nutty

Bready or Not: Almond White Chocolate Cookies

Posted by on Sep 14, 2022 in Blog, Bready or Not, chocolate, cookies, nutty | Comments Off on Bready or Not: Almond White Chocolate Cookies

These Almond White Chocolate Cookies are quick to fix-up and bake, making them the perfect treat when you need cookies in a hurry!

Bready or Not: Almond White Chocolate Cookies

And who among us hasn’t had a few cookie emergencies in their lives, truly?

Bready or Not: Almond White Chocolate Cookies

These cookies are light and crisp. The almond flavor is imbued in the dough thanks to almond extract and the almond slivers throughout. White chocolate is the perfect sweet to balance with the nuttiness.

Bready or Not: Almond White Chocolate Cookies

Modified from a McCormick product ad.

Bready or Not: Almond White Chocolate Cookies

These cookies are fast to make and bake, and are light, sweet, and crunchy!
Course: Dessert, Snack
Author: Beth Cato

Equipment

  • parchment paper
  • baking sheet
  • teaspoon scoop

Ingredients

  • 2 1/2 cups all-purpose flour
  • 1 teaspoon baking soda
  • 1/2 teaspoon salt
  • 1 cup unsalted butter (2 sticks) room temperature
  • 1 1/4 cups white sugar
  • 2 large eggs room temperature
  • 1 1/2 teaspoons almond extract
  • 9 ounces white chocolate chips
  • 1 cup slivered almonds

Instructions

  • Preheat oven at 375-degrees. Line a baking sheet with parchment paper.
  • In a medium bowl, combine flour, baking soda, and salt. Set aside.
  • In a large bowl, beat butter and sugar until they are light and fluffy. Add the eggs and almond extract. Gradually add in the dry ingredients, scraping the bowl as needed. Fold in the white chocolate and almonds.
  • Use a teaspoon scoop to place dough, spaced out, on cookie sheet. Bake for 7 to 9 minutes, until cookies are set. Immediately transfer to a rack to cool.
  • Store cookies in a sealed container at room temperature.

OM NOM NOM!

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    Bready or Not Original: Peach-Almond Bars

    Posted by on Aug 17, 2022 in Blog, blondies, Bready or Not, breakfast, cookies, nutty | Comments Off on Bready or Not Original: Peach-Almond Bars

    These Peach-Almond Bars are peachy-keen, if you ask me! They aren’t super sweet and they really let the flavors of the fruit shine through.

    Bready or Not Original: Peach-Almond Bars

    I don’t do a lot with peaches because I live in Arizona and the peaches available here are not the best. There are a lot of things I miss about Central California, and the fresh fruit is a big one. (Oh, don’t start my yearning for strawberries…)

    Bready or Not Original: Peach-Almond Bars

    The good news is, you don’t need ripe or especially sweet peaches for this recipe because you add a touch of sugar and cook down the fruit. Lyle’s Golden Syrup is a British ingredient that can be found in the import section of a lot of grocery stores; there is no exact American substitute, but a mix of half light corn syrup and half honey is one I have seen in recipes more than once.

    Bready or Not Original: Peach-Almond Bars

    These bars are a pleasant mix of softness, crispness, peachiness, and crunchy almonds. Not only would they make for a good dessert or snack, but a fine breakfast as well.

    Bready or Not Original: Peach-Almond Bars

    These bars bring out the best in peaches without being hardcore sweet.
    Course: Breakfast, Dessert, Snack
    Keyword: almond, bars, peaches
    Author: Beth Cato

    Equipment

    • 9×13 pan
    • aluminum foil
    • nonstick spray

    Ingredients

    Peaches

    • 6 small peaches about 4 cups, peeled and chopped
    • 1/4 cup water
    • 1/4 cup Lyle’s Golden Syrup
    • 1 Tablespoon corn starch

    Bars

    • 2 cups all-purpose flour
    • 1 cup almond flour sifted to remove lumps
    • 1 cup confectioners’ sugar
    • 1 teaspoon baking powder
    • 1/2 teaspoon salt
    • 2 sticks unsalted butter (1 cup) room temperature
    • 2 Tablespoons sliced almonds

