-like dessert, holds a special place in the culinary world. Its origins can be traced back centuries, with variations found across different cultures and cuisines. The essence of almond cream lies in its creamy texture and subtle nutty flavor, making it a versatile ingredient that can be enjoyed on its own or incorporated into various culinary creations. This article delves into the world of almond cream, guiding you through the steps of creating this delectable treat at home. We will explore different recipes, offering variations and tips to suit every taste and occasion.

Here are our top 20 tried and tested recipes!

WHITE ALMOND SOUR CREAM CAKE (AKA TRADITIONAL NEW ORLEANS WEDDING CAKE) RECIPE - (3.7/5)



White Almond Sour Cream Cake (aka Traditional New Orleans Wedding Cake) Recipe - (3.7/5) image

Provided by june

Number Of Ingredients 19

Cake:
5 egg whites
1 cup of sour cream, divided use
1 1/2 tsp vanilla extract
1 1/2 tsp almond extract
1/4 cup cornstarch
2 cups cake flour
3/4 cup all-purpose flour
2 tbsp baking powder
1 tsp salt
1 3/4 cups granulated sugar
1 cup unsalted butter, room temperature, more for greasing pans
Frosting:
1 1/2 cups unsalted butter, room temperature
5-6 cups powdered sugar
1/2 tsp salt
1/2 tsp vanilla extract
1-2 tsp almond extract, to taste
4-5 tbsp half and half or whipping cream, until it reaches desired consistency.

Steps:

  • For cake: Preheat oven to 350 degrees. Grease the bottom of 2 9-inch round baking pans with butter. Depending on what kind of bakeware you use, you many want to use buttered parchment paper to line the pans so the cakes release easily from them. If you're using professional-grade non-stick cake pans, plain butter will work fine-no need for parchment paper. Either using a stand mixer or a medium bowl with a handheld mixer, whisk the egg whites until foamy, about 1 minute. Add 1/4 cup of sour cream, 1 1/2 tsp vanilla extract and 1 1/2 tsp almond extract, whisking to incorporate. Pour into a separate bowl and set aside. In the large bowl of a standing mixer (or a large bowl if you're using a handheld mixer), add the cornstarch, cake flour, all-purpose flour, baking powder, salt and sugar and mix on low until combined. Add the butter and the remaining 3/4 cups of sour cream, continuing to mix on low until combined. Once well combined, increase to medium speed and beat for 2 minutes, or until mixture is slightly aerated, making sure to scrape down the sides as you go. Return the mixer to low speed and incorporate 1/3 of the egg white mixture, then the second third, and then the final third, continuing to beat after each addition until combined and making sure to scape the side of the bowl as you go. Divide the batter between the two pans, smoothing out the top. Bake for 35-40 minutes or until the cakes are slightly golden on the tops and spring back easily to the touch. Remove them from the oven and let cool on a wire rack for 20-30 minutes. Flip the cakes out onto a clean work surface, or if you're preparing to use the day before, wrap them in saran wrap and refrigerate until ready to frost. For frosting: While cakes are cooling, prepare the frosting. Beat the butter on low speed using a standing mixer or with a handheld mixer in a large bowl until smooth, about 30 seconds. Add the powdered sugar, salt, vanilla extract, and almond extract and return the mixer to low speed until combined. Finally, add the half and half/cream and increase the speed on the mixer to medium and beat 3 additional minutes, or until frosting is light and fluffy. Assembly: Once the cake has cooled, place the first cake layer on a cake stand or sheet. If you notice either of your cakes have jagged edges or are puffed up in the middle, use a serrated knife to even them out. Take just under 1/3 of the frosting and spread it evenly on top of the first layer. Stack the second layer on top of it and do the same for the top of the cake. Take the final 1/3 of the frosting and spread it evenly on the sides of the cake. Once cake is frosted, serve immediately.

COFFEE ALMOND ICE-CREAM CAKE WITH DARK CHOCOLATE SAUCE



Coffee Almond Ice-Cream Cake with Dark Chocolate Sauce image

Categories     Cake     Milk/Cream     Chocolate     Dessert     Kid-Friendly     Almond     Amaretto     Gourmet     Small Plates

Number Of Ingredients 14

1 1/2 cups fine chocolate wafer crumbs (about 30 wafers)
1/2 stick (1/4 cup) unsalted butter, melted
1 1/2 pints coffee ice cream, softened slightly
1 1/2 cups well-chilled heavy cream
1 teaspoon vanilla
1 1/2 cups crushed amaretti (Italian almond macaroons, available at specialty foods shops and some supermarkets)
1/2 cup sliced almonds, toasted
For the dark chocolate sauce:
1 1/2 cups heavy cream
2/3 cup firmly packed dark brown sugar
4 ounces fine-quality bittersweet chocolate, chopped
3 ounces unsweetened chocolate, chopped
1/2 stick (1/4 cup) unsalted butter, softened
3 to 4 tablespoons Amaretto, or to taste

Steps:

  • To make the cake:
  • In a bowl with a fork stir together the crumbs and the butter until the mixture is combined well, pat the mixture onto the bottom and 1 inch up the side of a lightly oiled 8-inch springform pan, 2 1/2 inches deep, and freeze the crust for 30 minutes, or until it is firm. Spread the ice cream evenly on the crust and return the pan to the freeze for 30 minutes, or until the ice cream is firm. In a bowl with an electric mixer beat the cream with the vanilla until it holds stiff peaks, fold in the amaretti thoroughly, and spread the mixture over the ice cream. Smooth the top of the cake, sprinkle it with the almonds, and freeze the cake for 30 to 45 minutes, or until the top is firm. Freeze the cake, covered with plastic wrap and foil, for at least 4 hours or overnight. Just before serving, wrap a warm dampened kitchen towel around the side of the pan, remove the side, and transfer the cake to a serving plate. Cut the cake into wedges with a knife dipped in hot water and serve it with the chocolate sauce.
  • To make the sauce:
  • In a small heavy saucepan combine the cream and the brown sugar, bring the mixture to a boil over moderately high heat, whisking occasionally, and boil it, whisking, until the brown sugar is dissolved. Remove the pan from the heat and add the chocolates, whisking until they are melted. Whisk in the butter and the Amaretto, whisking until the sauce is smooth, and let the sauce cool slightly. The chocolate sauce may be made 1 week in advance and kept covered and chilled. Reheat the chocolate sauce over very low heat, stirring occasionally, until it is warm.

