ALMOND CROISSANT OATMEAL
This creamy almond oatmeal recipe is the perfect wholesome alternative to almond croissants, marzipan, frangipane tarts and other indulgent almond treats. The secret is making my easy almond-cream topping that tastes just like the filling in all of your favorite pastries.
Provided by Alejandra Ramos
Categories main-dish
Time 15m
Yield 2 servings
Number Of Ingredients 10
Steps:
- Toasted sliced almonds and berries, for garnish (optional)
- For the almond cream: Melt the butter in a small saucepan. Combine the melted butter, almonds, cream, sugar, honey, almond extract and salt in a food processor. Process into a smooth, creamy paste.
- For the oatmeal: Combine the almond milk or water and salt in a small saucepan and bring to a boil over medium-high heat. Stir in the oats, reduce to low heat and let simmer gently until the oats start to thicken, about 5 minutes, or until oats reach your preferred level of thickness
- Remove the saucepan from the heat and stir in 1/4 cup of the almond cream. Divide the oatmeal between two bowls, drizzle with additional almond cream, as desired, and garnish with a sprinkle of toasted sliced almonds and berries, if desired.
ALMOND FRENCH TOAST
This French toast is perfect for Mother's Day! It is a nice twist to the traditional breakfast dish, and makes a nice addition to any brunch. I hope that you enjoy this recipe. Serve with fresh fruit, fruit preserves, or warm maple syrup.
Provided by ISSA
Categories Breakfast and Brunch French Toast Recipes
Time 1h50m
Yield 6
Number Of Ingredients 12
Steps:
- Place almonds in a small saucepan over low heat. Tossing frequently, toast until lightly browned, 5 to 10 minutes. Remove from heat, and set aside.
- In a large bowl, whisk together eggs, milk, flour, salt, baking powder, almond extract and vanilla extract. Soak bread slices in the mixture until saturated. Place slices in a shallow pan. Refrigerate slices approximately 1 hour.
- Heat canola oil and butter in a large skillet over medium heat. One at a time, press one side of soaked bread slices in the almonds to coat. Fry bread slices on both sides until golden brown. Dust with confectioner's sugar before serving,
Nutrition Facts : Calories 525.4 calories, Carbohydrate 49.4 g, Cholesterol 111.5 mg, Fat 29.4 g, Fiber 4.6 g, Protein 18.2 g, SaturatedFat 6.7 g, Sodium 674.8 mg, Sugar 5.1 g
ALMOND-CRUSTED FRENCH TOAST
Serve a restaurant-style fall brunch at home with brioche French toast, caramelized apples, and nutty frangipane (almond-flavored cream or paste) from chef Alain Allegretti.
Provided by Martha Stewart
Categories Food & Cooking Breakfast & Brunch Recipes Bread Recipes
Number Of Ingredients 15
Steps:
- Make the frangipane: In the bowl of an electric mixer fitted with the paddle attachment, mix together almond paste, butter, eggs, flour, and lemon zest until smooth. (Frangipane can be made 3 days ahead and stored in an airtight container, refrigerated, until ready to use. Let soften at room temperature before using.)
- Make the apples: Heat butter in a medium skillet over medium high heat. Add apples and cook until golden brown on all sides, about 5 minutes. Remove apples from skillet and wipe skillet clean. Return apples to skillet and add maple syrup; cook until apples are soft. Keep warm until ready to serve.
- Preheat broiler.
- Heat butter in a large skillet over medium heat. In a large, shallow dish, whisk together eggs, heavy cream, almond extract, and cinnamon. Working in batches, dip brioche in egg mixture to coat. Transfer to skillet and cook, turning, until golden brown on each side, about 30 seconds per side. Transfer to a baking sheet. Repeat process with remaining bread and egg mixture. Let French toast cool slightly, about 5 minutes.
- Lightly spread frangipane evenly over one side of each piece of French toast; transfer to broiler and broil until golden, about 30 seconds. Divide French toast evenly among four serving plates and top with apples and toasted almonds; serve immediately with additional maple syrup.
ALMOND CROISSANTS
Rum simple syrup and toasted almond cream - both quick and easy to assemble - are all you need to transform stale homemade or store-bought croissants into deliciously sweet and fragrant pastries. The amount of syrup might feel excessive, but it's needed to replace the moisture lost in the croissants as they become stale, so be generous when soaking them.
Provided by Claire Saffitz
Categories breakfast, brunch, pastries, project
Time 1h
Yield 8 croissants
Number Of Ingredients 11
Steps:
- Make the frangipane: Place the almond flour in a medium skillet and set over medium heat. Cook, stirring frequently, until golden brown and toasty smelling, 5 to 8 minutes. Remove from heat and set aside to cool.
- In a medium bowl, combine the butter and brown sugar, and beat with a silicone spatula or wooden spoon until the mixture is light and creamy, about 2 minutes. Switch to a whisk and whisk in the eggs, one at a time, until incorporated. Whisk in the almond extract, then add the flour, salt and toasted almond flour, and whisk until smooth and satiny. Set the mixture aside.
- Make the syrup: In a small saucepan, combine the sugar, rum and 1/3 cup/80 milliliters water in a small saucepan and heat over medium, stirring just until the sugar dissolves. Remove from the heat and set aside.
- Assemble: Arrange a rack in the upper third of the oven and heat to 350 degrees. Line a large rimmed baking sheet with parchment paper and set aside.
- Use a pastry brush to soak the cut sides of the croissant halves liberally with the rum syrup. (Use most of it or all, if the croissants are very stale.) Spread the bottom halves with half of the frangipane, dividing evenly and spreading all the way to the edges. Place the top halves over the bottom halves, then spread the remaining frangipane over the tops of the croissants. Sprinkle the sliced almonds over top, dividing evenly.
- Place the croissants on the baking sheet, spacing evenly, and bake until the almonds are toasted and the frangipane is golden brown, 20 to 25 minutes. Serve warm or at room temperature.
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