Almond Macaroons

 

Almond Macaroons

 

4 egg white whites

2 cups white sugar

½ tsp cream of tartar

3 cups fine almond flour

a few drops almond extract

a few drops vanilla extract

 

Preheat oven to 350 degrees, then line a couple baking sheets with parchment paper.

In a large bowl, add the egg whites and cream of tartar. Whip on high speed until the whites begin foam and turn white. At a tablespoon at a time, add the sugar as the whites continue to whip. When you add the last bit of sugar, add the extracts and continue to beat until fairly stiff. At this point, fold in the almond flour until it is well incorporated. Chill at least an hour.   Using a tablespoon or a scoop that hold about that much, place balls of the dough about two inches apart on the baking sheet. Bake in the preheated oven about 10-15 minutes, or until the tops are lightly browned and appear to be dry and cracked. Remove from the oven and allow to cool on the parchment a few minutes, giving them time to set, before removing to a rack to finish cooling.

 

Gluten Free Almond Flour Sour Cream Cake

 My brother in law has celiacs disease and I am always on the look out for good recipes that are both gluten free and tasty, as close to regular baked goods as possible.  This cake is just that.... tender, moist, flavorful and flat out delicious.  Even if you don't have to eat gluten free, this is a good one try.  And if you are trying to eat lower carb,  just get rid of the sugar and use your favorite non-sugar sweetener.   

3 1/4 cups fine almond flour

1 cup white sugar

1 tsp salt

1/2 tsp baking soda

1 tsp baking powder

1 cup sour cream

1/4 cup melted butter (for a bit more flavor you can lightly brown the butter)

1/4 cup vegetable oil

2 tsp vanilla

1/2 tsp almond extract

4 eggs

Preheat oven to 350 degrees.   Butter an 8x8 inch square cake pan and set aside.   Put the dry ingredients into a large bowl and mix well.    In another smaller bowl, beat the sour cream and eggs until well blended, then stir in the butter and flavorings.   Pour this into the dry ingredients and mix well, then spoon into the prepared pan and smooth the  top.    Bake about 40 minutes or until golden brown and a tooth pick stuck in the center comes out clean.   Remove from oven and allow to cool before cutting. 

 If you wish you can either frost with a butter cream frosting or, my favorite, make a like glaze to drizzle over the top.   It is also tasty eaten with fresh fruit and whipped cream. It isn't a very sweet cake, so if you wish to use more sugar in the batter, I would add about another 1/2 cup.  There is no no reason you couldn't use brown sugar in place of the white, either.   A butter, flour and sugar streusel on top of the cake would be tasty, too.   Just either more almond flour or any gluten free all purpose flour with sugar and butter.    

Cherry Almond Cake

A friend at work gave me a bag of almond flour and I've  been trying to find ways of using it.  This is a recipe I found online, but have adapted to make a very moist and delicious cake, with a pleasant almond flavor.   Stone fruits of all kinds are the perfect match for anything with almonds, so this cake has some dried cherries for flavor as well as a pretty touch of red.   Enjoy!

1/2 cup of softened butter
1/2 cup white sugar
2 eggs
1 tsp. vanilla extract
1/2 tsp almond extract
1/2 cup all purpose flour
1/2 cup almond flour
1 tsp. baking powder
1/2 tsp. salt
about 1/2 cup dried cherries (no reason why diced dried apricots or peaches wouldn't work too)

Butter and flour or spray with baking spray a 8x8 inch cake pan.  Preheat over to 325 degrees.   Cream the butter and sugar until light and fluffy, then beat in the eggs and extracts.   If batter looks curdled that is ok.   Mix together the flours, salt and baking powder and gently mix until just barely incorporated, do not over mix.   Spread in the bottom of the prepared pan and then dot the fruit over the top of the batter, use more or less according to your tastes.   Bake for about 30-40 minutes or until a toothpick stuck in the center comes out clean.   Cool completely before cutting.  If you wish, you can dust the top of the cake with some powdered sugar or make a very light butter cream frosting and spread over the top of the cooled cake.  

This recipe can also be doubled and baked in a 9x13 inch cake pan, baking time will probably take about 15 minutes longer or even more, so be sure to test with the toothpick before removing from the oven. 

Moist Almond Mug Cake

I love mug cakes, but so many of them can be so eggy they just aren't that tasty.   I am always on the look out for new recipes and then try to adapt them to my own taste.   Here is one I've been working on and think I've come up with something good.    This recipe will make two mug cakes, so you will have one to share.

1/4 cup and 2 tbsp.  all purpose flour
1/4 cup and 2 tbsp.  almond flour
1/2 tsp. baking powder
4-5 tbsp. sugar, white or brown your choice
a pinch of salt
3/4 cup milk
5 tbsp. melted butter or vegetable oil (butter is more flavorful of course)
1 tsp. vanilla
a couple drops of almond extract

Spray two large mugs with cooking spray.   Place all the dry ingredients in a bowl and mix well.   Then add the milk, butter and extracts.  Mix well and then divide between the two mugs.   Place in the microwave and cook on high for 2 minutes and check for doneness with a toothpick.  If toothpick comes out clean, it is done.  It not, continue cooking for another 30-60 seconds or until the toothpick comes out clean.   Cool before eating.  You can frost or just sprinkle with some powdered sugar.