Category Archives: almond

Almond Flour Sparkling Shortbread {Vegan, Gluten-Free}

I am very happy to participate in the Sweetest Season Cookie Exchange for the sixth time this year. This is a food blogger-lead fundraising event and awareness campaign for Cookies for Kids’ Cancer. This organization is a 501(c)3 non-profit with the mission to raise funds for innovative pediatric cancer treatments and research through bake sales and cookie swaps. Supporters (“Good Cookies”) can do this throughout the year, but we are bringing awareness during this time of holiday giving. If you’d like to learn more and/or make a charitable donation to Cookies for Kids’ Cancer, click here. Otherwise, scroll on for Almond Flour Sparkling Shortbread!

Every year, I take great pride in having a vegan, gluten-free recipe in my holiday repertoire. Half of everyone I know falls into one of these two categories; it’s kind of a no-brainer to have this as part of my skill set. I love feeding my people.

When writing these sorts of recipes, the only boundaries I give myself are that I won’t work with hard-to-access flours or pre-made blends (they’re inconsistent). As such, it should come as no surprise that I buy almond flour in bulk at Costco, and also that I go through it at the speed of light. I’ve got a lot of gluten-free and/or vegan people to feed, ya know.

This holiday season, I’m keeping it very simple. How simple? Six ingredients-, slice & bake-, stays good for days-simple. But with sparkle, of course, because simple doesn’t mean boring around here. Almond Flour Sparkling Shortbread, y’all.

These cookies are so easy to make. The dough is is a quick one with just five ingredients: almond flour, vegan butter, confectioner’s sugar, salt and vanilla. Once the it’s mixed up, it’s rolled into two logs, coated in your sparkling sugar (or vegan sprinkles), and refrigerated for a few hours or a few days depending on your schedule and needs. When you’re ready for cookies (and who isn’t?) simply slice them thick and bake them just until they look dry.

Almond Flour Sparkling Shortbread have it all. They’re buttery with a pronounced almond flavor, and a tender-crisp bite. The sparkling sugar on the edges adds a little pizzazz and a some extra crunch. And since they’re vegan and gluten-free, they’re one more festive way to feed both my people and yours.

Not vegan and gluten-free? Try my classic Sparkling Shortbread!

Almond Flour Sparkling Shortbread {Vegan, Gluten-Free}
makes about 3 dozen small cookies

6 tablespoons vegan butter, softened to room temperature (or dairy butter if not vegan)
6 tablespoons confectioner’s sugar
1 teaspoon pure vanilla extract
2 cups blanched almond flour
1/2 teaspoon Kosher or sea salt
6 tablespoons sparkling sugar, or (vegan) sprinkles of choice

In a medium-large mixing bowl, use an electric mixer to beat vegan butter until fluffy (about 2 minutes). Add confectioner’s sugar and beat until fully combined (about 2 minutes). Beat in vanilla.

Add half the almond flour and mix until combined. Beat in remaining almond flour and salt. Dough may look rubbly, but should hold together extremely well when pinched.

Knead dough a couple of times with your hand, then divide it in half.

Place two sheets of plastic wrap on the counter. Place sparkling sugar on a dinner plate.

Working with one half of the dough at a time, form it into a log that is roughly 7 inches long and 1 inch in diameter. Place the dough log on the plate of sparkling sugar, then gently roll it around to coat completely. Remove it to one of the sheets of plastic wrap and wrap it up. Repeat this process with the remaining dough and sparkling sugar. When done, place both logs of dough in the refrigerator for 2 hours or up to 3 days.

When ready to bake, preheat oven to 325F. Line two rimmed sheet pans with parchment paper.

Working with one log of dough at a time, slice off any scraggly ends, then slice in increments of 1/4-1/3 inch (I went 1/3 inch because I prefer thick shortbread). Place slices about 1 1/2 inches apart on prepared pans.

Bake cookies 14-16 minutes, rotating the pans top to bottom and back to front at the 8 minute mark. Cookies are done when they look completely dry and are just starting to turn pale golden at the edges. They should not brown.