WHITE ALMOND SOUR CREAM WEDDING CAKE



White Almond Sour Cream Wedding Cake image

I made my daughter's wedding cake using this recipe. It turned out fantastic. The texture is just perfect for a wedding cake -- not too fluffy so it breaks from the weight, but also not overly dense. The flavor, texture and moistness were just right. I made two batches of the batter for a three-tiered wedding cake using 14", 10" and 6" pans that were 3-inches deep. I had enough extra batter for a 9" layer (not a deep pan). This recipe was originally created by Rebecca Sutterby.

Provided by Donna M.

Categories     Dessert

Time 55m

Yield 40-50 serving(s)

Number Of Ingredients 10

2 (18 ounce) boxes white cake mix (Betty Crocker or Pillsbury)
2 cups all-purpose flour
2 cups granulated sugar
1 1/2 teaspoons salt
2 2/3 cups water
1/4 cup vegetable oil
2 teaspoons real vanilla
2 teaspoons almond extract
2 cups sour cream
8 large egg whites

Steps:

  • Place all dry ingredients in a large mixing bowl and stir together with a wire whisk.
  • Add the remaining ingredients and beat on medium speed for 2 minutes.
  • Pour into greased and floured cake pans, filling each pan a little over half full.
  • Lightly tap cake pans on counter to bring air bubbles to top.
  • Bake in preheated 325° F oven until cake tests done.
  • Baking time varies according to the size and depth of pans being used.
  • I used Wilton's Bake Even Strips on my cake pans to ensure a level-topped cake which required absolutely no trimming-- I highly recommend these, or good quality professional baking pans.
  • In 2" deep pans, this recipe makes:.
  • One 14" round and one 6" round.
  • or One 16" round.
  • or One 12" round and one 10" round.
  • or One 12 X 18" sheet cake.
  • or One 12" round and one 8" round and one 6" round.
  • or Two 9" squares.
  • or 5 dozen cupcakes.
  • Half the recipe makes:.
  • Two 7" rounds.
  • or Two 6" rounds and 6 cupcakes.
  • For chocolate cake: use chocolate mixes and substitute 6 whole eggs for the egg whites.
  • For liqueur flavors: substitute alcohol (such as champagne or Kahlua) for about 1 cup of the water in the recipe.
  • For berry flavors: use frozen berries, thaw reserving the juice. Substitute the berry juice for part of the water in the recipe, and stir the berries in at the end.
  • For lemon cake: substitute lemon juice for about 1 cup of the water in the recipe, use 6 whole eggs instead of the whites, stir in 1 Tblsp lemon zest, and use 1 tsp of a good lemon extract in place of the almond.
  • For white chocolate: melt 8oz white baking chocolate & cool slightly. use 6 whole eggs in the recipe instead of the whites, temper the chocolate by stirring in a small amount of the batter, then add the white chocolate to the entire batter and stir well. Doesn't bake up quite as high as the original, so add a pinch more batter to the pans.

ALMOND CREAM-PUFF RING



Almond Cream-Puff Ring image

This recipe is so easy to make, but your guests will think you spent all day in the kitchen! Delicious! Make about 3 hours before serving.

Provided by SYNCHORSWIM

Categories     Desserts     Nut Dessert Recipes     Almond Dessert Recipes

Time 2h55m

Yield 10

Number Of Ingredients 13

1 cup water
½ cup butter
¼ teaspoon salt
1 cup all-purpose flour
4 eggs
1 (3.4 ounce) package instant vanilla pudding mix
1 ¼ cups milk
1 cup heavy cream, whipped
1 teaspoon almond extract
½ cup semi-sweet chocolate chips
1 tablespoon butter
1 ½ teaspoons milk
1 ½ teaspoons light corn syrup

Steps:

  • Preheat oven to 400 degrees F (200 degrees C). Lightly grease and flour a cookie sheet, or use parchment paper. Using a dinner plate as a guide, trace a circle on the sheet.
  • In 2 quart saucepan over medium heat, combine water, butter, and salt. Bring to a boil. With a wooden spoon, vigorously stir in flour all at once, until mixture forms a ball, and leaves the sides of the pan. Remove from heat, and beat in the eggs one at a time, until mixture is smooth. Drop batter into 10 mounds inside the circle traced on the cookie sheet, to form a ring.
  • Bake in preheated oven for 40 minutes, or until golden brown. Turn off oven, leaving ring in for another 15 minutes. Remove from oven, and cool on wire rack. When cool, slice in half horizontally, and place bottom ring on serving plate. Spoon Almond Cream Filling on bottom ring, then replace top ring. Chill in refrigerator.
  • To make Almond Cream Filling: Prepare pudding according to instructions on package, but use only 1 1/4 cups milk. Fold in whipped cream, and 1 teaspoon almond extract.
  • To make Chocolate Glaze: In a double boiler over hot (not boiling) water, combine chocolate chips, 1 tablespoon butter, 1 1/2 teaspoons milk, and 1 1/2 teaspoons corn syrup. Heat until melted and smooth, stirring occasionally. Spoon over the top of chilled ring.

Nutrition Facts : Calories 342.4 calories, Carbohydrate 26.7 g, Cholesterol 136.9 mg, Fat 24.5 g, Fiber 0.8 g, Protein 5.8 g, SaturatedFat 14.6 g, Sodium 320.2 mg, Sugar 13.6 g

LAYERED ALMOND CREAM CHEESE BREAD PUDDING WITH AMARETTO CREAM SAUCE



Layered Almond Cream Cheese Bread Pudding with Amaretto Cream Sauce image

Provided by Food Network

Categories     dessert

Time 2h

Yield 12 servings

Number Of Ingredients 17

Vegetable cooking spray
1 (16-ounce) loaf honey white bread, sliced and divided
1 (8-ounce) package cream cheese, softened
9 large eggs, divided
1/4 cup sugar, plus 2 tablespoons sugar
3 teaspoons vanilla extract, divided
11/4 cups almond filling, plus 2 tablespoons almond filling
1 cup butter, melted and divided
2 1/2 cups half-and-half
Dash salt
1 egg yolk
1/4 cup slivered almonds
Amaretto Cream Sauce, recipe follows
1/2 cup amaretto liqueur
2 tablespoons cornstarch
1 1/2 cups whipping cream
1/2 cup sugar

Steps:

  • Coat a 13 by 9 by 3-inch pan with cooking spray. Arrange 4 1/2 bread slices in bottom of prepared pan, cutting slices, as necessary, to fit pan.
  • Beat cream cheese, 1 egg, 1/4 cup sugar, and 1 teaspoon vanilla with an electric mixer until smooth. Spread half of cream cheese mixture over bread.
  • Whisk together 1 1/4 cups almond filling and 1/2 cup melted butter. Spread half of almond mixture over cream cheese mixture. Repeat layers once, using 4 1/2 bread slices, remaining cream cheese mixture, and remaining almond mixture.
  • Cut remaining bread slices into 1-inch cubes, sprinkle evenly over almond mixture.
  • Whisk together remaining 8 eggs, remaining 2 teaspoons vanilla, half-and-half, and salt; pour over bread cubes. Cover and chill 30 minutes or until most of egg mixture is absorbed.
  • Preheat the oven to 325 degrees F.
  • Whisk together remaining 1/2 cup melted butter, 2 tablespoons almond filling, 2 tablespoons sugar, and egg yolk until blended. Drizzle evenly over bread pudding; sprinkle with almonds.
  • Bake for 1 hour or until set. Serve warm or chilled with Amaretto Cream Sauce.
  • Combine amaretto and cornstarch, stirring until smooth.
  • Cook cream in a heavy saucepan over medium heat, stirring often, just until bubbles appear; gradually stir in amaretto mixture. Bring to a boil over medium heat, and boil, stirring constantly, 30 seconds. Remove from heat; stir in sugar, and let cool completely.

PUMPKIN ICE CREAM PIE WITH CHOCOLATE-ALMOND BARK AND TOFFEE SAUCE



Pumpkin Ice Cream Pie with Chocolate-Almond Bark and Toffee Sauce image

Provided by Sarah Patterson Scott

Categories     Milk/Cream     Food Processor     Microwave     Chocolate     Dessert     Bake     Christmas     Thanksgiving     Kid-Friendly     Frozen Dessert     Almond     Spice     Pumpkin     Fall     Family Reunion     Cinnamon     Christmas Eve     Bon Appétit     Vegetarian     Pescatarian     Peanut Free     Soy Free     Kosher     Small Plates

Yield Makes 8 servings

Number Of Ingredients 27

Crust:
12 whole graham crackers (about 7 ounces)
1/4 cup sugar
7 tablespoons unsalted butter, melted
Filling:
1 cup canned pure pumpkin
3/4 cup (packed) golden brown sugar
1/4 cup heavy whipping cream
1 teaspoon vanilla extract
1/2 teaspoon ground ginger
1/2 teaspoon ground cinnamon
1/2 teaspoon freshly grated nutmeg
1/4 teaspoon ground allspice
1/4 teaspoon salt
2 quarts premium vanilla ice cream
Bark, sauce, and topping:
Nonstick vegetable oil spray
6 ounces bittersweet or semisweet chocolate, chopped
1/2 cup slivered almonds, toasted, coarsely chopped
1 cup (packed) golden brown sugar
1/4 cup dark corn syrup
3 tablespoons water
3 tablespoons unsalted butter
2 cups chilled heavy whipping cream, divided
1 teaspoon vanilla extract
1/8 teaspoon salt
2 tablespoons sugar

Steps:

  • For crust:
  • Preheat oven to 350°F. Finely grind graham crackers in processor. Mix in sugar. Add butter; mix to blend. Press onto bottom and up sides of 10-inch-diameter glass pie dish. Bake until light brown around edges, about 12 minutes. Cool completely.
  • For filling:
  • Whisk first 9 ingredients in medium bowl. Slightly soften ice cream in microwave in 10-second intervals. Measure 1 cup ice cream; cover and freeze (reserve for another use). Spoon remaining ice cream into large bowl. Working quickly, add pumpkin mixture and fold just until swirled into ice cream (do not blend completely). If ice cream begins to melt, freeze until almost firm. Spoon ice cream filling into cooled crust, cover with plastic, and freeze until firm, at least 6 hours. DO AHEAD: Can be made 2 days ahead. Keep frozen.
  • For bark, sauce, and topping:
  • Line baking sheet with parchment paper; spray with nonstick spray. Stir chocolate in bowl set over saucepan of simmering water until melted and smooth. Pour onto baking sheet. Using offset spatula, spread chocolate in even layer into 12x9-inch rectangle. Sprinkle with nuts. Place in freezer until hard, at least 30 minutes. Invert onto work surface. Peel off paper. Coarsely chop. Place DO AHEAD: Chocolate-almond bark can be made 2 days ahead. Keep frozen.
  • Bring brown sugar, corn syrup, 3 tablespoons water, and butter to boil in heavy medium saucepan, stirring until butter melts and sugar dissolves. Reduce heat to medium and boil until dark brown, stirring occasionally, about 5 minutes. Carefully stir in 1/2 cup cream, vanilla, and salt (mixture will bubble vigorously). Boil 1 minute longer. Cool slightly. DO AHEAD: Sauce can be made 2 days ahead. Cover and chill. Rewarm before serving.
  • Using electric mixer, beat 1 1/2 cups cream and 2 tablespoons sugar in medium bowl until peaks form. Spoon decoratively over pie. Sprinkle chocolate-almond bark over. Cut pie into wedges and serve, passing warm sauce alongside.

CHOCOLATE ALMOND ICE CREAM



Chocolate Almond Ice Cream image

"It wouldn't be the Fourth of July for our family without this special treat," writes Alice Hicken of Heber City, Utah. "Even though electric models make it easier, I still prefer to hand-crank ice cream."

Provided by Taste of Home

Categories     Desserts

Time 50m

Yield 2-1/2 quarts.

Number Of Ingredients 10

2 envelopes unflavored gelatin
6 tablespoons cold water
3 cups milk
3 cups sugar
1/4 teaspoon salt
3 large eggs, lightly beaten
6 to 7 ounces unsweetened chocolate, melted
4 cups heavy whipping cream
2 teaspoons vanilla extract
1 cup sliced or slivered almonds, toasted

Steps:

  • In a small bowl, sprinkle gelatin over cold water; let stand for at least 2 minutes. In a large heavy saucepan, heat the milk, sugar and salt until bubbles form around sides of pan. Whisk a small amount of hot mixture into the eggs. Return all to the pan, whisking constantly. , Cook and stir over low heat until mixture is thickened and coats the back of a spoon. Remove from the heat. Stir in gelatin mixture until dissolved; stir in chocolate until blended. Cool quickly by placing pan in a bowl of ice water; stir for 2 minutes. Stir in cream and vanilla. Press plastic wrap onto surface of custard. Refrigerate for several hours or overnight. , Fill cylinder of ice cream freezer two-thirds full; freeze according to manufacturer's directions. Refrigerate remaining mixture until ready to freeze. When ice cream is frozen, stir in almonds. Transfer to a freezer container; freeze for 2-4 hours before serving.

