almond extract

This exquisite recipe came to The Times in a 2001 article by Amanda Hesser about the first meal her now mother-in-law, Elizabeth Friend, prepared for her. The meal ended with this simple almond cake. Ms. Hesser wrote: “It had a crust, fragile like a dry leaf, that led to a moist, downy layer of ground almonds and sugar. It was a perfect dessert. And it punctuated one of the great meals of my life.” It's not the prettiest cake in the world – Ms. Friend called it “the Shar-Pei of cakes” because it crumbles on the edges and falls in the middle – but it is flawless otherwise. If you care about looks, dust it with confectioners’ sugar and top it with fresh berries as we've done in the picture. It also improves with age and can be made 1 to 2 weeks ahead. Store it covered in or out of the fridge. Finally, this recipe makes two 8-inch cakes, so give one away or freeze one for a rainy day.

Almond Cake

softened,

flour

salt

sugar

almond paste

sour cream

baking soda

Confectioners’ sugar,

Preheat oven to 325 degrees. Butter sides and bottoms of 2 8-inch cake or springform pans; line sides and bottoms with parchment paper. Butter paper. Place pans in freezer.

Sift flour and salt into a small bowl. Set aside. In a mixer fitted with a paddle, beat butter and granulated sugar at high speed until fluffy, about 5 minutes. Add almond paste, a little at a time at medium speed, and beat 8 minutes. Beat in egg yolks, one at a time, and almond extract. Mix sour cream and baking soda and add to butter mixture. Reduce mixer speed to low and gradually add flour mixture, just until blended.

Divide batter between prepared pans and spread evenly. Bake about 40 minutes to an hour, until tops are golden and spring back when lightly pressed and cakes shrink from sides of the pans. Cool in pans on wire rack. Remove sides of pans and remove paper. When ready to serve, sift confectioners’ sugar on top and slice like pie.

A gâteau Basque is a buttery almond-flavored cake filled with a layer of pastry cream for a beautiful contrast of crumbly and creamy layers. Try these easy and delicious cake recipe from chef Alex Raij. 

G&#xE2;teau Basque Cake Recipe

For the Pastry Cream: 2¼ cups whole milk

sugar, divided

cinnamon

lemon zest

cornstarch

For the Cake: 3 eggs

vanilla extract

baking powder

all-purpose flour

For Assembly: ¼ cup water

cognac

cherries

egg, beaten

Almond Cake with Lemon Custard and Boozy Cherries

This recipe, from “Dessert Person” (Clarkson Potter, 2020) is one of those ace-up-your-sleeve, slice-and-bake cookie recipes every baker needs. The pinwheels are super tasty, need no decoration and require no major assembly. These buttery, nutty, shortbready cookies achieve the highest calling for any recipe: They look and taste as if they are harder to make than they are. (<a href="https://www.youtube.com/watch?v=4nshlz1FL-E">Watch Claire make them here</a>.)

Pistachio Pinwheels

85 grams shelled raw unsalted pistachios

unsalted butter

confectioners’ sugar

almond flour

demerara sugar, for rolling

In a food processor, pulse the pistachios until they’re very finely ground but not yet forming a paste, about 25 second-long pulses. Transfer the ground pistachios to a small bowl and set aside.

To the same food processor (no need to wash after grinding the pistachios), add the butter and confectioners’ sugar, and process until the mixture is smooth and creamy. Add the yolks and almond extract, and process until the mixture is smooth and light. Add the flour and salt, and pulse, scraping down the sides of the bowl once or twice, until you have a stiff, uniform dough.

Transfer two-thirds of the dough (about 10 ounces/240 grams) to a medium bowl and add the almond flour to the bowl. Use a flexible spatula to work the almond flour into the dough until you have a uniform mixture.

Scrape the almond dough onto a piece of parchment paper. Pat it down with your hands into a thinner layer, then place a piece of parchment paper on top. Roll out the dough between the sheets of parchment into a slab measuring about 12-by-8 inches and ¼-inch thick. (Uncover the dough and use a small offset spatula to shape the dough into a rectangle if necessary.) Slide the parchment paper onto a baking sheet and refrigerate the slab until firm, 10 to 15 minutes.

