Tag Archives: almond

Plum Frangipane Galette

Plum Frangipane Galette

This Plum Frangipane Galette might just be the prettiest thing I’ve ever made.

Do you see that golden crust? Those red and gold plums? The frangipane peeking through? It’s gorgeous.

But looks aren’t everything, so it’s a good thing it’s delicious too. The crust—my favorite all-butter recipe—is flaky as all get-out, and it’s filled to the brim with barely sweetened fresh plums and fragrant frangipane, AKA the almond pastry cream of dreams. It’s so good!

My train of thought is not hard to follow. As this is my third frangipane based dessert in three weeks, you can probably gather that I am on a bit of a frangipane kick right now. But it’s for good reason—frangipane is easy to blitz up in a food processor and works as a perfect foil to any number of summer fruits. I’m already thinking up some ways to incorporate it into my Thanksgiving pies, too!

Plum Frangipane Galette

But I’m getting ahead of myself. Today, it’s all about the plums.

Plum Frangipane Galette
makes 1 galette, about 8 servings

Frangipane:
1 cup 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

For the Galette:
1/2 recipe All-Butter Pie Dough or other good single crust recipe
3 medium plums, thinly sliced
2 tablespoons granulated sugar
2 tablespoons butter, cut into small pieces

For Assembly:
1 large egg
1 teaspoon water
coarse sugar (optional)

For Serving (optional):
confectioner’s sugar
vanilla ice cream
whipped cream

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.

Arrange oven racks in the upper and lower positions. Preheat oven to 375F. Line a rimmed baking sheet with parchment paper. Set aside.

Flour a surface and a rolling pin. Roll pie dough out until it is 1/8-inch thick (about a 12-inch circle). Transfer to prepared pan. Spread frangipane in a circle, leaving a 2-inch border on all sides. Arrange plums in a pattern over the top, making sure to overlap the slices. Fold dough over the sides of the filling to contain it. Dot exposed filling with butter.

In a small bowl, whisk together egg and water. Brush mixture on exposed pie dough. Sprinkle with coarse sugar, if desired.

Bake galette on the upper rack for 25 minutes. Move to the lower rack. Bake for 20-25 more minutes, tenting with foil if anything begins to brown too quickly. Crust will firm up as the galette cools.

Let galette cool completely in the pan on a rack. Remove to a cutting board. Slice and serve as-is, or with sifted confectioner’s sugar, whipped cream or vanilla ice cream, if desired.

Galette will keep covered at room temperature for two days, or in the refrigerator for up to four.

Bostock {Toasted Brioche with Almonds}

Bostock {Toasted Brioche with Almonds}​

If you’ve ever seen fancy-looking Bostock in a bakery, you may be surprised to learn that it’s a snap to make as far as French pastry goes. The origin of the name is up for debate, but it’s sometimes also referred to as Brioche aux Amandes or “almond brioche.” All that is fine and good—almonds and brioche are enough of a selling point—but I was drawn to Bostock when I learned it’s not actually a pastry on its own, but instead a way to repurpose day-old bread. Yep, it’s the pastry equivalent of French toast! Bostock is nothing more than thick, day-old slices of brioche painted with simple syrup, topped with frangipane and sliced almonds (and sometimes seasonal fruit), and baked until golden.

Bostock {Toasted Brioche with Almonds}​

Permitting you are using store bought brioche, this recipe comes together very quickly. Simple syrup is made from equal volumes of sugar and water, and takes only five minutes to simmer. Frangipane, a sweet almond pastry cream made primarily of almond flour, sugar, butter and an egg, just needs two minutes in the blender. See? Quick and easy! Also, if you are more organized than I am, both elements can be made up to a week ahead—just make sure to let your frangipane come to room temperature before you try to spread it on the delicate brioche.

