ALMOND BUTTERCREAM FROSTING
You won't know what you've been missing in a buttercream frosting until you try this Almond Buttercream Frosting recipe! You'll never go back to the traditional version.
Provided by Jodi Danen, RDN / Create Kids Club
Categories Dessert
Time 15m
Number Of Ingredients 5
Steps:
- ⭐️Whip the butter and almond. Add butter and almond extract to the bowl of the mixer. Whip for 1-2 minutes until it's light and fluffy.
- ⭐️Add the other ingredients. Add the powdered sugar, milk, and salt. Slowly blend until powdered sugar is mixed in. Add more milk if the mixture is too thick. Turn mixer to high speed and whisk for 2-3 minutes or until the icing is light and fluffy. Add more milk to get the consistency you'd like.
- Add to decorating bag. Place desired tip into the decorating bag. Fold the top of the bag over to avoid getting icing on the outside of the bag. Fill the bag with icing, just over half full. Twist the top and gently squeeze until icing comes out. Use as desired. Store in the refrigerator or freeze the leftovers.
Nutrition Facts : Calories 180 kcal, Carbohydrate 32 g, Protein 1 g, Fat 6 g, SaturatedFat 1 g, Cholesterol 1 mg, Sodium 92 mg, Sugar 31 g, ServingSize 1 serving
SUGAR COOKIES WITH ALMOND FROSTING
Provided by Food Network
Time 45m
Yield about 60 cookies
Number Of Ingredients 14
Steps:
- Make the cookies: Whisk the flour, baking soda and salt in a medium bowl. Beat the butter and granulated sugar in a stand mixer fitted with the paddle attachment on medium speed until fluffy. Beat in the egg, then beat in the vanilla and almond extracts. Reduce the mixer speed to low; add the flour mixture and beat until combined. Cover and chill 1 hour.
- Preheat the oven to 350 degrees F. Line 2 baking sheets with parchment paper. Scoop 1-inch mounds of dough onto the prepared baking sheets, about 2 1/2 inches apart; flatten the mounds with your fingers. Bake until the cookies are golden around the edges, about 10 minutes. Let the cookies cool 10 minutes on the baking sheets, then transfer to racks to cool completely.
- Make the frosting: Beat the butter, almond and vanilla extracts, and salt in a stand mixer fitted with the paddle attachment on medium speed until light and fluffy. Add the confectioners' sugar and beat until smooth and creamy. Transfer to a piping bag fitted with a small star tip. Pipe the frosting onto the cooled cookies and top with nonpareils or Jordan almonds.
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.
Nutrition Facts : Calories 62.9 calories, Carbohydrate 8.9 g, Cholesterol 39.2 mg, Fat 1.5 g, Protein 2.1 g, SaturatedFat 0.6 g, Sodium 82.5 mg, Sugar 7.6 g
ALMOND CREAM CHEESE FROSTING
Provided by Gert Schwartz
Categories Condiment/Spread Dairy Dessert No-Cook Quick & Easy Cream Cheese Almond Gourmet Kidney Friendly Vegetarian Pescatarian Wheat/Gluten-Free Peanut Free Soy Free Kosher
Yield Makes about 2 1/2 cups
Number Of Ingredients 4
Steps:
- Sift confectioners sugar over cream cheese in a large bowl and beat with an electric mixer at moderate speed until light and fluffy, about 2 minutes. Beat in extract and milk until just incorporated (be careful not to overbeat, or mixture will become too loose).
FROSTED ALMOND BARS
I recently had these at a recipe club party. Wow! I bit into one and thought I was in heaven. The frosting is fabulous and makes you want to just keep eating them. :) I had to have the recipe.
Provided by Chef Doozer
Categories Bar Cookie
Time 40m
Yield 20 serving(s)
Number Of Ingredients 11
Steps:
- Mix the 2 sticks of butter, 2 cups of flour, and 1/2 cup of sugar.
- Pat in a 9 by 13 pan. Bake at 350 degrees for 15 minutes.
- Beat the cream cheese, 2 eggs, 1/2 cup sugar, and 1 t. almond extract until creamy.
- Pour over crust.
- Bake at 350 degrees for 15 minutes.
- Cool.
- Mix together 3 cups powdered sugar, 1 stick of butter, 3 T. milk, and 1-2 t. almond extract.
- Beat with mixer.
- Spread over bars.
FROSTED ALMOND SUGAR COOKIES
I used to call this recipe "White Christmas Cookies" but changed the name because I was making them for all the holidays and for special occasions. Everyone in my family loves these cookies and they're always fighting over how many each other eats. The yield on these cookies depend upon the size cookie cutter used.
Provided by andylynn
Categories Dessert
Time 12m
Yield 24-36 cookies, 24-36 serving(s)
Number Of Ingredients 11
Steps:
- For the cookies: In a large bowl, cream together with an electric mixer the margarine and the granulated sugar until smooth.
- Add the eggs and the extract and beat until creamy.
- In a separate bowl, sift together the flour, baking powder, and salt. Gradually add the dry ingredients to the wet and mix just until smooth. Divide the dough in half onto plastic wrap and wrap to cover.
- Chill in the refrigerator for several hours or overnight until firm.
- Roll out dough to a 1/4inch thickness on a lightly floured surface.
- Cut out with your favorite cookie cutter.
- Place on ungreased baking sheets 2 inches apart.
- Bake at 350 degrees 10-12 minutes. Cookies should be firm to the touch, but not brown. Cool and frost.
- For the frosting: Mix together the confectioners sugar and the margarine.
- Add the extract and then the milk until desired consistency. (Use less milk, if you plan to add food coloring for colored frosting) Beat until fluffy.
