DANISH ALMOND PUFF
My mom used to make this Almond Puff every year for Christmas. It is very elegant and pretty--and surprisingly easy to make. I almost always have every ingredient already in my cupboard. I made it myself for the first time and my husband loved it. I'm planning to make it for his mom when she comes to visit. This is a fun one to share.
Provided by WarringEagle
Categories Bread Yeast Bread Recipes
Time 2h
Yield 8
Number Of Ingredients 12
Steps:
- Place 1 cup of flour in a medium bowl. Mix in butter using a fork or a pastry blender. Sprinkle 2 tablespoons of water over, and stir with a fork until dough comes together. Divide into two balls. Pat dough into two long strips on an ungreased baking sheet, about 14 inches long and 3 inches wide. Set aside.
- Preheat the oven to 350 degrees F (175 degrees C).
- In a saucepan, combine 1/2 cup of butter and 1 cup of water. Bring to a rolling boil. Add 1 teaspoon of almond extract and remove from the heat. Immediately stir in 1 cup of flour until the mixture pulls away from the sides of the pan. Gradually stir in the eggs until well blended. Divide evenly, and spread over the two crusts on the baking sheet.
- Bake in the preheated oven until golden, about 1 hour. Allow to cool almost to room temperature before frosting.
- To make the frosting, mix together the confectioners' sugar, 1 teaspoon of almond extract and a splash of milk in a small bowl until smooth. Add more milk if necessary to make a pourable glaze. Drizzle over the Danish, and decorate with candy sprinkles if desired.
Nutrition Facts : Calories 423.8 calories, Carbohydrate 42 g, Cholesterol 130.9 mg, Fat 25.9 g, Fiber 0.8 g, Protein 5.9 g, SaturatedFat 15.2 g, Sodium 192.7 mg, Sugar 17.9 g
ALMOND DANISH PUFF
This is yet another of my family's recipes. My mom used to make this every Christmas morning. It was and is a special treat that I hope to carry on with my family. This recipe came from an old Betty Crocker cookbook. Glaze recipe for the puff follows the instructions.
Provided by Mom2Rose
Categories Breads
Time 1h20m
Yield 10 serving(s)
Number Of Ingredients 13
Steps:
- Heat oven to 350ºF.
- Cut 1/2 cup softened butter into 1 cup flour, using pastry blender or crisscrossing 2 knives, until particles are size of coarse crumbs.
- Sprinkle 2 tablespoons water over mixture; mix with fork.
- Gather pastry into ball; divide in half.
- Pat each half into rectangle, 12x3 inches, about 3 inches apart on ungreased cookie sheet.
- Heat remaining 1/2 cup butter and 1 cup water to rolling boil in 2-quart saucepan; remove from heat.
- Quickly stir in almond extract and 1 cup flour.
- Stir vigorously over low heat about 1 minute or until mixture forms a ball; remove from heat.
- Add eggs; beat until smooth. Spread half of the topping over each rectangle.
- Bake about 1 hour or until topping is crisp and brown; remove from pan to wire rack. Cool completely.
- Spread with Creamy Almond Glaze; sprinkle with almonds.
- Creamy Almond Glaze:
- 1 1/2 cups powdered sugar; 2-3 tbsp butter, softened; 1/2 to 1 tsp almond extract; 1-2 tbsp warm water or milk.
- Mix all ingredients until smooth and spreadable and glaze the Danish puff.
ALMOND PUFF LOAF
The recipe for this buttery, flaky, tender confection has been around for years and years but, like all fine classics, its beauty never fades. It's incredibly easy to make, yet tastes and looks as though a professionally trained pastry chef might have labored over it for hours. Hey, a little subterfuge never hurts any bakers' reputation!
Provided by Cucina Casalingo
Categories Breads
Time 1h30m
Yield 16-20 serving(s)
Number Of Ingredients 13
Steps:
- FIRST LAYER: In a medium-sized mixing bowl, combine the butter, flour, and salt (if you're using it), working the butter into the flour with a pastry blender or fork, your fingers, or a mixer.
- Mix until everything is crumbly, then stir in the water. The dough will become cohesive, though not smooth.
