Almond Filling Food

MINIATURE ALMOND TARTS

Steps:

• In a large bowl, cream the butter and cream cheese until smooth. Gradually add flour until well blended. Refrigerate for 1 hour. , Shape into 1-in. balls. Place in ungreased miniature muffin cups; press onto the bottom and up the sides to form a shell. , For filling, in a small bowl, beat the almond paste, eggs and sugar until blended. Fill each shell with about 1-1/2 teaspoons filling., Bake at 325° for 25-30 minutes or until edges are golden brown. Cool for 10 minutes before removing to wire racks to cool completely. , For frosting, combine the confectioners' sugar, butter and enough milk to achieve desired consistency. Pipe or spread over tarts. Top each with a cherry half.

15 DELICIOUS ALMOND RECIPES: HONEY SESAME ALMONDS & MORE!

Steps:

• Preheat the oven to 350°F.
• Place 2 tablespoons honey in a small, microwave-safe bowl or measuring cup and microwave for 15 seconds. In a large bowl, mix the honey with the remainder of the ingredients.
• Place the mixture on a parchment covered baking sheet and roast for 10 minutes. Allow to cool fully, then gently break apart the almonds. Store in an airtight container.

FRANGIPANE: ALMOND CREAM

Steps:

• When you are ready to use it, fill your pastries, tart, or tartlets and bake.

EASY ALMOND BUNDT CAKE RECIPE WITH ALMOND-FLAVORED ICING

Steps:

• Gather the ingredients.
• Heat oven to 350 F. Coat a 10-cup Bundt pan with cooking spray and sprinkle with 1/4 cup of sugar.
• In a large bowl or stand mixer, beat together butter and 1 cup sugar until light and fluffy.
• Add eggs, one at a time, beating well after each addition.
• Beat in almond filling until combined.
• In a separate small bowl, whisk together flour, baking powder, and salt.
• Alternately add the flour mixture to the butter mixture with the milk, starting and ending with flour mixture. Beat until well blended.
• Spread batter evenly into prepared pan.
• Bake 50 to 55 minutes, but begin checking at 45 minutes, or until toothpick tests with a few crumbs clinging to it.
• Cool on a wire rack for 10 minutes.
• Then invert onto wire rack to cool completely.
• Gather the ingredients.
• In a small bowl, combine confectioners' sugar, milk, and almond extract until there are no lumps. The mixture should run off a spoon but be opaque. Adjust as necessary.
• Drizzle over entire cake. Source: Adapted from "A Century of Family Favorites from Solo and Baker Brand" (H.M. Smyth Co., 1997).

ALMOND FILLING

Steps:

• Combine sugar, cornstarch, and salt in saucepan. In a separate bowl beat eggs and mix together with milk. Stir into dry mixture. Cook over medium heat, stirring constantly, until thick and bubbling. Cook for 2 minutes more. Remove from heat, add almond liqueur and stir well. Cover surface of filling with plastic wrap to prevent film from forming and chill completely before using.

ALMOND FILLED BRAID

Steps:

• Dissolve yeast in warm water.
• Mix together milk, sugar, and salt, and add to yeast mixture.
• Stir in butter and eggs.
• Add 1/2 Celsius flour and beat well.
• Add enough of remaining flour to handle easily and knead until smooth and elastic, about 5 minutes.
• Place in a greased bowl and turn once.
• Cover with a damp cloth and let rise in a warm place until doubled, about 1 1/2 hours.
• Punch down and let rise again until almost double, about 30 minutes.
• Roll into a 8 by 14 inch rectangle and place on a greased baking sheet.
• Spread almond filling down the center of the dough about 2-3 inches wide.
• On both sides of filling make 1 1/2-2 inch cuts one inch apart down the length of the rectangle.
• Take one strip at a time and alternating sides cross them at the center of the filling.
• Bake at 350 F until golden brown, about 15-20 minutes.
• If desired, sprinkle with powdered sugar before serving.