Meanwhile, add the ground pistachios to the food processor with the remaining dough and pulse until the mixture is thoroughly blended and the dough has taken on a green color, about 7 pulses. Set aside at room temperature while the almond dough chills.

Remove the almond dough from the refrigerator and plop tablespoon-size pieces of the pistachio dough across the surface of the slab. Use the offset spatula to spread the pistachio dough across the length of the slab in an even layer, leaving a 1/2-inch border along the longer sides. Starting at one of the longer sides and using the parchment paper to help you, roll the dough into a tight spiraled log. Wrap the log in parchment paper and transfer to the refrigerator. Chill until the dough is very firm, at least 1 hour.

When ready to bake, arrange two oven racks in the upper and lower thirds of the oven and heat to 350 degrees. Line two large rimmed baking sheets with parchment paper and set aside.

Sprinkle the demerara sugar across a cutting board. Remove the log from the refrigerator, unwrap, and roll across the board in the sugar, pressing down very firmly as you roll so the sugar adheres. Continue to roll and press until the entire log is coated. Using a sharp knife, shave a thin crosswise slice off of each end so you have straight sides with the full spiral exposed. Cut the log in half crosswise, then cut each half in half again to make quarters, and cut each quarter in half again for eighths. (This ensures even, equal slices.) As you cut, roll the pieces on the cutting board to prevent the pinwheels from gaining a flat side and losing their round shape. Cut each piece into 4 equal slices to make 32 cookies.

Divide the cookies between the two prepared baking sheets and space them evenly. Bake the cookies on the upper and lower racks until they are golden around the edges, 15 to 20 minutes, switching racks and rotating the sheets front to back halfway through baking. Remove from the oven and let cool completely on the baking sheets.

Browning almond flour for these cookies adds a deep layer of toasty flavor, intensifying their overall nuttiness. Feel free to substitute other nuts: Pistachios, walnuts and pecans work particularly well. Snowballs keep, stored airtight at room temperature, for about a week.

Toasted Almond Snowballs

unsalted butter (1 1/2 sticks), softened

brandy, pastis

fine sea salt

In a medium skillet over medium heat, toast the almond flour, stirring constantly, until golden brown and fragrant, 6 to 8 minutes. Immediately pour flour into a small bowl to cool. Watch carefully: Once the flour begins to toast, it will happen very quickly.

Using an electric mixer fitted with the paddle attachment or a handheld electric mixer, beat butter and 1 cup confectioners’ sugar on low speed until fluffy, 1 to 2 minutes. Beat in egg yolk, brandy and almond extract until well combined.

Reduce speed to low and gradually add all-purpose flour, salt and toasted almond flour until just incorporated.

Scrape the dough into an airtight container and refrigerate for at least 2 hours or overnight.

When ready to bake, heat oven to 350 degrees and line 2 baking sheets with parchment paper.

Using your hands, roll dough into 1-inch balls and place balls 1 inch apart on the prepared baking sheets. Bake for 12 to 18 minutes, until cookies begin to brown at edges. Rotate cookie sheets halfway through for even baking.

Place 3/4 cup confectioners’ sugar into a sieve. As soon as the cookies come out of the oven, sift a thick layer of confectioners’ sugar over the tops. Once cookies are cool, put remaining 3/4 cup confectioners’ sugar (plus any sugar in the sieve) into a shallow bowl and toss cookies again in confectioners’ sugar.

Layers of almond cake are sandwiched with raspberry jam before getting coated in chocolate for the prettiest and most delicious rainbow cookies you&#039;ve ever had.

Italian Rainbow Cookies

Nonstick cooking spray

unsalted butter,

eggs, separated

milk

red food coloring

green food coloring

raspberry jam, divided

chocolate chips, melted

The Ultimate Italian Rainbow Cookie Recipe

Follow the same rules you would for egg-white meringues to make the aquafaba version. Start with room-temperature aquafaba and add the sugar slowly, one heaping tablespoon at a time.

Aquafaba Meringues

chickpeas

granulated sugar

Heat oven to 250 degrees. Line two baking sheets with parchment paper. 