Assembly is easy as can be. Cut the stale brioche into 8 thick slices, then give each one a heavy brush of simple syrup and a luxurious smear of frangipane. Add some fresh fruit if you like, or don’t; I sliced up a nectarine for half my pastries. Sprinkle on some sliced almonds and bake your Bostock for 25-30 minutes, or until it’s puffed and browned a bit.

Bostock {Toasted Brioche with Almonds}​

One more wonderful thing about Bostock? You don’t have to let it cool completely! Definitely don’t eat it straight out of the oven, but go right ahead and enjoy it warm with a (admittedly heavy) dusting of confectioner’s sugar. It’s crispy and toasty at the edges, and the frangipane squidges against your teeth in the most satisfying way. Bostock is softer at room temperature, but still pretty dang stellar. I haven’t seen many people tell you to eat it cold, but I’ll admit that I like the leftovers straight from the fridge, too.

Bostock {Toasted Brioche with Almonds}​

Like its spiritual cousin French toast, Bostock is a genius way to repurpose leftovers into something much greater than the sum of its parts. While the classic recipe is made with brioche, you could give the Bostock treatment to a number of leftover carbs. Challah, stale croissants, and day-old waffles come to mind. You could also swap out the simple syrup for warmed jam—I’m absolutely going to try matching the flavor with my seasonal fruit topping next time! Saturday morning double cherry Bostock, anyone?!

Bostock {Toasted Brioche with Almonds}​
Bostock {Toasted Brioche with Almonds}
makes 8 servings

Simple Syrup:
1/3 cup granulated sugar
1/3 cup water

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

For Assembly:
8 thick slices brioche, preferably a bit stale (mine were from 1 14oz loaf)
2 medium sliced nectarines or other seasonal fruit (optional)
2-3 tablespoons sliced almonds
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 simple syrup. Combine water and sugar in a small saucepan. Heat over medium heat, stirring occasionally, until sugar has dissolved. Remove from heat. 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.

Place brioche slices in a single layer on the prepared pan. Brush each slice with simple syrup, making sure to use up all the syrup. Spread about 2 heaping tablespoons of frangipane over each slice of brioche, covering the entire top. Press in fruit, if using, then sprinkle on the sliced almonds.

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.

Bostock is best the day it’s made, but may be wrapped and kept in the refrigerator for a couple of days.
Bostock {Toasted Brioche with Almonds}​
Bostock {Toasted Brioche with Almonds}​

Cherry Almond Tart

Cherry Almond Tart

Of all the wonderful things about cherry season—namely, that there are cherries everywhere and in everything—the lone drawback is that it’s quick. Cherries arrive in the produce section fast and furious, and then suddenly two months have passed and you’re googling pumpkin recipes again. Where does the time go?

Cherry Almond Tart

I have spent every summer of this blog’s brief existence trying to fill it with recipes highlighting every major warm weather fruit group. There are many (so, so many) berry recipes and a shocking number of peach desserts considering that I don’t care much for cooked stone fruit, but I’m happy if I nail down one cherry treat per year. Lucky for all of us, this year’s Cherry Almond Tart is a notch above the rest.

The secret? Frangipane aka almond pastry cream. It’s easy to make—it’s just a blend of almond flour (or whole blanched almonds), sugar, eggs and a few other baking staples—and is spread into a thin layer between rough puff pastry dough and a bevy of pitted whole cherries. As it bakes, this thin blanket of almond cream puffs up and nearly envelops the cherries, and gets a touch dark on top.

Cherry Almond Tart

The results are outstanding. Every bite is full of juicy, collapsed cherries, flaky pastry and a soft, thick layer of frangipane. I gilded the lily with some confectioner’s sugar and sliced almonds, but it truly needs no adornment. But, you know, ice cream is never a bad idea.

Cherry Almond Tart

Heads up that I’m on vacation this week! I’ll be taking Friday off to spend time with my family, but I have an epic ice cream recipe coming next Wednesday. Have a great week, y’all.