    Instructions

    • Preheat oven at 350-degrees. Line a 9×13 pan with foil and apply baking spray
    • In a medium saucepan, cook the peaches, water, and golden syrup about 15 minutes at a simmer, until peaches are soft. Add corn starch and stir well to bring the liquid together. Let set a few minutes to gel.
    • In a mixing bowl, combine flour, almond flour, confectioners’ sugar, baking powder, and salt. Beat in the butter until it forms a lumpy dough.
    • Press about 2/3 of dough into the prepared pan. Use a piece of waxed paper and a heavy glass to really compress it. Spread the peach mixture on top. Add clumps of the remaining dough to sporadically cover. Sprinkle almonds on top.
    • Bake for about 40 minutes, until middle is set, not jiggly, with a golden brown crust across the top. Cool completely, speeding the process in the fridge if desired. Use foil to lift contents onto a cutting board to slice up. Store in a covered container, with waxed paper between the layers or with bars individually wrapped.

    OM NOM NOM!

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      Bready or Not Original: Almond Graham Cookies

      Posted by on Aug 10, 2022 in Blog, Bready or Not, cookies, nutty, Uncategorized | Comments Off on Bready or Not Original: Almond Graham Cookies

      I’m a chewy cookie person. These Almond Graham Cookies fit that description nicely, being chewy, crisp, and perfectly sweet.

      Bready or Not Original: Almond Graham Cookies

      Graham cracker crumbs are integral to the cookies. You can buy a box and mash them yourself using a food processor or the old Ziplock bag-and-rolling-pin method or buy a container of the prepared crumbs. This recipe can be a good way to use up graham crackers you have idling in your cupboard (which is totally how I came about this recipe).

      Bready or Not Original: Almond Graham Cookies

      This is a fast cookie to mix up, too. For me, the longest step was sifting the almond flour, which I must do because it tends to clump badly. However, that’s also a step that can be done the day before.

      Bready or Not Original: Almond Graham Cookies

      Be ready to enjoy a lot of cookies. I used my teaspoon scoop for even measurements and got 52 cookies.

      Bready or Not Original: Almond Graham Cookies

      Bready or Not Original: Almond Graham Cookies

      This original Bready or Not recipe makes unique sweet and nutty cookies using a base of pulverized graham crackers and almond flour. They are both chewy and crisp, and downright pretty to behold. Makes about 50 cookies using a teaspoon scoop.
      Course: Dessert, Snack
      Cuisine: American
      Keyword: almond, cookies
      Author: Beth Cato

      Equipment

      • parchment paper
      • teaspoon scoop

      Ingredients

      • 1/2 cup shortening
      • 1/2 cup white sugar
      • 1/2 cup brown sugar packed
      • 2 large eggs
      • 2 teaspoons vanilla extract
      • 1/2 teaspoon baking powder
      • 1/2 teaspoon baking soda
      • 1/4 teaspoon salt
      • 1 cup graham cracker crumbs
      • 1 cup almond flour sifted
      • 1 Tablespoon sliced almonds

      Instructions

      • Preheat oven at 350-degrees. Line a large baking sheet with parchment paper.
      • In a mixing bowl, cream together the shortening and sugars. Add eggs and vanilla. In another bowl, combine flour, baking powder, baking soda, and salt. Gradually add to the creamed mixture. Stir in graham cracker crumbs and almond flour until just combined.
      • Use a teaspoon scoop or teaspoon to dole out dough onto the baking sheet, spaced to allow some spreading. Place a few almond slices atop each cookie.
      • Bake for 9 to 10 minutes, until top is crackled. Let cookies set on baking sheet for about 10 minutes then transfer to a rack to completely cool.

      OM NOM NOM!

