CARDAMOM ALMOND BISCOTTI
These crunchy slices are requested often during the holidays, particularly by my husband. He likes to dunk them in coffee.
Provided by Taste of Home
Categories Desserts
Time 1h
Yield about 7 dozen.
Number Of Ingredients 10
Steps:
- In a large bowl, cream butter and sugar until light and fluffy. Add eggs, one at a time, beating well after each addition. Beat in extract. Combine the flour, baking soda, salt and cardamom; add to the creamed mixture alternately with sour cream. Fold in almonds. , Divide dough into fourths; shape each portion into a ball. On two greased baking sheets, roll each ball into a 15-in. log (two logs per pan). Bake at 350° for 30 minutes or until lightly browned and firm to the touch. , Transfer to a cutting board; cut at a 45° angle with a sharp knife into 1/2-in. slices. Place cut side down on greased baking sheets. Bake for 5-6 minutes on each side or until lightly browned. Remove to wire racks to cool. Store in airtight containers.
Nutrition Facts : Calories 161 calories, Fat 7g fat (4g saturated fat), Cholesterol 26mg cholesterol, Sodium 137mg sodium, Carbohydrate 21g carbohydrate (9g sugars, Fiber 1g fiber), Protein 3g protein.
CARDAMOM CUSTARD
Custard without the cream? We'll take it. Especially when it's laced with an exotic hint of cardamom, a spice that does more to transport us across the globe than any other we know.
Provided by Martha Stewart
Categories Food & Cooking Dessert & Treats Recipes
Yield Makes 2 cups
Number Of Ingredients 7
Steps:
- In a blender, process cashews, 2 cups milk, salt, and syrup for 1 minute. Transfer mixture to a saucepan, add cardamom, and bring to a boil, whisking. Reduce heat and simmer, covered, 15 minutes.
- In a bowl, whisk remaining tablespoon milk and the arrowroot until smooth. Add to saucepan and thicken mixture over medium heat, whisking, 30 seconds. Remove from heat and stir in vanilla.
- Strain custard into a bowl and let cool slightly, then transfer to refrigerator. Serve chilled.
BERRY-ALMOND CRISP WITH CARDAMOM CUSTARD
Custard without the cream? We'll take it. Especially when it's laced with an exotic hint of cardamom, drizzled with maple syrup, and starring fresh, tart berries. This dessert will satisfy without sabotaging your day.
Provided by Martha Stewart
Categories Food & Cooking Dessert & Treats Recipes
Number Of Ingredients 15
Steps:
- Heat oven to 350 degrees and position rack in lower third. Combine topping ingredients in a bowl.
- Combine filling ingredients in another bowl. Pour filling into a 9-inch pie dish and sprinkle with topping.
- Place dish on a parchment-lined baking sheet and bake until bubbling and golden, about 50 minutes. (Tent with foil if becoming too dark.) Let cool slightly and serve topped with Cardamom Custard.
Nutrition Facts : Calories 331 g, Fat 15 g, Fiber 9 g, Protein 6 g, SaturatedFat 7 g, Sodium 16 g
CARDAMOM-ALMOND CUSTARD
Categories Milk/Cream Dairy Egg Nut Dessert Bake Almond Honey Bon Appétit Vegetarian Pescatarian Wheat/Gluten-Free Peanut Free Soy Free Kosher
Yield Serves 6
Number Of Ingredients 6
Steps:
- Preheat oven to 325°F. Combine half and half, sugar and honey in medium saucepan. Bring to simmer. Remove from heat; stir in chopped almonds and ground cardamom. Cover and let steep 30 minutes. Strain through fine sieve; discard solids in sieve.
- Whisk egg yolks in medium bowl to blend. Gradually whisk in half and half mixture. Place six 3/4-cup custard cups or soufflé dishes in roasting pan. Divide custard mixture among custard cups. Pour enough hot water into roasting pan to come halfway up sides of cups.
- Bake custards until set around edges and center moves only slightly when cups are gently shaken, about 45 minutes. Remove custards from water. Cool. Cover and refrigerate overnight. (Can be prepared 2 days ahead. Keep refrigerated.)
