Lozalmondsweetmeats Recipes

HOW TO MAKE ALMOND MEAL

Steps:

• Add almonds to a high-speed blender and blend on high until a fine, powdery flour is achieved. We recommend turning the blender on the highest setting for 5-10 seconds. Then stop, shake the blender, and hit the sides to shake loose any clumps that have formed. Blend again until fine and powdery - all in all about 10-15 seconds of blending. You'll know you've gone too far if it starts turning to almond butter or clumping up on the sides.
• Check your blender for bits of nuts and continue blending, occasionally removing your blender from the base and shaking to ensure all nuts are well blended.
• Transfer to a jar or container and store up to 1 month unrefrigerated, often longer. See notes for recipe suggestions.

LEMON ALMOND BREAD

Steps:

• Preheat oven to 350 degrees F. Grease and flour a standard 9x5'' loaf pan.
• In a small bowl sift together flour, baking powder and salt.
• In another large bowl cream together the butter and sugar.
• Add the eggs and mix. Add zest and juice from one lemon, and almond extract. Add the almond milk and sour cream and mix.
• Slowly stir in dry ingredients, just until combined.
• Pour batter into prepared pan. Bake for 40-50 minutes or until a toothpick inserted in the center comes out clean.
• Remove to a wire cooling rack to cool completely.
• Mix together glaze ingredients until smooth. Drizzle over the top of the cooled cake. Sprinkle with sliced almonds.

LEMON ALMOND BREAD

Steps:

• Preheat oven to 350 degrees F. Spray a 8 1/2 x 4 1/2 loaf pan with cooking spray and set aside.
• In a large bowl, whisk together the flour, salt, and baking powder. In a small bowl, combine sugar and lemon zest. Rub together with your fingers until fragrant. Whisk into the flour mixture. Set aside.
• In a separate medium bowl, combine the almond milk, oil, eggs, 1 teaspoon lemon juice, vanilla, and almond extract.
• Slowly add the wet ingredients to the dry ingredients. Stir until combined. Pour batter into prepared loaf pan.
• Bake for 55-60 minutes, or until toothpick comes out clean. Place the loaf on a cooling rack and cool for 15 minutes. Loosen the sides of the bread with a knife. Carefully remove loaf from pan. Let cool completely on wire rack.
• While the bread is cooling, make the lemon glaze. In a small bowl, combine powdered sugar, 1 1/2 tablespoons lemon juice, and almond extract. Whisk until smooth. Drizzle the glaze over the lemon almond bread. Sprinkle sliced almonds over the bread. Cut and serve.