Cherry Almond Tart
Cherry Almond Tart
makes one tart, about 8-10 servings

Rough Puff Pastry*:
1 cup all-purpose flour
1/4 teaspoon Kosher or sea salt
5 ounces (10 tablespoons) unsalted European butter (I used Kerrygold)
1/4 cup water or milk of choice, very cold

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

For the Cherries:
2 1/2 cups whole sweet cherries, stemmed & pitted
2 tablespoons granulated sugar
1 tablespoon unsalted butter, cut into small pieces

Egg Wash:
1 large egg
1 teaspoon water

For Garnish:
2 tablespoons confectioner’s sugar
2 tablespoons sliced almonds

Note: If you’d like to use frozen (thawed) puff pastry instead of Rough Puff Pastry, start the recipe at the paragraph beginning “Make the tart.”

Make the Rough Puff Pastry. In a large mixing bowl, whisk together flour and salt. Use a pastry blender or two forks to cut butter into dry ingredients until the largest pieces are the size of small peas. Pour in cold water or milk and stir with a silicone spatula or wooden spoon until a shaggy dough forms.

Flour a surface and a rolling pin. Turn dough out onto surface, and use your hands to pat it into a rough rectangle. Roll the dough into an 8x10" rectangle. Fold dough in thirds, and give it one quarter turn. Roll into an 8x10" rectangle again, fold, and turn. Repeat rolling, folding, and turning until it has been done six times total. Wrap folded dough in plastic wrap and refrigerate for at least one hour, or up to 48 hours.

Make the tart. Place an oven rack in the center position. Preheat oven to 400F. Line a rimmed quarter-sheet pan or jelly roll pan with parchment.

Flour a surface and a rolling pin. Unfold dough. Roll dough out to 10x14-inch rectangle. Transfer dough to the prepared pan. Trim any excess overhang. Use your knife to score a rectangle on the dough, so that there is a 1/2-inch border on all sides. Dock the center rectangle of the dough with a fork. Refrigerate.

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.

Remove crust from the refrigerator. Use an offset spatula or the back of a spoon to spread frangipane in a thin layer all over the docked rectangle. Evenly scatter the cherries over the top. Sprinkle with sugar, then dot with butter.

Make the egg wash. Combine egg and water in a small bowl, then use a fork to whisk them together. Use a pastry brush (or a clean finger) to brush egg wash over exposed crust.

Bake tart for 28-30 minutes, until puffed and golden all over. Let cool completely in the pan on a rack. Remove to a cutting board. Use a large, sharp chef’s knife to slice the tart, then sift confectioner’s sugar over the top. Serve, garnished with sliced almonds, if desired.

Tart is best within 48 hours. Wrap leftovers and keep them in the refrigerator.
Cherry Almond Tart
Cherry Almond Tart
Cherry Almond Tart

White Almond Petit Fours

White Almond Petit FoursI’ve made petit fours for a couple of Easters over the last few years, and I think I might finally be getting the hang of them. These tiny, poured fondant-glazed cakes are a childhood favorite of mine, but past attempts to make them have driven me to dark places. When I tested the carrot cake version I had to take a day off of work to recover! It’s taken me two years to give petit fours another go, and while I expected some agony, these White Almond beauties were surprisingly fun and simple to make.

Don’t get me wrong—these are still a labor of love, but they weren’t backbreaking, day-ruining work this time, and I think I know why. I took my time, y’all. I didn’t rush a thing. Every step in this process was done when I had the time and energy. While you can certainly make these over the course of a single day, the batch pictured was assembled over four days with lots of down time. It was leisurely and practically luxurious as far as petit fours go.White Almond Petit FoursLet me lay it out for you. On Monday, I made the cake—a sprinkle-free, rectangular version of this white bundt recipe—and then refrigerated it. Tuesday is my long day every week, so nothing happened petit four-wise.