- Divide the dough in half; if you're using a scale, each half will weigh about 4 5/8 ounces.
- Wet your hands, and shape each piece of this wet dough into a rough log.
- Grease a baking sheet or sheets that'll allow you to stretch and pat the logs into 11 x 3-inch rectangles on the sheet, leaving at least 4 inches (but preferably 6 inches) between them, and 2 inches on each side. These puff up in the oven (hence the name), and you need to leave them room for expansion.
- SECOND LAYER: In a medium-sized saucepan, bring the water and butter to a boil.
- Stir until the butter melts, then add the flour (and salt, if you're using it) all at once.
- Stir the mixture with a spoon till it thickens, begins to steam, and leaves the sides of the pan; this will happen very quickly.
- Transfer the dough to a mixing bowl, or the bowl of an electric mixer. Beat it at medium speed for 30 seconds to 1 minute, just to cool it down a bit.
- Add the eggs one at a time, beating well after each addition; beat until the dough loses its "slimy" look, and each egg is totally absorbed.
- Mix in the almond extract.
- Divide the batter in half.
- Spread half the batter over one of the dough strips on the pan, covering it completely.
- Repeat with the remaining batter and dough.
- With a spatula (or your wet fingers) spread the batter until it completely covers the entire bottom layer of dough. Smooth it out as best you can.
- Bake the pastry in a preheated 350°F oven for 50 minutes to 1 hour, or until it's a deep golden brown.
- Remove it from the oven, and transfer each pastry to a wire rack (a giant spatula works well here).
- TOPPING: Spread each warm pastry with about 1/3 cup of jam or preserves. (Any flavor is fine, but our favorites are raspberry and apricot.)
- Sprinkle the toasted almonds atop the jam. By this time, your beautifully puffed pastries are probably starting to sink; don't worry, this is all part of the plan.
- ICING: Stir together the sugar, vanilla, and enough milk or water to form a thick but "drizzlable" icing. Drizzle the icing atop the pastries.
- Cut into squares or strips to serve.
Nutrition Facts : Calories 243, Fat 14.1, SaturatedFat 7.8, Cholesterol 70.3, Sodium 100.5, Carbohydrate 25.6, Fiber 0.9, Sugar 10.5, Protein 3.6
ALMOND PUFF
This old-fashioned Danish has a tender crust, a cream puff layer and an almond glaze. Serve it for breakfast or as a dessert.- Mary Ims, Yankton, South Dakota
Provided by Taste of Home
Categories Desserts
Time 1h15m
Yield 32 servings.
Number Of Ingredients 15
Steps:
- In a bowl, cut butter into flour until mixture resembles coarse crumbs. Add water and toss with a fork. Shape dough into a ball. Pat into two 12-in. x 3-in. strips, drop 2 in. apart on an ungreased baking sheet. Set aside. , In a large saucepan, bring the water and butter to a boil over medium heat. Add flour all at once; stir until a smooth ball forms. Remove from the heat; stir in extract. Let stand 5 minutes. Add eggs, one at a time, beating well after each addition. Continue beating until mixture is smooth and shiny. Spread over crusts, covering completely., Bake at 325° for 50-55 minutes or until puffed and light browned. Cool on a wire rack for 5 minutes. In a bowl, combine the confectioners' sugar, butter, extract and enough water to achieve spreading consistency. Spread over warm puffs. Sprinkle with almonds. Cut into 1-in. strips. Refrigerate leftovers.
Nutrition Facts : Calories 117 calories, Fat 7g fat (4g saturated fat), Cholesterol 37mg cholesterol, Sodium 71mg sodium, Carbohydrate 12g carbohydrate (5g sugars, Fiber 0 fiber), Protein 2g protein.
FRUITY ALMOND PUFF PASTRY TART
We are making frangipane. It sounds super fancy, but it's code for a tasty tart filling times ten. It is most classically made with almonds, but is also tasty when you sub in the same amount of hazelnuts or pecans. The tart is usually either strawberry or raspberry with some sweet apricot jam to coat the fruit, but you can get creative with what you have on hand. Nuts with buttery puff pastry topped with tart fruit with a dash of jam? It takes me straight to the streets of Paris...