Nutrition Facts : Calories 704 calories, Fat 46g fat (25g saturated fat), Cholesterol 204mg cholesterol, Sodium 154mg sodium, Carbohydrate 69g carbohydrate (65g sugars, Fiber 2g fiber), Protein 10g protein.

ALMOND-CRUNCH ICE CREAM CAKE



Almond-Crunch Ice Cream Cake image

A frozen almond extravaganza, this ice cream cake was inspired by Good Humor's Toasted Almond Bar: Almond cake layers are brushed with amaretto syrup and have vanilla ice cream and sugared almonds between them; the icing is whipped cream, coated with cake crumbs and more almonds.

Provided by Martha Stewart

Categories     Food & Cooking     Dessert & Treats Recipes     Cake Recipes

Number Of Ingredients 15

2/3 cup blanched whole almonds
2/3 cup cake flour (not self-rising)
1 tablespoon unsalted butter, for pans
6 large eggs, separated
Pinch kosher salt
1 cup granulated sugar
2 teaspoons pure vanilla extract
1 cup blanched sliced almonds
6 tablespoons granulated sugar
1/2 cup granulated sugar
2 tablespoons amaretto or other almond-flavored liqueur, optional
1/2 teaspoon pure almond extract
4 pints vanilla ice cream, slightly softened
3/4 cup cold heavy cream
2 tablespoons confectioners' sugar

Steps:

  • Cake:Preheat oven to 300 degrees with rack in center. Spread whole almonds in a single layer on a rimmed baking sheet; bake until golden, about 12 to 15 minutes. Transfer sheet to a wire rack; let cool completely.
  • Pulse whole almonds and cake flour in a food processor until finely ground, about 30 seconds.
  • Butter two 7-inch round cake pans. Line pans with parchment; butter parchment.
  • In the bowl of a mixer fitted with the whisk attachment, beat together egg whites and salt on medium speed until soft peaks form. Increase speed to high and gradually add 1/2 cup sugar, beating until stiff and glossy, about 4 minutes. Transfer to a bowl.
  • Clean mixer bowl and return to mixer fitted with the whisk attachment; beat together egg yolks and vanilla. With mixer on high speed, gradually add remaining 1/2 cup sugar, beating until pale and thick, about 5 minutes.
  • Fold egg-white mixture into egg-yolk mixture. In three additions, fold in almond mixture. Divide batter evenly between prepared pans, smoothing tops with an offset spatula.
  • Bake until a tester inserted in centers comes out clean, 18 to 20 minutes. Transfer pans to a wire rack; let cool completely. Turn out cakes and wrap in plastic until ready to use.
  • Almond Crunch:Increase oven temperature to 325 degrees. In a medium bowl, toss together sliced almonds, granulated sugar, and 2 tablespoons water. Spread almond mixture evenly on a parchment-lined baking sheet. Bake until golden, about 25 minutes. Transfer sheet to a wire rack; let cool completely.
  • Assembly:Bring granulated sugar and 1/3 cup water to a boil in a small saucepan over medium heat, stirring occasionally. When sugar has dissolved, remove from heat; add amaretto, if using, and almond extract. Let cool completely.
  • Using a serrated knife, split each cake horizontally into two equal layers.
  • Cut three 24-by-6-inch strips of parchment. Place strips on top of one another and use to line the sides of a 7-inch springform pan. Generously brush tops of cake layers with syrup. Place a cake layer in prepared pan.
  • In the chilled bowl of a mixer fitted with the paddle attachment, beat ice cream on medium-low speed until spreadable, about 2 minutes. Spread about 2 cups ice cream over first cake layer. Crumble 1/2 cup almond crunch over ice cream. Top with a second cake layer; transfer to freezer until firm, about 20 minutes. Repeat, spreading 2 cups ice cream and 1/2 cup almond crunch between each layer. Finish with a cake layer. Freeze 1 hour.
  • Just before serving, whisk cream and confectioners' sugar to medium peaks in a chilled bowl. Remove cake from freezer and release sides of pan. Transfer cake to a serving platter. Tuck parchment strips under perimeter of cake. Frost top and sides of cake with whipped cream; remove parchment strips. Garnish top with remaining almond crunch; serve immediately.

ALMOND-APRICOT TART WITH WHIPPED CREAM



Almond-Apricot Tart with Whipped Cream image

Rings of apricots top this tart for a flowerlike effect.

Provided by Martha Stewart

Categories     Food & Cooking     Dessert & Treats Recipes     Pie & Tarts Recipes

Time 2h25m

Yield Makes one 9-inch tart

Number Of Ingredients 16

3/4 cup all-purpose flour
1/4 cup blanched almonds, toasted
4 tablespoons unsalted butter, softened
1/3 cup confectioners' sugar
1 large egg yolk
Salt
6 tablespoons unsalted butter
5 large egg yolks
1/4 cup plus 2 tablespoons light corn syrup
3 tablespoons light-brown sugar
3 tablespoons amaretto (or other almond-flavored liqueur)
3 tablespoons heavy cream
1 1/2 teaspoons pure vanilla extract
2 pounds baby apricots, halved and pitted
Garnish: confectioners' sugar
2 cups heavy cream

Steps:

  • Make the crust: Pulse flour andalmonds in a food processor untilground. Beat butter and confectioners'sugar with a mixer onmedium speed until pale and fluffy,about 5 minutes. Add flour mixture,yolk, and a pinch of salt;mix until dough comes together.Press into bottom and up sides ofa 9-inch tart pan with a removablebottom; refrigerate for 1 hour.
  • Preheat oven to 325 degrees. Make thefilling: Heat butter in a saucepanover medium-high heat untilbrowned, 3 to 4 minutes. Let coolfor 10 minutes.
  • Meanwhile, beat yolks, corn syrup,and brown sugar with a mixeron medium speed until pale andfluffy, about 2 minutes. Mix inbrowned butter (with bits), amaretto,cream, and vanilla. (Mixtureshould be thick but pourable.)
  • Transfer tart shell onto a bakingsheet. Pour in filling to reachhalfway up side. Bake until crustis golden brown and crisp andcenter is set but slightly soft, 40to 45 minutes. Let cool.
  • Make the topping: Working in a circle and pressing into filling, top tart with apricots. Garnish with confectioners' sugar. Whisk cream with a mixer on medium speed until soft peaks form. Serve tart topped with whipped cream.