ALMOND TARTS

Steps:

• For dough: Beat the butter, sugars, and salt until fluffy. Add the egg and vanilla, and mix well. Stir in the flour until well blended, then refrigerate the dough for 30 minutes or longer.
• Shaping: Place a rounded teaspoon of dough (about 1/2 oz.)into each ungreased mini-muffin cup. With floured fingers or a tart tamper, press the dough up the sides of the cups to form the floor and walls of the crust. Place the crusts in the refrigerator to chill while preparing the filling.
• Filling: Crumble the almond paste into a small bowl. Blend in the sugar, salt and extract(s). Add one egg at a time to the almond paste, mixing well after each addition until there are no lumps.
• Assembly and Baking: Preheat oven to 350 degrees F. Place a slightly rounded 1/4 teaspoon of the raspberry jam into each dough-filled cup. Top with almond filling. The almond filling should come to the top of the dough. Bake the tarts for 24 to 28 minutes, until they're puffed and golden brown. Allow the tarts to cool in the pan for about 10 minutes before turning them out to cool completely. While they cool, make the glaze.
• Glaze: In a small bowl, mix the confectioners' sugar with the water until dissolved. Add the food coloring, if you're using it. Drizzle the glaze over the tarts. The tarts store well for 3 - 4 days in airtight containers; freeze them for longer storage.

ALMOND CROISSANTS RECIPE (FRENCH BAKERY STYLE)

Steps:

• In a small saucepan, combine 1 cup water, 2 Tbsp sugar and 4 Tbsp rum. Bring to a simmer for a minute and stir until the sugar dissolves then remove from heat and let cool to room temp.
• If using whole almonds: combine 1/2 cup sugar, 2/3 cup almonds and 1/8 tsp salt in the bowl of a food processor, and pulse until finely ground. Add the butter, and mix again until well blended. Add in the eggs one by one, and process on high speed until creamy and fluffy.
• If using almond meal or almond flour: In the bowl of a stand mixer fitted with the whisk attachment, combine 1/2 cup sugar, 1 cup almond meal and 1/8 tsp salt. Mix until well incorporated, then blend in the butter. Finally add the eggs 1 at a time and mix on med/high speed until the whole mixture is creamy and fluffy with a frosting-like consistency.
• Preheat the oven to 350° F . Line a cookie sheet with parchment paper.
• After your croissants have been on the counter drying out overnight, and you're ready to use them, slice each croissant horizontally like you would for a sandwich.
• Work with each croissant one by one: dip it into the syrup, coating both sides and the ends well. The croissant should be quite moist, but not soaking wet. Just dip it once on each side.
• Arrange the croissants on a baking dish, cut side up. Spread about 2 Tbsp of almond filling on the bottom half of each croissant.
• Place the top halves on and spread about 1 Tbsp of almond filling over the top. Sprinkle with sliced almonds.
• Bake on the center rack for 15 to 18 minutes,or until the cream is golden. Transfer to a wire rack and cool to room temperature or just warm. Dust with powdered sugar before serving. These are best served the same day they are made.

ALMOND FINGERS

Steps:

• Cream butter and sugar.
• Add egg and beat well.
• Beat in almond and vanilla.
• Sift together flour, cinnamon and salt.
• Add to creamed mixture.
• Chilling mixture overnight makes for fuller cookies.
• Take a tablespoon of dough for each cookie shape into fingers and place on greased cookie sheet.
• Sprinkle with sugar.
• Bake at 350° for 20 minutes or until pale golden.
• Cool on rack.
• Dip one side of cookie in chocolate.
• Place on waxed paper till set.

DANISH - ALMOND FILLING

Steps:

• Put almonds, sugar and butter into food processor.
• Process until almonds are finely ground, scraping bowl as necessary.
• Add almond extract and 2 Tbl of the beaten egg white.
• Process until mixed.
• Stor in airtight container in the refrigerator until needed (up to 1 week).
• Bring to room temperature before using.