Provided by Alex Guarnaschelli
Categories dessert
Time 1h20m
Yield 8 servings
Number Of Ingredients 10
Steps:
- Preheat the oven to 425 degrees F.
- Place the sheet of puff pastry in the center of a baking sheet fitted with parchment. Top the puff with another sheet of parchment. Place a baking sheet directly on top of the parchment on top of the puff pastry. This weighs down the puff as it bakes and makes it uniform.
- Place the baking sheet in the center of the oven and bake until the puff pastry is partially cooked and lightly browned, 20 to 25 minutes. Remove from the oven and take the baking sheet and top sheet of parchment off the pastry.
- While the pastry is baking, make the frangipane. In the bowl of the food processor, pulse the almonds until they become like a coarse, wet powder. Add the sugar, butter, flour, almond extract, cinnamon and egg and pulse until it forms a paste.
- Gently spread the frangipane in an even layer over the puff pastry, leaving a 1/2-inch border, and place the baking sheet back in the center of the oven. Reduce the oven temperature to 400 degrees F. Bake until the frangipane and pastry are browned, 20 to 25 minutes. Let cool to room temperature.
- In a small pot, warm the jam over low heat until it melts slightly, about 30 seconds.
- Transfer the puff to a flat surface and use a serrated knife to gently cut into 9 even pieces. Arrange the pieces close together on a serving platter as if they make a whole tart. Drizzle some of the warmed jam over the top edges of the pastry and frangipane to create a "glue" for the raspberries to stick to the pastry. Arrange the raspberries over the top of each piece. Drizzle the remaining jam gently over the raspberries and finish with a sprinkle of sugar for added texture. Serve at room temperature. Refrigerate the leftovers (if there are any!!).
ALMOND PUFF
This prestigious bar makes a heavenly dessert. There's always room for one more of these fluffy treats.
Provided by Megan Monaghan
Categories Almond Desserts
Yield 24
Number Of Ingredients 12
Steps:
- In a medium bowl, cut the 1/2 cup of margarine into the 1 cup of flour until mixture resembles coarse crumbs. Add the cold water one tablespoon at a time. Using your hands or a fork, stir until the dough can form a ball. Divide dough in half. Roll or press each half into a 12x3 inch rectangle. Place them 3 inches apart onto an unprepared cookie sheet.
- Preheat oven to 400 degrees F (200 degrees C).
- In a saucepan, bring the 1/2 cup of margarine, and 1 cup of water to a rolling boil. Lower heat and stir in the flour immediately with a wooden spoon. Continue to stir vigorously until the dough forms a tight ball. Remove from heat. Stir in eggs one at a time, then stir in the almond extract. Spread equally onto both rectangles. Bake for 10 minutes before lowering the oven temperature to 325 degrees F (165 degrees C). Continue to cook for 15 to 20 more minutes. The top should be crispy and brown.
- To make the glaze, beat the confectioners' sugar together with the melted butter and vanilla until smooth. Spread over the almond puff when cool, and sprinkle with sliced almonds. Cut into strips and serve.
Nutrition Facts : Calories 165.7 calories, Carbohydrate 15.9 g, Cholesterol 46.1 mg, Fat 10.4 g, Fiber 0.5 g, Protein 2.4 g, SaturatedFat 5.8 g, Sodium 70.4 mg, Sugar 7.5 g
ALMOND CREAM PUFF RING
Steps:
- About 3 hours before serving:
- In a 2 quart pan over medium heat, heat water, butter, and salt until butter melts and mixture boils. Remove from heat.
- With wooden spoon, vigorously stir in flour all at once until mixture forms a ball and leaves sides of pan. Add eggs to flour mix, one at a time, beating after each addition, until mixture is smooth and satiny. Cool mixture slightly.
- Preheat oven to 400. Lightly grease and flour a large cookie sheet. Using a 7 inch plate as a guide, trace a circle in the flour on the cookie sheet. Drop batter by heaping tablespoons into ten mounds, inside circle, to form a ring.
