Almondcitrustart Recipes

15 DELICIOUS ALMOND RECIPES: HONEY SESAME ALMONDS & MORE!

Steps:

• Preheat the oven to 350°F.
• Place 2 tablespoons honey in a small, microwave-safe bowl or measuring cup and microwave for 15 seconds. In a large bowl, mix the honey with the remainder of the ingredients.
• Place the mixture on a parchment covered baking sheet and roast for 10 minutes. Allow to cool fully, then gently break apart the almonds. Store in an airtight container.

CITRUS TART WITH SHORTBREAD ALMOND CRUST

Steps:

• Add the eggs and cream to a medium bowl and whisk together until combined.
• In a saucepan over medium heat, add the sugar, clementine juice, grapefruit juice and cornstarch. Cook, whisking, until the sugar dissolves, 3 to 5 minutes. Slowly add the egg-cream mixture and stir to combine. Cook, stirring continuously, until the mixture thickens enough to coat the back of a spoon, 8 to 10 minutes.
• Pour the citrus custard into the prebaked Shortbread Almond Crust and refrigerate until set, about 4 hours or overnight.
• Remove the tart from the refrigerator, top evenly with Citrus Whipped Cream, and sprinkle with the citrus zest.
• Preheat the oven to 350 degrees F.
• Place the cookies and almonds into a food processor and pulse to chop fine. Add the sugar, cinnamon and salt and pulse to combine. Drizzle in the melted butter and process until the mixture holds together.
• Press the crust into a 9-inch fluted tart pan, evenly covering the bottom and up the sides of the pan. Refrigerate for 20 minutes, then bake until golden and crisp, 18 to 20 minutes.
• Cool completely on a wire rack before filling.
• In a large bowl, whip the heavy cream, confectioners' sugar and 1 tablespoon of the citrus zest until stiff peaks form.

ALMOND CROISSANT

Steps:

• In a bowl or medium measuring cup, combine the water and yeast. Let it sit in a warm place for 10-15 minutes or until the yeast dissolves.
• In the bowl of a stand mixer, combine the flour, sugar, and salt. Then pour in the warm yeast water.
• Using the hook attachment, mix the dough on medium speed until it begins to take shape. Toss in 1/2 cup of softened butter and continue mixing on medium high speed until the dough is smooth and well rounded.
• Transfer the dough into a bowl greased with oil. Lightly grease the dough with oil as well. Cover with plastic wrap and let it rise for 2 hours or until it triples in size.
• Meanwhile prepare the butter slab. Start by cutting out 2 large sheets of parchment paper. Trace an 8x12 inch rectangle on each sheet. Place 1 1/2 cups (3 sticks) sliced butter in the middle of one sheet. Have the traced side down (you don't want to get any pencil marks on the butter).
• Place the second sheet on top (traced side up). Using a rolling pin, roll out the butter to the edges of the traced rectangle. Then place on a flat surface in the refrigerator.
• Once the dough is done rising, deflate it onto a floured surface and roll it out to a 28x14 inch rectangle. Fold over 2/3 of the left corner then bring in the right corner so it covers the other edge but doesn't quite reach the other side.
• Starting from the shorter edge fold the dough into thirds. Cover with plastic wrap and refrigerate for 6-8 hours (or overnight).
• In a bowl, combine 1 egg, 3/4 cup butter, and 1/2 tsp almond extract. Then blend in the 2 1/2 cups almond flour, 1 1/2 cups powdered sugar, and 1 tsp corn starch. This will be the almond paste.
• Gently deflate the dough onto a floured surface and roll it out to a 25 x 9 inch rectangle. Place the chilled butter slab on the right half of the dough leaving at least 1 inch margin around the edges.
• Fold over the left (unbuttered) half and roll the dough out to a 30x12 inch rectangle. It helps to spread the butter by pressing down with the rolling pin along with rolling it out.
• Fold over 2/3 of the left corner then bring in the right corner so both edges touch.
• Roll the dough out to a 30x12 inch rectangle. Fold it in half like a book. Once its folded in half the dimensions should be 15 x 12 inches. Roll it out to 30 x 12 again.
• Then fold it into thirds. If the butter begins to melt, cover with plastic wrap and refrigerate for 30 minutes. The size of the dough should be 12 x 8 inches before wrapping it in plastic wrap.
• Cut the chilled dough in half. Rewrap 1 halve and place it back in the refrigerator for later use. Roll the unwrapped dough into a 30x10 inch rectangle and cut out 9 triangles. Each triangle should be about 5 inches at the wide end, and about 1 inch at the narrow end.
• I like to make small slit in the middle of the wider ends so the croissant folds nicer, but thats totally optional. Fill the wider end of the triangles with 1 heaping tablespoon of the almond paste. Then roll the triangles toward the narrow end as you slightly pull the pointed end away.
• Place the croissants onto a baking sheet lined with parchment paper and let them rise in room temperature for 1-2 hours or until they double in size. Do not put them in a warm place to speed up the rising process. You don't want the butter to melt.
• Brush each croissant with egg wash and bake at 390 degrees Fahrenheit for 10 minutes, then 370 degrees Fahrenheit for 15 minutes. Baking time may vary depending on your oven.
• Mix the left over almond paste with a splash of milk and spread it over each croissant. Sprinkle sliced almonds over each croissant and bake for another 5 minutes at 370 degrees Fahrenheit. Once their cooled, dust powdered sugar over the top of each croissant.
• Remove the second half of the dough from the refrigerator and roll it out to a 30x10 inch rectangle. Cut out 9 triangles and repeat steps 14-17.

