Bavarian Vanilla Almonds Recipe 465 Food

GERMAN CANDIED ALMONDS (GEBRANNTE MANDELN)

Steps:

• Add water, sugar, vanilla extract, and cinnamon to a large pan. Stir everything together with a wooden spoon and heat up the ingredients on your stovetop on medium heat. Keep stirring consistently.
• When the mixture is boiling (and bubbling), add the almonds. Turn the heat down slightly and keep the mixture simmering until the water evaporates and the sugar gets brown (around 6-8 minutes). Keep stirring the almonds around.
• Once all the water has evaporated and the almonds are coated in the sugar mixture, remove the almonds from the pan and place them on some parchment paper to let them cool. Separate almonds that got stuck together with a fork before you let them cool.

VANILLA ALMONDS

Steps:

• Preheat the oven to 300 degrees F. Beat the egg white with the vanilla extract, add the almonds and stir to coat. Combine the sugar, salt, and cinnamon and combine with mixture. Place in a single layer on a greased baking sheet. Bake at 300 degrees F for 20 minutes. Remove and cool on wax paper and break into clusters.;

BAVARIAN VANILLA ALMONDS RECIPE - (4.6/5)

Steps:

• 1. Preheat oven to 250 degrees F and line a large baking sheet with parchment paper. 2. In a large bowl, combine egg white, vanilla extract and water. Beat mixture until frothy. Stir in almonds and mix to coat. 3. Gently combine sugar, cinnamon, and sea salt and stir into almond mixture, thoroughly coating all nuts. 4. Evenly spread nuts onto prepared baking sheet and place into oven. 5. Bake in preheated oven for 1 hour, stirring every 15 minutes. 6. When cool, pack in an airtight jar. They will keep at room temperature for about 2 weeks.

VANILLA ALMOND MILK

Steps:

• Place almonds and vanilla bean in a bowl; add enough water to cover completely. Place dates in a separate bowl and add enough water to cover completely. Soak almonds and dates at room temperature, 8 hours to overnight.
• Drain and discard soaking water from almonds and rinse almonds thoroughly. Drain water from dates and keep water to add to the almond milk, if desired.
• Combine soaked almonds, vanilla bean, dates, and sea salt in a blender; pour in 3 cups water. Blend on high for 1 minute. Let sit to allow foam to subside, about 1 minute. Add remaining 1 cup water and some of the date water for extra sweetness; blend until almond milk is smooth, about 1 minute.
• Place a nut milk bag in a quart-size measuring cup or large bowl. Pour almond milk into the bag and lift to drain. Gently squeeze the bag to extract as much milk as possible. Store almond milk in the refrigerator.

ALMOND VANILLA COOKIES

Steps:

• Preheat oven to 350° and cover 2 cookie sheets with parchment paper.
• In a medium bowl, mix together chopped almonds, flour, baking powder and salt, set aside.
• In a large mixing bowl cream butter and sugar until light and fluffy.
• Mix in extracts Mix in flour mixture until well blended Beat until thoroughly combined.
• Form dough into 36 balls and place a whole almond in center of each ball.
• Bake for about 20 minutes, or until golden brown, check after 15 minutes as I found I needed to turn the temperature down for the second batch.
• Note: I baked my second batch at 325° but it could just be my oven that runs hot.