Let cookies cool completely on their sheet pans. Serve. Store them in an airtight container at room temperature for at least a week.

Easy Homemade Almond Croissants

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I make almost every baked good I consume from scratch with the best ingredients available to me. I’m a bit of a snob when it comes down to it. Even at the height of the pandemic, I was inspecting different brands of flour to see their protein counts because I care that much.* That said, when it comes to store-bought baked goods, I have one glaring weakness: Costco croissants.

*4% or bust. King Arthur, Heckers & Trader Joe’s only.

I will go out of my way for a Costco croissant. They are shockingly delicious, especially when eaten like a wild animal mid-shopping trip, somewhere between produce and electronics. I was introduced to them by my friend and certified Costco enthusiast, David, and I’ve been ruined ever since. The finest French pastry they are not, but I defy you not to enjoy one while it’s still warm, as they almost always are when I sling them into my cart. For $6 (and a Costco membership) you too can have 12 big, buttery Costco croissants in a giant clamshell package. Twelve seems like a lot, but if you’re anything like me, that means one for now, one for later, two for tomorrow, and eight to sit out on my counter to get stale for Easy Almond Croissants.

You see, Almond Croissants, while a bakery favorite, are frequently just another way to use up leftover bread; think of them as the even more sophisticated cousins of French toast and Bostock. Imbued with almond flavor inside and out, they’re deceptively simple to make and even easier to eat.

Stale croissants are split and soaked in simple syrup, smeared with homemade frangipane, sandwiched together, and topped with sliced almonds before baking. They emerge from the oven fragrant and flaky with the best crisp almond edges and rich, dense centers. You may leave them plain—as if there’s a way for Almond Croissants to seem plain!—or you may dust them with a little confectioner’s sugar for flair. I like flair.

While I am a Costco croissant purist, these may be made with any pre-baked or store-bought croissants you may have on hand. Please keep in mind that your croissants may differ in size from mine, so you may end up with a larger or smaller quantity of Almond Croissants than I have. Not that I’ve ever found such a thing to be a problem. It is the summer of frangipane, after all.

Easy Homemade Almond Croissants
makes 8-12 (I made 8)

Simple Syrup:
3/4 cup granulated sugar
3/4 cup water

Frangipane*:
2 cup blanched almond flour or 8 ounces blanched almonds
2 tablespoons all-purpose flour
1/2 teaspoon Kosher or sea salt
3/4 cup granulated sugar
3/4 cup (1 1/2 sticks) unsalted butter, cold-ish room temperature, cut into cubes
2 large eggs
1 teaspoon pure almond extract

For Assembly & Garnish:
8-12 store-bought croissants (I used 8), preferably a little stale
1/2 cup sliced almonds
2 tablespoons confectioner’s sugar, optional

The simple syrup and frangipane may be made up to a day in advance. Just cover and refrigerate until you are ready to bake.

Make the simple syrup. Combine sugar and water in a saucepan over medium heat. Bring to a simmer and stir until sugar dissolves, about 5 minutes. Remove from heat and allow to cool until you can comfortably hold your finger in it. Transfer to a bowl or dish (I used a pie plate) that is slightly larger than your croissants.

Make the frangipane. In a food processor (or very good blender), pulse almond flour, all-purpose flour, salt and sugar together. Pulse in butter. Pour in eggs and almond extract, and process until frangipane is a homogenous paste. Set aside.

Arrange oven racks in central positions. Preheat the oven to 350F. Line two rimmed sheet pans with parchment.

Assemble the almond croissants. Slice each croissant in half equatorially.

Working with one sliced croissant at a time, dip each half in the simple syrup, making sure to coat all sides. Place the bottom halves cut-sides-up on the prepared pans, and set the top halves on plates or another surface while assembly continues.

Use an offset icing spatula or the back of a spoon to spread about 2 heaping tablespoons of frangipane on the bottom half of each croissant. Top the frangipane with the top halves of the croissants, cut-sides-down. Press down lightly on each to adhere.

Spread about a tablespoon of frangipane on top of each filled croissant and sprinkle sliced almonds over the top. Bake croissants for 20-22 minutes, or until the frangipane is golden.

