Ingredients

• 1 c. (2 sticks) butter, softened
• 1/2 c. sugar
• 2 c. all-purpose flour
• 1 3/4 c. (8-10 oz.) toffee bits (Skor, Heath, etc.)
• 3/4 c. light corn syrup
• 1 c. sliced almonds
• 3/4 c. coconut flakes

Preparation

Heat oven to 350F. Grease a 13x9" baking pan.

Beat butter and suar until fluffy. Gradually add flour, beating until well blended. Press evenly into pan.

Bake 15-20 minutes, or until edges lightly browned. Meanwhile, combine toffee bits and corn syrup in medium saucepan. Cook over medium heat, stirring constantly, until toffee is melted (10-12 minutes). Stir in 1/2 c. almonds and 1/2 c. coconut. Spread mixture to within 1/4" of edges of crust. Sprinkle remaining almonds and coconut over top.

Bake an additional 15 minutes, or until bubbly. Cool completely, and cut into bars.

Ingredients

• 1 œuf a température ambiante [1 egg at room temperature]
• 60 gr beurre mou [60g butter, softened]
• 60 gr amandes en poudre [60gr ground almonds]
• 60 gr sucre poudre/semoule [60g superfine sugar]
• 1 jaune d œuf pour décorer [1 egg yolk for decoration]
• Crème fraîche si besoin [Crème fraîche, if needed]
• 500 gr pâte feuilletée [500gr or 1/2 lb. puff pastry]
• 2-3 gouttes d’arôme amande amère ou eau de rose [2-3 drops of bitter almond extract, optional, can substitute rose water]

Preparation

Battre l’œuf entier par fouet électrique jusqu’à obtenir une mousse. Ajouter le sucre jusqu’à ce qu il se dissolve. Ajouter le beurre continuer avec le fouet. Ajouter les amandes, bien mélanger. Si trop épais, ajout de crème fraîche. [Beat the whole egg with an electric mixer just until a mousse is formed. Add the sugar and beat just until it dissolves. Add the butter and continue beating. Add almonds, mix well.]

Découper 2 ronds (assiette comme aide), 1 rond sur du papier cuisson/plaque du four. Étaler la frangipane sur rond de pâte feuilletée, laisser au moins 1 cm au bord sans frangipane Cacher la fève. Mouiller le bord libre. Mettre le 2ème rond de pâte feuilletée, bien appuyer les bords. Battre jaune d’œuf avec un peu de sucre ou sel. Enduire la galette. Avec une fourchette, décorer. Four préchauffe environ 170 chaleur tournante. Attendre patiemment environ 30 min. [Cut two rounds of puff pastry (using a plate as a guide), and place one on top of parchement paper on a cookie sheet. Spread the frangipane on the round, leaving 1/2" around the outside. Hide the bean/baby/etc. Moisten the edge you left free. Put the second round on top, seal the edges well. Beat the egg yolk with a little sugar or salt. Coat the top of the cake. With a fork, decorate (traditional is a kinda wavy-lines pattern across the top). Bake in a preheated oven around 170C (325-350F), convection. Wait patiently for 30 minutes.]

On peut le faire comme ça pour 5/6 personnes ou avec seulement 1 paquet de pâte feuilletée et une plus petite assiette pour 2 personnes (même frangipane). [The recipe like this is for 5 or 6 people, or with just 1 packet of puff pastry and a smaller plate as your guide you can make it for 2 people (with the same amount of filling).]

Reddit

Ingredients

• 1/4 c. unsalted butter
• 1/3 c. lightly packed brown sugar
• 1/4 c. flour
• 1 c. rolled oats
• 1/4 c. sliced almonds
• 4 c. fresh strawberries
• 1 tbsp. granulated sugar
• 1 tbsp. ground almonds
• 1 tsp. vanilla

Preparation

Preheat your oven to 375ºF.

In a medium bowl, cream the butter and brown sugar. Add the flour and incorporate well. Then throw in your oats and your almonds, scrunch with your hands until evenly distributed.