On Wednesday, I trimmed the cake, painted on an almond simple syrup, and adhered a thin sheet of marzipan to the top. Then I popped the whole thing back into the fridge.White Almond Petit FoursWhite Almond Petit FoursThe next day (Thursday), I trimmed the edges and cut the cake into 1 1/2-inch squares. Since marzipan is moldable, I scored my squares before slicing—it made the whole process super simple.

Next up, I made the poured fondant coating, which is really just melting a whole bunch of things together. Usually coating is my least favorite part of this process, but these weren’t much trouble. I think using cold, dense-crumbed bundt cake was the secret to my success here—it held together so well that I was able to coat these squares by dipping instead of fiddling with squeeze bottles.White Almond Petit FoursWhite Almond Petit FoursMy process went something like this. I stuck a fork in the bottom of a petit four and dipped it in the warm fondant, quickly moving the bowl around to cover the sides. Then I used another fork to help ease the petit four onto a rack to set before moving onto the next.* I had a few casualties, but the solution was to slightly reheat the fondant and keep going. Make no mistake, this was still a tedious process, but it’s nothing compared to the squeeze bottle nightmares of petit fours past! Are there a few crumbs on these little cakes? Sure! But perfection is the enemy of joy here. Also, toasted almond flowers are quite handy for hiding flaws. Aren’t they pretty? I’m obsessed.

*Here’s a video from another baker whose process is similar to my own.White Almond Petit FoursAs far as flavor goes, White Almond Petit Fours are sweet almond through and through! If you love marzipan, these are for you. The cake is dense and moist, the marzipan somehow both melts and remains distinct, and the fondant is almost too much…but it’s also not enough. I always need a second petit four.White Almond Petit FoursThe petit fours of my childhood were super-sweet so I love the intensity here, but if you need some sharpness to cut through all the almond, you could soak the cake in a lemon syrup, or torte and fill it with a layer of raspberry jam or lemon curd. For me though, it’s all about that moist sweet almond cake, especially when enjoyed cold from the fridge at midnight on Easter Day. Or any day, really. I’m not picky.White Almond Petit Fours

White Almond Petit Fours
makes about 35 1 1/2-inch petit fours

Cake:
2 3/4 cups all-purpose flour
2 cups granulated sugar
2 1/2 teaspoons baking powder
1/2 teaspoon Kosher or sea salt
1 cup (2 sticks) unsalted butter, room temperature, cut into 16 pieces
4 large egg whites, room temperature
1 tablespoon pure vanilla extract
1/2 teaspoon pure almond extract
3/4 cup full-fat sour cream, room temperature
1/4 cup whole milk, room temperature

Syrup:
1/4 cup granulated sugar
1/2 cup water
1 teaspoon pure vanilla extract
1/4 teaspoon pure almond extract

Marzipan:
12 ounces prepared marzipan (not almond paste)

Poured Fondant:
2/3 cup hot tap water
1/2 cup light corn syrup
2 teaspoons pure vanilla extract
12 ounces white chocolate chips
2 pounds (7 1/2 cups) confectioners sugar

Garnish:
sliced almonds
~3 tablespoons poured fondant

This recipe is long and requires many steps and chills. Please read through carefully before beginning.

Place an oven rack in the center position. Preheat oven to 350F. Grease a 9×13-inch pan and line with parchment. Grease again. Set aside.

Make the cake. Combine flour, sugar, baking powder, salt, butter, egg whites, vanilla, almond extract, sour cream and milk in a large mixing bowl. Use an electric mixer to mix on low for 30 seconds. Increase speed to medium and mix for 3 minutes. Batter will be thick.

Transfer batter to prepared pan and smooth the top with a silicone spatula or wooden spoon. Tap full pan on the counter five times to release any large air bubbles. Bake 45-55 minutes, or until a toothpick inserted in the center comes out clean.

Allow to cool in the pan for 30 minutes. Use a thin, flexible knife to release cake, and then remove to a rack. Allow to cool completely. Wrap tightly in plastic wrap and refrigerate for 2 hours or up to 2 days.