Drain the chickpeas, reserving the bean liquid (aquafaba). You should have about 3/4 cup liquid. (Save chickpeas for another use.) Pour liquid into the bowl of a stand mixer. Beat on high speed with the whisk attachment until stiff peaks form, about 15 minutes. Add the sugar, one heaping tablespoon at a time, and whisk until the mixture is glossy, then add the almond extract.

Use a tablespoon to scoop the aquafaba mixture into mounds on the baking sheets. Bake for 1 1/2 to 2 hours, or until the meringues are dry and firm to the touch. Let meringues cool before serving. Meringues will keep in an airtight container for 2 to 3 days.

This vanilla bundt cake from Delish.com is an absolute show stopper. 

Vanilla Bundt Cake

Cooking spray,

c. (3 sticks) butter, softened

c. sugar

eggs

almond extract (optional)

c. all-purpose flour

kosher salt

c. whole milk

pure vanilla extract

This cake is fantastic! My whole family loves it!

Great recipe! I added some lime juice and some lime zest to the icing for a little extra zing. Love this!

I'm a experienced bake and I have made lots of blunt cakes but this recipe is by far the best One I Have Made

I used this recipe to bake my first cake.  My mom is the baker in the family, but due to Covid, we are social distancing.  I wanted cake, so I decided to try this recipe, and it was great!  The directions were very clear and easy to follow for a first time cake baker.  I really appreciated the explanations not just of how to follow the directions exactly- but *why* one must follow the directions exactly.  

We loved it!  My little 3 year old son got his slice and asked where Grammy is, so I guess it was as good as my mom's cakes are.  
Thank you for this yummy recipie!

This cake is very simple to make, and incredibly tasty. Used a convection oven at 350/50 had to add 15-17 min to complete baking.

This recipe was awesome. I made it yesterday for my family and they loved it. I would definitely recommend this to anyone. It's so easy.😀

My whole family loved this cake. It has an amazing fluffy- soft consistency, and is not too sweet. I will be making it again.
A couple twists: I added orange and almond extract to the cake mix, and lemon juice to the glaze (I cut the glaze recipe in half, but if you like it a LOT of glaze, go for it!). I also buttered the pan and coated with sprinkled sugar before putting in the batter.

Really great recipe. My 8yo son and I had a “boys weekend” when my wife went away with her sister, and making this cake was just one activity we decided to do. It turned out perfectly. Just follow the instructions and you can’t go wrong.

I tried it and it was so delicious. My husband loves it... Super quick and easy also.. Thank you very much...

First time I’ve ever baked a bundt cake, if you cook or bake anything you probably have all the ingredients, it’s fast to prepare, hard part is waiting for it to finish baking.  My oven is out of whack but I found this recipe and had to try it.   It is a super delicious recipe !

Although the cake had a nice flavor I would recommend using Crisco to grease the pan instead of a cooking spray. The cake was destroyed trying to get it out of the pan.  I’ve had this problem before and should have known better.

So good!!! I but chocolate in the center to make it like a lava cake.

This turned out so so good. I had to modify a tiny bit because I didn’t have milk or corn starch and I wanted it to be a sourdough cake. I used 1 cup starter, mixed in after eggs and vanilla and only 2.5 cups of flour. I don’t used canned coconut milk in place of milk and threw in a tsp of baking soda because I was worried about not using corn starch. Done right at 55 minutes.

I baked this cake just for fun and it turned out to be a major success. All of my family and friends are begging me to make them one now. I can’t wait until this epidemic is over so I can bake them one!

Another reviewer said it was way too sweet. So, I cut the sugar by half a cup (1.5 instead of 2 cups). I found it to not be quite sweet enough. But the lemon glaze I poured on top sweetened it sufficiently. I omitted the almond extract. Just not my thing. I thought I had overcooked it, but the inside was moist. I used a USA pan 10” Bundt and there was plenty of room for the batter to rise. Delicious and versatile cake.

wow! I made the recipe exactly as described and it came out so good! Cake tastes good and the consistency is firm but a bit crumbly. I made this cake to taste different recipes for my church upcoming bake sale. I’ll be sticking with this one for sure.

