Almond Crunch Topping Food

ALMOND CRUNCH TOPPING

Steps:

• Place sugar and butter in small saucepan; cook on medium heat until sugar is dissolved, stirring occasionally.
• Add coconut and almonds; mix well.

ALMOND BUTTER CAKE WITH CRUNCHY ALMOND TOPPING

Steps:

• Preheat your oven to 350 degrees F. Grease a 9-inch cake pan.
• In a large bowl, stir together sugar and butter until blended. Stir in eggs, one at a time, mixing well. Stir in almond extract, vanilla, and salt. Stir in flour until it is mixed in well.
• Pour the batter into cake pan. Smooth the top. Sprinkle sugar over the top. Sprinkle with almonds.
• Bake for 35 to 40 minutes or until top is golden. Using a toothpick won't work with this cake!
• Cut into wedges and serve warm, chilled, or at room temperature.

CRUNCHY VANILLA-ALMOND FRENCH TOAST WITH FANCY FRUIT TOPPING, SWEET-N-SMOKY BACON

Steps:

• Preheat oven to 350 degrees F.
• Arrange bacon on slotted broiler pan. Sprinkle with brown sugar and place in oven to bake until crisp, 20 to 22 minutes.
• Preheat a large nonstick skillet over medium heat.
• In a shallow dish, beat together with a wire whisk: eggs, half-and-half, vanilla, salt, nutmeg, cinnamon. In a second shallow dish combine flakes and nuts. Add 2 tablespoons butter to warm skillet. Place a cookie sheet lined with foil (for easy clean-up) near the stove. Coat 4 to 6 slices of bread in egg, depending on the size of your skillet, then coat bread in cornflakes and nuts. Cook slices 2 minutes on each side and transfer toast to cookie sheet. Repeat with remaining slices and transfer toast to oven. Bake 10 minutes, with already cooking bacon.
• While bacon and toast are in oven, combine fruit, sugar and liqueur in a serving bowl and reserve.
• Remove toast and bacon from oven. Warm syrup in a small pitcher in microwave 15 seconds on high. Serve toast and bacon on plates with optional garnish of mint and edible flowers.
• Pass syrup and topping at the table.

ALMOND CRUMBLE TOPPING

Steps:

• Combine flour, sugar and nutmeg in a mixing bowl; stir well to mix and stir in sliced almonds.
• Stir in the butter evenly. Set aside for 5 minutes, then, using your fingertips, break the mixture into 1/4 to 1/2 inch crumbs. Set aside again while you prepare the filling.

PEACH PIE WITH ALMOND CRUMBLE TOPPING

Steps:

• To make topping: Combine flour, sugar and nutmeg in a mixing bowl; stir well to mix and stir in sliced almonds. Stir in butter evenly. Set aside for 5 minutes, then, using your fingertips, break the mixture into 1/4 to 1/2-inch crumbs. Set aside again while you prepare the filling.
• Preheat oven to 400 degrees and set racks at middle level. Roll out bottom crust and arrange in 9-inch Pyrex plate.
• To make filling: Peel the peaches by cutting a cross in the blossom end of each and dropping them three at a time into a pan of boiling water. Remove after 20 or 30 seconds with a slotted spoon or skimmer and drop them into a bowl of ice water. If the peaches are ripe, the skin will slip off easily. If it does not, remove the skin with a sharp stainless steel paring knife. (If you peel it with a knife, include an extra peach for what you have peeled away.) Hold each peeled peach gently in your left hand over a mixing bowl (if you are left handed reverse.) With a stainless steel paring knife make a cut through to the pit, from stem to blossom end. Make another cut about 3/4-inch to the right of the first one along the outside of the peach. Angle the knife blade back so the cuts meet at the pit. Twist the knife blade upward slightly as a wedge of peach will fall into the bowl. Continue in the same manner around the peach, cutting it into 8 to 10 wedges. Discard the pit and repeat with remaining peaches. Add remaining ingredients, except the butter, to the peaches and stir gently with a rubber spatula to combine. Pour filling into the prepared pastry shell and smooth. Dot with the butter.
• Scatter the crumb topping evenly over the filling. Place pie on the bottom rack of the oven and bake for 15 minutes. Lower the temperature to 350 degrees and move pie to the middle rack. Bake another 30 minutes, or until the crust and crumble are a deep golden and the juices are just beginning to bubble up. Cool the pie on a rack and serve warm or room temperature.

