Delicious Almond Desserts You Need To Try

Almond is a widely cultivated nut, which is one reason why so many different countries and cultures favour almond desserts. Whether ground up for a flour substitute, made into a paste, used chopped, slivered, raw, blanched, or toasted, almonds lend their signature nutty flavour to some of the world’s most beloved cakes, cookies, pastries, and puddings. Read on to prepare these delicious almond desserts.

1. Almond Tart

Ingredients:

• 1 1/4 cups flour (all-purpose)
• 2 tablespoons sugar
• 1/2 teaspoon salt
• 7 tablespoons unsalted butter
• 3 tablespoons water
• Almond Filling:
• 1 cup cream
• 15 tablespoons sugar
• 1/4 teaspoon salt
• 1/4 teaspoon almond extract
• 1 cup almonds (sliced)
• ½ tsp vanilla extract

Instructions:

1. In a small bowl, mix together the flour, sugar, and salt
2. Using a pastry cutter, large-tined fork, or a food processor on pulse setting, cut the chilled butter
3. Now mix into the flour until it resembles coarse sand with a few pea-sized pieces of butter still visible
4.  Sprinkle the cold water onto the mixture and toss gently a few times, just until it forms a ball that holds together

• Separate the dough into two balls, flatten slightly into thick disk shapes, wrap in a plastic wrap, and chill for several hours before working with it
• Preheat an oven to 375F. Roll and trim the dough to make a circle large enough to fit a 10-inch fluted tart pan
• Fit the circle into the bottom and up the sides of the pan
• Line the dough with pie weights or dried beans and bake it for 15 minutes. Remove the pie weights and bake the shell for an additional 5 minutes
• Set aside the pastry shell, still in the tart pan, to cool
• In a medium saucepan set over low-medium heat, stir together the cream and sugar until the sugar has completely dissolved
• Remove the pan from the heat and stir in the salt, and vanilla extract
• Once the flavourings are incorporated, stir in the sliced almonds combined
• Pour the warm almond filling into the prepared pastry and bake it for 30 to 35 minutes until it turns golden brown and the filling is set
• Allow the tart to cool in the pan on a wire rack for 15 minutes
• Serve at room temperature, or chill in the refrigerator before serving
• Serve with the good ice cream of your choice.

2. Almond Macarons

Ingredients:

• 1 cup /120 grams ground almonds
• 2/3 cup /75.3 grams powdered sugar
• 2 medium egg whites (at room temperature)
• pinch of salt
• 1/4 cup caster sugar
• 1 1/2 cups /340.5 grams unsalted butter

Instructions:

1. Preheat the oven to 140 C
2. Sift the ground almonds and powdered sugar into a large mixing bowl
3. Discard any lumps and mix together the almond flour and powdered sugar
4. In a separate, very clean bowl, use an electric mixer to separate the egg whites and whisk together salt until they form soft peaks
5.  Add the caster sugar, a little at a time, and continue to whisk until the whites are very thick and glossy
6. Add food colouring paste, if using, and mix until combined
7. Gently stir the sugar and almond mixture into the egg whites, about three to four stirs around the bowl
8. Check to see that the mixture is beaten enough by making a figure eight with the batter as it falls from the spatula
9. If you can make a full figure eight, the batter has been incorporated enough
10.  It will be quite loose, which is the way it should be.
11. Fill in the piping bag with the mixture
12. Place the silicone mat or paper template onto a baking sheet
13. Now, pipe small blobs onto the sheet remembering that less is more at this stage because the mixture will settle and form into the allotted spaces
14. Gently tap the baking sheet a few times on the work surface to help the macaron mixture settle and to break any air bubbles
15.  Let sit to dry for 20 minutes
16. The surface of the macaron will become smooth and shiny.
17. Bake the macarons in the preheated oven for 7 to 8 minutes, open the door to release any steam, and then close the oven door and bake for another 7 to 8 minutes
18. The macarons are cooked when they feel firm and are slightly risen
19. Slide the mat or greaseproof paper onto a wire cooling rack and leave to cool thoroughly]
20. Do not be tempted to remove the macarons from the mat until they are completely cool or you will break them

For the filling:

1. Using an electric mixer, beat the softened butter until it is fluffy, then gradually beat in the powdered sugar
2. At this point, you can add any flavourings you like
3. The macarons can be eaten immediately but will benefit from being refrigerated for 24 hours as this will make them even more chewy and tasty.

Wanna learn more such recipes? Check out Mango Mania Desserts Galore