Almond Crust Recipes

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ALMOND FLOUR PIZZA CRUST



Almond Flour Pizza Crust image

Making gluten-free pizza at home has never been easier. With this recipe we blend together our signature almond and coconuts flours for a thin, crisp crust that will hold up to all of your favorite toppings. Plus, the crust is also yeast-free, and comes together in less than 40 minutes.

Provided by King Arthur Flour

Categories     Trusted Brands: Recipes and Tips     King Arthur Flour

Time 50m

Yield 8

Number Of Ingredients 8

2 ¼ cups King Arthur Almond Flour
2 tablespoons King Arthur Coconut Flour
½ teaspoon baking powder
1 teaspoon dried Italian herbs
½ teaspoon sea salt
½ teaspoon ground black pepper
3 large eggs
2 tablespoons olive oil

Steps:

  • Preheat your oven to 350 degrees F. Get out a large rimmed baking sheet.
  • Whisk together the dry ingredients in a large mixing bowl; set them aside.
  • In a separate bowl, beat together the eggs and oil until frothy.
  • Pour the wet ingredients into the dry ingredients and mix together to form a dough.
  • Shape the dough into a ball and transfer it to a parchment paper-lined work surface. Top with another piece of parchment paper and roll the dough about 1/4-inch thick. Remove the top piece of parchment paper and slide the crust, with its parchment, onto the prepared baking sheet.
  • Bake the crust for 15 to 20 minutes, until the edges have started to crisp and the crust has started to brown all over.
  • Top the partially baked crust with your desired toppings, and return it to the oven. Bake for another 12 to 15 minutes, until any cheese has melted and the edges are golden brown.
  • If you like browned cheese, broil the pizza for 1 to 2 minutes after baking.
  • Remove the pizza from the oven, and let it cool for a few minutes; 2 to 3 should work fine. Slice it with a pizza cutter, and top with a sprinkle of grated cheese before serving, if desired.

Nutrition Facts : Calories 260.8 calories, Carbohydrate 7.9 g, Cholesterol 69.8 mg, Fat 22.8 g, Fiber 4.9 g, Protein 9.6 g, SaturatedFat 2.9 g, Sodium 176 mg, Sugar 0.2 g

ALMOND CRUST



Almond Crust image

Categories     Food Processor     Nut     Dessert     Almond     Summer     Chill     Bon Appétit

Yield Makes One 9-inch Crust or about 18 3- to 3 1/2-inch Crusts

Number Of Ingredients 7

1 1/4 cups all purpose flour
1/2 cup slivered blanched almonds (about 2 ounces)
1/4 cup sugar
1/4 teaspoon salt
1/2 cup (1 stick) chilled unsalted butter, cut into pieces
3/4 teaspoon almond extract
2 tablespoons (about) ice water

Steps:

  • Blend flour, almonds, sugar and salt in processor until nuts are finely ground. Add butter and cut in using on/off turns until mixture resembles coarse meal. Mix in almond extract and enough water to form moist clumps. Knead dough briefly on work surface to combine; flatten into disk. Wrap in plastic; refrigerate until firm before rolling, at least 2 hours and up to 1 day.

ALMOND FLOUR PIE CRUST



Almond Flour Pie Crust image

An easy Almond Flour Pie crust for any gluten-free pie recipe or keto pie recipe.

Provided by Carine Claudepierre

Categories     Meal

Time 20m

Number Of Ingredients 6

2 1/2 cups Almond Flour (fine, blanched not almond meal)
1 large Egg (beaten, at room temperature,)
1/4 cup Unsalted Butter (melted, at room temperature, or melted coconut oil)
2 tablespoons Granulated Sweetener of Choice (I used erythritol, skip for plain flavor)
1/4 teaspoon Salt
1 teaspoon Vanilla Extract

Steps:

  • Grease a 9-inch (26 cm) pie pan with butter. Set aside.
  • In a large mixing bowl, combine the dry ingredients: almond flour, salt, and sweetener.
  • Stir in cooled melted butter, vanilla, and beaten egg.
  • Combine with a spatula at first, then knead with your hand to form a pie dough (Watch my step-by-step picture above in this post for visual help).
  • Place the dough ball in the center of two pieces of greased parchment paper and roll into a large1/8-inch thick rectangle.
  • Peel off the first piece of parchment paper, slide your hand under the second piece of parchment paper with the rolled crust on it and quickly flip over the grease pie pan.
  • Peel off the remaining piece of parchment paper to release the dough on the pie dish. The crust will break slightly, that's fine.
  • Gently push down the rolled crust to fit the pan - some extra dough will fall out on the side of the pan. Use these pieces of dough to patch the holes where the crust breaks. Keep patching holes and smoothen the crust with the back of a spoon.
  • Prick the crust using a fork and cover the sides of the crust with foil - this prevents the sides from darkening too fast. Preheat the oven to 350°F (180°C).
  • Prebake the crust for 15-20 minutes. If the center puffs up, use a fork to prick and deflate.
  • Remove from oven and add your favorite pie filling and return to the oven following the pie recipe to set the filling. You can keep the foil protection on the side of the pan to prevent it from darkening. Bake until the filling of your pie is set.

Nutrition Facts : ServingSize 1 slice, Calories 257.9 kcal, Carbohydrate 7.5 g, Protein 8.3 g, Fat 23.7 g, SaturatedFat 5.1 g, Cholesterol 38.5 mg, Sodium 132.3 mg, Fiber 3.7 g, Sugar 1.3 g

MASCARPONE CHEESECAKE WITH ALMOND CRUST



Mascarpone Cheesecake with Almond Crust image

Provided by Giada De Laurentiis

Categories     dessert

Time 11h45m

Yield 12 to 16 servings

Number Of Ingredients 12

1 cup slivered almonds, lightly toasted
2/3 cup graham cracker crumbs
3 tablespoons sugar
1 tablespoon unsalted butter, melted
2 (8-ounce) packages cream cheese, room temperature
2 (8-ounce) containers mascarpone cheese, room temperature
1 1/4 cups sugar
2 teaspoons fresh lemon juice
1 teaspoon vanilla extract
4 large eggs, room temperature
1/2 cup chocolate-hazelnut spread (recommended: Nutella)
1/4 cup whipping cream

Steps:

  • For the crust: Preheat oven to 350 degrees F.
  • Tightly wrap the outside of a 9-inch diameter springform pan with 2 3/4-inch-high sides with 3 layers of heavy-duty foil. Finely grind the almonds, cracker crumbs, and sugar in a food processor. Add the butter and process until moist crumbs form. Press the almond mixture onto the bottom of the prepared pan (not on the sides of the pan). Bake the crust until it is set and beginning to brown, about 12 minutes. Cool. Decrease the oven temperature to 325 degrees F.
  • For the filling: Using an electric mixer, beat the cream cheese, mascarpone cheese, and sugar in a large bowl until smooth, occasionally scraping down the sides of the bowl with a rubber spatula. Beat in the lemon juice and vanilla. Add the eggs, 1 at a time, beating just until blended after each addition.
  • Pour the cheese mixture over the crust in the pan. Place the springform pan in a large roasting pan. Pour enough hot water into the roasting pan to come halfway up the sides of the springform pan. Bake until the center of the cheesecake moves slightly when the pan is gently shaken, about 1 hour 5 minutes (the cake will become firm when it is cold). Transfer the cake to a rack; cool for 1 hour. Refrigerate until the cheesecake is cold, at least 8 hours and up to 2 days.
  • For the topping: Combine the chocolate-hazelnut spread and cream in a small bowl. Heat in the microwave until warm, stirring every 20 seconds to blend, about 1 minute.
  • Cut the cake into wedges. Drizzle the chocolate sauce over the wedges and serve.

ALMOND CRUMB CRUST



Almond Crumb Crust image

Make and share this Almond Crumb Crust recipe from Food.com.