CARDAMOM & ALMOND COFFEE CAKE
Cardamom is a wonderful spice to flavour both sweet & savoury dishes - but a little goes a long way! This recipe comes from Christine Cushing, one of my favourite Toronto chefs.
Provided by CountryLady
Categories Breads
Time 1h20m
Yield 10-12 serving(s)
Number Of Ingredients 15
Steps:
- FILLING: In a medium bowl, mix together almonds, sugar, flour and cardamom and melted butter with a fork or your fingertips.
- CAKE: Preheat oven to 350 degrees F.
- Sift together flour, baking powder, salt, cinnamon and baking soda and set aside.
- Cream together butter and sugar until light and fluffy.
- Add the eggs, one at a time and beating well between additions.
- Beat in vanilla.
- Add the dry ingredients in thirds to the creamed butter mixture, alternating with the sour cream, beating in between additions and ending with dry ingredients.
- Scrape down the sides and beat for 1 minute to develop structure of cake.
- Line an 8-inch springform pan with parchment paper and grease sides.
- Pour half of the batter into the pan and sprinkle half of the almond mixture over the cake.
- Pour the remaining batter into the pan, spreading it out if necessary.
- Top with the remaining almond mixture.
- Bake on the middle rack of oven for 50 to 60 minutes.
- Cake is done when a knife inserted in the center comes out clean.
- Leave cake in pan and cool on a wire rack for 20 minutes.
- Remove from pan and cool completely.
CARDAMOM CUSTARD
A hint of cardamom makes this creamy custard super special. Pour on top of your favourite pudding, serve with stewed fruit, or enjoy on its own
Provided by Sophie Godwin - Cookery writer
Categories Dessert, Treat
Time 20m
Number Of Ingredients 6
Steps:
- Put the cream, milk and cardamom seeds in a saucepan. Heat until steaming then remove from the heat, pop a lid on the pan and set aside for 20 mins for the flavours to infuse.
- Whisk the egg yolks with the sugar then whisk in the flour. Pour in a little of the warmed milk mixing well to incorporate then gradually whisk in the remaining liquid.
- Rinse out the pan, then sieve the milk mixture back in to remove the cardamom pods. Cook over a low to medium heat, stirring near constantly for 4-5 mins until you have thick custard that coats the back of a spoon. Pour over your favourite pud, or eat the whole lot with a spoon.
Nutrition Facts : Calories 365 calories, Fat 32 grams fat, SaturatedFat 19 grams saturated fat, Carbohydrate 14 grams carbohydrates, Sugar 11 grams sugar, Protein 4 grams protein, Sodium 0.1 milligram of sodium
ALMOND CUSTARD
From Lyons, Georgia, field editor Suzanne McKinley notes, "I like to fix this rich custard on Saturday to serve with Sunday dinner. It gets rave reviews!"
Provided by Taste of Home
Categories Desserts
Time 15m
Yield 8-10 servings.
Number Of Ingredients 8
Steps:
- In a double boiler, combine 3 cups milk and sugar; add egg yolks. Cook and stir over medium heat for 10 minutes or until mixture coats the back of a metal spoon and a thermometer reads 160°., In a saucepan, combine gelatin and remaining milk; let stand for 1 minute. heat on low until gelatin is dissolved. Stir into custard. Chill until partially set., Stir in the extracts. Fold in whipped cream. Pour into a shallow serving dish. Refrigerate until set, about 45 minutes. Sprinkle with almonds before serving.
Nutrition Facts :
HONEY-CARDAMOM CUSTARDS WITH STRAWBERRY-ORANGE COMPOTE
Categories Egg Dessert Bake Strawberry Orange Spice Honey Bon Appétit Vegetarian Pescatarian Wheat/Gluten-Free Peanut Free Tree Nut Free Soy Free Kosher
Yield Serves 4
Number Of Ingredients 15
Steps:
- For Custard:
- Combine 2 cups milk, whipping cream, vanilla bean, orange peel strips, ground cardamom and salt in heavy small saucepan. Cook milk mixture over medium heat until tiny bubbles appear around edge of saucepan. Remove from heat and let steep 20 minutes.