EASY DANISH ALMOND PASTRIES

Steps:

• Preheat the oven to 350 degrees F (175 degrees C). Line a 9x13-inch cake pan with parchment paper.
• Unroll 1 tube of crescent roll dough and spread in the bottom of the prepared pan. Seal the seams of the dough to prevent from separation.
• Roll almond paste into a thin sheet, large enough to cover your cake pan. Cut edges with a knife or rolling pizza cutter.
• Combine mascarpone cheese, 1/2 cup white sugar, and egg yolk in the bowl of an electric mixer; mix until thoroughly combined and smooth with no lumps remaining. Spread evenly on top of dough. Place rolled out almond paste on top of cheese mixture.
• Open the remaining tube of crescent dough, unroll it, and put on top of the almond paste. Seal all of the seams and ensure dough covers the entire top of the pan. Whisk egg white and use a pastry brush to spread on the top of the rolled out dough. Spread sliced almonds on top to coat. Lightly sprinkle remaining white sugar evenly on top.
• Bake in the preheated oven until top is golden brown, 25 to 30 minutes. Remove from the oven and allow to cool.
• Meanwhile, mix powdered sugar and water for glaze together in a bowl. Drizzle over the top of the cooled Danish and cut.

CHOCOLATE CAKE WITH CARAMEL-COCONUT-ALMOND FILLING

Steps:

• For Cake:
• Preheat oven to 350°F. Butter three 9-inch-diameter cake pans with 1 1/2-inch-high sides. Line bottoms with waxed paper. Butter waxed paper. Combine chocolate, 1 cup water and espresso powder in heavy small saucepan. Stir over low heat until chocolate melts and mixture is smooth. Remove from heat. Cool completely, stirring occasionally.
• Using electric mixer, beat brown sugar and butter in large bowl until light and fluffy. Add eggs 1 at a time, beating well after each addition. Add chocolate mixture and vanilla and beat until blended. Sift four, baking soda, baking powder and salt into medium bowl. Add dry ingredients to butter mixture alternately with sour cream in 3 additions, beginning with dry ingredients and beating well after each addition.
• Divide batter equally among prepared pans. Bake cakes until tester inserted into center comes out clean, about 30 minutes. Cool cakes in pans on racks 10 minutes. Using small knife, cut around sides of pans to loosen cakes. Turn cakes out onto racks. Remove waxed paper; cool completely.
• For filling:
• Combine sugar and 1/4 cup water in heavy medium saucepan. Stir over low heat until sugar dissolves. Increase heat to high and boil without stirring until syrup turns deep amber, brushing down sides of pan with wet pastry brush and swirling occasionally, about 10 minutes. Remove from heat. Carefully add cream (mixture will bubble vigorously). Place pan over medium low heat and stir until caramel bits melt, about 5 minutes. Stir in coconut and 1 cup almonds. Cool filling until thick enough to spread, stirring occasionally, about 45 minutes.
• For Frosting:
• Melt butter and chocolate in heavy small saucepan over low heat, stirring until smooth. Transfer to large bowl. Stir in vanilla. Whisk in 1 cup powdered sugar and 1/4 cup sour cream. Whisk in remaining powdered sugar and sour cream.
• Place 1 cake layer on platter. Spread half of filling evenly over top, leaving 1/2-inch border. Top with second cake layer. Spread with remaining filling, leaving 1/2-inch boarder. Top with remaining cake layer. Spread frosting over sides and top of cake. Press 2 cups sliced almonds onto sides of cake. Using pastry spatula, swirl frosting on top of cake decoratively. (Can be made 1 day ahead. Cover with cake dome; store at room temperature.)

CARROT TART WITH RICOTTA AND ALMOND FILLING

Steps:

• Preheat oven to 400°F. Spread almonds on a rimmed baking sheet and bake until lightly toasted, about 5 minutes. Let cool.
• Meanwhile, cook carrots, orange juice, 4 Tbsp. butter, 1 Tbsp. sugar, 1 tsp. salt, 1 tsp. vinegar, 1/4 tsp. allspice, and 1 1/2 cups water in a large skillet over medium-high heat, stirring occasionally, until crisp-tender, 10-12 minutes. Using a slotted spoon, transfer carrots to a plate, reserving liquid in skillet, and let cool.
• Transfer 1/4 cup almonds to a small bowl; set aside. Process 1 tsp. salt, 1/4 tsp. pepper, and remaining almonds, 1 Tbsp. sugar and 1/4 tsp. allspice in a food processor until finely chopped. Add eggs, ricotta, thyme, orange zest, and remaining 4 Tbsp. butter and process until smooth.
• Gently roll pastry to an 18x13" rectangle on a lightly floured sheet of parchment. Transfer with parchment to a rimmed baking sheet. Using a sharp knife, lightly score a 1/2" border around pastry (for a decorative border, make small shallow diagonal cuts within that border).
• Spread egg mixture evenly within border of pastry, then arrange carrots over in a geometric pattern. To create a chevron (zigzag) pattern, form 6 carrots into 3 even "V" shapes so points are touching the long border of the crust. Fill with additional rows of "V" shapes, cutting carrots to fit as needed.
• Bake tart until filling is puffed and golden brown, about 25 minutes. Transfer to a cutting board and let cool slightly.
• Meanwhile, heat reserved carrot-cooking liquid in skillet over high; cook, stirring, until reduced to a thick syrup, about 10 minutes. Brush top of tart with syrup while still warm. Cut into 12-16 pieces.
• Whisk oil and remaining 1 tsp. vinegar, 1/4 tsp. salt, and 1/8 tsp. pepper in a medium bowl. Add shallot, carrot tops, and reserved almonds and toss to combine. Arrange over tart to serve.

