CREAM OF ALMOND RECIPES

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ALMOND CREAM | MARTHA STEWART



Almond Cream | Martha Stewart image

This almond cream recipe makes for a delicously sweet and nutty filling for any number of delicious pastries. 

Provided by Martha Stewart

Categories     Dessert & Treats Recipes

Yield Makes about 1 1/2 cups

Number Of Ingredients 7

1/2 cup (1 stick) unsalted butter
1/2 cup granulated sugar
1 large egg
1 cup finely ground blanched almonds
3 tablespoons dark rum
1 teaspoon pure almond extract
1 tablespoon all-purpose flour

Steps:

  • In an electric mixer fitted with the paddle attachment, cream butter and sugar until light and fluffy. Add egg, ground almonds, rum, almond extract, and flour; beat until smooth. Will keep refrigerated in an airtight container for up to 1 week.

CREAM OF ALMOND SOUP RECIPE - FOOD.COM



Cream of Almond Soup Recipe - Food.com image

My mom served this as an appetizer at special occassion & company dinners when I was growing up. I have tried for many years to find the recipe online, with no success. And then one day my mom came across the recipe and sent it to me. I'm posting to keep from losing it for another 25 years... Might sound unusual -- and it is.. .but so delicious. VERY light, creamy, slightly lemony with subtle earth/nut flavors and unexpected texture of the minced almonds. It was a dish everyone always raved about...

Total Time 10 minutes

Prep Time 5 minutes

Cook Time 5 minutes

Yield 6-8 appetizer servings, 7 serving(s)

Number Of Ingredients 9

1 tablespoon unsalted butter
3/4 teaspoon salt
1 tablespoon flour
1/4 teaspoon pepper (or to taste)
1 1/2 cups chicken stock or 1 1/2 cups chicken broth
1/2 cup almonds, finely chopped
2 cups light cream
2 teaspoons lemon peel, grated
paprika (to garnish)

Steps:

  • Melt butter in pot over low heat. Whisk in flour, salt and pepper and cook over low heat, stirring constantly, until mixture is smooth and bubbly. Remove from heat and whisk in broth and Almonds. Reheat over low - medium heat until hot. Stir in cream and heat through, but do not boil. Remove from heat, pour into soup bowls and garnish with lemon zest and paprika.

Nutrition Facts : Calories 230, FatContent 20.6, SaturatedFatContent 9.8, CholesterolContent 51.2, SodiumContent 383.8, CarbohydrateContent 7.4, FiberContent 1.2, SugarContent 1.4, ProteinContent 5.4

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