Waayyy to sweet for me. Hoping to find someone who will take it as I hate to throw away 95% of a cake. Turned out great otherwise as far as baking time, texture, etc. just waayyy too sweet.

https://streaming.hearstdigitalstudios.com/402154a7-2210-442c-ac88-574fd416d17c/video_rover_16x9_1080p_hd_1523478758_27231.mp4

The Classic Bundt Cake That Everyone Should Know

Biscotti are easy to make and keep for up to 2 weeks in an airtight tin. They taste even better a day or two after baking. They are perfect for dunking, in red wine, sweet wine, coffee or tea. Almonds or walnuts can replace the pistachios if desired.

Pistachio Biscotti

unsalted butter (1 stick), softened

lemon

all-purpose flour, plus more for rolling

pistachios

Heat oven to 350 degrees. Put butter and sugar in the work bowl of a stand mixer (or use a large bowl and hand-held electric beaters). Cream butter and sugar at high speed until pale, light and fluffy, about 5 minutes. Add eggs one at a time and mix well. Beat in lemon zest and almond and vanilla extracts.

In a separate medium bowl, stir together flour, baking powder and salt. At low speed, add flour mixture to butter mixture. As dough is coming together, add the pistachios and mix until incorporated. You will have a soft, sticky dough.

Divide dough into 2 equal pieces. With floured hands, shape each piece into a log about 12 inches long. Place logs well apart on a parchment-lined baking sheet. (Logs will spread as they bake.)

Bake logs for 25 to 30 minutes, until firm and lightly browned all over. Remove and cool logs on a rack until cool enough to handle. (Don’t rush this step or you risk crumbling when slicing.) Using a serrated knife, carefully cut into slices, crosswise or at a diagonal. Thicker 1/2-inch slices are easier to cut; thinner slices are a bit more elegant.

Place slices in one layer on baking sheet and return to the oven until lightly browned, about 10 minutes (less for thinner slices). Flip each slice and bake again for another 5 minutes. Let cool completely, until biscotti are crisp and dry, before transferring to a tin.

Celebrate just about any occasion with these funfetti pudding cookies! Dry instant pudding mix helps to give these cookies a bakery soft and flavorful texture; while also giving those signature buttery and crispy edges. Go grab your sprinkles and make a batch of these festive cookies STAT!

Funfetti Pudding Cookies

all purpose flour

vanilla dry mix

(1 stick)

almond

rainbow sprinkles

Preheat the oven to 350°F and line a large baking sheet with parchment paper or a silpat liner. Note: depending on the size of your baking sheet, you may need to use two.

In a medium bowl, combine the flour, dry pudding mix, baking soda, and salt together. Set aside.

In a large mixing bowl with a handheld electric mixer (or stand mixer fitted with the paddle attachment) cream together the butter and sugar until light and fluffy, about 3-4 minutes.

Scrape down the sides of the bowl, if needed to make sure that no bits are left behind. Then add in the egg and almond extract and continue beating together until just combined.

Next, add in the dry ingredients and with your mixer on the lowest setting, slowly mix everything until just combined- being careful not to over mix the dough. Lastly, toss in the sprinkles and mix together again until everything is incorporated and just combined.

Use a medium-sized cookie scoop to scoop the dough into balls. I like to scoop the dough into the scooper and then press it in to make sure it&#8217;s full. Then I simply drop it out onto my baking sheet. Note&#8211; I prefer not to roll the dough into balls (the former method I mentioned helps to create those aesthetic cookie ripples on the surface) but you certainly can if you like. Place the cookie dough balls about 2 inches apart from each other to make room for spreading.

Bake the cookies for 10-11 minutes. The cookies will look undercooked upon coming out but will continue &#8220;cooking&#8221; as they sit. Allow the cookies to cool on the baking sheet for 5 minutes and then use a spatula to transfer them onto a wire rack to continue cooling.

Serve the funfetti pudding cookies (with milk of choice, if desired) and enjoy!

So easy to make and absolutely delicious🤗

Quin is not kidding! These FUNFETTI COOKIES are soft, buttery, chewy &amp; crispy! All of the characters for THE perfect cookie! YUM!!! This recipe will be on repeat!