- Bake Ring 40 minutes or until golden. Turn off oven. Let ring remain in oven 15 minutes. Remove from oven, cool on wire rack. When cooled, slice in half, horizontally, with a long serrated knife.
- Prepare Almond Cream filling:
- Prepare pudding as label directs, but use only 1 1/4 cups milk. Fold in 1 cup heavy or whipping cream and 1 tsp. almond extract. Spoon almond filling into bottom of ring, replace top ring. Refrigerate.
- Prepare Chocolate Glaze:
- In double boiler, over hot, not boiling water (or in heavy 1 qt. pot over low heat), heat 1/2 cup Chocolate pieces, 1 Tbsp. butter or oleo, 1 1/2 tsp. milk and 1 1/2 tsp. light corn syrup until smooth, stirring occasionally. Spoon Glaze over top of ring.
Nutrition Facts : Calories 0 g, Fat 0 g, SaturatedFat 0 g, TransFat 0 g, Cholesterol 0 g, Sodium 0 g, Carbohydrate 0 g, Fiber 0 g, Sugar 0 g, Protein 0 g
ALMOND PASTRY PUFFS
This tender, nutty almond pastry is one of my favorite brunch treats. It looks and tastes so special, people won't believe you made it yourself. It's good that the recipe makes two! -Betty Claycomb, Alverton, Pennsylvania
Provided by Taste of Home
Categories Brunch
Time 1h
Yield 2 pastries (11 servings each).
Number Of Ingredients 12
Steps:
- In a large bowl, combine 1 cup flour and salt; cut in 1/2 cup butter until mixture resembles coarse crumbs. Add 2 tablespoons cold water; stir with a fork until blended. Shape dough into a ball; divide in half. Place dough 3 in. apart on an ungreased baking sheet; pat each into a 12x3-in. rectangle., In a large saucepan, bring remaining butter and water to a boil. Remove from the heat; stir in extract and remaining flour until a smooth ball forms. Remove from the heat; let stand for 5 minutes. Add eggs, 1 at a time, beating well after each addition. Continue beating until mixture is smooth and shiny. , Spread over rectangles. Bake at 400° until topping is lightly browned, 18-20 minutes. Cool for 5 minutes before removing from pan to wire racks., For frosting, in a small bowl, combine the confectioners' sugar, butter, water and extract; beat until smooth. Spread over pastries; sprinkle with almonds.
Nutrition Facts : Calories 189 calories, Fat 12g fat (6g saturated fat), Cholesterol 54mg cholesterol, Sodium 130mg sodium, Carbohydrate 18g carbohydrate (8g sugars, Fiber 1g fiber), Protein 3g protein.
ALMOND 'YOU MUST BE NUTS!' CRACKERS
These crackers have a great nutty flavor. The recipe was adapted for non-gluten, low-carb ketogenic, or paleo diets. Just add some homemade guacamole or salmon cream cheese and enjoy a visit to heaven!
Provided by Poppa Bear
Categories Appetizers and Snacks Snacks Cracker Recipes
Time 45m
Yield 5
Number Of Ingredients 6
Steps:
- Preheat oven to 350 degrees F (175 degrees C). Line a baking sheet with parchment paper.
- Mix almond flour, walnuts, flax seed meal, and salt together in a bowl until well combined. Add water and olive oil; mix until dough is moist and holds together.
- Turn dough onto prepared baking sheet. Place a second piece of parchment over dough. Roll dough, using a rolling pin, into a 1/16-inch thick rectangle. Remove top piece of parchment paper and cut sides of dough to make an even rectangle. Add excess dough to corners or 1 end of rectangle and re-roll to uniform thickness.
- Cut dough into 1-inch squares using a pizza cutter, keeping dough still attached.
- Bake in the preheated oven until outside edges of dough are browned, about 15 minutes. Cool crackers on the baking sheet; break into squares.
Nutrition Facts : Calories 36 calories, Carbohydrate 0.6 g, Fat 3.7 g, Fiber 0.4 g, Protein 0.6 g, SaturatedFat 0.4 g, Sodium 233 mg, Sugar 0.1 g
ALMOND PUFF
Make and share this Almond Puff recipe from Food.com.