ALMOND DELIGHT ICE CREAM



Almond Delight Ice Cream image

A very good ice cream flavor.

Provided by lwilliams001

Categories     Desserts     Nut Dessert Recipes     Almond Dessert Recipes

Time 3h20m

Yield 16

Number Of Ingredients 7

1 ½ cups white sugar
4 eggs, beaten until light and fluffy
4 cups heavy whipping cream
2 cups milk
4 teaspoons vanilla extract
4 teaspoons almond extract
1 ¼ cups sliced almonds

Steps:

  • Beat sugar into the eggs in small amounts, assuring each addition dissolves completely before introducing the next.
  • Whisk cream, milk, vanilla extract, and almond extract into the egg mixture; fold almonds into mixture.
  • Pour into the container of an ice cream maker; freeze according to the manufacturer's instructions.

Nutrition Facts : Calories 361.5 calories, Carbohydrate 23.5 g, Cholesterol 130.5 mg, Fat 27.6 g, Fiber 0.7 g, Protein 5.3 g, SaturatedFat 14.8 g, Sodium 52.7 mg, Sugar 20.6 g

ALMOND PRALINE ICE-CREAM CAKE



Almond Praline Ice-Cream Cake image

Categories     Cake     Dairy     Egg     Nut     Dessert     Bake     Freeze/Chill     Almond     Summer     Gourmet

Yield Makes one cake

Number Of Ingredients 12

For meringue layers
1 cup plus 2 tablespoons whole almonds (about 7 ounces)
3/4 cup plus 2 tablespoons sugar
4 teaspoons cornstarch
6 large egg whites
1/8 teaspoon cream of tartar
1/4 teaspoon salt
1/8 teaspoon almond extract
2 cups Almond Praline Butter
1 quart super-premium vanilla ice cream, barely softened
1 cup heavy cream
2 tablespoons sugar

Steps:

  • Make meringue layers:
  • Preheat oven to 300°F.
  • In a large baking pan toast almonds in one layer in middle of oven 15 to 20 minutes, or until fragrant and golden, and cool completely.
  • Line 2 baking sheets with parchment paper.
  • Using a 9-inch springform pan as a guide, trace a circle on each piece of parchment and turn paper over. (Circle will show through.)
  • In a food processor pulse together almonds, 3/4 cup sugar, and cornstarch until almonds are ground fine. In the large bowl of a standing electric mixer beat egg whites with cream of tartar and salt until they hold soft peaks. Add almond extract and remaining 2 tablespoons sugar, 1 tablespoon at a time, beating until meringue holds stiff, glossy peaks. Fold in almond mixture gently but thoroughly and divide meringue evenly between parchment circles, spreading it to fill in circles. Bake meringue layers in upper and lower thirds of oven 1 hour, or until golden. (Layers will not be completely firm.) Turn oven off. Switch positions of sheets and let layers stand in oven 2 hours, or until dry. Carefully peel off parchment. Meringue layers may be made 1 day ahead and kept, wrapped well in plastic wrap, in a cool, dry place (not the refrigerator).
  • With a small sharp knife trim edges of meringue layers just enough to fit inside springform pan. Put 1 layer in pan.
  • Scoop 1 pint ice cream and 1 cup praline butter into bowl of standing mixer and with paddle attachment distribute praline butter evenly throughout ice cream to marbleize it. (Do not over-mix or let ice cream melt.) Spread marbled ice cream over meringue layer in pan and top with remaining meringue layer, gently pressing it into ice cream. Freeze cake, covered with plastic wrap, 30 minutes.
  • Beat remaining 1 cup praline butter into remaining 1 pint ice cream in same manner as above and spread over meringue layer. Freeze cake, covered with plastic wrap, at least 30 minutes, or until ice cream is firm.
  • In a chilled bowl beat heavy cream with sugar until it just holds stiff peaks and spread over ice cream. Freeze ice-cream cake 30 to 45 minutes, or until whipped cream is firm. Cover cake with plastic wrap and foil and freeze at least 4 hours or overnight.
  • Immediately before serving the cake, wrap a warm dampened kitchen towel around side of pan and run a thin knife around cake to loosen it. Remove side of pan and transfer cake to a serving plate. Cut cake into wedges with a knife dipped repeatedly in hot water and serve garnished with pieces of almond praline if desired.

FROZEN ALMOND-CREAM DESSERTS



Frozen Almond-Cream Desserts image

These little, frozen cheesecakes are a surefire crowd-pleaser, particularly when served with the peach puree. They're even great when made with a sugar substitute. -Eva Wright of Grant, Alabama

Provided by Taste of Home

Categories     Desserts

Time 30m

Yield 12 servings.

Number Of Ingredients 12

3/4 cup ground almonds
1 tablespoon butter, melted
1 envelope unflavored gelatin
1/4 cup cold water
12 ounces reduced-fat cream cheese
1/3 cup sugar
3/4 cup fat-free milk
1/4 teaspoon almond extract
PEACH SAUCE:
3 cups sliced peeled peaches
2 tablespoons sugar
1/8 teaspoon salt

Steps:

  • In a small bowl, combine almonds and butter. Press onto the bottom of 12 paper- or foil-lined muffin cups. Cover and freeze for 10 minutes. , Meanwhile, in a small saucepan, sprinkle gelatin over cold water; let stand for 1 minute. Cook over low heat, stirring until gelatin is completely dissolved; set aside. , In a small bowl, beat cream cheese and sugar until smooth. Gradually beat in milk and extract. Stir in gelatin mixture. Spoon into muffin cups; freeze until firm. , Remove desserts from the freezer 10 minutes before serving. Place the sauce ingredients in a blender; cover and process until pureed. Spoon onto dessert plates. Peel liners off desserts; invert onto peach sauce.

Nutrition Facts : Calories 170 calories, Fat 10g fat (5g saturated fat), Cholesterol 23mg cholesterol, Sodium 163mg sodium, Carbohydrate 16g carbohydrate (13g sugars, Fiber 2g fiber), Protein 6g protein.