It's a well-known fact that a baker in possession of fresh sour cherries will want to make this easy-to-make Cherry Pie!

Cherry Pie

sour cherries

Tbsp. MINUTE Tapioca

pkg.

butter

Preheat oven to 400°F. Toss cherries with sugar, tapioca and extract. Let stand 15 min.

Prepare pie crust as directed on package for 2-crust pie, using 9-inch pie plate. Fill with cherry mixture. Dot with butter. Cover with second pie crust. Seal and flute edge. Cut several slits in top crust to permit steam to escape.

Bake 45 to 50 min. or until juices form bubbles that burst slowly. Cool.

A holiday classic found in nearly every cookie box, these almond-flavored treats are buttery, crisp and all too easy to eat by the handful (fear not, this recipe makes a lot). Spritz cookies also keep well, for up to two weeks stored in an airtight container at room temperature. If you don’t have a spritz gun, you can use a pastry bag to form them. Or, for more rustic versions, skip the pressing altogether. Chill the dough for an hour, then roll out 1-inch balls, placing them 1 ½ inches apart on the baking sheets, then use a fork to flatten them. A sprinkle of colored sugar makes everything pretty.

Almond Spritz Cookies

unsalted butter, preferably cultured, softened

egg,

sugar sprinkles,

Heat oven to 350 degrees. Using a stand mixer fitted with the paddle attachment or a hand-held electric mixer and a large bowl, beat the butter and sugar on medium speed until light and fluffy, 2 to 3 minutes. Reduce speed to low, add the egg and almond extract, and mix until well-combined and smooth.

With speed still on low, gradually add both flours and the salt until just incorporated.

Fill a cookie press with dough, or use a piping bag fitted with a decorative piping tip with a large opening (about 1/2-inch). Press or pipe the dough onto ungreased baking sheets, leaving about 1 inch between cookies. Sprinkle cookies with decorative sugar or sprinkles.

Bake until firm to the touch and golden brown at edges, 12 to 17 minutes. Transfer sheets to a wire rack to cool slightly, then use a spatula to remove cookies from the baking sheets when they’re still warm (which is easier to do than when they’ve cooled completely).

Layers of almond cake are sandwiched with raspberry jam before getting coated in chocolate for the prettiest and most delicious rainbow cookies you've ever had.

Italian Rainbow Cookie Recipe

Preheat the oven to 325° and grease three 9-by-13-inch quarter sheet pans with cooking spray, then line each with parchment. In a stand mixer fitted with the paddle attachment, combine the sugar, almond paste and 1 stick of the butter. Mix until smooth and lump free, being sure to break down the almond paste as best you can. Add the remaining 2 sticks of butter and continue to mix until smooth, scraping down the sides of the bowl as needed.

Gradually add the egg yolks, followed by the milk and almond extract. Mix until combined. Add the flour and slowly mix until combined, scraping down the sides of the bowl as needed. Once the flour is combined, set aside.

In a separate bowl, whip the egg whites until they form stiff, fluffy peaks. Fold the whipped egg whites into the flour mixture to form a smooth batter, then divide equally between 3 bowls.

Stir the red food coloring into the first bowl of batter until evenly pink colored, then stir the green color into the second bowl of batter until evenly green colored, leaving the third bowl untouched. Keeping the batters separate, evenly spread them into the greased and parchment-lined quarter sheet pans, and bake, rotating halfway through, until set, 10 to 12 minutes. Then let cool completely.

Once cooled, spread half of the jam to cover the surface of the green cake and place the undyed layer, making sure the parchment is discarded, directly on top, sandwiching the jam. Repeat this step by spreading the remaining jam on top of the undyed layer and placing the pink layer directly on top of it, discarding the parchment.

Cover the cake with plastic wrap and top with another sheet pan. Weigh down the layers with heavy plates or cans, and refrigerate for at least 4 hours, or overnight.