Let croissants cool on the pans for 15 minutes before removing to a rack to cool completely. Sift confectioner’s sugar over the tops, if desired. Serve slightly warm or at room temperature.

Almond Croissants are best eaten the day they are made.

Note: You will have some leftover frangipane after making these. Refrigerate it and use it for these or this.

Double Raspberry Bostock {Brioche with Almonds}

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Welcome back to the summer of frangipane, where we find any and all excuses to put sweet almond pastry cream in things. A few weeks ago, I dropped spoonfuls of frangipane onto a puff pancake. This week, I’m keeping things a little more traditional with Double Raspberry Bostock.

If you’ve never heard of Bostock, think of it as French toast’s glamorous pastry cousin—stale slices of rich brioche painted with simple syrup, topped with frangipane, and baked until brown. What a way to use up leftover bread! You can leave it plain or top it with fruit if that’s your jam. It’s definitely my jam, as evidenced by today’s recipe.

You see, where traditional Bostock is painted with simple syrup, Double Raspberry Bostock is painted with thinned raspberry preserves before being topped with frangipane and fresh raspberries. The tart nature of the berries cuts through the sweetness of the brioche and the frangipane and, well, it just works. It’s balanced, it’s berry, it’s delicious.

Oh, and it’s easy. Bostock is technically considered a pastry, even though it’s mostly just an excuse to use up old bread. Who doesn’t love a treat that helps prevent food waste?!

As you’ve likely realized, you can make Double Raspberry Bostock your own by using the fruit and preserves of your choice. Keep it all one flavor profile or mix and match. That’s the great luxury of making your own Bostock at home—you can my recipe and make it yours.

Double Raspberry Bostock {Brioche with Almonds}
makes 8 servings

Frangipane:
1 cup blanched almond flour or 4 ounces blanched almonds
1 tablespoon all-purpose flour
pinch of Kosher or sea salt
6 tablespoons granulated sugar
6 tablespoons unsalted butter, cold-ish room temperature, cut into cubes
1 large egg
1/2 teaspoon pure almond extract

Raspberry Preserves:
1/2 cup raspberry preserves
2 tablespoons water

For Assembly:
8 thick slices brioche, preferably a bit stale 1/2-1 6 oz package fresh raspberries
2-3 tablespoons sliced almonds (optional)
2 tablespoons confectioner’s sugar

Arrange a rack in the center of the oven. Preheat the oven to 350F. Line a rimmed sheet pan with parchment paper. Set aside.

Make the frangipane. In a food processor (or very good blender), pulse almond flour, all-purpose flour, salt and sugar together. Pulse in butter. Pour in egg and almond extract, and process until frangipane is a homogenous paste.

Thin the raspberry preserves. Use a fork to whisk jam and water together in a small microwave safe bowl. Warm in the microwave for 15 seconds, just so that it thins out even more. This step may also be done over a low flame on the stove.

Place brioche slices in a single layer on the prepared pan. Brush each slice with the thinned preserves, making sure to use up all of it. Spread about 2 heaping tablespoons of frangipane over each slice of brioche, covering the entire top. Press in raspberries, then sprinkle on sliced almonds, if using (I skipped these).

Bake Bostock for 25-30 minutes, until the frangipane as begun to brown in places. Let cool on a rack for at least 15 minutes before dusting with confectioner’s sugar and serving slightly warm or at room temperature.

Double Raspberry Bostock is best the day it’s made, but may be wrapped and kept in the refrigerator for a couple of days.

Frangipane & Rhubarb Puff Pancake {Dutch Baby}

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Let’s make this the summer of frangipane. I mean it! Frangipane in everything. Toast, pies, tarts, turnovers, croissants, pastries, French toast—everything. But let’s start with this Frangipane & Rhubarb Puff Pancake, okay? Okay. Glad that’s settled.

Now, if you’re over there going “WTF is frangipane and why won’t she shut up about it?” here’s a little explanation. Frangipane is almond pastry cream, the easiest pastry cream there is. Just blend together almond flour (or blanched almonds), all-purpose flour, sugar, butter, an egg, salt, and almond extract. Boom! Done! You have thick, creamy sweet almond frangipane at your disposal for any and all of your baking needs.