DARK CHOCOLATE WHOOPIE PIES WITH TOASTED ALMOND CREAM



Dark Chocolate Whoopie Pies with Toasted Almond Cream image

Provided by Alex Guarnaschelli

Categories     dessert

Time 2h40m

Yield 16 to 24 sandwiches

Number Of Ingredients 19

4 ounces semisweet chocolate chips
2 ounces unsweetened chocolate, chopped
1 stick (1/2 cup) unsalted butter, cubed
1 cup sugar
3 large eggs
2 teaspoons vanilla extract
1 cup all-purpose flour
1/3 cup dark cocoa powder
1 teaspoon kosher salt
1/2 teaspoon baking powder
Nonstick cooking spray, for the baking sheets
1 1/4 cups whole milk
1 cup slivered almonds, toasted
1/3 cup sugar
2 tablespoons cornstarch
2 tablespoons all-purpose flour
3 large egg yolks
1 teaspoon almond extract
1/2 cup melted dark chocolate, optional

Steps:

  • For the whoopee pies: Position 2 oven racks in the upper and lower thirds of the oven and preheat to 375 degrees F.
  • Combine both kinds of chocolate and the butter in a medium heatproof bowl. Fill a medium pot about a third of the way with water and bring to a simmer. Place the over the simmering water and lower the heat. Melt the chocolate and butter gently together, stirring and scraping the sides to avoid scorching, until melted, then remove the bowl from the heat. Cool 2 to 3 minutes.
  • Whisk together the sugar, eggs and vanilla in another bowl. Set aside. Sift together the flour, cocoa powder, salt and baking powder in another bowl. Whisk in the egg and then the chocolate mixture. Do not overmix.
  • Spray 2 baking sheets with nonstick spray and drop the batter on them in large spoonfuls about 2 inches in diameter, leaving room between each to allow spreading.
  • Bake, rotating and switching the positions of baking sheets halfway through, until the whoopee pies puff up slightly and settle, 6 to 8 minutes. Allow to cool for 10 minutes on the baking sheet before gingerly lifting them off and transferring to a flat surface.
  • For the filling: Heat the milk in a medium saucepan until hot and add 3/4 cup toasted almonds. Turn off the heat. Allow the almonds to steep in the milk 25 to 30 minutes. Strain the milk and pour it back into the same pan.
  • Beat together the sugar, cornstarch, flour and egg yolks in an electric mixer fitted with the whisk attachment until thick, 3 to 4 minutes.
  • Pour some of the hot milk mixture over the eggs and blend. Pour the egg mixture back into the milk and cook over medium heat, stirring constantly with a wooden spoon, until the mixture thickens, 5 to 8 minutes. Stir in the almond extract and continue to cook until the mixture begins to bubble, then cook for an additional 2 minutes, stirring. Transfer to a bowl and cover with a layer of plastic pressed against the surface so the cream doesn't form a skin. Refrigerate 1 hour.
  • Sandwich some of the cream and the remaining 1/4 cup toasted almonds between chocolate rounds. Drizzle with melted chocolate if using. Serve immediately or refrigerate until ready to serve.

STAR ANISE ICE CREAM AND ORANGE, ALMOND, CRANBERRY AND SEMISWEET CHOCOLATE CHIP COOKIE ICE CREAM SANDWICHES



Star Anise Ice Cream and Orange, Almond, Cranberry and Semisweet Chocolate Chip Cookie Ice Cream Sandwiches image

Provided by Anne Burrell

Categories     dessert

Time 2h35m

Yield 6 servings

Number Of Ingredients 18

3 cups heavy cream
1 cup granulated sugar
2 whole star anise
1 vanilla bean, split and seeds scraped
6 eggs
Pinch salt
2 1/2 cups all-purpose flour
1 teaspoon baking soda
1 teaspoon salt
1 cup (2 sticks) unsalted butter, at room temperature
3/4 cup packed light brown sugar
1/2 cup granulated sugar
1 teaspoon pure vanilla extract
2 large eggs
1 1/2 cups raw almonds, 3/4 cup coarsely chopped and 3/4 cup finely chopped
3/4 cup dried cranberries
12 ounces coarsely chopped plus 3/4 cup finely chopped semisweet chocolate
Zest of 1 orange

Steps:

  • For the ice cream: In a medium saucepan set over medium-low heat, combine the cream, 1/2 cup of the granulated sugar, the star anise and vanilla seeds. Bring to a simmer, stirring occasionally, and remove from the heat.
  • In a small bowl, combine the eggs, salt and the remaining 1/2 cup granulated sugar, and beat until smooth.
  • Strain the cream mixture through a fine mesh sieve, and then whisk a third of the cream mixture into the eggs. Immediately whisk the eggs back into the cream mixture. Chill the ice cream base over an ice bath and freeze for 30 minutes.
  • Using an ice cream maker, churn the ice cream base according to the manufacturer's instructions. Freeze in an airtight container for 1 hour.
  • For the cookies: Preheat the oven to 350 degrees F. Line two baking sheets with parchment paper. Sift the flour, baking soda and salt into a medium bowl and set aside.
  • In the bowl of a stand mixer fitted with the paddle attachment, add the butter, brown sugar and granulated sugar. Cream together on medium speed until light and fluffy. Scrape down the sides of the bowl with a rubber spatula. Beat in the vanilla and eggs. Gradually add the dry ingredients to the mixer, and mix until the batter is smooth. Turn off the mixer and fold in the 3/4 cup coarsely chopped almonds, cranberries, 12 ounces chocolate chunks and orange zest using the spatula.
  • Scoop about 1/4 cup of the cookie dough onto the prepared cookie sheets, leaving some room between each cookie, for about 12 cookies total. Press down the tops slightly, and bake until the cookies are light brown, 12 minutes for chewy cookies or about 15 minutes for crispy cookies.
  • Cool the cookies on the baking sheets for 5 minutes and then transfer to a wire rack to cool completely.
  • In a shallow dish, combine the 3/4 cup finely chopped almonds with the 3/4 cup finely chopped chocolate. Using an ice cream scoop, scoop some ice cream onto a cookie, and top with another cookie to form a sandwich. Roll in the almond-chocolate mixture and freeze for 10 minutes before serving.