Provided by velorutionista

Categories     Dessert

Time 20m

Yield 12 serving(s)

Number Of Ingredients 4

1 1/2 cups almond meal (medium grind)
2 -3 tablespoons sugar
1/4 teaspoon salt (omit if using salted butter)
1/3 cup unsalted butter, melted

Steps:

  • Preheat oven to 350 deg. F.
  • Combine almond meal, sugar, and salt (if using) in a small bowl. Pour in melted butter and stir till just combined. Press into the bottom and up the sides of a 10" springform pan (or muffin tins, depending on what you're making).
  • Bake crust for 10-15 minutes, till golden. Cool completely before filling.

Nutrition Facts : Calories 121.9, Fat 11.1, SaturatedFat 3.7, Cholesterol 13.5, Sodium 49.3, Carbohydrate 4.5, Fiber 1.4, Sugar 2.7, Protein 2.6

ALMOND TART CRUST



Almond Tart Crust image

Provided by Martha Stewart

Categories     Food & Cooking     Dessert & Treats Recipes     Pie & Tarts Recipes

Yield Makes one 10-inch tart

Number Of Ingredients 5

1/2 cup (1 stick) unsalted butter, melted, plus more for pan
1 cup all-purpose flour, plus more for hands
1 tablespoon sugar
Pinch of salt
1 tablespoon pure vanilla extract

Steps:

  • Preheat oven to 400 degrees with rack in center. Butter a 10-inch tart pan with a removable bottom; set aside.
  • In a medium bowl, whisk to combine flour, sugar, and salt.
  • In a small glass measuring cup, stir together butter, vanilla, and 1/2 tablespoon water; pour over flour mixture. Stir to combine.
  • With floured hands, press dough into prepared pan. Bake for 10 minutes. Remove tart shell from oven.

LEMON TART WITH ALMOND CRUST



Lemon Tart with Almond Crust image

Our state produces an abundance of lemons, and everyone is always looking for new ways to use them. This beautiful tart is my delicious solution to the excess-lemon problem! -Lois Kinneberg, Phoenix, Arizona

Provided by Taste of Home

Categories     Desserts

Time 50m

Yield 8 servings.

Number Of Ingredients 15

1 cup all-purpose flour
1/2 cup sliced almonds, toasted
1/4 cup sugar
6 tablespoons cold butter
1/2 teaspoon almond extract
1/4 teaspoon salt
2 to 3 tablespoons cold water
FILLING:
3 large eggs
3 large egg yolks
1 cup sugar
3/4 cup lemon juice
2 tablespoons grated lemon zest
Dash salt
6 tablespoons butter, cubed

Steps:

  • Place the flour, almonds, sugar, butter, extract and salt in a food processor. Cover and pulse until blended. Gradually add water, 1 tablespoon at a time, pulsing until mixture forms a soft dough. , Press onto the bottom and up the sides of a greased 9-in. fluted tart pan with a removable bottom. Bake at 400° for 15-20 minutes or until golden brown. Cool on a wire rack. Reduce heat to 325°., In a small heavy saucepan over medium heat, whisk the eggs, egg yolks, sugar, lemon juice, peel and salt until blended. Add butter; cook, whisking constantly, until mixture is thickened and coats the back of a spoon. Pour into crust., Bake for 8-10 minutes or until set. Cool on a wire rack. Refrigerate leftovers.

Nutrition Facts : Calories 419 calories, Fat 24g fat (12g saturated fat), Cholesterol 185mg cholesterol, Sodium 424mg sodium, Carbohydrate 47g carbohydrate (32g sugars, Fiber 1g fiber), Protein 6g protein.

ALMOND-CRUSTED CHICKEN



Almond-Crusted Chicken image

Chicken breasts with a crunchy breadcrumb-and-almond-sliver coating are a light and satisfying springtime entree. Serve them with Orzo with Peas and Mint and Romaine Salad with Prosciutto Crisps.