Provided by Jared O.
Categories Dessert
Time 1h15m
Yield 10-12 Slices, 2-4 serving(s)
Number Of Ingredients 12
Steps:
- Heat oven to 350 degrees. Cut 1/2 cup butter into 1 cup flour. Sprinkle 2 tablespoons water over mixture, and mix with fork. Round into ball, divide in half. On ungreased baking sheet, pat each half into a strip, 12x3 inches. Strips should be about 3 inches apart.
- In medium saucepan, heat 1/2 cup butter and 1 cup water to rolling boil. Remove from heat and quickly stir in almond extract and 1 cup flour. Stir vigorously over low heat until mixture forms a ball, about 1 minute. Remove from heat. Beat in eggs, all at one time, until smooth. Divide in half; spread each half evenly over strips, covering completely.
- Bake about 60 minutes or until topping is crisp and brown. Cool. Frost with Confectioners' Sugar Glaze (below) and sprinkle generously with nuts.
- Confectioners' Sugar Glaze: Mix 1 1/2 cups confectioners' sugar, 2 tablespoons butter or margarine, softened, 1 to 1 1/2 teaspoons almond extract until smooth.
Nutrition Facts : Calories 1906.2, Fat 117.6, SaturatedFat 68.6, Cholesterol 553.5, Sodium 1027.1, Carbohydrate 188.8, Fiber 4.8, Sugar 89.7, Protein 25.9
ALMOND PUFF PANCAKES
Awesome!
Provided by grace bell
Categories 100+ Breakfast and Brunch Recipes Pancake Recipes
Time 20m
Yield 2
Number Of Ingredients 5
Steps:
- Beat egg whites in a bowl using an electric mixer until soft peaks form.
- Beat cream, egg yolks, almond meal, baking powder, and salt together in a separate bowl until smooth and creamy. Fold egg whites into cream mixture until batter is just mixed.
- Heat a lightly oiled griddle over medium-high heat. Drop batter by large spoonfuls onto the griddle and cook until bubbles form and the edges are dry, 3 to 4 minutes. Flip and cook until browned on the other side, 2 to 3 minutes. Repeat with remaining batter.
Nutrition Facts : Calories 334.4 calories, Carbohydrate 7.4 g, Cholesterol 226.8 mg, Fat 30 g, Fiber 3 g, Protein 12.9 g, SaturatedFat 9.4 g, Sodium 312.3 mg, Sugar 1.4 g
EASY ALMOND MINCE PIE PUFFS
Make a Christmas staple with some homemade mince pies made with puff pastry. Serve for breakfast, or enjoy hot with vanilla ice cream for dessert
Provided by Barney Desmazery
Categories Dessert
Time 35m
Number Of Ingredients 6
Steps:
- Unroll the pastry on a lightly floured surface, and cut in half lengthways. Cut each half into six, so you have 12 squares. Working with one square at a time, fold in half diagonally to create a triangle. Lay the triangle out with the folded edge facing you. Cut a ½cm border along the other two edges, stopping just before the two cuts intersect. Carefully unfold the pastry, then brush the borders with a little beaten egg. Lift the far left corner of the pastry and fold it over to the right, pressing it down gently against the inner right corner to seal. Repeat from the far right corner of the pastry to the inner left corner. Arrange the pastries over two baking trays lined with baking parchment, and spoon 1 tsp mincemeat into the middle of each. Top each with a few flaked almonds. Will keep chilled for up to 24 hrs.
- Heat the oven to 210C/190C fan/gas 6½. Brush the pastry with more egg and bake for 15-20 mins until puffed up and golden. Dust with icing sugar and enjoy warm, or leave to cool completely. Once cooled, will keep in an airtight container at room temperature for two days.
Nutrition Facts : Calories 155 calories, Fat 9 grams fat, SaturatedFat 4 grams saturated fat, Carbohydrate 16 grams carbohydrates, Sugar 8 grams sugar, Fiber 1 grams fiber, Protein 3 grams protein, Sodium 0.2 milligram of sodium
ALMOND PUFF
These are melt in your mouth delicious, I just love them! I generally make one without slivered almonds on the top, but they do add a nice crunch! I will list almond extract and butter in the ingredients portion, but I have made it with margarine and imitation extract, and it turns out fine. Also, the first few times I made...