In a small bowl, combine granulated sugar and ground almonds. Toss this in a medium bowl with the strawberries and vanilla.

Dump the fruit mixture into an eight or nine inch baking dish, then evenly distribute the topping over it. Pop it in the oven and bake for 45 minutes, or until you can see juice bubbling up around the sides. It’s pretty juicy and it isn’t very sweet, so it would be lovely with some vanilla ice cream.

[Note: This is our pick for best base cobbler/crisp recipe. You can also easily swap around the fruits/nuts for others.]

unhip squirrel

Ingredients

• 1 small to medium orange
• 1 lemon
• 6 oz. raw almonds
• 1 c. all-purpose flour
• 1 tbsp. baking powder
• 4 eggs
• 1/2 tbsp. salt
• 1 1/2 c. sugar
• 2/3 c. olive oil
• powdered sugar

Preparation

1. Place the orange and the lemon in a saucepan, and cover with water. Bring to a boil over medium-high heat; then reduce the heat and simmer for 30 minutes. Drain and cool.
2. Preheat the oven to 325 degrees, and set a rack in the middle. Bake the almonds 10 to 15 minutes. Set aside to cool completely. When the almonds are cool, pulse in a food processor until ground.
3. Set oven to 350 degrees, and grease a 9-inch springform pan.
4. When the citrus is cool, cut the lemon in half and discard the pulp and seeds. Cut the orange in half and discard the seeds. Put the fruits in the food processor and process almost to a paste.
5. In a small bowl, whisk the flour and baking powder. Combine eggs and salt. Beat until foamy. Beat in the sugar. Fold in the flour mixture. Add the citrus, almonds, and olive oil, and beat on low speed until incorporated. Pour the batter into the pan, and bake for about 1 hours. Remove and dust with powdered sugar.

New York Times Magazine, Adapted from Molly Wizenberg

Ingredients

• 1 1/2 sticks unsalted butter, softened
• 1 c superfine sugar
• 4 extra large eggs
• 1 2/3 c ground almonds
• 1/2 c all-purpose flour
• 1/4 tsp almond extract
• powdered sugar for decoration
• macerated raspberries for topping

Preparation

Preheat the oven to 350 F.

Prepare a 9-inch cake pan: brush with melted butter then line the bottom with parchment paper and brush paper with a little more melted butter. Lightly coat with flour, rolling the pan around and tipping out the excess flour. Set aside.

In a large bowl, beat the butter until smooth, then gradually beat in the sugar until light and fluffy. Beat in the eggs one at a time, then gradually beat in almonds. When the mixture is well amalgamated, fold in the flour and stir in the almond flavoring.

Transfer the mixture to the prepared pan and tap the pan on the work surface to ensure even distribution. Bake for about 35 min or until the cake is firm to the touch in the middle. Turn out onto a wire rack and leave to cool.

Dredge the top of the cake with sifted confectioner’s sugar. Or, if you like, you can sift the sugar over 3/4-inch wide strips of cardboard, arranged in stripes of diamonds on top of the cake, to give an attractive appearance when the strips are removed. Top with raspberries.

Ten Late Breakfasts, Alexandra Carlier

Ingredients

• 6 tablespoons whipping cream
• 3 tablespoons honey
• 2 3.52-ounce bars Toblerone bittersweet chocolate or 7 ounces semisweet chocolate, chopped
• 1 tablespoon kirsch (clear cherry brandy)
• 1/4 teaspoon almond extract
• Assorted fresh fruit (such as whole strawberries, 1-inch-thick slices peeled banana, peeled pear wedges and orange segments)

Preparation

Bring cream and honey to simmer in heavy medium saucepan. Add chocolate; whisk until melted. Remove from heat. Whisk in kirsch and extract. Pour fondue into bowl; place on platter. Surround with fruit. Serve with skewers.

Bon Appetit, December 1997