Burnt Toasted Almond Recipes

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BURNT ALMOND COCKTAIL



Burnt Almond Cocktail image

Make and share this Burnt Almond Cocktail recipe from Food.com.

Provided by Marg CaymanDesigns

Categories     Beverages

Time 5m

Yield 1 serving(s)

Number Of Ingredients 4

1/2 fluid ounce Amaretto
1/2 fluid ounce white Creme de Cacao
1/2 fluid ounce Kahlua
4 fluid ounces milk

Steps:

  • Shake.
  • Pour over ice and serve.

Nutrition Facts : Calories 130.6, Fat 4.5, SaturatedFat 2.8, Cholesterol 17.1, Sodium 61.1, Carbohydrate 11.2, Sugar 5.5, Protein 4

COPYCAT OF PRANTL'S BURNT ALMOND TORTE



Copycat of Prantl's Burnt Almond Torte image

This is a copycat recipe I found in the paper of the famous Burnt Almond Torte from Prantl's bakery in Shadyside, a neighborhood of Pittsburgh. This is the best Burnt Almond Torte you will ever taste! As close to the original as it gets.

Provided by KellyMac6

Categories     Dessert

Time 2h45m

Yield 1 torte, 8 serving(s)

Number Of Ingredients 23

2 1/2 cups cake flour
1/2 tablespoon baking powder
1/2 teaspoon baking soda
1/2 teaspoon salt
3/4 cup unsalted butter, at room temperature (1 1/2 sticks)
1 1/4 cups sugar
4 large eggs, at room temperature
1 cup buttermilk, at room temperature
1/2 tablespoon vanilla extract
1/2 cup granulated sugar
3 tablespoons honey
1 1/2 tablespoons water
2 ounces slivered almonds, toasted (about 1/2 cup)
1 tablespoon unsalted butter
1/8 teaspoon baking soda
1 cup milk
3 large egg yolks
1/3 cup granulated sugar
2 tablespoons cornstarch
1 tablespoon unsalted butter
1/2 teaspoon vanilla extract
1/3 cup heavy whipping cream
1 tablespoon confectioners' sugar

Steps:

  • Preheat oven to 350 degrees.
  • Grease two 8-by-2-inch round cake pans.
  • For the cake:
  • Sift the flour, baking powder, baking soda and salt together into a bowl and set aside.
  • Cream the butter and sugar in a large bowl with an electric mixer at medium speed until light and fluffy, about 5 minutes.
  • Reduce the speed to medium-low. Add the eggs, one at a time, beating 30 seconds between additions.
  • Add alternating increments of the flour mixture and buttermilk and vanilla, blending well after each addition; this should take about 3 to 5 minutes.
  • Divide the batter evenly between the prepared pans.
  • Bake for about 30 minutes, until a cake tester comes out clean.
  • Cool in pans, on wire racks, for 10 minutes, unmold the cakes and let cool completely.
  • Note: The cake recipe makes two 8-inch round cake layers. Only one is used for this recipe.
  • To make the brittle:
  • Combine the granulated sugar, honey and water in a medium-sized saucepan. Bring to a boil over medium heat, stirring to dissolve sugar.
  • Boil, without stirring, until the mixture turns a deep amber color, about 10 minutes.
  • Remove the pan from the heat and immediately stir in the toasted almonds, butter and baking soda.
  • Mix with a wooden spoon just until the butter melts and the foaming subsides.
  • Pour the mixture into a nonstick or lightly greased baking sheet and set aside to cool.
  • Once the brittle has hardened, break it up and crush to fine crumbs in a food processor.
  • Store in a covered container in the refrigerator until ready to use.
  • To make the custard cream:
  • In a heavy saucepan over medium- low heat, heat milk to barely simmering.
  • Meanwhile, combine egg yolks, sugar and cornstarch in a medium mixing bowl. Whisk to blend smoothly.
  • Stir the heated milk into the egg mixture; return mixture to saucepan.
  • Bring back to a boil, over medium-low heat, whisking constantly; boil 1 minute.
  • Remove pan from heat; add butter and vanilla, stirring to melt the butter.
  • Transfer custard to a bowl; place a piece of waxed paper directly on top to prevent a crust from forming and refrigerate until cold.
  • Whip the cream and confectioners' sugar until stiff peaks form.
  • Fold into the chilled custard and refrigerate until ready to use.
  • To assemble cake:
  • Cut the cake in half horizontally.
  • Place one layer on a cake plate, spread cake with cold custard cream and sprinkle with brittle crumbs.
  • Cover with the remaining layer of cake.
  • Spread the remaining custard cream over cake, applying a thinner coat to the sides, then the top.
  • Chill for at least 1 hour before garnishing.
  • To garnish, press brittle crumbs onto the sides of the cake with the palm of your hand and sprinkle a layer of crumbs on the top. Refrigerate until ready to use.
  • Note: To toast nuts, arrange in a single layer on a baking pan. Bake in a 375-degree oven until golden brown, about 7 to 10 minutes. Allow nuts to cool before using.

Nutrition Facts : Calories 736.5, Fat 33.1, SaturatedFat 17.6, Cholesterol 234.6, Sodium 406, Carbohydrate 100.2, Fiber 1.6, Sugar 61.6, Protein 11.6

BURNT ALMONDS



Burnt Almonds image

The almonds are toasted in a crisp toffee coating and are irresistible. They make a terrific gift and if you can resist eating them they keep "forever" in an air tight container. Cooking & work times are just an estimate. I find I have to stand at the stove stirring them for about 10-15 minutes.

Provided by dreamerPrue

Categories     Low Cholesterol

Time 20m

Yield 5-6 cups

Number Of Ingredients 3

3 cups almonds
2 cups sugar
1 cup water

Steps:

  • Combine all ingredients in a large heavy based frying pan.
  • Stir over a high heat and keep stirring until eventually the water is absorbed and the almonds are coated in white sugar.
  • It is important to keep stirring and gradually the sugar caramelizes, turning to toffee, hence the "burnt" almonds. If you leave them on the heat after this they really will be burnt.
  • As soon as all of the sugar has turned to toffee, tip them out onto a large sheet of baking paper (silicon coated paper) laid out on your kitchen bench. It is useful to have a helper at this stage to help spread them out a bit. This makes them easier to snap apart later.
  • When cool, break them apart and store in an airtight container.

Nutrition Facts : Calories 803.9, Fat 43.7, SaturatedFat 3.4, Sodium 281.6, Carbohydrate 96, Fiber 9.8, Sugar 84, Protein 18.3

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