ALMOND BARS
Almond Bars are tender, lightly sweetened shortbread-like bars that are so good, you'll find yourself doubling the recipe every single time you make them.
Provided by Mary Younkin
Categories Dessert
Time 40m
Number Of Ingredients 12
Steps:
- Preheat the oven to 325 degrees. Sift together the flour, baking powder and salt and set aside. Cream together the butter and the sugar. Add the egg and the almond extract and then mix until light and fluffy. Slowly add the flour mixture to the butter mixture. Mix until combined.
- Press the dough into the bottom of a well-greased 9x13 pan. Press with your fingers or a pastry roller to smooth the top of the dough. Using a pastry brush, brush a tiny bit of milk across the top of the dough. Sprinkle with sliced almonds and very lightly press them into the top of the dough.
- Bake for 18-20 min, or until just barely beginning to brown around the edges. Do not let the bars brown at all. Let cool in the pan for 5 minutes and then cut into bars. If they are too soft to cut, let them cool for a few more minutes. Carefully transfer the bars to a wire rack to cool completely before icing.
- To make the icing: Add just a tiny bit of milk at a time to the powdered sugar. If the consistency is too thick, it won't drizzle nicely over the bars. If it is too thin, the icing will just melt into the bars. If you are unsure, test a bit of it on the edge of one bar before drizzling the icing over the entire batch.
Nutrition Facts : Calories 181 kcal, Carbohydrate 28 g, Protein 2 g, Fat 7 g, SaturatedFat 3 g, Cholesterol 23 mg, Sodium 82 mg, Fiber 1 g, Sugar 18 g, ServingSize 1 serving
NORWEGIAN ALMOND STICKS
Make and share this Norwegian Almond Sticks recipe from Food.com.
Provided by Ashley U
Categories Dessert
Time 30m
Yield 24 serving(s)
Number Of Ingredients 7
Steps:
- Beat together eggs and sugar and blend in melted butter.
- Gradually stir in sifted flour and baking powder.
- Mix well.
- Roll out thin on floured board and cut into narrow finger length strips.
- Place on lightly greased and floured cookie sheets.
- Brush with unbeaten egg white and dot with chopped almonds.
- Bake at 350 degrees for about 8-10 minutes.
KRANSEKAKE (NORWEGIAN ALMOND RING CAKE)
This is the recipe for a traditional Norwegian almond ring cake, which is often served for weddings and special events like Christmas and birthdays.
Provided by cam1988
Categories World Cuisine Recipes European Scandinavian
Time 50m
Yield 24
Number Of Ingredients 7
Steps:
- Preheat the oven to 400 degrees F (200 degrees C). Line 2 sheets with parchment paper.
- Combine confectioners' sugar, ground almonds, and baking powder in a large bowl. Add unbeaten egg whites one at a time, mixing until a firm dough forms. Knead dough for 2 minutes until it holds together and doesn't fall apart easily.
- Roll dough into 18 ropes the thickness of your index finger, each rope a little longer than the next. Shape each rope into a ring. Arrange rings on the baking sheets.
- Bake in the preheated oven until golden brown, about 10 minutes. Watch smaller circles carefully, as they may finish baking before the larger ones. Remove from the oven and let cool.
- Mix confectioners' sugar and vanilla extract together to make icing. Pour icing into a piping bag fitted with a small tip.
- Place a doily on a serving plate. Pipe a ring of icing as large as the largest cake ring. Place the largest cake ring on the icing. Pipe icing in a zig-zag pattern over the ring. Stack remaining cake rings on top, from largest to smallest, piping icing between each ring.
Nutrition Facts : Calories 262 calories, Carbohydrate 33.4 g, Fat 12.9 g, Fiber 2.8 g, Protein 6 g, SaturatedFat 1 g, Sodium 27.5 mg, Sugar 28.2 g
YARNALL FAMILY'S FYRSTEKAKE (NORWEGIAN CARDAMOM-ALMOND TART)
Categories Egg Dessert Bake Christmas High Fiber Low Sodium Almond Cardamom Bon Appétit Vegetarian Pescatarian Peanut Free Soy Free Kosher
Yield Makes 8 to 10 servings
Number Of Ingredients 20
Steps:
- For crust:
- Whisk flour, baking powder, cardamom, and salt in a medium bowl; set aside. Using an electric mixer, beat 1/2 cup butter and sugar in a medium bowl until pale and fluffy, about 3 minutes. Beat in egg yolk and milk. With mixer running on low speed, gradually add dry ingredients and beat just until thoroughly combined.