MIXED-BERRY CHIFFON CAKE WITH ALMOND CREAM CHEESE FROSTING



Mixed-Berry Chiffon Cake with Almond Cream Cheese Frosting image

Categories     Cake     Berry     Dessert     Bake     Wedding     Cream Cheese     Almond     Summer     Bon Appétit     Vegetarian     Pescatarian     Peanut Free     Soy Free     Kosher

Yield Makes 14 servings

Number Of Ingredients 30

Almond cream filling
1 cup half and half
1 vanilla bean, split lengthwise
1/3 cup sugar
1/4 cup all purpose flour
2 large eggs
1/2 7-ounce roll almond paste (scant 1/2 cup packed), diced
6 ounces good-quality white chocolate (such as Lindt or Baker's), finely chopped
2 tablespoons (1/4 stick) unsalted butter
2/3 cup chilled heavy whipping cream
Cake
1 1/2 cups cake flour
1 1/4 cups sugar
1 tablespoon baking powder
1/2 teaspoon salt
1/2 cup lukewarm water
1/2 cup vegetable oil
5 large eggs, separated
1 tablespoon vanilla extract
1/2 teaspoon almond extract
2 teaspoons grated lemon peel
1 cup raspberry preserves
Almond cream cheese frosting
2 1/2 8-ounce packages cream cheese, room temperature
1/2 cup (1 stick) unsalted butter, room temperature
1 1/2 cups powdered sugar
1 tablespoon vanilla extract
3/4 teaspoon almond extract
Assorted fresh berries (such as strawberries and blueberries)
Currant jelly, warmed

Steps:

  • For almond cream filling:
  • Pour half and half into medium saucepan. Scrape in seeds from vanilla bean; add bean and bring cream to simmer. Remove from heat; cover and steep 15 minutes. Blend sugar and flour in medium bowl. Whisk in eggs, then warm half and half mixture; return to same pan. Add almond paste. Whisk over medium heat until almond paste dissolves and custard boils, about 10 minutes. Remove from heat. Add white chocolate and butter; whisk until melted and smooth. Press plastic wrap onto custard; chill 3 hours. Remove vanilla bean. Beat cream to peaks; fold into custard in 3 additions. Cover; chill at least 6 hours. (Can be made 2 days ahead. Keep chilled.)
  • For cake:
  • Preheat oven to 325°F. Butter and flour two 10-inch-diameter cake pans with 2-inch-high sides. Sift flour, 3/4 cup sugar, baking powder, and salt into large bowl. Using electric mixer, beat 1/2 cup lukewarm water into dry ingredients; beat in oil, egg yolks, both extracts, and peel. Using clean dry beaters, beat whites in medium bowl until soft peaks form. Gradually add remaining 1/2 cup sugar, beating until stiff but not dry. Fold whites into batter in 3 additions. Measure 4 2/3 cups batter into 1 prepared pan and 3 1/3 cups batter into second pan.
  • Bake cakes until tester inserted into center comes out clean, about 25 minutes for thinner cake and 30 minutes for larger cake. Cool cakes in pans on racks 10 minutes. Cut around cakes and turn out onto racks; cool completely.
  • Place thinner cake on 9-inch-diameter tart pan bottom. Spread with 1/2 cup preserves, leaving 1/2-inch plain border. Spoon 1 1/2 cups filling in dollops atop preserves; spread evenly. Chill until filling is firm, about 15 minutes.
  • Cut larger cake horizontally in half. Place 1 half, cut side down, atop chilled filling. Spread with 1/2 cup preserves, leaving 1/2-inch plain border. Spoon 1 1/2 cups filling in dollops atop preserves; spread evenly. Top with remaining cake layer, cut side down . Cover cake and remaining filling; chill 3 hours.
  • For almond cream cheese frosting:
  • Beat cream cheese, butter, sugar, and both extracts in large bowl to blend. Beat in 3/4 cup remaining filling. Spread 1 cup frosting thinly over sides and top of cake. Spread cake with remaining frosting, building high rim around top edge. (Can be made 1 day ahead. Cover with cake dome and chill.)
  • Mound berries on top of cake. Brush top of berries with warm jelly to glaze. Serve immediately, or chill up to 6 hours.

CHERRY-ALMOND ICE CREAM CAKE WITH MILK CHOCOLATE SAUCE



Cherry-Almond Ice Cream Cake with Milk Chocolate Sauce image

Categories     Cake     Chocolate     Dessert     Kid-Friendly     Cherry     Almond     Summer     Birthday     Bon Appétit     Vegetarian     Pescatarian     Peanut Free     Kosher     Small Plates

Yield Serves 10

Number Of Ingredients 8

For chocolate sauce
2/3 cup whipping cream
2 tablespoons unsalted butter
10 ounces imported milk chocolate, chopped
1 teaspoon vanilla extract
For ice cream cake
3 pints cherry or cherry-vanilla ice cream, softened slightly
3 cups coarsely crushed amaretti cookies (about 9 ounces) or almond macaroons

Steps:

  • Make chocolate sauce:
  • Heat 2/3 cup whipping cream and 2 tablespoons butter in heavy medium saucepan over medium heat until butter melts. Remove from heat. Add chocolate; let stand 1 minute. Whisk until chocolate melts and sauce is smooth. Mix in vanilla extract. Cool sauce to room temperature, stirring occasionally, about 30 minutes.
  • Make ice cream cake:
  • Line bottom of 9 x 5 x 2 1/2-inch metal loaf pan with parchment paper, leaving overhang on long sides. Using back of spoon, spread 1 pint ice cream over bottom of prepared pan. Sprinkle evenly with 1 cup cookie crumbs. Spread another 1 pint ice cream over cookie crumbs. Freeze until ice cream is firm, about 20 minutes. Spread with 3/4 cup sauce; freeze 20 minutes. Spread with remaining 1 pint ice cream; sprinkle with 1 cup cookie crumbs, pressing crumbs into ice cream to adhere. Cover pan and freeze ice cream cake until very firm, at least 4 hours. (Can be prepared 5 days ahead. Keep cake frozen. Cover and refrigerate remaining sauce. Store remaining 1 cup crumbs airtight at room temperature.)
  • Stir remaining sauce in heavy medium saucepan over low heat until warmed through; pour into small pitcher or bowl. Cut around pan sides to loosen cake. Turn cake out onto platter. Peel off parchment. Sprinkle top of cake with remaining 1 cup crumbs.
  • Cut cake crosswise into slices. Serve immediately with warm sauce.

JOHN'S PEAR AND ALMOND-CREAM TART



John's Pear and Almond-Cream Tart image

This dessert combines European elegance with all-American ease.