Nutrition Facts : Calories 273.1, Fat 12, SaturatedFat 2.2, Cholesterol 18, Sodium 172.4, Carbohydrate 39.4, Fiber 0.4, Sugar 27, Protein 2.4
VANILLA AND ALMOND FROSTING
You can use the base of this recipe to make almond and/or vanilla buttercream frosting. The vanilla works wonderfully with most any cake flavor. The almond is highly recommended with a chocolate or devil's food cake. Note that the entire recipe makes 7 1/2 cups of frosting. I discovered this recipe in Bon Appetit, 2004.
Provided by Bev I Am
Categories Dessert
Time 15m
Yield 7 1/2 cups
Number Of Ingredients 7
Steps:
- For base frosting:.
- Using electric mixer, beat butter in large bowl until fluffy.
- Gradually beat in sugar, then cream and vanilla.
- If making both frostings: Divide between 2 bowls.
- For vanilla frosting:.
- Mix 1 teaspoon vanilla into 1 bowl of base frosting.
- For almond frosting:.
- Mix almond extract into second bowl of base frosting. Mix in yellow food coloring, 1 drop at a time, until desired shade is reached.
Nutrition Facts : Calories 1330.9, Fat 75.9, SaturatedFat 48, Cholesterol 203.4, Sodium 15.8, Carbohydrate 168.1, Sugar 164.6, Protein 0.9
FROSTED ALMOND COCONUT CREAM COFFEE
In the heat of summer, the perfect way to cool down is with this refreshing cold brew coffee beverage that combines the bold taste of Arabica coffee with the exotic flavor blend of coconut and almond. For a real treat-top it off with whipped cream, a sprinkle of sweetened coconut flakes, a few almond slices, and, of course , a maraschino cherry!
Provided by Blessed Baker
Categories Drinks Recipes Shakes and Floats Recipes
Time 5m
Yield 1
Number Of Ingredients 8
Steps:
- Place chilled cold brew concentrate, cream of coconut, almond extract, and ice cream in a blender. Blend all ingredients just enough to mix well, 10 to 15 seconds. Pour into a large glass.
- Top with whipped cream, sweetened coconut flakes, almond slices, and a maraschino cherry.
Nutrition Facts : Calories 647.5 calories, Carbohydrate 84.5 g, Cholesterol 60.4 mg, Fat 33 g, Fiber 2.1 g, Protein 6.3 g, SaturatedFat 21.3 g, Sodium 198.5 mg, Sugar 74.6 g
SWEDISH CHOCOLATE FROSTED ALMOND BARS {MAZARINKAKOR}
Make and share this Swedish Chocolate Frosted Almond Bars {mazarinkakor} recipe from Food.com.
Provided by Olha7397
Categories Bar Cookie
Time 30m
Yield 48 bars
Number Of Ingredients 9
Steps:
- Preheat oven to 375°F.
- In the large bowl of an electric mixer, combine the flour, sugar, egg, and butter. Mix at low speed until mixture is crumbly. Press mixture into a 13 x 9 inch pan, working it up the sides of the pan about 1/2 inch. Bake 20 minutes until pale golden.
- For the filling, cream the butter and sugar. Add the eggs, beating until light and fluffy, cleaning sides of the bowl. Mix in the almonds. Spread filling over the pastry and bake another 10 minutes until filling is set. Remove from oven and cool.
- Put the chocolate chips into a small, heavy duty plastic bag with zip type closure. Place in a bowl of hot tap water until chips are melted. Knead bag to be sure chips are completely melted. Wipe bag dry with paper toweling. With scissors, cut a small opening across one of the bottom corners of the bag. Squeeze out a thin stream of chocolate, crisscrossing the top of the bars.
- Makes 48 bars, about 1 x 2 inches.
- The Great Scandinavian Baking Book B. Ojakangas.
Nutrition Facts : Calories 116.8, Fat 7.7, SaturatedFat 3.9, Cholesterol 27.6, Sodium 44.2, Carbohydrate 10.7, Fiber 0.5, Sugar 6.1, Protein 1.8
FROSTED ALMOND COOKIES
These are a pretty, as well as tasty, addition to the holiday cookies. They are at a snazzy dinner party, too. I usually double this recipe.
Provided by Julie3551
Categories Dessert
Time 50m
Yield 4 dozen, 24 serving(s)
Number Of Ingredients 9
Steps:
- Cream the butter,lemon peel and suger until light and fluffy.
- Add the vanilla and flour, mix well. Mix in the almond meal.
- Chill the dough for one hour.
- Shape dough into 48 little logs and flatten slightly. You can freeze the cookies at this point.
- When ready to bake: dip each log into egg white, then roll in the flaked almonds. You will probably have to squeeze the log in your fist to get the almonds. I recommend getting both hand in there, you can wash up once they are formed.
- Place the logs close together on a parchment lined baking sheet.
- Bake at 325 degrees F for 15 to 20 minutes until a light golden brown.
- Sift powdered sugar over the cookies while they are still warm.
Nutrition Facts : Calories 106.2, Fat 7, SaturatedFat 2.7, Cholesterol 10.2, Sodium 32, Carbohydrate 9.4, Fiber 0.9, Sugar 4.5, Protein 2.2
VANILLA AND ALMOND FROSTING
Categories Condiment/Spread Dairy No-Cook Quick & Easy Vanilla Bon Appétit
Yield Makes about 7 1/2 cups
Number Of Ingredients 11
Steps:
- For base frosting:
- Using electric mixer, beat butter in large bowl until fluffy. Gradually beat in sugar, then cream and vanilla. Divide between 2 bowls.
- For vanilla frosting:
- Mix 1 teaspoon vanilla into 1 bowl of base frosting.
- For almond frosting:
- Mix almond extract into second bowl of base frosting. Mix in yellow food coloring, 1 drop at a time, until desired shade is reached.
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