Remove cake from the refrigerator, unwrap and place on a cutting board. Use a serrated knife to trim the top so that it’s even and the crumb is exposed. Discard (eat!) the scraps.

Make the syrup. Combine sugar and water in a small saucepan over low heat. Stir constantly until sugar dissolves, about 3-5 minutes. Remove from heat. Stir in vanilla and almond extracts. Paint syrup all over the top of the cake. It will seem like too much, but it’s not.

Roll out the marzipan. Dust a surface and rolling pin with flour or confectioner’s sugar. Use your hands to form marzipan into a rectangle shape and place it on the surface. Use the rolling pin to roll marzipan into an 8×12-inch rectangle, lifting and turning it occasionally so it doesn’t stick to your surface.

Lay marzipan over the top of the cake so that the crumb is no longer exposed. Use rolling pin to roll over it lightly a few times to adhere. Wrap assembled cake tightly in plastic wrap and refrigerate for another 2 hours or up to a day.

Remove cake from the refrigerator to a large cutting board. Use a serrated knife to trim off crispy cake edges (about 1/4-inch on all sides). Slice cake into 1 1/2-inch squares. Freeze for 30 minutes while you prepare the poured fondant.

On a surface, place a cooling rack over a sheet of parchment.

Make poured fondant. In a liquid measuring cup, stir together hot water, light corn syrup, and vanilla.

Fill a small pot with 1-2 inches of water. Set a heatproof bowl over the top, ensuring that the water does not touch the bottom of the bowl. Remove bowl and bring water to a simmer.

Place white chocolate chips in the heatproof bowl. When water simmers, place bowl back over the water. Whisk until melted. Alternate adding confectioners sugar and liquid ingredients, whisking constantly until smooth. Remove from heat and let cool a few minutes (it works best around 100F).

Working quickly, stab a fork into the bottom of on petit four. Gently lower it into the fondant and manipulate the bowl so that the sides get some coverage. Use another fork or an offset icing spatula to remove the petit four off the fork and onto the prepared cooling rack. Re-warm fondant as needed by placing it back over the double boiler for a few minutes. Here is a video for clarity.

This process may also be done by filling a squeeze bottle with fondant and using it to cover the the top and sides of each square. Use an offset icing knife to adjust sides as necessary. This may be done with a spoon as well, although a squeeze bottle is simpler.

Let poured fondant set for about an hour. Reserve any excess fondant for decorating.

To decorate, toast almonds in a 350F oven for 5-7 minutes, until fragrant. Let cool completely. When petit fours have set, warm excess fondant slightly and load into a piping bag. Snip off a small corner and dot about a dime-size blob on top off one petit four, then immediately arrange five almond slices as a flower. Continue with remaining petit fours. Let set for another 20 minutes before serving.

Petit course may be served at room temperature or cold. Leftovers will keep in an airtight container in the refrigerator for 7-10 days.

White Almond Petit FoursWhite Almond Petit Fours

Almond Poppy Seed Coffee Cake

Almond Poppy Seed Coffee CakeIn keeping with social distancing, baking with what I have, considering what you might have, thinking up swaps, and trying to make something Easter-appropriate, I present to you this Almond Poppy Seed Coffee Cake. It’s made with the last of a container of sour cream I found in my fridge, poppy seeds leftover from Lemon Poppy Seed Muffins, and sliced almonds from Almond Boterkoek. The rest of the ingredients are baking basics/things I normally have around. Oh, and it only requires one egg—score!Almond Poppy Seed Coffee CakeAs far as Easter goes, this is not my norm. This cake is not pastel or coconut or coated in my nemesis, poured fondant, but it feels decidedly springlike anyway. I mean, I know we eat almond things at other times of year, but doesn’t Almond Poppy Seed Coffee Cake scream springtime Sunday morning?Almond Poppy Seed Coffee CakeThe cake is just my usual coffee/crumb cake base, but perfumed with almond extract and studding with crunchy poppy seeds. It’s super moist and tender thanks to sour cream, milk and softened butter.Almond Poppy Seed Coffee CakeI skipped the traditional coffee cake crumble here because I felt like it was competing with the poppy seeds—too much crunch, ya know? Instead, I’ve taken the easy way out and topped this sucker with sliced almonds, put it in the oven and called it a day.