DANISH PASTRY WITH FILLING VARIATIONS

Steps:

• FOR THE DANISH PASTRY: In a large bowl, dissolve the yeast in the warm water. Add a pinch of sugar and let stand 5 minutes, until the yeast foams. Stir in the remaining sugar, the egg yolks, and whipping cream, then set aside.
• In a large bowl or in the work bowl of a food processor, combine the flour and salt. Cut in the butter until pieces are the size of kidney beans.
• Turn the flour-butter mixture into the bowl with the liquid ingredients. Fold together just until dry ingredients are moistened throughout. Cover and refrigerate overnight or up to 3 days.
• Prepare the filling of your choice (below).
• Turn the dough out onto a lightly floured surface and dust with flour. Using a rolling pin, pound the dough until it is smooth and about 3/4 inch thick.
• Roll out to a 24-inch square. Fold the dough into thirds to make a long, narrow strip. Cut lengthwise into two parts.
• Working with one part at a time, roll the dough into a rectangle, about 24 by 6 by 1/4 inch.
• Spread half the filling in a 2-inch strip down the length of each dough strip.
• Brush the uncovered edges with egg white and fold over to seal in the filling, making a filled roll 24 inches long and about 3 inches wide.
• Brush the outside of the roll with egg white and press the sugar and sliced almonds on all sides. Repeat with the second half of the dough. Cut filled rolls into 12-inch lengths.
• Lightly grease a baking sheet or cover with parchment paper. Place the rolls on the baking sheet. Cover and let rise in a warm place for 45 minutes; they will not double.
• Preheat the oven to 375°F.
• Bake for 25 to 30 minutes or until golden. Remove from the baking sheet onto a wire rack to cool. Serve warm.
• Makes four 12-inch-long pastries.
• FOR THE APPLE-ALMOND FILLING: In a large bowl, mix the apples, sugar, almonds, and cinnamon.
• FOR THE RAISIN ALMOND FILLING: In a small saucepan bring the water to a boil over medium high heat and add the raisins. Remove from the heat and let stand 5 minutes; DRAIN.
• In a large bowl, cream the butter until soft, then add cardamom, confectioners' sugar, and enough cream to make a smooth, spreadable mixture. Mix in the raisins and almonds.
• FOR THE MARZIPAN FILLING: Crumble the almond paste into a mixing bowl and blend in the almonds, confectioners' sugar, egg white, and almond extract until well mixed. You can do this quickly in the food processor.

HOW TO MAKE ALMOND FILLING

Steps:

• 1. Once you've blanched the almonds they will need to be dried. I place them on a cookie sheet lined with parchment paper and place them in an oven with just the heat of the pilot light. If you have an electric oven, heat oven on low and then turn off the oven, then place the almonds on the try in. Leave the door open. Leave them, but turn them over to dry all sides. Ingredients 1 cup blanched almonds 1/2 cup powdered sugar (sifted) 2 tablespoons organic or European unsalted butter, room temperature 1/2 teaspoon almond extract or almond oil 1 large egg whites, lightly beaten Directions Put almonds, sugar and butter into food processor. Process until almonds are finely ground, scraping bowl as necessary. Add almond extract and 2 Tbl of the beaten egg white. Process until mixed. Store in airtight container in the refrigerator until needed (up to 1 week). Bring to room temperature before using.