Tag Archives: Almonds

Creamy Mascarpone Almond Macaroon Cake

Creamy Mascapone Almond Macaroon CakeThis is a beautiful layered cake with almond cake layers in-between mascarpone cheese layers. It only looks very complicated and fancy but has a simple grounded taste.

Almond Cake/Macaroon Layer Ingredients
4 cups sliced blanched almonds or blanched slivered almonds (blanching is the process of submerging the food in hot water and allowing it to cook momentarily)
3 cups confectioners sugar
1/4 teaspoon salt
6 large egg whites
2 teaspoons vanilla
6 tablespoons granulated sugarMascarpone Layer Ingredients
2 cups mascarpone cheese
1 3/4 cups heavy whipping cream
1/4 cup Disaronno Amaretto
1/4 cup sugar
1 tsp vanilla

1 cup slivered and toasted almonds

Almond Cake/Macaroon Layer Directions
Take a piece of parchment paper and trace the bottom of an 8 inch cake pan, repeat this two more time for a total of three 8-inch circles. (If you prefer thinner layers, create four circles and decrease the cooking time by 5 minutes. I personally prefer four thin, crispy layers.)
In a food processor, pulse together the blanched almonds and the confectioner sugar until well combined. This should take 3-5 minutes and the texture of the mixture should resemble wet sand. Add the salt to the mixture and set aside.Beat the eggs and vanilla  with an electric mixer until soft peaks are formed. Add the sugar in by the tablespoon and continue mixing, the end result should be stiff white peaks. (Stiff Peak – When you turn the whisk upside down, and the peaks do not bend and they hold their shape. They should point straight up without collapsing at all and the mixture should be thick and heavy.)

Stir the egg mixture into the almond paste and fold together. So not mix or the beautiful body of the eggs will be destroyed. Smooth this mixture onto the two rounds you created on the parchment paper and smooth the top. Allow this mixture to stand at room temperature for 30 minutes until it seems to have dried a bit. There will be a bit of a crust, do not worry, this is normal.

Preheat the oven to 300 degrees F. Bake for 12 minutes then switch the two racks and bake for an additional 12-15 minutes until the edges are golden brown and they are crisp. Turn the oven off and allow the almond cake/macaroons to sit in the oven for 10 minutes then remove and let cool on wire racks for an hour.

Mascarpone Layer Directions

Whip all ingredients together until fluffy and stiff.
Assembling Directions

Place one of the cakes/macaroons on the bottom of a serving tray and top with 1/3 of the mascarpone cheese mixture and continue the layers as such until there is just mascarpone on top.

Top with the toasted slivers of almonds and serve.
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Almond Joy Muffins

Almond Joy MuffinsWho doesn’t love the delicious nutty and chocolaty flavors found in the famous Almond Joy? I decided to turn my candy inspiration into a muffin. this recipe makes 2 dozen delicious treats.

Ingredients
1 cup butter
2 cups granulated sugar
4 eggs
4 cups all-purpose flour
1 tablespoon and 1 teaspoon baking powder
1 teaspoon salt
1 cup coconut milk
1 tablespoon vanilla extract
4 cups semi-sweet chocolate chips
1/4 cup slivered almonds
1/4 cup coconut flakes

Instructions
Preheat oven to 350°F. Lightly grease a two 12 cup muffin pan or line with paper liners.

In a large mixing bowl cream together the butter and sugar until it is very fluffy and opaque. Beat the eggs in, one at a time.

In another bowl, sift together the flour, baking powder and salt.

Mix the dry ingredients and the coconut milk in batches starting and ending with the milk. Mix the ingredients together between the additions and scrape the side of the bowl to ensure everything has been incorporated properly.

Add the vanilla, chocolate chips, almond slivers and coconut flakes. Mix thoroughly.

Divide the batter evenly among the muffin cups and bake the muffins for 30-35 minutes, or until a toothpick inserted into the center of one comes out clean.

Allow the muffins to cool on before removing from the pan.

Chocolate Dipped Cherry Biscotti

The perfect afternoon snack to accompany your coffee or your breakfast on the go. I love the tart cherries against the dark chocolate and the almond slivers add an extra crunch. Enjoy!
Chocolate Dipped Cherry Biscotti
This recipe makes 3.5 dozen biscotti

Ingredients
3/4 cup butter, room temperature
1 cup white sugar
4 eggs
2 teaspoons vanilla extract
Pinch of salt
Zest of ½ lemon
3 cups all-purpose flour
2 teaspoons baking powder
1 cup dried cherries
½ cup almond slivers
1 cup dark chocolate chips

Directions
Preheat your oven to 350 degrees F and grease a large cookie sheet or two medium sized ones.

Begin by creaming together the butter and sugar until they are well incorporated. Add the eggs in one at a time to ensure they are incorporated into the batter before adding the next one. Finally, add the vanilla extract and beat it into the mixture.

Stir the flour, salt, lemon zest and baking powder into the wet mixture until it is blended together. You do not want to overwork this. Mix in the dried cherries and almond slivers.

Dust your hand and a clean countertop with flour and divide the dough into two equal parts. Shape the dough with your hands into two logs that resemble bread loaves that are 3-4 inches wide. (After their first baking, you will be cutting these loaves diagonally into 3/4 inch slices and baking them on their sides to create the biscotti pieces.)

Place these two rolls at least 5 inches apart on the baking pan and bake for 20-25 minutes until they are lightly golden brown. If you allow it to go past this phase, they may burn the second time they are baked.

Allow the loaves to cool for at least 15 minutes and cut then with serrated bread knife on a diagonal making each piece ½-¾ inches. Rearrange these slices on the cookie sheet on their sides (you lay the pieces down.)

Bake the pieces for an additional 8 to 10 minutes until the tops and bottoms are golden brown. Let them cool in parchment paper.

Melt the chocolate in your microwave, stirring them every 15-25 seconds and dip the biscotti and place back on the parchment paper. Once they have cooled, store in an airtight container for up to 10 days.