(I have a lot of baking needs.)

As detailed above, you can do many things with frangipane, but today we’re dropping spoonfuls haphazardly over the top of some eggy batter, scattering on little lengths of rhubarb and then baking it into a luxurious puff pancake. It’ll be tall and puffy (hence the name) when it comes out of the oven, but will quickly relax into something more rumpled and rustic, dotted with pockets of toasty almond cream and soft rhubarb. Find me a more flavorful sweet summer brunch. I’ll wait.

While rhubarb season is already waning, don’t fret! You can sub in any cherry, berry, or sliced stone fruit you love into this recipe with great success. Frangipane goes will just about everything. Watch out—I’m only getting started.

Frangipane & Rhubarb Puff Pancake {Dutch Baby}
makes 4-6 servings

1/2 recipe frangipane (recipe below)
2 thick or 3 thin stalks rhubarb
4 large eggs
1 cup milk (not skim or fat free)
2 teaspoons pure vanilla extract
1 cup all-purpose flour
3-4 tablespoons granulated sugar
1/2 teaspoon Kosher or sea salt
4 tablespoons butter (unsalted or salted)

Toppings (optional):
confectioner's sugar
lemon wedges
pure maple syrup
sliced almonds

Place a large ovenproof cast iron or stainless steel pan in a cold oven. Preheat oven to 400F.

Make frangipane according to recipe below. You will only need half for this recipe—set it in a space near the oven for easy access.

Trim off and discard rhubarb leaves (they are toxic). Wash and dry rhubarb stalks and slice into 1 1/2-2 inch lengths. If your rhubarb is thick, slice it in half for thinner pieces. Set in a space near the oven for easy access.

Make the puff pancake batter. In the bowl of a food processor or high-powered blender, combine eggs, milk, vanilla, flour, sugar, and salt. Process 30 seconds, or until no lumps remain. Let batter rest five minutes.

Once oven has reached 400F, remove the hot pan and add butter. Place pan back in the oven for 2 minutes, until butter has melted and begun browning. Remove pan from the oven, and swirl the butter so it coats the pan. Pour in batter.

Working very quickly, drop spoonfuls of frangipane and rhubarb over the top of the batter—don’t worry about specificity or creating a design, this should be done as quickly as you can without burning yourself. Bake 21-22 minutes, until puffed and golden. Do NOT open the oven door during baking.

Let pancake cool 2-5 minutes before slicing. Serve immediately with toppings of choice.

Frangipane {Almond Pastry Cream}
makes a heaping cup

1 cup blanched almond flour or 4 ounces blanched almonds
1 tablespoon all-purpose flour
pinch of Kosher or sea salt
6 tablespoons granulated sugar
6 tablespoons unsalted butter, cold-ish room temperature, cut into cubes
1 large egg
1/2 teaspoon pure almond extract

Make the frangipane. In a food processor (or very good blender), pulse almond flour, all-purpose flour, salt and sugar together. Pulse in butter. Pour in egg and almond extract, and process until frangipane is a homogenous paste.

Vegan, Gluten-Free Linzer Cookies

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After nailing the perfect snappy texture in last week’s Vegan, Gluten-Free Gingerbread Cookies, I couldn’t resist taking that formula and making it into linzer cookies.

Traditional linzer cookies are made from a dough that isn’t much more than a sugar cookie with a smattering of ground nuts tossed in for depth and tenderness. My vegan, gluten-free cookie formula already gets all its structure from almonds, but I still found a way to make the final product uniquely linzery. Linzerian? Linzeresque? Anyway…

The gist is that I removed the dark molasses and spices from the dough, lightening the flavor profile with maple syrup and a small, but effective amount of toasted ground hazelnuts. If you can’t get your hands on hazelnuts, pecans will work just as well (plus you won’t have to peel them).

This dough requires a short chill before the usual rolling, cutting and baking. Don’t forget to stamp out a little window in half your cookies for that signature linzer cookie look!

