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Most almond-y dessert?

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pine time Oct 16, 2013 01:13 PM

Was suggested on the "nut heavy dishes" board to ask here: what's your very most almond-y flavored dessert recipe? I've amped up recipes using almond oil, paste, marzipan, extract, almond milk, every type of roasted almond, etc. All are good, but I can't seem to get enough of the almond flavor. Ideas?

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  1. greygarious RE: pine time Oct 16, 2013 01:22 PM

    There's been a rich, buttery bundt cake recipe on the back of the label of Solo almond filling that is excellent, and keeps very well in the refrigerator. It is also on the http://www.solofoods.com/browse-recip... site, along with other almond delights. There are also almond-centric recipes at www.odense.com.

    1 Reply
    1. re: greygarious
      p
      pine time RE: greygarious Oct 16, 2013 01:29 PM

      Thanks--I saw your similar links on another thread after I posted. I usually buy the Odense brand, so I was familiar with them. Just can't get enough almonds!

    2. h
      HillJ RE: pine time Oct 16, 2013 01:55 PM

      pine t, this is a throwback bake and I usually use black raspberry or raspberry over strawberry called for but it's buttery, uses crumbled almond paste from the roll style and is intense in almond flavor.

      http://www.bettycrocker.com/recipes/s...

      1. Ttrockwood RE: pine time Oct 16, 2013 07:36 PM

        These muffins are not really dessert but better since you can have at breakfast :)
        http://fastpaleo.com/recipe/banana-al...

        I have made a raw nut crust for bars and pies before by simply blitzing together almond meal with dates (soak in hot water if they are not soft
        )My favorite snack ever is a date smeared with almond butter

        1. THewat RE: pine time Oct 16, 2013 07:39 PM

          Oddly, maybe coffee tortoni. This recipe has done me well for decades.

          1 egg white
          1 tablespoon instant coffee powder
          ⅛ teaspoon salt
          2 tablespoons sugar
          1 cup heavy cream
          ¼ cup sugar
          1 teaspoon vanilla
          ⅛ teaspoon almond extract
          ¼ cup toasted almonds, finely chopped

          Beat egg white, coffee & salt until stiff but not dry. Gradually beat in 2 tablespoons sugar until stiff & satiny. Beat cream, 1/4 cup sugar, vanilla & almond extract until stiff. Fold into egg white mixture. Fold in nuts. Spoon into 8 ramekins or pots de cremes. Freeze until firm. Thaw slightly before serving.

          1. kitchengardengal RE: pine time Oct 16, 2013 07:43 PM

            Try these Scandinavian Almond Bars from allrecipes.com.
            I've made them for several association meetings, and people I don't even know have found me at the meeting and asked for the recipe.

            http://m.allrecipes.com/recipe/11534/...

            1. ipsedixit RE: pine time Oct 16, 2013 07:49 PM

              Almond tofu

              8 Replies
              1. re: ipsedixit
                Ttrockwood RE: ipsedixit Oct 16, 2013 07:53 PM

                Do you make it though? Recipe? I love the stuff but never tried to make it myself....

                1. re: Ttrockwood
                  ipsedixit RE: Ttrockwood Oct 16, 2013 09:47 PM

                  Gelatin, hot water, soy milk and almond powder (taiwanese variety)

                  1. re: ipsedixit
                    s
                    Siegal RE: ipsedixit Oct 17, 2013 01:52 AM

                    I was just thinking that. Haven't had any since I left ny :(

                    1. re: ipsedixit
                      Ttrockwood RE: ipsedixit Oct 17, 2013 01:12 PM

                      I'm hoping the supermarket on the corner of elizabeth st has the almond powder....? Any favorite place to buy already made in c-town? Thanks so much!

                      1. re: Ttrockwood
                        ipsedixit RE: Ttrockwood Oct 17, 2013 08:53 PM

                        Any favorite place to buy already made in c-town?
                        __________________

                        Where and which "c-town"?

                        I'm almost positive any Chinese supermarket will carry almond powder. But, obviously, YMMV ...

                        1. re: ipsedixit
                          Ttrockwood RE: ipsedixit Oct 18, 2013 01:46 PM

                          Oh-sorry- i thought you were also in manhattan..... That's the chinatown i go to-

                          1. re: Ttrockwood
                            ipsedixit RE: Ttrockwood Oct 18, 2013 08:34 PM

                            A place like Hong Kong Market will definitely have it, as well as Dynasty.

                        2. re: Ttrockwood
                          p
                          Pandora RE: Ttrockwood Oct 18, 2013 02:33 PM

                          I make almond tofu, but I do it using gelatin, water, evaporated milk, and almond extract....so all things you can buy at a regular supermarket.