Provided by Renee W.
Categories Other Desserts
Time 1h30m
Number Of Ingredients 14
Steps:
- 1. Heat oven to 350 degrees. Cut 1/2 C. butter into 1 C. flour. Sprinkle 2T water over mixture, mix with fork.
- 2. Round into ball, divide in half. On ungreased baking sheet, pat each half into a 12x3 strip. Strip should be about 3 inches apart.
- 3. In medium saucepan, heat 1/2 C. butter and 1 C. water to rolling boil. Remove from heat and quickly stir in almond extract and 1 C. flour. Stir vigorously over low heat until mixture forms a ball, about 1 minute. Remove from heat.
- 4. Beat in eggs all at one time until smooth. Divide in half. Spread each half evenly over strips, covering completely.
- 5. Bake about 1 hour or until topping is crisp and brown. Cool. Frost with sugar glaze and sprinkle generously with chopped almonds.
- 6. Sugar Glaze: Mix 1 1/2 C. powdered sugar, 2 T. softened butter, 1 to 1 1/2 t. almond extract, 1 1/2 t. vanilla extract and 1-2 T. water until smooth.
ALMOND PASTRY
Decadent! Starting with refrigerater crescent rolls makes this incredibly easy, but no one would ever guess. Whenever I take it somewhere I have started taking the recipe along, because people always ask for it. In fact, that's how I got it too!
Provided by Linorama
Categories Bar Cookie
Time 40m
Yield 24 bars
Number Of Ingredients 6
Steps:
- Preheat oven to 350.
- Unroll 1 package of crescent rolls across the bottom of a 9x13 pan.
- (4 rectangles fit across the short way.) Press or stretch lightly to fit, and pinch perforations together to seal.
- Mix cream cheese, egg yolk, almond extract and sugar.
- Spread over 1st layer.
- Unroll 2nd package of crescent rolls and stretch to fit over the top.
- Slightly beat egg white and brush on top layer of crescent rolls.
- Sprinkle with additional sugar, then sliced almonds.
- Bake 20-25 minutes, till golden brown.
- Cool completely before cutting.
SCANDINAVIAN ALMOND PUFF
From Land O'Lakes. Baking a traditional almond Scandinavian coffee cake is streamlined using cream puff pastry. See variations below.
Provided by gailanng
Categories Dessert
Time 1h35m
Yield 16 serving(s)
Number Of Ingredients 13
Steps:
- Heat oven to 350°F Place 1 cup flour in large bowl; cut in 1/2 cup butter with pastry blender or fork until mixture resembles coarse crumbs. Stir in 2 tablespoons water with fork until flour mixture is just moistened. Shape dough into a ball. Pat dough into 10-inch circle on ungreased baking sheet. Set aside.
- Combine 1 cup water and 1/2 cup butter in 2-quart saucepan. Cook over medium heat until mixture comes to a full boil and butter is melted (6 to 8 minutes). Remove from heat; stir in 1 cup flour and 1 teaspoon almond extract. Reduce heat to low. Cook, stirring constantly, until mixture forms a ball (about 1 minute). Remove from heat.
- Add 1 egg at a time, beating with wire whisk or wooden spoon after each addition until smooth and glossy.
- Spread egg mixture over pastry circle. Bake for 50 to 55 minutes or until surface is crisp and golden. Cool completely. (Topping rises during baking and shrinks during cooling, forming custard-like layer.).
- Combine powdered sugar, 1 tablespoon butter and 1/2 teaspoon almond extract in small bowl until well mixed. Add enough milk for desired glazing consistency.
- Drizzle glaze over puff; sprinkle with almonds.
- Recipe Tip
- Wrap coffee cake puff in plastic food wrap or aluminum foil; refrigerate up to 2 days.
