Frozen Toasted Almond Recipes

TOASTED ALMOND ICE CREAM CAKE

Steps:

• Sprinkle 1 cup of the crushed cookies and 1/3 cup of the almonds on bottom of 9-inch springform pan; carefully spread half of the ice cream evenly over cookie mixture. Repeat all layers. Top with remaining crushed cookies and almonds; press into ice cream with back of spoon to secure. Cover.
• Freeze at least 4 hours.
• Remove side of pan. Cut dessert into 16 slices to serve. Store leftover dessert in freezer.

TOASTED ALMOND

Steps:

• Pour over ice, mix well,& enjoy!

HONEY ROASTED ALMONDS

Steps:

• Spread almonds in a single layer on a baking sheet and place in a cold oven.
• Turn oven on to 350 degrees F (175 degrees C). Bake almonds, stirring occasionally, until light tan and fragrant, 12 to 15 minutes. The nuts will continue to cook after removing from oven.
• Meanwhile, mix sugar and salt together in a small bowl; sprinkle about 1 tablespoon sugar mixture into a large bowl.
• Stir honey, water, and almond oil together in a saucepan; bring to a boil. Add almonds; cook and stir until almonds have absorbed all the liquid, about 5 minutes.
• Transfer coated almonds to the large bowl sprinkled with sugar mixture. Sprinkle remaining sugar mixture over almonds; toss to coat evenly.
• Spread almonds onto waxed paper to cool completely. Store at room temperature in a tightly covered container or plastic bag.

FROZEN TOASTED ALMOND

Steps:

• Mix all ingredients in a blender. Serve in a tall stemmed glass.

TOASTED ALMOND

Steps:

• Add liqueurs to a cocktail shaker with ice. Shake and strain into a 10-ounce rocks glass over ice. Top with heavy cream and serve with a short straw.

TOASTED ALMOND BARS

Steps:

• Spread out almonds on a rimmed baking sheet or in a 9x13-inch pan.
• Preheat the oven to 350 degrees F (175 degrees C).
• Place almonds in the preheating oven and toast for 10 to 12 minutes to heighten their flavor. Don't let them burn. Remove from the oven and transfer to a plate so they won't continue toasting. Set aside. Keep the oven on.
• Meanwhile, line the bottom of a 9-inch springform pan with parchment paper that extends 2 inches on both sides of the pan. Center the paper across the loose bottom of the pan and clamp the ring closed over the paper and bottom. Grease springform pan and parchment paper. Refrigerate until needed.
• Combine flour, baking powder, and salt together in a bowl. Combine sugar, butter, and almond extract in a second bowl. Beat with an electric mixer until light and fluffy and the the sugar is no longer granular. Mix in egg and egg yolk until well combined. Add flour mixture and mix until well combined.
• Measure 1 cup toasted almonds and fold into the batter until evenly distributed. The batter will be thick. Spread batter evenly into the prepared pan using a spatula. Sprinkle remaining almonds across the top. Place springform pan on a baking sheet for easier handling and to catch any drips.
• Bake in the preheated oven until a toothpick inserted in the center comes out clean, 25 to 28 minutes. Remove from the oven and set pan on a cooling rack for 10 minutes.
• Unclamp the pan and carefully removing ring. Then carefully slide the hot metal pan bottom out from under the parchment, pulling the bottom in one direction with a potholder, and the parchment together in the opposite direction using a flap of parchment as the handle.
• Cool to room temperature on the parchment on the cooling rack, about 30 minutes. Cover and refrigerate until chilled before cutting into bars, about 2 hours.

FROZEN ALMOND-CREAM DESSERTS

Steps:

• In a small bowl, combine almonds and butter. Press onto the bottom of 12 paper- or foil-lined muffin cups. Cover and freeze for 10 minutes. , Meanwhile, in a small saucepan, sprinkle gelatin over cold water; let stand for 1 minute. Cook over low heat, stirring until gelatin is completely dissolved; set aside. , In a small bowl, beat cream cheese and sugar until smooth. Gradually beat in milk and extract. Stir in gelatin mixture. Spoon into muffin cups; freeze until firm. , Remove desserts from the freezer 10 minutes before serving. Place the sauce ingredients in a blender; cover and process until pureed. Spoon onto dessert plates. Peel liners off desserts; invert onto peach sauce.

CANDIED TOASTED ALMONDS

Steps:

• Preheat oven to 300 degrees. In a medium bowl, toss almonds, corn syrup, and salt until well coated. Transfer almonds to a baking sheet. Bake, stirring nuts frequently, until evenly browned, 20 minutes. Remove from the oven and allow to cool. Chop into coarse pieces, and store in an airtight container until ready to use.