                  2. Caitlin McGrath RE: pine time Oct 16, 2013 08:15 PM

                    I've shared it here before, but this is an almond paste cookie recipe that's been in my family's holiday repertoire for several decades, and it is very almond-y; it tastes of marzipan, hence our name for it.

                    Marzipan Shortbread (Makes 3 dozen)

                    8 ounces butter
                    8 ounces almond paste
                    3/4 cup sugar
                    1 large egg
                    3 cups flour

                    Preheat oven to 325F. Cream butter, almond paste, and sugar until thoroughly combined. Beat in egg, then gradually add flour until it's completely incorporated. Roll dough into 1-inch balls and press flat (to about 2-inches across) with floured cookie stamps or the floured bottom of a glass. Bake on ungreased baking sheets for about 10 minutes, until just beginning to color. Cool on a rack, then store cookies in anairtight container for up to 2 weeks. Dough keeps well in the refrigerator if well wrapped, too.

                    3 Replies
                    1. re: Caitlin McGrath
                      i
                      italianyc84 RE: Caitlin McGrath Oct 17, 2013 10:15 AM

                      this sounds great, will try this very soon! thanks for sharing.

                      1. re: Caitlin McGrath
                        helen_m RE: Caitlin McGrath Oct 18, 2013 08:24 AM

                        Mmm that does sound good. I'm another marzipan fan. Love it!

                        1. re: Caitlin McGrath
                          s
                          sandylc RE: Caitlin McGrath Oct 18, 2013 12:54 PM

                          Now on my Christmas "to try" list. There are so many great ways to make shortbread. I sense a thread...

                        2. j
                          janniecooks RE: pine time Oct 17, 2013 01:41 AM

                          Have you tried Lindsey Shere's Almond Tart? You can amp up the flavor by your choice of liquers. Here's two versions of the recipe, which I include because of the contrast between DL's post and the apparent simplicity of the LA Times post:

                          http://www.davidlebovitz.com/2008/02/...
                          http://www.latimes.com/features/food/...

                          6 Replies
                          1. re: janniecooks
                            Savour RE: janniecooks Oct 17, 2013 03:11 PM

                            I was going to mention this, too. You could, I suppose, add a thin layer of marzipan under the almonds, or just add a little extra almond extract.

                            1. re: Savour
                              p
                              pine time RE: Savour Oct 18, 2013 08:08 AM

                              I'm usually not a Grand Marnier fan, but with the almond, sounds 'bout right. I've had mixed results with David Lebovitz recipes, but may try his, too. His Amaretto version might be more to my liking.

                              1. re: pine time
                                j
                                janniecooks RE: pine time Oct 18, 2013 09:43 AM

                                It isn't a Lebovitz recipe. It is Lindsey Shere's recipe that Lebovitz is cooking and blogging about. Shere was pastry chef at Chez Panisse, Lebovitz worked at Chez Panisse making this tart (surely among other things).

                                1. re: pine time
                                  Savour RE: pine time Oct 18, 2013 02:45 PM

                                  This isn't a Lebovitz recipe. I've made it and its spectacular. Doesn't even need liqueur.

                                  1. re: Savour
                                    p
                                    pine time RE: Savour Oct 19, 2013 08:08 AM

                                    thanks--I had replied before reading carefully that Lebovitz is referencing Shere's almond tort. Have all the ingredients on the grocery list for this weekend. Can't wait to collapse into an almond coma!

                                    1. re: pine time
                                      j
                                      janniecooks RE: pine time Oct 19, 2013 11:13 AM

                                      Please report back on your experience; I'm interested in how it compares to DL's report. I have long had this on my list to make, but just never got around to it.

                            2. JungMann RE: pine time Oct 17, 2013 10:24 AM

                              Chinese almond cookies, turron, tarta de Santiago or galette des rois are all pretty almondy. If you have turron de Jijona, I find it makes a delicious almond ice cream.

                              1. p
                                pretzal RE: pine time Oct 17, 2013 02:36 PM

                                I'm on an almond kick too. I've been blending silken firm tofu (by the Mori-nu brand) in a food processer, add a bit of pure almond extract and sweetener.... and either eat it like pudding or use it as a dip with fruit & pretzel sticks.

                                1. a
                                  antimony RE: pine time Oct 18, 2013 08:30 AM

                                  Almond sponge cake moistened with amaretto liqueur is pretty almond-y -- the amaretto is super-aromatic, which is key. Only works if a small amount of alcohol is OK, obviously. Although an almond-extract-and-sugar-syrup might work well, too.

