Almond

Fluffy & Delicious Almond Amaretto Cupcakes

Ricciarelli Recipe | The Mediterranean Dish

268K views · 1.9K reactions | Almond Croissant Babka For the dough: 150ml milk 5g instant yeast 275g strong white bread flour (or plain flour) 25g white sugar 1/2tsp salt 80g softened butter For the filling: 80g butter, melted 80g white sugar 1/2tsp almond extract (or vanilla if you don’t have this) 55ml milk Squeeze lemon juice or splash of vinegar 25g plain flour 110g ground almonds 1tsp baking powder Flaked almonds to top - heat the milk in the microwave for 30 seconds until warm but not hot. Add in the yeast and sugar, stir and leave to the side - in the bowl of a stand mixer fitted with a dough hook, add the flour and salt, mix. Once the yeast is bubbly, add this to the flour and mix on low until everything is almost combined. Start to add in the butter whilst the mixer is still on low, a small amount at a time until all the butter is combined. Turn the mixer up to medium and knead for a further 5 mins until it is smooth and elastic looking - cover and leave to rise for an hour until double in size. Make the filling. Add the melted butter to a mixing bowl along with the sugar and mix really well. Add in the extract, milk and lemon juice, mix. Finally mix in the flour, ground almonds and baking powder until smooth. Place this in the fridge to chill whilst the dough finishes rising - once the dough is double in size, tip onto a lightly floured surface and roll out into a rectangle roughly 30x40cm. Spread over the frangipane all the way to the edges, then roll up from the longest side. Cut the log in half lengthways so you have two long logs. Twist them together pinching the top and bottom together - put this into a 2lb loaf tin that is lined with a sheet of parchment paper. Cover and leave to rise for another 45mins until puffy. Preheat the oven to 180c fan - once puffy, top with flaked almonds then place in the oven to bake for 30-35mins until nice and golden brown. Top with icing sugar if you fancy | Chloe Recipes

Almond Cupcakes - Julie Marie Eats

Almond Cake {So Easy} - Celebrating Sweets

117K views · 6.8K reactions | ALMOND CROISSANT SLICE? Yes please! ✨⁠ ⁠ Almond croissant recipes are everywhere right now and for good reason! They are absolutely delicious.⁠ ⁠ This slice is inspired by the trend and mixes together a fluffy sponge-like slice with a sticky almond paste, flaked almonds and dusting of icing sugar. ⁠ ⁠ For my Australian community, this could be the perfect dessert to bring along to Father’s Day brunch or to cook for your loved one this weekend! 🤍⁠ ⁠ Ingredients:⁠ - 1 ⅓ cup (140g) almond meal ⁠ - ⅔ cup (55g) desiccated coconut ⁠ - 1 tsp baking powder ⁠ - 2 eggs ⁠ - ½ cup maple syrup ⁠ - 1 tsp vanilla extract ⁠ - ½ cup flaked almonds ⁠ - Icing sugar, to serve ⁠ ⁠ For the almond paste:⁠ - ½ cup (100g) almond butter ⁠ - ½ tsp almond extract ⁠ - ½ tsp vanilla extract⁠ - 1 tbsp maple syrup ⁠ - 1 tbsp almond milk, or milk of choice ⁠ ⁠ Method:⁠ Preheat the oven to 180C or 350F. Line a square tin with baking paper, we used a 20cm by 20cm tin (8x8 inches). ⁠ ⁠ In a mixing bowl, whisk together the almond meal, desiccated coconut and baking powder until smooth. ⁠ ⁠ In another bowl whisk together the eggs, maple syrup and vanilla extract. Pour the wet ingredients into the dry and stir until just combined. Spoon into the prepared baking tin. ⁠ ⁠ To make the almond paste, combine all of the ingredients in a small bowl and mix until smooth. If your mixture is looking a little thick, add an extra splash of almond milk or maple syrup. ⁠ ⁠ Spoon the almond mixture on top of the cake batter. Use a spatula or cake knife to spread the almond paste on top of the cake. Then run a knife gently through the mixture to create a marbled effect. Sprinkle the flaked almonds over the top and gently press down with your fingers or the back of a spoon. ⁠ ⁠ Bake in the preheated oven for 20-25 minutes. Remove from the oven and allow to cool in the tin for 10 minutes before transferring to a wire rack to cool completely. Dust with icing sugar, slice and serve.⁠ | Jessica Sepel - JSHealth® 🧿

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