Category almond

50/50 Week 32: Denmark Vaniljekranse

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Hard to pronounce, easy to eat

Ingredients:

  • 75g almonds
  • 250g AP Flour
  • 200g softened butter
  • 175g sugar
  • 1 egg
  • 3 tsp vanilla extract or 1 vanilla bean

This comes together super easy…until the piping.

Use a food processor to grind up your almonds to a flour-type consistency. Don’t use almond flour here. You want the flavor.

Mix everything together. You should get a soft, but thick dough. Now, here’s where I went off the rails. It’s worth mentioning I was mostly down a hand because I broke up a dog scuffle and had a decent bite or two on my hand so probably wasn’t the best idea to try and squeeze this thick ass dough… Alas, earwax.

Anywho, you’re supposed to use a large star nozzle and pipe out rings. Apparently if you have a meat grinder.. you can use that to make your ropes and go from there…that should tell you how THICC this dough is. A meat grinder.

Once you’ve formed what you’re gonna form, bake at 400F for 6 minutes or until light brown.

Mine came out ugly as sin, but were so damn tasty. I’ll have to play around with the recipe to figure out the best extraction in the future..who knows, maybe I’ll break out the meat grinder.

50/50 Week 25: Italian Almond Biscotti

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Ingredients

  • 1 cup whole almonds raw
  • 2 1/4 cups AP flour
  • 1 1/2 tsp baking powder
  • 1/2 tsp salt
  • 1/2 cup sugar
  • 3/4 cup brown sugar
  • 3 large eggs (room temperature)
  • 1/2 cup olive oil
  • 1 Tbs almond extract
  • 1/2 tsp vanilla extract
  • 1 tsp lemon zest

My aunt used to make almond biscotti for the holidays and it was always my favorite. Sadly this isn’t her recipe because we don’t really speak much nowadays but this is just as good so I’m not mad about it. 🙂

Start by preheating your oven to 325F

Toast your almonds on a baking tray for 12-15 minutes. You’ll know they’re ready when your kitchen smells deliciously of almonds.

In a bowl, whisk your dry ingredients together. In a large bowl, whisk your eggs and then add the rest of your wet ingredients together (including your lemon zest)

Once your almonds are toasted and cooled a little, roughly chop them and set aside.

Line your baking sheet with parchment paper or the always versatile silpat

Add your dry ingredients to your wet and mix with a wooden spoon until just mixed. Fold in your almonds.

Separate your batter into 2 loaf shapes on your baking tray. Dampen your fingers to shape them into a smoother shape. Bake for 30 minutes until nicely golden. Let cool for about 10 minutes and then slice 1/2 inch- 3/4 inch thick slices and place the slices back onto your baking sheet. Don’t worry, they’ll fit. Bake for 10 minutes, flip and then bake another 10 minutes.

Cool on a wire rack and then enjoy alone or with a lovely cup of coffee.