APPLE-ALMOND CRISP

Steps:

• For topping:
• Whisk flour, brown sugar, and cinnamon in medium bowl to blend well. Add butter and rub in with fingertips until mixture holds together in small, moist clumps. Mix in almonds; cover and chill until ready to use. (Can be made up to 3 days ahead.)
• For filling:
• Preheat oven to 350°F. Butter 13x9x2-inch glass baking dish. Combine first 5 ingredients in large bowl; whisk to blend well. Mix in apples, then vanilla and almond extracts.
• Spoon filling into prepared dish. Sprinkle topping over. Bake until apples are tender and topping is golden and crisp, about 1 hour. Cool at least 10 minutes; serve warm.

ALMOND-CRUNCH PUMPKIN CHEESECAKE

Steps:

• Preheat oven to 350°F if using a silver 9-inch springform pan (or to 325°F if using a dark nonstick springform pan). Mix graham cracker crumbs, 1/3 cup of the sugar, almonds and margarine until well blended. Press firmly onto bottom and 2 inches up side of pan; set aside.
• Beat cream cheese and remaining 2/3 cup sugar in large bowl with electric mixer on medium speed until well blended. Add pumpkin, sour cream and spice; mix well. Add eggs, 1 at a time, beating on low speed after each addition just until blended. Pour into crust.
• Bake 1 hour. Turn off oven. Open door slightly; let cheesecake stand in oven 30 minutes.
• Preheat broiler. Spread Almond Crunch Topping over warm cheesecake. Broil 6 inches from heat for 2 minutes or until golden brown. Run small knife or spatula around rim of pan to loosen cake; cool before removing rim of pan. Refrigerate at least 4 hours before serving. Store leftover cheesecake in refrigerator.

ROASTED PEARS WITH ALMOND CRUNCH

Steps:

• Make almond crunch:
• Preheat oven to 350°F.
• Whisk together egg white and sugar, then add almonds, stirring until coated. Spread in a thin layer on a buttered baking sheet and bake in middle of oven until golden, 15 to 25 minutes. Cool on baking sheet on a rack, then break into pieces.
• Increase oven temperature to 425°F.
• Roast pears:
• Halve pears lengthwise and core (preferably with a melon-ball cutter). Spread butter on bottom of a 9-inch square baking pan and sprinkle with 1/4 cup sugar. Arrange pears, cut sides up, on sugar, then brush cut sides with 1 tablespoon Amaretto.
• Roast pears, uncovered, in middle of oven until barely tender, about 25 minutes. Add water, remaining tablespoon Amaretto, and a pinch of salt to baking pan, then baste pears with pan juices. Roast pears, basting twice with pan juices, until tender, about 15 minutes more.
• Serve pears warm or at room temperature, drizzled with pan juices and topped with almond crunch.

FRESH PEACH COBBLER WITH ALMOND CRUNCH TOPPING

Steps:

• For Cobbler: In food processor, combine flour, sugar, baking powder, and salt. Pulse to combine. Add cold butter and pulse until mixture is crumbly.
• Drizzle most of buttermilk /cream over flour mixture, pulse to combine. If mixture seems dry, add a little more. Dough should be just moist. Gather the dough and spread out onto lightly floured parchment or waxed paper.
• Patting into a Disc a little less than 1/2-inch thick chill for 1/2 hour.
• For Fruit: Slice peaches into wedges, toss with lemon juice. In a small bowl, combine cornstarch, spices, pinch of salt and lemon zest. Toss with the peaches and pour unto lightly greased 8-inch baking dish.
• To assemble: On a lightly floured surface, using a fluted cutter or any shaped cutter, cut out biscuits.
• Gently re-roll scraps and arrange over fruit, slightly overlapping.
• Brush biscuits with cream.
• In a small bowl, combine almonds, brown sugar and cinnamon.
• Sprinkle over dough.
• Place in the oven and cook until fruit is bubbling, biscuits are golden, and a skewer poked into the center of the biscuit dough comes out clean.
• Serve warm with ice cream, heavy cream or creme anglaise.