                                  1. e
                                    Erika L RE: pine time Oct 18, 2013 09:54 AM

                                    Dense, chewy, moist almond bars that will make your house smell great while they're baking:

                                    2 eggs
                                    1 c sugar
                                    1/2 c oil
                                    2 tsp almond extract
                                    1 c flour
                                    1/2 tsp baking powder
                                    pinch of salt
                                    sliced almonds
                                    melted dark chocolate

                                    Beat the eggs and sugar, then stir in the oil and the almond extract. Sift or dry-whisk the flour, baking powder and salt, then add it to the wet stuff. Turn the batter into a greased 8x8 or 9x9. Strew the top with sliced almonds, then bake at 350 for 25 - 30 min. When cold, drizzle with melted dark chocolate. Serves 1.

                                    4 Replies
                                    1. re: Erika L
                                      p
                                      pine time RE: Erika L Oct 18, 2013 11:49 AM

                                      Your serving size is right up my alley! Thanks--may make these soon.

                                      1. re: Erika L
                                        kattyeyes RE: Erika L Oct 19, 2013 12:13 PM

                                        I didn't notice you posted the same almond squares recipe as I did below till just now, HA! Did you find them on this board, too? These are a favorite here on CH and with many of my friends and fam, too, thanks to Kristin (krisrishere).

                                        The almond bars are hers--drizzling with dark chocolate like Jackson Pollock was my minor addition. :) I also made a brown butter version, but think the original is best!

                                        1. re: kattyeyes
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                                          Erika L RE: kattyeyes Oct 21, 2013 10:06 AM

                                          I didn't get the recipe here--I'm pretty sure it's from the late, lamented Gourmet (sniffle). I, too, added the choco because I love the combo of almond and dark choco, plus choco never hurts anything.

                                          1. re: Erika L
                                            kattyeyes RE: Erika L Oct 21, 2013 10:14 AM

                                            HA HA, how about that? Agree, chocolate is almost ALWAYS a welcome addition. ;) I almost wish we weren't talking about them because I'm famished and they're so easy to make, I may have to whip some up today!

                                      2. m
                                        magiesmom RE: pine time Oct 18, 2013 11:05 AM

                                        These are always decimated
                                        http://mobile.seriouseats.com/recipes...

                                        1 Reply
                                        1. re: magiesmom
                                          s
                                          sandylc RE: magiesmom Oct 18, 2013 01:09 PM

                                          Oh, I make these at Christmas, except I make them in little balls - I find that people are willing to try/enjoy more kinds of cookies when they are small. These are great, though...bakeries always had these when I was a kid.

                                        2. kattyeyes RE: pine time Oct 18, 2013 12:03 PM

                                          Kristin King's almond squares:
                                          http://www.examiner.com/article/almon...

                                          Danish almond cream rolls--it was a Pillsbury Bake-Off winner

                                          Italian almond cookies

                                          Almond swirl brownies

                                          Blueberry almond cream cake

                                          Tom Goddard's sherry-almond tea cake

                                          Almond French toast

                                          Pignoli cookie gelato

                                          Almond vinaigrette

                                          Can you tell I'm a very almond-y person, too? :)

                                          1. Caitlin McGrath RE: pine time Oct 18, 2013 02:10 PM

                                            Here's another favorite of mine. Though it's a fruit tart, the base is super almond-y and marzipan-like. The recipe title calls it frangipane, but it's not soft and custardy like many frangipanes, it's firm. It works with any fruit that marries well with almonds. I've used it with peaches, with strawberries, with a layer of chocolate ganache topped with raspberries, and have also laid sliced pears over the filling before baking (for that, I lower the temperature and bake a bit longer. Whichever I do, people rave about it.

                                            http://www.epicurious.com/recipes/foo...

                                            1 Reply
                                            1. re: Caitlin McGrath
                                              p
                                              pine time RE: Caitlin McGrath Oct 19, 2013 08:10 AM

                                              Thanks, Caitlin--I have some home-grown peaches in the freezer, so this is another great possibility.

                                            2. t
                                              tastesgoodwhatisit RE: pine time Oct 18, 2013 10:43 PM

                                              Cold almond milk soup with almond dou hua.

                                              1. Becca Porter RE: pine time Oct 21, 2013 01:11 PM

                                                King Arthur's almond puff loaf is amazing!

                                                1. JoanN RE: pine time Nov 1, 2013 03:57 PM

                                                  The Crystal Almond Pound Cake with Citrus Glaze from Flo Braker’s “The Simple Art of Perfect Baking.” I’ve been making this cake since the book was first published nearly 30 years ago and it remains one of my all-time favorites.