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        Bready or Not: Kerrygold Almond Breakfast Cake

        Posted by on Jul 27, 2022 in Blog, Bready or Not, breakfast, cake, cheese galore, lemon, nutty | Comments Off on Bready or Not: Kerrygold Almond Breakfast Cake

        This Kerrygold Almond Breakfast Cake is moist, light, and delicious thanks to Irish butter, ricotta cheese, and a vivid spark of lemon.

        Bready or Not: Kerrygold Almond Breakfast Cake

        I found the original version of this recipe on the Kerrygold website and modified it quite a bit to make it work for a square 9-inch pan. I also added a glaze because, well, I thought it needed one–and it does. Not only does it boost the sweetness, but it helps that layer of sliced almonds adhere more.

        Bready or Not: Kerrygold Almond Breakfast Cake

        Using ricotta cheese in a cake like this doesn’t make it taste cheesy. The ricotta adds moisture, creating a soft, tender crumb, and it plays beautifully with the potent Kerrygold butter.

        Bready or Not: Kerrygold Almond Breakfast Cake

        Now, about that Kerrygold. For baking purposes, I like to buy it at Costco when it goes on sale a few times a year. Stash it in the freezer and it keeps for a long, long time. It’s sure more cost-effective than buying it at the grocery store.

        Bready or Not: Kerrygold Almond Breakfast Cake

        This cake is lemony-bright in flavor with a crisp-top crust thanks to the almonds. It keeps at room temperature for a few days or can be frozen for later.

        Bready or Not: Kerrygold Almond Breakfast Cake

        This light, delicious cake gets a moist boost of flavor from ricotta cheese, with lemon and almond being the boldest flavors. Recipe modified from the original on the Kerrygold website. [If you can only get salted Kerrygold butter, reduce the added salt in the recipe to 1/2 teaspoon kosher salt.]
        Course: Breakfast, Dessert, Snack
        Cuisine: irish
        Keyword: almond, cake, cheese, citrus
        Author: Beth Cato

        Equipment

        • 9-inch square pan
        • aluminum foil
        • uneven spatula

        Ingredients

        Cake

        • 1 1/2 cups all-purpose flour
        • 2 teaspoons baking powder
        • 3/4 teaspoon kosher salt
        • 8 Tablespoons Kerrygold unsalted butter (1 stick) 1/2 cup, room temperature
        • 1 cup white sugar
        • 1 lemon zested and juiced
        • 2 large eggs room temperature
        • 1 teaspoon pure almond extract
        • 1 1/2 cups whole milk ricotta cheese
        • 3/4 cup sliced almonds

        Glaze

        • 3/4 cup confectioners’ sugar
        • 3 teaspoons fresh lemon juice

        Instructions

        • Preheat oven at 350-degrees. Line 9-inch pan with foil extended up all four sides. Apply nonstick spray.
        • Whisk together flour, baking powder, and salt. Set aside.
        • In a large mixing bowl, beat together butter, sugar, and lemon zest until light and fluffy, about 4 minutes. Add eggs and almond extract.
        • To the mixing bowl, alternatively add the flour mixture and the ricotta. Batter will be thick.
        • Pour it into the prepared pan. Level off with an uneven spatula. Sprinkle sliced almonds to cover the top.
        • Bake for 33 to 38 minutes, until the middle passes the toothpick test.
        • Cool in pan for at least 45 minutes, then use foil to lift it onto a rack to completely cool at room temperature.
        • Make glaze and drizzle across the top. Let set for 30 minutes before cutting. Cake will keep at least two days at room temperature, or pieces can be individually wrapped and frozen for later.

        OM NOM NOM!

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          Bready or Not Original: Berry Frangipane Cake

          Posted by on Jul 6, 2022 in Blog, Bready or Not, breakfast, cake, nutty | Comments Off on Bready or Not Original: Berry Frangipane Cake

          This Berry Frangipane Cake is a lot of work, and it shows! This cake would make for a stunning breakfast, brunch, or dessert.

          Bready or Not Original: Berry Frangipane Cake

          Frangipane is a kind of pastry filling made from almond flour. It is absolutely delicious, imbuing treats with nuttiness and sweetness.

