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Most almond-y dessert?

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. 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

      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. 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. 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. 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. 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/...