HONEY CAKE WITH HONEYED ALMOND CRUNCH

Steps:

• Heat oven to 180C/160C fan/gas 4. Grease a 900g/2lb loaf tin and line with a strip of baking parchment that overhangs each end - this will help you lift the cake out when it is cooked.
• Put the butter, honey, caster sugar, ground almonds, flour, baking powder, bicarb and yogurt into a large mixing bowl. Put the egg whites into another small bowl. Put the yolk and remaining whole egg in with all the other ingredients.
• Whisk the whites until stiff, then put your electric beater into the other bowl of ingredients and beat until just smooth. Stir in a third of the whites, then gently fold in the rest with a wooden spoon. Tip the mix into the prepared tin, scatter over the flaked almonds and bake for 55 mins on the middle-lower shelf of the oven until golden and a skewer inserted into the middle comes out clean.
• Remove the cake from the oven. Quickly drizzle with 2 tbsp honey and scatter with a small pinch of fine salt. Put back in the oven for 5 mins more. Remove from the oven, drizzle with 2 more tbsp honey, then cool in the tin on a wire rack. Release stuck almonds from around the edge with a knife; then, using the parchment overhangs, carefully lift the cake from the tin. Eat in slices, drizzled with a little extra honey if you like.

ALMOND CRUNCH POUND CAKE

Steps:

• Preheat oven to 350 degrees F (175 degrees C). Grease and flour a 9-inch springform pan.
• Combine slivered almonds, 1/3 cup white sugar, 1/4 cup butter, and milk in a small saucepan over low heat; cook and stir until butter is melted and mixture is smooth, 3 to 4 minutes. Remove topping from heat.
• Combine 1 1/2 cup flour, cream of tartar, and salt in a bowl.
• Beat 3/4 cup softened butter and almond paste in a large bowl using an electric mixer until creamy. Gradually add 1 cup white sugar and continue beating until mixture is light and fluffy, about 5 minutes. Beat in eggs one at a time, beating 1 minute after each addition; stir in lemon juice, lemon zest, and vanilla extract. Add flour mixture and beat until batter is just mixed, about 1 minute more; pour into the prepared pan and smooth the top.
• Sprinkle remaining 1 tablespoon flour evenly over batter. Spoon the topping over the flour layer.
• Bake in the preheated oven until a toothpick inserted in the center comes out clean, 45 to 50 minutes. Cool on a wire rack.

ALMOND CRUNCH CAKE

Steps:

• CAKE: Sift together flour and 3/4 c sugar.
• Make a well in the center, add egg yolks, water, lemon juice, vanilla and beat until smooth.
• Beat egg whites, cream of tartar and salt just until soft peaks form.
• Add remaining sugar, 2 T at a time, continuing to beat until stiff.
• Fold flour mixture gently into egg whites.
• Pour batter into an ungreased 10-inch tube pan.
• Cut carefully through the batter, going around tube 5 or 6 times with a knife to break air bubbles.
• Bake at 350 for 50-55 minutes or until top springs back when lightly touched.
• Invert pan 1 hour or until cool.
• Remove cake and split into 4 equal layers.
• ALMOND BRITTLE TOPPING: Combine sugar, coffee, syrup, and water in a saucepan, stirring well.
• Cook to hard crack stage, 290 degrees, remove from heat and add soda.
• Stir vigorously until mixture blends and pulls away from sides of pan.
• Quickly pour into an ungreased shallow baking pan.
• Let stand until cool.
• Knock out of pan and crush candy with a rolling pin into small chunks.
• Whip cream and fold in sugar and vanilla.
• Spread half of cream between layers and remainder over top and sides.
• Cover top and sides with candy, lightly pressing into cream.
• Decorate with almonds.
• Do not press candy and almonds into cream more than 6 hours before serving.
• Refrigerate.

APPLE ALMOND MUFFINS

Steps:

• Preheat oven to 350. Grease or line a 12 muffin tin.
• Whisk the flours, sugar, baking powder, salt, and spices in a medium bowl.
• In a small bowl, whisk the milk and egg until beaten. Add the applesauce and mix to combine.
• Pour wet ingredients into dry. Add the chopped apples and optional nuts and stir to combine.
• Pour batter into muffin tins.
• Mix crunch topping ingredients in a small bowl and sprinkle topping over unbaked muffins.
• Bake for 20-25 minutes, until cooked through.