Remove the weights and plastic wrap. Spread half of the melted chocolate over the top of the cake and refrigerate until set, 30 minutes. Once solid, flip the cake onto a cutting board, discarding the bottom layer of parchment, and spread the remaining melted chocolate in a even layer over the surface. Return to the refrigerator and chill until set, 30 minutes.

Once set, trim the cake into a 7½-by-10½-inch rectangle, reserving all trim for snacking or rainbow cookie ice cream (see the recipe). Cut the cake into 1½-inch squares, then serve.

Naturally green Matcha Almond Shortbread Trees are buttery and delicately flavored with green tea. They&#39;re finished with a dark chocolate drizzle and a pinch of coarse sea salt. I use and recommend Suncore Premium Midori Jade Matcha Supercolor Powder for the most intense green hue. See the blog post for shopping links.The yield will depend on the size cookie cutter you use and the thickness of the dough. You’ll average about 36 cookies with 3-inch cookies rolled to 1/4 inch thickness. My cookies were larger, at 4 inches and just shy of 1/2 inch thickness. My yield was about 26. Be careful when re-rolling cookie scraps. Don’t overwork the dough or the cookies will be tough instead of delicate and crumbly.

Matcha-Almond Shortbread Trees

unsalted butter (softened)

matcha tea powder (sifted)

chocolate chips (or semisweet chips melted)

coarse grey sea salt (or other coarse sea salt)

In a stand mixer fitted with the paddle attachment, beat the butter and granulated sugar until light and fluffy.

Add the confectioners’ sugar and beat until incorporated. Add the sifted matcha tea powder. Mix again until well dispersed. Scrape down the bowl and mix again.

In a separate mixing bowl, combine the flour, almond flour, and salt. Add half of the flour to the creamed mixture and mix until a dough forms. Add the almond extract; mix to incorporate. Then, add the remaining flour and mix again on low speed until a stiff dough forms.

Gather the dough together with your hands and place on a lightly floured surface. Divide into two pieces. Using a floured rolling pin, roll each piece of dough until flattened to the desired thickness (slightly less than 1/2 inch for thick soft cookies, 1/4 inch for thin, crisper cookies with browned edges).

Wrap the dough pieces in plastic film and place on a cookie sheet or jelly roll pan. Refrigerate for 30 minutes. The dough will firm quickly because of the high butter content.

Remove dough from the refrigerator, unwrap and cut shapes from the dough. Transfer to parchment-lined cookie sheets and freeze the shapes on the cookie sheets for at least 10 minutes.

Preheat the oven to 350°F.

Bake until lightly golden around the edges: 7-10 minutes for small cookies, 12-15 minutes for medium cookies, 17-20 minutes for large or thick cookies.

When cookies are lightly golden around the edges and fragrant, remove them from the oven and let cool on the pans completely. These are tender cookies, and they will break if you try to move them while still hot.

Shortbread

Place the melted dark chocolate in a piping bag and cut a small opening in the tip. Pipe the chocolate onto the cooled cookies still on the parchment paper in the pans. Sprinkle each cookie with a pinch of coarse salt. Let stand until the chocolate sets, about 10 minutes, or refrigerate them to speed setting.

Remove the cookies from the pans and tap off excess salt – do this gently, as these cookies are delicate. Place cookies in an airtight container, or plate them and cover with plastic wrap.

Toppings

Sandbakkelse, Norwegian Christmas Cookies, are traditional almond and vanilla-flavored Norwegian sugar cookies that are baked in specific fluted tins and are served upside down, plain, like a cookie.

Sandbakkelse, Norwegian Christmas Cookies

(113 g) butter,

(130 g) sugar

(195 g) flour

tsp almond extract

tsp vanilla extract

In the bowl of a stand mixer, cream butter until soft.

Add sugar and mix until well incorporated.

Add the egg, vanilla and almond extracts. Beat at medium speed, scraping the bowl often, until well mixed.

Sift flour and add gradually together with a pinch of salt. Mix until incorporated and the dough comes together.

Gather the dough together, flatten into a disk, wrap in plastic, and chill for 1 hour.

Using ungreased sandbakkelse tins, place 13 g of dough into the center of each tin and use your thumb to flatten the dough into the tin.

