Buttered Almonds Recipes

ALMOND BUTTER

Steps:

• Place the almonds in a food processor. Process on high until ground almonds begin to form a ball. Drizzle olive oil over almonds and continue to process, stopping occasionally to scrape sides of the bowl with a spatula as needed. Store in an airtight container.

BUTTERED ALMONDS

Steps:

• Preheat the oven to 350 degrees F. and line a baking sheet with parchment paper. Toss the almonds and butter together in a large bowl. Spread the almonds on the baking sheet and sprinkle with half the salt. Bake the almonds, stirring occasionally, until they are fragrant and golden brown, about 20 minutes. Meanwhile, line another baking sheet with paper towels. When the almonds are toasted, scrape them onto the paper towel-lined baking sheet to drain. Taste one and sprinkle with more salt as necessary. When the almonds have cooled completely, about 30 minutes, transfer them to an airtight container and store at room temperature for up to 1 month.

BUTTERY ALMOND COOKIES

Steps:

• Preheat oven to 375 degrees F.
• In a large bowl, with an electric mixer, cream the butter and sugar until fluffy. Add the eggs 1 at a time, the vanilla and almond extracts and blend well. In separate bowl, combine the flour, baking powder, salt and ground almonds. Add flour mixture to sugar mixture and blend well. Fold in the slivered almonds. Roll out dough onto a flour dusted work surface and cut into desired shapes. Place cookies onto parchment lined cookie sheet and bake for 8 to 10 minutes. Transfer to a wire rack to cool.

HOMEMADE ALMOND BUTTER

Steps:

• Preheat the oven to 350 degrees F.
• Place the almonds on a rimmed baking sheet and bake, shaking the pan halfway through, until golden and fragrant, about 8 minutes. Transfer the almonds to a food processor and add 1/2 teaspoon salt, then process until it is a smooth paste, about 5 minutes. Add the honey and continue to process until combined. With the machine still running, slowly drizzle in 2 tablespoons oil. Thin if desired with the remaining tablespoon oil.

BUTTER ALMOND CAKE

Steps:

• Blend 1 1/2 cups sugar and melted butter.
• Beat in eggs.
• Stir in almond and vanilla extracts.
• Add salt and flour and mix well.
• Spread batter evenly in a greased-and-floured, 9-inch round pan.
• Sprinkle with toasted almonds and sugar for garnish.
• Bake at 350 degrees for 30 to 35 minutes.
• (Toast almonds ahead or in oven while it is preheating.).

BUTTERY ALMOND CRUNCH

Steps:

• Line an 8-in. square pan with foil; butter the foil with 1/2 tablespoon butter. Set aside., Spread the sides of a heavy saucepan with 1/2 tablespoon butter. Add 1/2 cup of butter, sugar and corn syrup. Bring to a boil over medium-high heat, stirring constantly. Cook and stir until mixture is golden brown, about 3 minutes. Stir in almonds. Quickly pour into prepared pan. , Refrigerate until firm. Invert pan and remove foil. Break candy into pieces.

BUTTER-ALMOND ICE CREAM

Steps:

• Whisk together cream, milk, sugar, and eggs in a heavy medium saucepan, then cook over medium-low heat, stirring constantly with a wooden spoon, until custard is thick enough to coat back of a spoon and registers 175°F on an instant-read thermometer. Strain custard through a fine-mesh sieve into a bowl. Cool completely, stirring frequently, then chill, covered, until very cold, at least 8 hours.
• Meanwhile, cook almonds in butter with a scant 1/4 teaspoon salt in a heavy skillet over medium heat, stirring, until butter and almonds are pale golden, about 6 minutes. Remove from heat and cool.
• Freeze custard in ice cream maker, then fold in almonds with butter. Transfer to an airtight container and put in freezer to harden.

BUTTERED ALMOND CAKE

Steps:

• This recipe uses a loose-bottom cake tin.
• If you dont have one, Fold two long pieces of baking paper and cross them over the base of the cake tin at right angles.
• Then lift cake out when it is cooked.
• Place butter and sugar in a saucepan large enough to mix all the ingredients and heat until butter melts.
• Remove from heat.
• Beat eggs and milk together.
• Add to saucepan with sifted flour and baking powder.
• Mix with a wooden spoon until combined.
• Pour mixture into a baking paper-lined 20cm round loose-bottom cake tin.
• Bake at 180C degrees for 40 minutes.
• Spread topping over and cook a further 10-15 minutes or until the cake is cooked.
• Leave in tin for 10 minutes before lifting out.
• ------------Topping-------------(?.
• Place butter, sugar and almonds in a saucepan.
• Heat, stirring until the sugar melts.
• Add milk.
• Bring to the boil and boil for 5 minutes.