You might think you’ll miss the crumble, but once this cake is baked and golden, I promise you’ll be like “Crumble who?” Or, more likely, you’ll be too busy eating soft almond poppy seed cake to care.Almond Poppy Seed Coffee CakeAs with every recipe I’m posting right now, Almond Poppy Seed Coffee Cake has plenty of room for substitutions and swaps.

-don’t have poppy seeds? Leave them out. You won’t have same crispy, crunchy texture, but your coffee cake will still be delicious.
-if you don’t have a round cake pan, use a square pan. I haven’t tried it, but I have a sneaking suspicion this will work in a loaf pan too, though you may want to let it bake for more like 50-60 minutes.
-don’t have both granulated and brown sugars? You can use all of one or the other. This will change the color and flavor of the cake a little in either direction, but not in a bad way.
-no almond extract? Well, your cake won’t be Almond Poppy Seed without it, but it also will be fine. If you have citrus at home, feel free to zest a lemon (or whatever) into the sugar. If you leave it plain though, I promise it will still be good.Almond Poppy Seed Coffee Cake
-no vanilla? Not ideal, of course, but it can be left out.
-our of sour cream? Use yogurt. No yogurt? Swap all the sour cream & milk in the recipe for 1 1/4 cup buttermilk. For DIY buttermilk, see here.
-I bake almost exclusively with whole milk, but feel free to sub whatever you have. With the quantity of sour cream in this recipe, plant-based milks should work without issue.
-if you don’t have sliced almonds for the top, use slivered or chopped almonds, or leave them off entirely. If you feel like your cake needs more adornment, make a glaze or sift confectioners sugar over the top.

That’s every substitution I can think of, but feel free to ask questions in the comments if you think of another. “Make it work” is the name of the game this Easter.Almond Poppy Seed Coffee Cake

Almond Poppy Seed Coffee Cake
makes one 9-inch round cake, about 10 servings

2 cups all-purpose flour
3 tablespoons poppy seeds
1/2 cup light brown sugar, packed
1/4 cup granulated sugar
1 1/2 teaspoons baking powder
1/4 teaspoon baking soda
1/2 teaspoon Kosher or sea salt
1/2 cup unsalted butter, softened to room temperature
1 large egg, room temperature
1/2 cup full-fat sour cream, room temperature
2/3 cup whole milk, room temperature
1 teaspoon pure vanilla extract
1 teaspoon pure almond extract
1/2 cup sliced almonds

Preheat oven to 350F. Grease a 9-inch round cake pan. Line with parchment and grease again. Set aside.

In a medium mixing bowl, whisk together flour, poppy seeds, brown sugar, granulated sugar, baking powder, baking soda, and salt. Set aside.

In a large mixing bowl, use an electric mixer to beat butter until fluffy. Mix in egg, sour cream, vanilla and almond extracts; mixture will be a bit lumpy. Mix in half the dry ingredients followed by half the milk. Add remaining dry ingredients, followed by remaining milk.

Transfer the batter into the prepared pan and spread it evenly. Use your fingers to scatter sliced almonds over the top. Tap full pan a few times on the countertop to release any large air bubbles. Bake cake for 40-45 minutes, until a toothpick inserted in the center comes out clean.

Let cool 20 minutes in the pan on a rack. Run a thin, flexible knife around the edge of the pan before inverting onto a plate to release. Revert cake onto a serving plate. Cake may be served warm or room temperature. Serve.

Leftover cake will keep well at room temperature for up to two days, or in the refrigerator for up to five.Almond Poppy Seed Coffee CakeAlmond Poppy Seed Coffee CakeAlmond Poppy Seed Coffee Cake