                                                  http://lldesserts.com/2010/02/12/crys...

                                                  5 Replies
                                                  1. re: JoanN
                                                    kattyeyes RE: JoanN Nov 1, 2013 04:06 PM

                                                    You roll on the sweet side of the street, don't you, Joan?! I made this last year before we lost power and I wanted to die from how sweet it was. And I'm a sugar bear!

                                                    1. re: kattyeyes
                                                      JoanN RE: kattyeyes Nov 1, 2013 04:55 PM

                                                      No, not usually. In fact, hardly at all. And I haven't heard that from any of the dozens of people to whom I've served it. I'm shocked to read this. Just made it again a couple of weeks ago and didn't think it overly sweet at all. Wonder if the difference could be in the brand of marzipan; can't imagine what else would cause the cake to be as sweet as you're describing it.

                                                      1. re: JoanN
                                                        kattyeyes RE: JoanN Nov 1, 2013 05:39 PM

                                                        I save almond paste "for special" and it got lost in this cake, so i was rather disappointed, as I'm a nut (HA, get it) for almond paste. I used Love 'n Bake, which didn't disappoint me in any other application. I use it to make almond horns, treats very near and dear to my heart.

                                                        1. re: kattyeyes
                                                          JoanN RE: kattyeyes Nov 1, 2013 05:56 PM

                                                          Yes. Love 'n Bake it what I use as well. Oh, well. Your almond horns sound fabulous. Can you link to a recipe?

                                                          1. re: JoanN
                                                            kattyeyes RE: JoanN Nov 1, 2013 06:31 PM

                                                            The gods of Chow would not permit (it's on my blog). But if you google "almond horns" and see a black cat that looks like the one in my avatar, you'll find them. :) I had slivered almonds rather than sliced when I made them, so they looked a bit rustic like porcupines! I'd recommend using nice, thin almond slices. They're easy to make and better than most bakeries because we use nicer chocolate at home.

                                                  2. LotusRapper RE: pine time Nov 1, 2013 10:43 PM

                                                    For me, these two come to mind.

                                                    I'm addicted to double-baked almond croissants at the moment:
                                                    http://www.yelp.ca/menu/bakery-nouvea...

                                                    And Chinese almond tofu/jelly:
                                                    http://theoptimistkitchen.wordpress.c...

                                                    1. s
                                                      shorty123 RE: pine time Nov 2, 2013 04:32 AM

                                                      Chinese Almond Cookies. See http://www.simplyrecipes.com/recipes/.... You can also make Amaretti cookies.

                                                      This is not really a dessert, but a breakfast dish. I like making Grand Marnier french toast covered in sliced almonds. I cover the french toast with almonds and the nuts toast when I flip the french toast over and cook it in my cast iron pan.

                                                      3 Replies
                                                      1. re: shorty123
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                                                        pine time RE: shorty123 Nov 2, 2013 08:57 AM

                                                        I gild your french toast lily just a bit more by adding eggnog to the recipe. That's our traditional Christmas morning b'fast.

                                                        1. re: shorty123
                                                          emily RE: shorty123 Nov 2, 2013 11:00 AM

                                                          I love homemade Chinese Almond Cookies, particularly when they're made with lard!

                                                          1. re: emily
                                                            LotusRapper RE: emily Nov 2, 2013 12:23 PM

                                                            Oh Lardy !!

                                                        2. s
                                                          Spice_zing RE: pine time Nov 2, 2013 02:06 PM

                                                          An Italian bakery sells a delicious almond meringue cookie that I love. I haven't tried it yet but this recipe by Lidia Bastianich seems very similar. The bakery uses almond slivers instead of pine nuts. http://www.lidiasitaly.com/recipes/de...

                                                          1. MichaelBeyer RE: pine time Nov 8, 2013 12:14 PM

                                                            Apricot-Orange Shortbread Bars are great Christmas cookies:
                                                            http://www.epicurious.com/recipes/foo...

                                                            1. Chowbird RE: pine time Nov 8, 2013 12:37 PM

                                                              Have you tried roasting the almonds before cooking with them to bring out more of their flavor (I assume you have).

                                                              King Arthur Flour Co. sells a synthetic bitter almond extract (because real bitter almonds are illegal in the United States).

                                                              You could also try adding some mahlepi/mahaleb (roasted cleaned cherry pits, grind up first!) to your baked goods, since almonds and cherries are related.

                                                              I've also heard rumors of using apricot pits in some kind of frozen dessert for super almondy goodness. Can anyone provide more details (and perhaps a recipe)?

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