Rotating the tin as you go, press the dough evenly working from the center of the tin up the sides. It should be fairly thin and consistent on the sides and bottom. Scrape off the excess dough from the top of the tin on a cookie sheet and bake in the preheated oven for 12-13 minutes, or until slightly golden. Bake 1 cookie sheet at a time.

Remove from the oven and place the tins on a rack to cool. Allow to cool for a couple of minutes, then carefully invert the tins onto a work surface and give a little tap to release the cookies from the tins. Be gentle, they are very delicate.

These delectable almond cookies are made with just a few ingredients. Though they’re typically Sicilian, similar versions are found all over Italy. A bit like macaroons, they are crisp on the outside, with a perfumed chewy interior. They may be baked plain, decorated with candied fruit or whole almonds, or made into thumbprint cookies, filled with a spoonful of good jam. Ideal to bake in advance, these cookies keep well for several days, ready to serve at a moment’s notice.

Italian Almond Cookies

almonds

Put half the almonds and half the sugar in the bowl of a food processor. Process to obtain a coarse meal. Repeat with remaining almonds and sugar.

Put egg whites and almond extract in a medium bowl. Using a wire whisk, beat whites until soft peaks form. Add the almond-sugar mixture to the whites and use a rubber spatula to incorporate the egg whites until you obtain a doughlike consistency.

Top 31 almond extract recipes from across the web

The most viewed almond extract recipes by Recipe Cart users, saved from over 6,000 sites. Or, go to our Recipe Search Engine

Top Tags

Almond Cake

Gâteau Basque Cake Recipe

Pistachio Pinwheels

Toasted Almond Snowballs

Italian Rainbow Cookies

Aquafaba Meringues

Vanilla Bundt Cake

Pistachio Biscotti

Funfetti Pudding Cookies

Cherry Pie

Almond Spritz Cookies

Italian Rainbow Cookie Recipe

Matcha-Almond Shortbread Trees

Sandbakkelse, Norwegian Christmas C...

Italian Almond Cookies

Outrageous Gluten-Free Blueberry Mu...

Gateau Reine de Saba

Almond Chocolate Chip Cookies Recip...

Buttery Almond Cookies

Nana's Best Blueberry Muffins

Italian Rainbow Cookie Recipe

The Best Almond Flour Cookies

Lemon Almond Cake With Lemon Glaze

Brownie Bottom Almond Tart

Almond Bars

White Chocolate-Apricot Biscotti

Lollipop Sugar Cookies

Coconut Macaroon Shortcake

Best GF Hazelnut Amaretti Cookies

Buttermilk Pound Cake

Chocolate Cherry Almond Smoothie

Top 31 almond extract recipes from across the web

The most viewed almond extract recipes by Recipe Cart users, saved from over 6,000 sites. Or, go to our Recipe Search Engineic_arrow_forward_48px

Top Tags

Almond Cake

G&#xE2;teau Basque Cake Recipe

Pistachio Pinwheels

Toasted Almond Snowballs

Italian Rainbow Cookies

Aquafaba Meringues

Vanilla Bundt Cake

Pistachio Biscotti

Funfetti Pudding Cookies

Cherry Pie

Almond Spritz Cookies

Italian Rainbow Cookie Recipe

Matcha-Almond Shortbread Trees

Sandbakkelse, Norwegian Christmas C...

Italian Almond Cookies

Outrageous Gluten-Free Blueberry Mu...

Gateau Reine de Saba

Almond Chocolate Chip Cookies Recip...

Buttery Almond Cookies

Nana's Best Blueberry Muffins

Italian Rainbow Cookie Recipe

The Best Almond Flour Cookies

Lemon Almond Cake With Lemon Glaze

Brownie Bottom Almond Tart

Almond Bars

White Chocolate-Apricot Biscotti

Lollipop Sugar Cookies

Coconut Macaroon Shortcake

Best GF Hazelnut Amaretti Cookies

Buttermilk Pound Cake

Chocolate Cherry Almond Smoothie

The most viewed almond extract recipes by Recipe Cart users, saved from over 6,000 sites. Or, go to our Recipe Search Engine

Gâteau Basque Cake Recipe