- Preheat oven to 325°F. Remove softened vanilla bean from milk mixture. Scrape seeds from vanilla bean into milk mixture; add bean. Heat milk mixture again until tiny bubbles appear around edge of saucepan. Remove saucepan from heat, add honey and stir until honey melts. Using fork, beat egg yolks and whole egg in medium bowl just until blended. Gradually mix hot milk mixture into egg mixture. Strain custard into large measuring cup with spout.
- Pour custard into four 1 1/4-cup soufflé dishes or custard cups. Set dishes in 13x9x2-inch baking pan. Add enough hot water to baking pan to come halfway up sides of dishes. Cover baking pan loosely with aluminum foil. Bake custards until knife inserted into center comes out clean, about 40 minutes. Transfer dishes to rack and cool completely. Cover custards and refrigerate until well chilled, about 4 hours. (Can be made 1 day ahead.
- For Compote:
- Place sliced strawberries in medium bowl. Using small sharp knife, hold oranges over same bowl and cut between membranes to release segments, allowing juice and segments to fall into bowl. Squeeze orange membranes over same bowl to release any juice. Mix in 1 tablespoon honey and ground cardamom. (Compote can be prepared 2 hours ahead. Cover and refrigerate.)
- Place custards in dishes on plates. Top with compote and serve.
CARDAMOM-ALMOND CUSTARD
This is a wonderfull, rich custard with a silky texture. Perfect for the holidays. Begin preparing it a day ahead as it must be chilled overnight. From Bon Appétit. Posted for Zaar World Tour 05
Provided by Amis227
Categories Dessert
Time 1h35m
Yield 6 serving(s)
Number Of Ingredients 6
Steps:
- Preheat oven to 325°F
- Combine half and half, sugar and honey in medium saucepan.
- Bring to simmer.
- Remove from heat; stir in chopped almonds and ground cardamom.
- Cover and let steep 30 minutes.
- Strain through fine sieve; discard solids in sieve.
- Whisk egg yolks in medium bowl to blend. Gradually whisk in half and half mixture.
- Place six 3/4-cup custard cups or soufflé dishes in roasting pan.
- Divide custard mixture among custard cups. Pour enough hot water into roasting pan to come halfway up sides of cups.
- Bake custards until set around edges and center moves only slightly when cups are gently shaken, about 45 minutes.
- Remove custards from water. Cool.
- Cover and refrigerate overnight. (Can be prepared 2 days ahead. Keep refrigerated.).
Nutrition Facts : Calories 431, Fat 30.5, SaturatedFat 11.2, Cholesterol 254.6, Sodium 58.3, Carbohydrate 31.7, Fiber 2.9, Sugar 22.4, Protein 11.4
JEN'S ALMOND CARDAMOM COOKIES
This moist cookie has delicious a almond taste with a kick of cardamom - dreamy!
Provided by Jennifer Nottingham
Categories Desserts Nut Dessert Recipes Almond Dessert Recipes
Time 30m
Yield 36
Number Of Ingredients 12
Steps:
- Preheat the oven to 375 degrees F (190 degrees C). Grease cookie sheets. Sift together the flour, baking powder, baking soda, salt and cardamom. Set aside.
- In a medium bowl, cream together the butter, sugar, cream cheese and almond paste until smooth. Beat in the egg, vanilla and lemon zest. Gradually blend in the dry ingredients until well mixed. Drop by spoonfuls onto the prepared cookie sheets.
- Bake for 8 to 10 minutes in the preheated oven. Allow cookies to cool on baking sheet for 5 minutes before removing to a wire rack to cool completely.
Nutrition Facts : Calories 92.7 calories, Carbohydrate 11.5 g, Cholesterol 16.8 mg, Fat 4.7 g, Fiber 0.2 g, Protein 1.2 g, SaturatedFat 2.8 g, Sodium 51.3 mg, Sugar 5.6 g
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