          Bready or Not Original: Berry Frangipane Cake

          In this cake, frangipane works alongside cake batter to form the base for a lovely topping of formerly-frozen fruit and sliced almonds. I used a pretty standard fruit mix with raspberries, blackberries, and strawberries, and it’d come from the dollar store.

          Bready or Not Original: Berry Frangipane Cake

          If you want to use a single frozen fruit or a more select mix, go for it. Just remember that it should be thawed, drained, and patted dry, and if the pieces are very large, they should probably be cut to be around bite-size.

          Bready or Not Original: Berry Frangipane Cake

          I found that this kept perfectly well in individually-wrapped pieces at room temperature for about 2 days. It was also great to freeze. I had pieces frozen for weeks and then thawed them, and it was impossible to tell they’d ever been in the freezer.

          Bready or Not Original: Berry Frangipane Cake

          Greatly modified from Bake from Scratch January/February 2021 issue.

          Bready or Not Original: Berry Frangipane Cake

          This gorgeous cake takes some work, but the final result is worth it! My recipe is written for a 9-inch springform pan; if your pan is 8-inches, reduce the amount of berries and sliced almonds.
          Course: Breakfast, Dessert, Snack
          Keyword: almond, cake, springform pan
          Author: Beth Cato

          Equipment

          • 9-inch springform pan
          • parchment paper
          • offset spatula
          • 2 cookie scoops

          Ingredients

          Frangipane

          • 2/3 cup unsalted butter room temperature
          • 1 1/2 cups superfine almond flour sifted if thick or clumpy
          • 3/4 cup white sugar
          • 1/4 cup all-purpose flour
          • 1 large egg
          • 1 large egg white
          • 1 teaspoon kosher salt
          • 1 teaspoon almond extract

          Batter

          • 1/2 cup unsalted butter 1 stick, room temperature
          • 3/4 cup white sugar
          • 1 large egg room temperature
          • 3/4 teaspoon vanilla extract
          • 1/4 teaspoon almond extract
          • 1 cup all-purpose flour
          • 3/4 teaspoon baking powder
          • 1/4 teaspoon kosher salt
          • 1/4 cup milk or half & half

          Fruit topping

          • 3/4 cup frozen mixed berries drained, thawed, and patted dry
          • 3 Tablespoons sliced almonds
          • confectioners' sugar for dusting

          Instructions

          • Preheat oven at 325-degrees. Cut a piece of parchment to fit the base of a 9-inch springform pan. Spray pan with nonstick spray, place paper cut-out inside, then spray that as well. Set aside.
          • Make the frangipane. In a bowl, beat the butter until it’s creamy. Add the rest of the ingredients to combine well. Set aside.
          • Make the batter. In a large bowl, beat the butter and sugar until they are fluffy. In a stand mixer, this will be 3 to 4 minutes. Add the egg followed by the extracts,
          • In a separate bowl, combine the flour, baking powder, and salt. Gradually add the dry ingredients into the butter-batter alternatively with the milk. Scrape the bottom of the bowl often.
          • Scoop about 1 cup of the batter into the pan and even out with an offset spatula. Measure out about 1 cup of the frangipane. Use two spring-loaded cookie scoops (tablespoon or teaspoon-sized, or without those, use a normal tablespoon and get your fingers dirty), scoop from the 1 cup frangipane and the batter to create a checkerboard pattern of dollops atop of base. Continue to alternate in a second layer, using up the rest of the batter as well as the 1 cup frangipane. Use a butter knife to swirl through them to create a slight marbled effect. Tap the pan on the counter a few times to knock out bubbles.
          • Use a scoop to place the rest of the frangipane on the top of the cake. Even out with offset spatula. Place the berries atop the frangipane, then sprinkle the almonds all over to coat.
          • Bake until the cake has set edges, about 50 minutes to 1 hour. An instant-read thermometer plunged into the middle should read over 202-degrees. Let cool in pan 10 minutes, then release the side clasp. Continue to cool the cake on the metal base until room temperature. Add a sprinkle of confectioners' sugar to pretty it up for serving.
          • Cake will keep covered for up to 2 days at room temperature. It can also be individually sliced and frozen for later enjoyment.