ALMOND TART

Steps:

• Preheat oven to 375 degrees. On a lightly floured surface, roll dough into a 1/8-inch-thick rectangle, about 16 inches long and 6 inches wide. Fit into a 4 1/2-by-14-inch tart pan with a removable bottom. Trim pastry using scissors or a sharp paring knife. Transfer to refrigerator to chill for 30 minutes.
• Prick the bottom of pastry all over with a fork. Line the pastry with parchment paper; fill with pie weights or dried beans. Bake until pastry begins to color around the edges 15 to 20 minutes. Remove the parchment paper and weights, and continue to bake just until the pastry dries out and turns a light golden color. Transfer to a wire rack to cool. Reduce oven temperature to 350 degrees.
• Line a baking sheet with parchment paper. Place prepared tart shell on baking sheet; set aside. In a medium saucepan, combine the almonds, cream, sugar, salt, Grand Marnier, and almond extract over low heat. Cook, stirring constantly, until the sugar dissolves, 10 to 15 minutes. Remove from heat, and stir in the zest. Pour into prepared tart shell. Bake until filling is set and caramel colored, about 30 minutes.
• Transfer to a wire rack to cool slightly before removing from the pan. Do not allow the caramelized sugar to harden completely, or it will be difficult to remove.

ALMOND TART CRUST

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.

ALMOND CRUST

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 CRUMB CRUST

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.

ALMOND TARTS

Steps:

• For dough: Beat the butter, sugars, and salt until fluffy. Add the egg and vanilla, and mix well. Stir in the flour until well blended, then refrigerate the dough for 30 minutes or longer.
• Shaping: Place a rounded teaspoon of dough (about 1/2 oz.)into each ungreased mini-muffin cup. With floured fingers or a tart tamper, press the dough up the sides of the cups to form the floor and walls of the crust. Place the crusts in the refrigerator to chill while preparing the filling.
• Filling: Crumble the almond paste into a small bowl. Blend in the sugar, salt and extract(s). Add one egg at a time to the almond paste, mixing well after each addition until there are no lumps.
• Assembly and Baking: Preheat oven to 350 degrees F. Place a slightly rounded 1/4 teaspoon of the raspberry jam into each dough-filled cup. Top with almond filling. The almond filling should come to the top of the dough. Bake the tarts for 24 to 28 minutes, until they're puffed and golden brown. Allow the tarts to cool in the pan for about 10 minutes before turning them out to cool completely. While they cool, make the glaze.
• Glaze: In a small bowl, mix the confectioners' sugar with the water until dissolved. Add the food coloring, if you're using it. Drizzle the glaze over the tarts. The tarts store well for 3 - 4 days in airtight containers; freeze them for longer storage.