- Pat dough into a ball; break off one-quarter of dough. Form each piece into a ball. Flatten balls into disks. Cover separately and chill dough disks for at least 2 hours or overnight.
- For filling and assembly:
- Butter tart pan. Break larger dough disk into small pieces and scatter over bottom of tart pan. Using your fingertips, press dough onto bottom and up sides of pan. Use the flat bottom of a measuring cup to smooth the surface and trim the edges. Roll out smaller dough disk to about 1/8" thick. Using decorative cookie cutters, cut out shapes and place on a parchment paper-lined baking sheet. Cover and chill crust and cutouts for 1 hour.
- Preheat oven to 350°F. Pulse almonds, powdered sugar, cardamom, and nutmeg in a food processor until nuts are finely ground. Transfer dry ingredients to a large bowl. Using an electric mixer, beat egg whites and vanilla in a medium bowl until medium peaks form. Gently fold egg whites into dry ingredients.
- Whisk egg yolk and 2 teaspoons water in a small bowl to blend. Fill chilled crust with almond mixture; smooth top. Arrange cutouts on top and brush cutouts with egg wash.
- Bake tart until crust and cutouts are golden brown and filling is set, 30-35 minutes. Transfer to a wire rack; let cool. DO AHEAD: Tart can be made 2 days ahead. Store airtight at room temperature.
KRANSEKAKE
The kransekake, which translates to "wreath cake", is the signature cake of Norway and a showstopping confection that is made for special occasions. And as impressive as a tall tower made out of eighteen delicate cookie rings is, this sweet stunner is surprisingly straightforward to make. The naturally gluten-free dough is made from processing almonds until finely ground, then confectioners' sugar and egg whites are added to bind it together. After an overnight rest, the dough is rolled into ropes and fitted into specialty molds. Once baked, the rings are stacked sky-high and kept in place with royal icing, which pulls double duty as both glue and garnish.
Provided by Martha Stewart
Categories Food & Cooking Dessert & Treats Recipes Cake Recipes
Time 3h
Yield Makes 1 kransekake
Number Of Ingredients 8
Steps:
- Dough: Place almonds in a food processor and process to form fine crumbs, about 2 minutes. Add sugar and salt and process until well combined and powder-like, about 1 minute. Add egg whites and process until a dough forms (it will have the texture of cookie dough). Wrap tightly in plastic wrap and refrigerate overnight.
- Preheat oven to 300°F with oven rack in the middle. Brush a set of 6 kransekake molds with butter. Divide dough in half. Working with one half of dough at a time, cut into small portions and roll into ropes that are slightly thicker than the diameter of a pencil (about 3/8-inch-to-1/2-inch thick). Fit ropes into rings of 3 molds, trimming to fit. Place molds on an unrimmed baking sheet and bake until puffed and lightly golden brown, about 30 minutes.
- Transfer molds to a wire rack and let cool completely on baking sheet. Repeat shaping and baking process with remaining half of dough and remaining 3 molds. Carefully remove rings from molds.
- Royal Icing: In the bowl of an electric mixer fitted with the paddle attachment, combine confectioners' sugar and egg whites. Mix on medium-high speed until combined and thickened, about 8 minutes. If decorating with more than one color, divide icing into batches. Using the end of a toothpick, add food coloring until the desired shade is achieved.
- To Assemble: Sort rings in order of size. Fill a piping bag with icing and pipe a few dots onto the base of the largest ring and adhere to a cake plate. Pipe icing onto the base of next largest ring, and stack on top of the first ring. Repeat process, continuing to stack rings in decreasing size to form a tower of 18 rings. Decorate as desired. Allow icing to set before serving.
SCANDINAVIAN ALMOND CAKE
I got this recipe when I bought a cool looking pan. It's meant to go in there, but would work just as well in a loaf pan. This cake is very almondy and moist!
Provided by haloifgas
Categories Dessert
Time 1h
Yield 18 pieces
Number Of Ingredients 7
Steps:
- Preheat oven to 350.
- Spray pan with cooking spray/Pam and flour.
- Beat sugar, egg, extract, and milk well. Add flour and baking powder. Add butter.
- Bake for 40-50 minutes. Edges must be golden brown.
- Cool in pan overnight before removing. Cake will break if removed too soon.
- Sprinkle with icing sugar.
Nutrition Facts : Calories 141.4, Fat 5.8, SaturatedFat 3.5, Cholesterol 25.2, Sodium 63.8, Carbohydrate 21, Fiber 0.2, Sugar 13.9, Protein 1.6
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