Provided by Martha Stewart

Categories     Food & Cooking     Ingredients     Meat & Poultry     Chicken     Chicken Breast Recipes

Number Of Ingredients 8

3/4 cup dry bread crumbs
Coarse salt and freshly ground pepper
2 large eggs
2 teaspoons water
2 whole boneless skinless chicken breasts (1 1/2 to 2 pounds), split
1 1/2 cups sliced almonds, broken into pieces
2 tablespoons unsalted butter
2 tablespoons canola oil

Steps:

  • Preheat oven to 400 degrees. In a medium bowl, season bread crumbs with salt and pepper. Place eggs in a small bowl with 2 teaspoons water, and beat lightly. Dip chicken in egg, wiping away excess with your fingers, and dip in bread-crumb mixture. Dredge until lightly coated. Dip in egg again, and coat thoroughly with almonds.
  • Heat butter and oil in a 12-inch ovenproof skillet over medium heat. Saute chicken until nicely browned, about 3 minutes, and turn over. Cook 1 minute more; then transfer pan to oven, and bake until chicken is cooked through, about 10 minutes.

ALMOND PIE CRUST



Almond Pie Crust image

My Grandmother-In-Law gave me this recipe because so many of our family have celiac disease or are allergic to wheat. I love it so much, that I now use it for all of my pies. If you don't like almonds, you can use any other nuts instead

Provided by Chey4961

Categories     Dessert

Time 25m

Yield 1 pie crust

Number Of Ingredients 6

1/3 cup butter
1/4 cup brown sugar
1/4 teaspoon xanthan gum
3/4 cup rice flour
1/2 teaspoon vanilla
1/3 cup chopped almonds

Steps:

  • Combine brown sugar, Xanthun, Rice Flour, Vanilla and Almonds in a medium mixing bowl.
  • Cut in butter with pastry cutter or fork.
  • Spread the mix into a nine inch pie pan and shape with fingers or bottom of a spoon to cover the bottom and sides.
  • Bake for 15 minutes in oven at 350 degrees.
  • Let cool.
  • Pour in filling or use in place of graham cracker crusts.

Nutrition Facts : Calories 1464.2, Fat 86.9, SaturatedFat 41.1, Cholesterol 162.5, Sodium 711.1, Carbohydrate 159, Fiber 7.8, Sugar 56.1, Protein 17.4

ALMOND-CRUSTED TILAPIA



Almond-Crusted Tilapia image

My husband came up with this creation for Easter dinner, as Tilapia is indigenous to the sea of Galilee. It remains the best fish I have ever put in my mouth, absolutely beyond restaurant quality.

Provided by Michelle Woolf

Categories     Seafood     Fish     Tilapia

Time 30m

Yield 8

Number Of Ingredients 12

2 eggs
1 teaspoon lemon pepper
1 teaspoon garlic pepper
1 cup ground almonds
1 cup freshly grated Parmesan cheese
8 (6 ounce) tilapia fillets
¼ cup all-purpose flour for dusting
6 tablespoons butter
salt to taste
1 cup freshly grated Parmesan cheese
8 sprigs parsley
8 lemon wedges

Steps:

  • Beat the eggs with the lemon pepper and garlic pepper until blended; set aside. Stir together ground almonds with 1 cup of Parmesan cheese in a shallow dish until combined; set aside. Dust the tilapia fillets with flour, and shake off excess. Dip the tilapia in egg, then press into the almond mixture.
  • Melt butter in a large skillet over medium-high heat. Cook tilapia in melted butter until golden brown on both sides, 2 to 3 minutes per side. Reduce heat to medium, and season fillets with salt if desired. Sprinkle the tilapia with the remaining Parmesan cheese, cover, and continue cooking until the Parmesan cheese has melted, about 5 minutes.
  • Transfer the tilapia to a serving dish, and garnish with parsley springs and lemon wedges to serve.

Nutrition Facts : Calories 424.1 calories, Carbohydrate 9 g, Cholesterol 148.7 mg, Fat 22.4 g, Fiber 1.9 g, Protein 46.9 g, SaturatedFat 10.2 g, Sodium 591.4 mg, Sugar 0.6 g

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