As far as filling goes, you can use any spread you like, but jam is traditional. I’m not much of a jam person, but I had a jar of homemade blueberry jam from my friend Suzette up in Maine, so I used that. Raspberry and strawberry would give festive Christmas red vibes, but I think orange marmalade might be absolute magic paired with the nutty cookies. I’ll have to try that another day though—for now, I’m extremely into these blue-black little picture windows and the signature flavor of my favorite place.

Vegan, Gluten-Free Linzer Cookies are initially very crunchy, but soften a bit as they soak up some moisture from the jam. This is not a bad thing at all, as it makes them easier to eat without getting crumbs on your shirt. That’s very important if, like me, you plan to casually snag a cookie every time you walk by the plate from now until 2022.

Vegan, Gluten-Free Linzer Cookies
makes about 2.5 dozen sandwich cookies

1/2 cup whole hazelnuts (or pecans)
2 1/2 cups blanched almond flour
1 teaspoon baking powder
1 teaspoon Kosher or sea salt
1/2 cup vegan butter, softened to room temperature
2/3 cup granulated sugar
1/3 cup confectioner’s sugar
2 tablespoons maple syrup or light corn syrup
2 teaspoons pure vanilla extract

For assembly:
2 tablespoons confectioner’s sugar
~3/4 cup jam or spread of choice

Special equipment:
rolling pin
2-inch cookie cutter
smaller cookie cutter (I used the large end of a piping tip)

toast and peel the hazelnuts. Place hazelnuts in a dry skillet over medium heat. Stir frequently until fragrant, 7-10 minutes. Immediately transfer hazelnuts to a clean, dry hand towel. Fold towel around the hazelnuts and then rub the towel with the palm of your hand. This will allow the hazelnut skins to loosen. This step does not have to be done perfectly. (If you are using pecans, you do not need to peel them.)

Let hazelnuts cool completely. Transfer to a food processor and pulse until they are a fine meal. Do not over-process or you’ll have hazelnut butter (delicious, but not helpful here).

In a medium mixing bowl, whisk together ground hazelnuts, almond flour, baking powder, and salt. Set aside.

In a separate medium-large mixing bowl, use an electric mixer to beat vegan butter until fluffy (about 2 minutes). Add sugar and confectioner’s sugar and beat until fully combined (about 2 minutes). Beat in maple syrup and vanilla.

Add dry ingredients in two installments, mixing completely after each addition. Dough may look rubbly, but should hold together extremely well when pinched.

Divide dough in two. Form each half into a disk, then wrap with plastic wrap. Chill for 1 hour or up to 3 days.

Place oven racks in central positions. Preheat oven to 325F. Line two rimmed baking sheets with parchment.

Use confectioner’s sugar to dust a surface and rolling pin. Unwrap one disk of dough and place it on the surface. Use the rolling pin to roll it out to 1/8-inch thickness. A thin offset icing spatula or bench scraper (or similar) will make moving the dough much easier, as will adding more confectioner’s sugar to the surface and rolling pin.

Use a 2-inch rom d cookie cutter to cut cookies, then use the icing spatula to move them to the prepared pans, keeping them 1.5 inches apart. Use a smaller cutter (I used the wide end of a piping tip) to cut windows in half your cookies—these are the tops of your linzers. Bake cookies 12-14 minutes, rotating the pans top-to-bottom and front-to-back at the 7 minute mark.

Let cookies cool 10 minutes on their pans. Use a spatula to remove them to a cooling rack to cool completely.

Repeat rolling, cutting, and baking as needed, re-rolling scraps as needed. Let cookie sheets come to room temperature between batches.

Set a cooling rack over a piece of parchment. Once all cookies are baked and cooled, set the cookies with the centers cut out on a prepared rack. Sift confectioners sugar over the tops.

Spread each whole cookie with jam (amount is based on your preference). Carefully sandwich cookies together. Serve.

Cookies will keep in an airtight container at room temperature for up to 3 days, or in the refrigerator for up to a week. Place wax paper between layers for best storage. Cookies will soften a bit over time.

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