Provided by Martha Stewart

Categories     Food & Cooking     Dessert & Treats Recipes     Pie & Tarts Recipes

Time 2h40m

Number Of Ingredients 14

1 1/4 cups all-purpose flour (spooned and leveled), plus more for rolling
1/2 teaspoon salt
1/2 teaspoon granulated sugar
1/2 cup (1 stick) cold unsalted butter, cut into pieces
2 to 4 tablespoons ice water
1 cup blanched almonds
3/4 cup confectioners' sugar
1/2 cup (1 stick) cold unsalted butter, cut into pieces
1 large egg
2 tablespoons all-purpose flour
1 teaspoon salt
1/2 teaspoon pure almond extract
1/2 cup apricot jam
2 cans (15 ounces each) pear halves, drained, patted dry, and sliced lengthwise

Steps:

  • Make dough: In a food processor, combine flour, salt, and granulated sugar; pulse to combine. Add butter; pulse until mixture resembles coarse meal, with just a few pea-size pieces of butter remaining. Sprinkle with 2 tablespoons ice water. Pulse until dough is crumbly but holds together when squeezed (if necessary, gradually add up to 2 tablespoons more ice water).
  • Transfer dough (still crumbly) onto a piece of plastic wrap. Form into a 3/4-inch-thick disk; wrap tightly in plastic. Refrigerate until firm, 1 hour.
  • Preheat oven to 375 degrees. On a lightly floured work surface, roll dough to a 12-inch round. Fit into a 9-inch removable-bottom tart pan, pressing up sides. Run a rolling pin across the top of pan to trim the edge; refrigerate.
  • Make filling: In a food processor, pulse almonds with confectioners' sugar until finely ground. Add butter, egg, flour, salt, and almond extract; process almond cream until well combined.
  • Spread 1/4 cup jam on bottom of tart shell, then spread almond cream on top; chill for 15 minutes. Arrange pear slices in a fan pattern over almond cream; place tart on a rimmed baking sheet. Bake 40 to 45 minutes, or until crust is golden brown and almond cream is puffed and set. Transfer tart to a wire rack; let cool in pan. Remove tart from pan. Melt remaining 1/4 cup jam; brush over tart.

ALMOND, APRICOT, AND CREAM CHEESE CROSTATA



Almond, Apricot, and Cream Cheese Crostata image

Categories     Food Processor     Dairy     Egg     Fruit     Nut     Dessert     Bake     Cream Cheese     Apricot     Almond     Summer     Bon Appétit     Kidney Friendly     Peanut Free

Yield Makes 8 servings

Number Of Ingredients 9

1/2 (7-ounce) log almond paste
3 1/2 tablespoons sugar, divided
3 ounces cream cheese, cut into 1/2-inch cubes
1 large egg yolk
1 teaspoon vanilla extract
1 refrigerated pie crust (half of 15-ounce package), room temperature
5 to 6 large apricots, quartered, pitted
1/4 cup apricot jam, heated
3 crushed amaretti cookies (Italian macaroons)

Steps:

  • Preheat oven to 400°F. Blend almond paste and 3 tablespoons sugar in processor until finely chopped. Add cream cheese, egg yolk, and vanilla and blend until filling is smooth. Unroll crust on heavy rimmed baking sheet. Spread filling over crust, leaving 1 1/2-inch plain border. Arrange apricot quarters, rounded side down, in spoke pattern in 2 concentric circles atop filling. Fold dough border up over edge of filling. Brush exposed apricots with warm jam. Sprinkle with remaining 1 1/2 teaspoons sugar.
  • Bake crostata until crust is golden brown and apricots are tender and slightly browned, about 43 minutes. Sprinkle with crushed amaretti. Cool 30 minutes. Serve warm or at room temperature.

ALMOND CREAM SPRITZ



Almond Cream Spritz image

Love spritz cookies at Christmastime? Try this version featuring almond-flavored dough. Sprinkle them with colored sugar for the holidays or chopped almonds for everyday cookies. -Jo-Anne Cooper, Camrose, Alberta

Provided by Taste of Home

Categories     Desserts

Time 35m

Yield about 3 dozen.

Number Of Ingredients 7

1 cup butter, softened
3 ounces cream cheese, softened
1/2 cup sugar
1/2 teaspoon almond extract
1/4 teaspoon vanilla extract
2 cups all-purpose flour
Colored sugar or finely chopped almonds

Steps:

  • Cream butter, cream cheese and sugar until light and fluffy. Beat in extracts. Gradually beat in flour. Refrigerate, covered, 30 minutes., Preheat oven to 375°. Using a cookie press fitted with a disk of your choice, press dough 2 in. apart onto ungreased baking sheets. Sprinkle with colored sugar., Bake until set, 8-10 minutes. Cool on pans 1 minute. Remove to wire racks to cool.

Nutrition Facts : Calories 90 calories, Fat 6g fat (4g saturated fat), Cholesterol 16mg cholesterol, Sodium 48mg sodium, Carbohydrate 8g carbohydrate (3g sugars, Fiber 0 fiber), Protein 1g protein.

ALMOND COFFEE ICE CREAM



Almond Coffee Ice Cream image

No-cook, almond-flavored coffee ice cream.

Provided by melissaopal

Categories     Desserts     Nut Dessert Recipes     Almond Dessert Recipes

Time 3h20m

Yield 12

Number Of Ingredients 6

2 cups heavy whipping cream
2 cups half-and-half
1 (14 ounce) can sweetened condensed milk
1 tablespoon almond extract
1 tablespoon vanilla extract
2 tablespoons instant coffee granules

Steps:

  • Mix heavy cream, half-and-half, sweetened condensed milk, almond extract, and vanilla extract in a bowl; stir in coffee granules until dissolved. Cover and refrigerate until chilled, at least 1 hour.
  • Pour mixture into an ice cream maker and freeze according to manufacturer's directions until softly frozen. Transfer ice cream to a lidded container; cover surface with plastic wrap and seal. For best results, ice cream should ripen in the freezer for at least 2 hours to overnight.

Nutrition Facts : Calories 301.4 calories, Carbohydrate 20.9 g, Cholesterol 80.4 mg, Fat 22.2 g, Protein 4.6 g, SaturatedFat 13.8 g, Sodium 73.4 mg, Sugar 18 g

Tips:

  • To make the almond cream, you will need blanched almonds, sugar, butter, eggs, and almond extract. You can make the cream ahead of time and store it in the refrigerator for up to three days.
  • When making the frangipane filling, be sure to use almond flour that is finely ground. This will help to create a smooth and细腻的 filling.
  • To make the almond tart crust, you will need flour, sugar, butter, eggs, and almond extract. You can use a food processor to make the dough, or you can do it by hand.
  • When baking the almond tart, be sure to keep an eye on it so that it does not overcook. The crust should be golden brown and the filling should be set.
  • You can serve the almond tart warm or cold. If you are serving it cold, you can sprinkle it with powdered sugar or top it with fresh berries.

Conclusion:

Almond cream is a delicious and versatile ingredient that can be used in a variety of recipes. It is perfect for making cakes, pastries, and tarts. Almond cream is also a great addition to ice cream, yogurt, and smoothies. If you are looking for a delicious and healthy way to add some almond flavor to your favorite dishes, almond cream is a great option.

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