          OM NOM NOM!

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            Bready or Not Original: Apple-Almond Olive Oil Cake

            Posted by on Jan 12, 2022 in apples, Blog, Bready or Not, breakfast, cake, lemon, nutty | Comments Off on Bready or Not Original: Apple-Almond Olive Oil Cake

            This Apple-Almond Cake is an absolute showstopper of a cake, and it’s not difficult to make!

            Bready or Not Original: Apple-Almond Olive Oil Cake

            Really, I found cutting the apple into thin, mostly-equal pieces and placing them on the cake to be the most piddly part of the whole process. However, it was all well worth the effort!

            Bready or Not Original: Apple-Almond Olive Oil Cake

            The taste of the cake isn’t super-sweet. The cake really tastes of lemon and almond, a fabulous pairing, with the apple providing a touch of flavor and sweetness.

            Bready or Not Original: Apple-Almond Olive Oil Cake

            It’s not a thick or heavy cake, either. This would be fantastic to serve for a breakfast, brunch, or dessert–it can really do all the things!

            Bready or Not Original: Apple-Almond Olive Oil Cake

            I modified this recipe greatly from one that was in Bake from Scratch’s September-October 2020 issue, which used a pear instead of an apple. It’s a fantastic issue–you’ll see my takes on several other recipes in the future!

            Bready or Not Original: Apple-Almond Olive Oil Cake

            Bready or Not Original: Apple-Almond Olive Oil Cake

            This stunning cake is fairly straightforward to make, and wow, is it gorgeous to behold!
            Course: Breakfast, Dessert, Snack
            Keyword: almond, apple, cake, lemon, springform pan
            Author: Beth Cato

            Equipment

            • 9-inch springform pan
            • parchment paper

            Ingredients

            • 2 large eggs room temperature
            • 1 cup white sugar
            • 1/2 cup extra-virgin olive oil
            • 2/3 cup almond flour sifted to remove clumps
            • 1/3 cup half & half or milk
            • 1 lemon zested and juiced
            • 1 teaspoon vanilla extract
            • 1/4 teaspoon almond extract
            • 1 1/3 cup all-purpose flour
            • 1 1/2 teaspoons baking powder
            • 3/4 teaspoon kosher salt
            • 1 large Pink Lady apple or other firm baking apple
            • 1/2 cup sliced almonds

            Instructions

            • Preheat oven at 350-degrees. Cut parchment paper to fit the bottom of a 9-inch springform pan. Apply nonstick spray to pan; place parchment round inside, then spray to coat that as well.
            • In a stand mixer with a whisk attachment. whip the eggs at high speed until they are foamy, about a minute. Reduce the speed to medium to add the white sugar. Continue to beat until it becomes thick and pale, about 2 minutes.
            • With the mixer going, pour in olive oil. Pause to scrape sides of bowl. Add the almond flour, half & half, all of the lemon zest, and both extracts, mixing until combined.
            • In another bowl, stir together flour, baking powder, and salt. Fold the dry ingredients into the moist mix. Pour batter into the prepared pan.
            • Prep the apple. Core it, leaving the peel intact. Cut into thin slices of equal size. Pour reserved lemon juice over the apples, tossing them to coat.
            • Place apple slices on top of batter in fanned-out groups of about five, having them face different angles all around the top. NOTE: as the batter is very sticky, the apples will be nigh impossible to move after they are placed, so make careful decisions. Sprinkle the sliced almonds around the edges and in the gaps between the apples.
            • Bake for about 50 minutes, until the middle passes the toothpick test. Set on rack for 15 minutes before removing the ring from the pan. Serve warm, or cool completely, keeping the cake on the round base. When slicing the cake, be aware that the peel is pretty but may resist the blade–it’s easier to snip through with a pair of kitchen shears.
            • Cake can be sliced and frozen for later, but it will taste best at room temperature or warmed.

            OM NOM NOM!

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