- VARIATIONS:
- Lemon Pecan Puff: Omit almond extract in topping. Substitute 2 tablespoons fresh lemon juice and 2 teaspoons freshly grated lemon peel. Omit almond extract and milk in glaze. Substitute 2 tablespoons fresh lemon juice. Omit sliced almonds. Sprinkle puff with 1/4 cup chopped pecans.
- Maple Pecan Puff: Omit almond extract in topping. Substitute 1 teaspoon maple extract. Omit almond extract in glaze. Substitute 1 teaspoon maple extract. Omit sliced almonds. Sprinkle puff with 1/4 cup chopped pecans.
More about "almond puff food"
APRICOT AND ALMOND PUFF PASTRIES - RICARDO CUISINE
From ricardocuisine.com
ALMOND PUFF LOAF RECIPES ALL YOU NEED IS FOOD
From stevehacks.com
ALMOND PUFFS RECIPES ALL YOU NEED IS FOOD
From stevehacks.com
JAMIE OLIVER'S ALMOND PASTRY PUFF - THE HAPPY FOODIE
From thehappyfoodie.co.uk
ALMOND PUFF LOAF - KING ARTHUR BAKING
From kingarthurbaking.com
ALMOND TURNOVERS | RICARDO - RICARDO CUISINE
From ricardocuisine.com
ALMONDS: NUTRITIOUS NUTS THAT MAKE A GREAT SNACK - WEBMD
From webmd.com
ALMOND CROISSANTS | FOOD & WINE
From foodandwine.com
SCANDINAVIAN ALMOND PUFF RECIPE - LAND O'LAKES
From landolakes.com
PUFFWORKS ORGANIC ALMOND BUTTER BABY PUFFS – HIVE BRANDS
From hivebrands.com
CAN DOGS EAT ALMONDS? - THE SPRUCE PETS
From thesprucepets.com
ALMOND PUFFS – KETO DIET COOKING -KETO DIET RECIPES AND MORE
From ketodietcooking.com
10 BEST ALMOND PASTE PUFF PASTRY RECIPES | YUMMLY
From yummly.com
ALMOND PUFFS - MARIA RICKERT HONG
From mariarickerthong.com
ALMOND PUFF PASTRY RECIPES ALL YOU NEED IS FOOD
From stevehacks.com
ALMOND PUFFS – MY LANKAN FOOD JOURNAL
From mylankanfoodjournal.com
PUFF PASTRY KING CAKE WITH ALMOND FILLING - THE GOOD PLATE
From the-good-plate.com
APRICOT ALMOND PUFF - READER'S DIGEST CANADA
From readersdigest.ca
IFOOD.TV
ALMOND TEA RECIPE - RASA MALAYSIA
From rasamalaysia.com
FRANGIPANE: ALMOND CREAM RECIPE FOR PASTRY
From thespruceeats.com
ALMOND PUFF PASTRY - CHOCOLATE CHOCOLATE AND MORE!
From chocolatechocolateandmore.com
ALMOND PASTRY PUFF | EGG RECIPES | JAMIE OLIVER RECIPES
From jamieoliver.com
SWEET ALMOND PASTRY - THE NOVICE CHEF
From thenovicechefblog.com
ALMOND PUFF PANCAKES RECIPE - FOOD NEWS
From foodnewsnews.com
JAMIE OLIVER'S 5-INGREDIENTS ALMOND PASTRY PUFF | JAMIE'S ...
From youtube.com
ALMOND PUFF RECIPES ALL YOU NEED IS FOOD
From stevehacks.com
DANISH ALMOND PUFF RECIPE - FOOD NEWS
From foodnewsnews.com
ALMOND PUFFS RECIPE BY HEALTHYCOOKING | IFOOD.TV
QUICK AND EASY PUFF PASTRY ALMOND COOKIES • COOKING IN ...
From cookinginchinglish.com
ALMOND PUFF RECIPE BY CHEF.BRANDON | IFOOD.TV
EASY ALMOND PUFF PASTRY - THE MIDNIGHT BAKER - EASY DESSERT
From bakeatmidnite.com
Are you curently on diet or you just want to control your food's nutritions, ingredients? We will help you find recipes by cooking method, nutrition, ingredients...
Check it out »
You'll also love